Baking Recipes & Tutorials,

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Ms Taylor


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Tala Eyeball Cake

 Tala Eyeball Cake

Eyeball Cake

 This is the perfect birthday cake for a horror movie buff or a wonderful centrepiece for a spooktacular Halloween party! You can mix your own colours by kneading food colourings into ready-to-roll icing or you can buy pre-coloured icing instead.


Semi-circular Victoria sponge cakes (bake TWO of these):

4 free-range eggs

220g caster sugar

220g softened butter or margarine

220g self-raising flour



For the buttercream:

250g softened butter

300 icing sugar


For the ganache:

500g milk chocolate drops/buttons

250ml double cream


2kg uncoloured ready-to-roll icing

food colourings: blue, purple, green, red and black



 Large mixing bowl (x2)

Smaller mixing bowls (x3)

Silicone headed spatula (x2)

Tala Performance Non-Stick 18cm Sphere baking pan

Cake tester

Cooling rack

Greaseproof paper

Cake leveller

Mini palette knife

Sharp knife

Mini rolling pin

Cake smoother

Circular cutters or objects to cut around (one large, one small)

Smaller mixing bowl

Pastry brush

Fine paint brush (cleaned or brand new)

Small saucepan

Kebab sticks (x3)

Cake board

Washi tape or ribbon

  1. To prepare, preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) and grease and flour the sphere tin and set to one side.
  2. Cream the margarine and sugar in a mixing bowl, add the eggs and finally the flour, mixing to a smooth, lump-free consistency and transfer to the sphere plan. Place in the centre of the oven and bake for about an hour. After 30 minutes, turn the pan and bake again for 15 minutes. Check the cake at 15 minute intervals until the top is risen, springs back into shape and a cake tester appears to be clean when removed. Place the cake on wire rack to cool completely. Repeat so that you have two semi-circular cakes.
  3. While the cakes are cooling, prepare the buttercream, ready-to-roll icing and ganache. Cream the softened butter and icing sugar in a large mixing bowl until light and fluffy, cover and set aside. Make the ganache by heating the cream until it boils gently (make sure that it does boil, as this will make the ganache safe to leave at room temperature), then drop in the chocolate drops and mix until smooth and molten. Set aside to cool. Leave 1kg of the ready-to-roll icing uncoloured, colour 500g bright red and colour small amounts black and three contrasting  shades of blue/green. Wrap in plastic wrap to stop it drying out.
  4. Use a cake leveller to split each cake horizontally into two equal layers. Fill each cake with buttercream and jam, lay both cakes on greaseproof paper and chill for a couple of hours to firm up.
  5. Choose one of the cakes and level the top of the dome slightly with a sharp knife, this will provide a secure flat base for the eyeball and prevent it from rolling around.
  6. Working on greaseproof paper placed on a large flat item for a support (such as a chopping board) spread a small amount of ganache and place the flat base of the eyeball on top. Spread the ganache all over the surface of the cake, making as smooth a crumb coat as possible. Place the other semi-circle cake on top to make a ball shape. Secure in place with ganache and three kebab sticks pushed right through both cakes to pin them together. Cut the sticks to make sure they are not visible. Cover the top cake with ganache so that the entire cake is neatly covered and chill for at least two hours or over night.
  7. Prepare the board by rolling out bright red ready-to-roll icing onto a surface well dusted with icing sugar. Transfer the icing onto the board and use the rolling pin and cake smoother to smooth it down. Trim off any excess icing and leave the board to one side to dry.
  8. Remove the cake from the fridge and and have a large rolling pin, fondant smoother and sharp knife to hand. Knead 1kg of white ready-to-roll icing until smooth and pliable, roll out to a thickness of 3-5mm and drape over the cake. Working quickly, smooth the icing on to the cake with your hands and the fondant smoother, trimming away the excess icing, saving a tiny scrap for later.
  9. Transfer the cake to the board, securing it in place with a splodge of ganache.
  10. Prepare the coloured marbelled iris of the eye by forming equal small sized sausages of coloured icing, rolling them together lengthways into one big sausage and looping the sausage in half and twisting it. Repeat, then squish the icing into a big ball before rolling out. (You may want to give it another go for a more marbelled effect.) Sprinkle plenty of icing sugar on the work surface and roll out the icing into a big pancake. Cut a circle shape (I used the top of a Tala ramekin as a guide) and attach to the cake with a very small amount of cooled, boiled water.
  11. Roll out a smaller circle of black for the pupil and attach in the same way. Then roll a tiny ball of white icing, flatten with your finger and place in the centre of the pupil to make a highlight. Use the remainder of the red icing to model a gory 'optic nerve' (a long sausage or two frayed at one end with a sharp knife) and attach to the cake and board with water. Use red food colouring diluted with a small amount of water to paint a network of red veins around the iris and add some realistic detail to the optic nerve if you wish!
  12. Attach ribbon or washi tape to the sides of the cake board to hide the edge and serve to your horrified and delighted guests!

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