Mini Snowball Cakes Recipes

SNOWBALL CAKE

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.

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.

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.

GIANT SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours. , Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours. , Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut.

SNOWMAN SNOWBALL CAKE

Steps:

• For the Cake:.
• Hand mix the cocoa, eggs, water and oil in a bowl,.
• Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
• Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
• After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
• For the Frosting:.
• In a stand mixer, mix butter.
• Add the marshmallow cream; mix again.
• Add the powdered sugar, mix again.
• For the Assembly:.
• Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
• Cover with the marshmallow frosting.
• Cover the smaller cake (the snowman's head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn't slide off.
• Cover the snowman with coconut flakes.
• Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
• Add the chewing candy on the face, forming the nose.
• Add the mini chocolate balls, forming the mouth.
• Place the sweet & tart chews on the body, forming the buttons.
• And wrap the strawberry sour belts around the neck, forming the scarf.

MINI CHOCOLATE-COCONUT CAKES

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.