Snow Cone Cake Recipes

CAKES IN A CONE

Steps:

• Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
• Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
• Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

SNOWMAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds, or use one 8-inch round pan and one 9-inch round pan.
• On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks.
• Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered.

SNOW CONE CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Sprinkle one-third of each cupcake top with blue sugar crystals. Repeat with white and red sugar crystals. Place miniature spoons into cupcake tops.

SNOW CONE SYRUP II

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor.

MAMA'S SNOW CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.

SNOW CONE CAKE

Steps:

• Preheat the oven to 325 degrees F. Coat three 8-inch round cake pans and one 8-inch (1 1/2-quart) ovenproof bowl with cooking spray. Make the cake mixes as directed; pour 3 1/2 cups batter into the bowl and divide the rest among the cake pans.
• Bake until a toothpick inserted into the cakes comes out clean, 20 to 25 minutes for the 8-inch cakes and about 45 minutes for the bowl cake. Let the cakes cool about 20 minutes, then turn out onto racks to cool completely.
• Stack the three 8-inch cakes on a cardboard circle or cutting board, spreading frosting between each layer; put the top layer on upside down. Spread more frosting on the top layer.
• Trim the larger side of the bowl cake with a long serrated knife to make it level, then place cut-side down on top of the layer cake.
• Trim around the side of the layer cake so it is the same diameter as the bowl cake. Transfer the cake to a parchment-lined baking sheet; cover with a thin layer of frosting. Freeze 15 minutes.
• Cover the cake with more frosting, then mark the top with a skewer to separate into three sections. Make stripes of yellow, blue and red coarse sugar on the top of the bowl cake.
• Cut a 6-by-40-inch strip of parchment paper. Make small pleats in the parchment 1 to 1 1/2 inches apart.
• Fold down one long edge of the paper by about 1/4 inch to make a rim; fold again to secure.
• Wrap the paper around the cake with the folded edge on top, leaving the sugared part exposed. Gently press the paper against the frosting, then tuck the bottom edge of the paper under the cake using an offset spatula.

HOLIDAY SNOW GLOBE CAKE

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in rum. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer batter to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Using a long serrated knife, trim tops of cakes if domed. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, bottom side down. Spread jam over top to within 3/4 in. of edge; top with 1/2 cup whipped cream. Place second cake layer over whipped cream, bottom side up., Spread remaining whipped cream over top and sides of cake; sprinkle with coconut. Refrigerate at least 15 minutes. Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over decorations.