Individual Snowball Cakes

Name: Individual Snowball Cakes
Yield: 20
Cuisine: American
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

By Marsha Gardner
@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.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

Method:

Bake

Ingredients

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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

How to Make Individual Snowball Cakes

Step-by-Step

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.