Snowball Cake- USA #155

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 Snowball Cake- USA #155

Hostess Snow Balls were originally chocolate cupcakes covered with white marshmallow and shredded coconut, hence the name. There are many variations of snowball cakes. Some recipes have a chocolate cake and a filling and then colored coconut, mostly pink. I’ve chosen this recipe from Southern Living. Basically, it’s a yellow sponge cake, cut into small round cakes, covered in a fluffy marshmallow frosting and then coated with sweetened flaked coconut. (Yields 24 -2”cakes)

Cake:

  • Cooking spray
  • 1 c. Unsalted butter, softened
  • 2 c. Sugar
  • 3-1/2 c. All-purpose flour, plus more for the pan
  • 2 tsp. Baking powder
  • 1/8 tsp. Salt
  • 1 c. Whole milk
  • 1/2 tsp. Vanilla extract
  • 1/2 tsp. Lemon extract
  • 5 egg whites, at room temperature
Frosting:
  • 2 egg whites
  • 1-1/2 c. Sugar
  • 1 T. Light corn syrup
  • 1/4 tsp. Cream of tartar
  • 5 T. Cold water
  • 1 tsp. Vanilla extract
  • 4 c. Sweetened flaked coconut
  1. Cakes:  Preheat oven 350F. Coat a 13”x 9” baking pan with cooking spray; dust with flour.
  2. Beat butter in a large bowl with an electric mixer fitted with a paddle attachment on medium-high speed until creamy, about 2 minutes.
  3. Gradually add sugar, beating well.
  4. Stir together flour, baking powder, and salt in a bowl until combined.
  5. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition.
  6. Stir in vanilla and lemon extracts.
  7. Beat egg whites with an electric mixer fitted with a whisk attachment on high speed in a separate bowl until stiff peaks form, about 2 minutes; fold into batter.
  8. Pour batter into prepared baking pan.  Bake 35 minutes or until pick inserted in center comes out clean.
  9. Cool in pan 10 minutes.  Remove from pan; let cool completely on a wire rack, about 1 hour.
  10. Frosting: Stir together egg whites, sugar, corn syrup, and cream of tartar in top of a large double boiler; add cold water, and beat with a hand mixer on low speed until just blended, about 1 minute.
  11. Place over boiling water; cook beating constantly on high speed, until soft peaks form, about 8 minutes.
  12. Remove from heat; beat in vanilla.
  13. Cut cooled cake into 2 inch rounds using biscuit cutter. 
  14. Spread top and sides of small cakes with frosting then sprinkle cakes evenly with coconut.
Results:  Fairly easy to make, just messy. I made 1/2 measure and it made exactly 12 cakes. Otherwise, the recipe is pretty straight forward.
Bottom line: These were good. They were too sweet for some tasters. Moving on.

Please share this blog with those who remember Hostess Snowballs and those who just like snowballs. Thanks.

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