Mini Snowball Cakes Recipes

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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



Snowball Cake image

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

1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
¼ cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

SNOWBALL CAKE I

A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.

Provided by Gina Fletcher

Categories     Desserts     Cakes

Yield 16

Number Of Ingredients 9



Snowball Cake I image

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

1 (10 inch tube pan) angel food cake
6 cups frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
2 tablespoons lemon juice
1 cup white sugar
1 (10 ounce) package flaked coconut
2 (.25 ounce) packages unflavored gelatin
4 tablespoons water
1 cup boiling water

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



Individual Snowball Cakes image

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.

CAKES
vegetable cooking spray
1 1/2 c all purpose flour
1/2 c almond flour (bobsredmill.com)
1 1/2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch kosher salt
1/3 c canola oil
3/4 c sour cream
3/4 c water, warm
1 large egg plus 1 large egg yolk
ALMOND SYRUP
1/4 c water
1/4 c sugar
1/2 tsp pure almond extract
FROSTING
3/4 c plus 1 tablespoon sugar
1/3 c light corn syrup
3 large egg whites, room temperature
1/2 tsp pure almond extract

SNOWBALL CUPCAKES

A cake mix gives you a head start on these delectable, cream-filled wintertime treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 12



Snowball Cupcakes image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
  • Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
  • In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
  • Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g

1 box Betty Crocker™ devil's food cake mix
2/3 cup water
1/3 cup vegetable oil
1/2 cup sour cream
2 eggs
1 package (3 oz) cream cheese, cut into 24 cubes
1/2 cup sugar
2 tablespoons water
2 egg whites
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
2 cups coconut

MINI SNOWBALL CAKES

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12



Mini Snowball Cakes image

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

1 packages cake mix
0.5 cups eggnog
1 units eggs
1 teaspoons vanilla
0.125 teaspoons ground nutmeg
0.75 cups coconut
1 units food coloring
3 ounces cream cheese
2 tablespoons butter
0.75 cups powdered sugar
0.5 teaspoons vanilla
1 tablespoons eggnog

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



Pink Snow Balls image

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

125 g butter, room temperature
125 ml cream
200 g jam, any flavor i used raspberry jam
125 g castor sugar
625 ml self rising flour
5 ml red food coloring
1 1/2 c desiccated coconut
1 tsp vanilla extract
375 ml boiling water

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



Mini Chocolate-Coconut Cakes image

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.

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Coarse salt
1/3 cup vegetable oil
3/4 cup sour cream
3/4 cup warm water
1 large egg plus 1 large egg yolk
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2 teaspoons pure almond extract
Gel-paste food coloring in red or pink
2 1/2 cups sweetened shredded coconut

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