INDIVIDUAL SNOWBALL CAKES
I once made 200 hundred of these little individual cakes for a "Friends of Buffalo" Luncheon. The luncheon was honoring those that had been heroic during the "Blizzard of "77." The theme of the luncheon was snow, so I made a "Snowball" for each of the participants to take home with them in a box.
Provided by Marsha Gardner
Categories Chocolate
Number Of Ingredients 22
Steps:
- 1. MAKE THE CAKES: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds or regular muffin tins with cooking spray, and transfer to a rimmed baking sheet.
- 2. Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- 3. Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- 4. ALMOND SYRUP: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- 5. FROSTING: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- 6. Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- 7. Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and continue to beat for 1 minute.
- 8. Frost cakes using a small offset spatula, then coat each with coconut.
SNOWBALL CAKE
Enjoy a grown-up version of the classic lunchbox treat with our Snowball Cake recipe. This Snowball Cake will be sure to bring back fond memories!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
PINK SNOW BALLS
These delicious decadent snow balls are cake like treats,coated in pink coconut I'm unsure of the origin's of this Pretty in Pink Treat. They resemble whoopie pies: Snow balls are neither a cookie or a pie. They have a soft cake like texture but can be moulded and shaped like scones.
Provided by Mike Chetty
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. sift flour
- 2. cream butter and castor sugar
- 3. add cream and continue to whisk until soft and fluffy
- 4. add flour to cream mixture and knead to make a soft dough
- 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
- 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
- 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
- 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
- 9. remove baked snow balls from oven and allow to cool
- 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
- 11. place on platter and allow to cool....enjoy
MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
MINI SNOWBALL CAKES
Steps:
- 1. Preheat oven to 350 F.
- 2. Lightly coat 36 1 3/4" muffin cups with nonstick cooking spray (or line muffin cups with paper back cups); set aside.
- 3. In a medium bowl, combine: cake mix, 1/2 cup eggnog, egg, 1/2 tsp. vanilla and nutmeg.
- 4. Beat with an electric mixer on low speed until just combined.
- 5. Beat on medium speed for 2 minutes or until well combined.
- 6. Divide batter evenly among muffin cups, filling each about 2/3's full (about 1 rounded teaspoon in each).
- 7. Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted in centers come out clean.
- 8. Cool in pans on wire racks for 5 minutes.
- 9. Remove cupcakes from muffin cups; place on wire rack. Cool completely.
- 10. To tint conconut (if desired), combine some of the coconut and several drops of red or green food coloring in a small resealable place bag. Seal bag. Using your hands, knead the bag until all cocunut is tinted, adding more food coloring, as necessary to reach desired color. Set tinted coconut aside.
- 11. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powerded sugar and the 1/2 tsp vanilla
- 12. Beat in enough eggnog (1 tsp. at a time) to make a frosting of dipping consistency.
- 13. Dip tops of cooled mini cupcakes in cream cheese frosting.
- 14. Immediately dip frosted tops into plain or tinted coconut.
- 15. Set mini cupcakes upright.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SNOWBALL CAKE I
Steps:
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g
SNOWBALL CAKE
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.
Nutrition Facts :
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Estimated Reading Time 7 mins
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease the bottom of a springform (26 cm/ about 10-inch diameter), cut a round piece of baking paper to fit the form, and place it inside the form. Do not grease the edge of the form.
- Separate the eggs. Beat the egg whites and the 2 tablespoons of warm water until stiff. Slowly add the sugar and beat until the mixture gets stiff and glossy. Add the yolks and stir them in gently.
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- Take the cake out of the oven, run with a knife around the edges, and turn it onto a cooling rack. Remove the baking paper quickly but carefully. Let the cake cool completely.
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