Individual Snowball Cakes

Marsha Gardner

By
@mrdick1950

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.


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Comments:

Serves:

20

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American