Eyes Cakes - Sponge Cakes

Ingredients:

• 1 package (516 g) of mixture for red velvet cake or yellow biscuit (+ additional ingredients required)
• 1 can (340 g) of any cream glaze
• 340 g white chocolate for glaze
• Gel glaze of different colors for decorating

Preparation:

1. Mix the dough according to the package directions. Bake a 22 x 32 cm sponge cake or two 22 cm cakes. Let cool slightly in the pan, then transfer to a wire rack, cover with a kitchen towel, and let cool completely.
2. Break off a piece of sponge cake and crumble it into a large bowl. You should have a whole bunch of sponge cake crumbs. Using a silicone spatula, fold them into the icing until the crumbs are invisible. Even if you're using white icing with red velvet sponge cake, the mixture should turn white in the end.
3. Then roll the mixture into 4 cm diameter balls (you can use a small ice cream scoop) and place them on a parchment-lined baking sheet. Important: Place the balls in the freezer, uncovered, for at least 1 hour. They should be very firm when you coat them with chocolate.
4. Once the sponge balls are set, place the white chocolate in a heatproof bowl set over a pan of simmering water (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the heat. Add the balls one at a time to the melted white chocolate and gently roll them to coat completely. Use a fork to remove the sponge balls from the white chocolate, then tap the fork against the edge of the bowl to remove any excess. Use a toothpick to remove the ball from the fork and place it on a parchment-lined baking sheet. Let it set at room temperature for 10-15 minutes. Decorate with gel icing to make the balls look like eyeballs.