Tuck Shop Skulls 120 Candy Pieces

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Heavy whipping cream: This forms the base of the ganache. You can also use your favorite coffee creamer if you’d like to add some flavor to the ganache. I can't get stiff peaks - one reason it might not whip into stiff peaks is you have some bits of egg yolks in the mixture. This fat is going to stop stiff peaks from forming, so make sure your bowl is completely clean before using. I also recommend adding separating the egg whites one at a time in a separate bowl so if one egg yolk breaks you don't ruin the entire batch of egg whites! If it is a hot day, it might take longer for the egg whites to stiff up. For that oozing, bloody raspberry effect…. allow the skulls to sit at room temperature until the raspberry filling has time to melt. Candy brains: a hollow brain made from candy melts that perches on top of the mini brownies like a jaunty, slightly disgusting cap. NOTE – It is critical for the chocolate to remain melted until the top & bottom are snapped together… this allows each side to harden together and form the skull. (If you find that you did not melt enough chocolate for all 8 cavities… you will NOT have time to heat up another batch…. simply remove the raspberry cubes from any unfilled skulls, snap the mold together to allow the filled skulls to harden, and repeat.

Prep ahead - I really recommend making the strawberry filling at least a day ahead of time, this will make your life so much easier! You can make the strawberry filling up to a week in advance and the cake layers two days in advance.Green goo: it’s a simple mixture of heavy cream and candy melts, but “goo” is so much more fun to say!

Strawberry jelly: This is the secret to giving the brains that realistic shine! Any fairly smooth jelly will work. Step 9: Time to assemble your cake! Place one cooled cake layer down. Spread a thin layer of chocolate frosting, then pipe a ring of frosting around the outer edge. Spread the strawberry filling. Repeat this once more with the second cake layer. Stir in your essential oil/vanilla powder and pour into the separate indentations of the mould, filling them only about just under 1/3 of the way. You might want to leave the chocolate for 5-10 minutes before transferring into your freezer to set as sometimes it can just be hard to manoeuvre without spilling! Once in the freezer leave for 15 minutes until fully set.

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strawberries(about 8g each; I used white strawberries. But I think red strawberries would actually look better in this recipe.)