Individual Snowball Cakes

Marsha Gardner


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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  • ·
    vegetable cooking spray
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    almond flour (
  • 1 1/2 c
  • 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

  • 1/4 c
  • 1/4 c
  • 1/2 tsp
    pure almond extract

  • 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

How to Make Individual Snowball 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.
    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.
    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.

Printable Recipe Card

About Individual Snowball Cakes

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

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