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Recipe courtesy of Amy Stevenson for Food Network Kitchen

Cake Pop Brains

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Ruby chocolate is the perfect coating for these brains, but any color candy melting wafers work just as well if you want a silly rather than scary vibe. You can use a homemade recipe or store-bought cake mix for the red velvet cake.
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  • Level: Intermediate
  • Total: 1 hr (includes setting time)
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

Directions

Special equipment:
eight 2-inch-wide silicone brain molds; a small food-safe brush
  1. Combine the cake and frosting in a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth and holds together when pressed in your fingers. (Add more frosting a teaspoon or so at a time, if needed, to reach the desired consistency.) Set aside.
  2. Put about two-thirds of the candy melting wafers or ruby chocolate in a double boiler. Heat, stirring, until almost melted (a few remaining chunks is okay). Add the remaining candy melting wafers or chocolate in 2 or 3 additions, stirring to melt. (For ruby chocolate, the melted chocolate should read 110 degrees F on an instant-read thermometer, then cool to 80 degrees F once the last third of the chocolate is stirred in.)
  3. Divide about two-thirds of the melted candy mixture among eight 2-inch-wide silicone brain molds and use a small brush to evenly coat each mold, making sure the sides and bottoms are well covered and no part of the mold shows through. Pop into the refrigerator for a few minutes for faster setting (don’t refrigerate for too long or they can crack when unmolding). 
  4. Combine the jam and a few drops of red food coloring, just to intensify the color, in a small bowl. Stir in a few drops of water, if needed, so the jam is fluid but not runny. 
  5. When the shells are set, divide the jam among the cavities. Mold the cake mixture into balls and press into the molds. Use a sharp paring knife to shave the cake so it’s flush with the top of the molds. Smooth the remaining melted candy mixture over top to cover the cake completely. Let set at room temperature, at least 40 minutes (or refrigerate for a few minutes for faster setting).  
  6. Gently press the brains out of the molds and serve.

Cook’s Note

Four cups of crumbled cake is equal to about a third of a 9-by-13-inch cake.