Candy Eyes Video & Templates

I am not sure about you, but I never have enough candy eyes to decorate my cookies and cupcakes. With the baking season right around the corner, I wanted to make sure you and I have enough eyes to decorate all the cute things we want to decorate. I’ve shared some royal icing eye transfers with you before, but these are a little different. If you look at the patterns you’ll see small, medium and large circles that will fit great on cookies and cupcakes. Perfect little eye patterns!

Candy Eyes - Royal Icing Eyes in Three sizes. Don't buy them at the store. It only costs pennies to make them yourself. www.thebearfootbaker.com

I am obsessed with larger eyes. I think they look like frog eggs but I am sure they taste way better. Not that I have ever eaten frog eggs. It was just an observation!

By the way, I have fallen behind (more like off a cliff) on the royal icing transfers, but I am back baby and I’ve got a million baking sheets (now I use foam board and you’ll see that link below) turned upside down in my kitchen with patterns taped to them. Some of them have the transfers halfway done and  I can’t tell you how good it feels to be back on track. Template Tuesday is up and running again even if it gets shared on a Wednesday! 🙂

Supplies for Candy Eyes:
(contains affiliate links)

Royal Icing Recipe (click here for a video on how to make it)
Piping Bag or bottle
Coupler (if you use a piping bag)
#2 or #2.5 or #3Piping Tip- Wilton or PME  (I like the PME better. It costs more but it lasts a long time without tarnishing.)
4mm Edible Pearls 
Small Candy Eyes
Medium Candy Eyes
Large Candy Eyes
White Gel Food Color
(optional)
Small Candy Eyes

  • Let’s begin by making a batch of royal icing so we can enjoy making candy eyes. I linked the half a batch recipe above because it is a good size for royal icing transfers.
  • Find something flat you can tape your patterns such as a foam board. They’re easy to cut just make a little larger than your pattern and then tape the pattern to the board.
  • Then, cover the board with a piece of wax paper and tape it down. Be sure the wax paper doesn’t have waves or wrinkles or it will cause you candy eyes and royal icing patterns to be wavy on the bottom.
  • Pipe your eyes and let them dry completely. Sometimes I wait two days to make sure they’re completely dry.
  • Remove the wax paper and remove the eyes. Store them in an airtight container away from the sun and they’ll last a really long time!

Candy Eyes by www.thebearfootbaker.com

I thought I would show you how to make these with a video because you don’t have to outline and flood them to get pretty circles.

Candy Eyes Video

When you watch the video, notice how the circles that are filled from the center have more volume than the ones I outlined and flooded. They are very close to perfect circles without having to guide my piping bag to form them. If you fill them from the center, the icing will settle as it spreads and leaves you with perfect candy eyes.

How to make candy eyes by www.thebearfootbaker.co,

Can you see the difference in volume? And, if you look real close, the eyes that were outlined and flooded, aren’t all that perfect looking. They are wonkier. That is alright because they will come in handy for a crazy little monster cookie this Halloween.

Look at all those candy eyes www.thebearfootbaker.com

Look at all those amazing little candy eyes we get to use when we’re decorating our cookies. Have you ever made them to use on your cookies because you’ll need them to help you through Halloween, Thanksgiving, and Christmas! If you don’t have any what are you waiting for because the faster you get started the less stress you’ll have when your decorating.

Candy Eyes for Cookie and Cupcake Decorations www.thebearfootbaker.com

Yep! They still look like frog eggs to me. I think I have been in the woods a little too long.

If you are looking for fun ways to use these eyes, here are some ideas for you.

Mummy Hot Dogs by Hugs & Cookies
Monster Cake Pops
Hamm and Potatoes by Bakerella
Owl

Bear hugs,

Lisa