Individual Snowball Cakes
By
Marsha Gardner
@mrdick1950
1
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.
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.
Ingredients
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CAKES
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·vegetable cooking spray
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1 1/2 call purpose flour
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1/2 calmond flour (bobsredmill.com)
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1 1/2 csugar
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3/4 cunsweetened cocoa powder
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1 1/2 tspbaking soda
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3/4 tspbaking powder
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pinchkosher salt
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1/3 ccanola oil
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3/4 csour cream
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3/4 cwater, warm
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1 largeegg plus 1 large egg yolk
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ALMOND SYRUP
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1/4 cwater
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1/4 csugar
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1/2 tsppure almond extract
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FROSTING
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3/4 cplus 1 tablespoon sugar
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1/3 clight corn syrup
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3 largeegg whites, room temperature
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1/2 tsppure almond extract
How to Make Individual Snowball Cakes
- 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. - 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.
- 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. - 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 continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
