Giant Snowball Cake Recipes

SNOWBALL CAKE I

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.

GIANT SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add sugar and juices; stir until sugar is dissolved. Refrigerate until partially thickened, about 2 hours. , Beat 1 cup cream until stiff peaks form; fold into gelatin mixture. Line a 4-qt. round bowl with plastic wrap. Spoon about 1 cup whipped cream mixture into bowl. Alternate layers of cake and whipped cream mixture until bowl is filled, ending with cream mixture. Refrigerate for at least 3 hours. , Unmold onto a serving plate. Whip remaining cream; frost cake. Sprinkle with coconut.

GIANT HOSTESS CUPCAKE CAKE

Steps:

• Preheat the oven to 350F. Grease three 8-inch round cake pans with flour-based baking spray.
• Combine the dark cocoa powder and hot water in a small bowl and whisk together until smooth and dissolved. Set aside.
• In the bowl of an electric stand mixer, combine the butter and sugar until light and fluffy. Mix in eggs one at a time. Scrape down the bowl and mix again. To the creamed mixture add the baking soda, salt and baking powder. Mix again briefly.
• In a 4 cup or larger glass measure with a pour spout, combine the dissolved cocoa mixture and buttermilk. Whisk until combined.
• Mix in the flour in three additions, alternating with the buttermilk/cocoa mixture (Order: 1/3 of the flour, 1/2 the liquid, 1/3 flour, remaining liquid, remaining 1/3 flour). Mix on low speed until each is incorporated.
• Bake for 30-35 minutes or until a toothpick tester inserted near the center comes out clean. Cool cakes in the pans for 5 minutes, then turn out to cool completely on wire racks. When cakes are cool, cut out and remove a 3.5 inch circle from two of the cakes. Save cake scraps for snacks, cake pops, or for a quick hot fudge sundae.
• Pour the chocolate chips in a large microwave-safe bowl. Add the cream and tamp the chips down into the cream so they are all covered. Microwave at 100% power for 2 minutes. Let mixture stand for 1 minute then whisk together until a shiny, thick ganache is formed. Transfer to the refrigerator to firm. Stir ganache intermittently until mixture is of soft spreading consistency, like buttercream, which should take about 20-30 minutes.
• Bring a pot with 2 inches of water to a simmer. Place egg whites, cream of tartar and sugar into a stainless-steel mixing bowl and whisk to combine. Set the bowl on top of the simmering water and whisk constantly until the mixture is hot and sugar is dissolved. Check by rubbing a little of the mixture between your fingers. If the mixture is still grainy, keep whisking and cooking. Mixture is ready when the sugar is melted and an instant-read thermometer registers 160F.
• Remove the bowl from the simmering water and pour into an electric stand mixer fitted with the whip attachment. Beat for 5-7 minutes on medium high until the mixture is thick and billowy, and holds stiff peaks. Beat in the vanilla extract.
• Place a cake layer with a hole in the center on a cake board or server. Frost top edges with ganache. Top with the second cake layer with a hole in the center. Frost top with ganache. Pour cream filling into the center, filling the hole all the way to the top of the hole (You will have a little cream filling left over). Top with the final cake layer without a hole. Frost the entire cake with a crumb coat of ganache. Refrigerate until firm, about 15 minutes.
• Ganache will set, so re-heat, if necessary, in the microwave for 15-20 seconds, or until loosened. Remove cake from the refrigerator and apply a second thick coat of ganache.
• Mix the confectioners' sugar and 1 teaspoon of milk in a small bowl. Whisk together until a very thick paste is formed. It should hold in the balloon of the whisk and very slowly fall out. Use more or less of each of the sugar and milk to reach this correct consistency. Remove to a piping bag or zip-top bag with a small hole snipped in the corner. Pipe a series of consecutive loops on top of the cake in Hostess Cupcake fashion.
• Serve slices of cake on their sides instead of standing upright. The filling will fall out of the cake slices otherwise. Serve with ice cold glasses of milk for an extra dose of childhood nostalgia.
• Cover cake leftovers with plastic wrap. Store in the refrigerator. Bring to room temperature before serving.

PINK SNOWBALL CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 2 quart heat-proof stainless steel bowl with shortening and lightly flour, or coat with flour-based baking spray (such as Baker's Joy). Set aside.
• Whisk together cocoa and hot water. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour mixture into a mixing bowl. Beat with an electric hand mixer until mixture has cooled enough to add the eggs without scrambling them. Add eggs, vanilla, and then cocoa mixture. Beat until well combined.
• Reduce mixer speed and add flour mixture in two batches, alternating with the sour cream. Pour into greased bowl and bake for 1 hour 10 minutes, or until a toothpick tester comes out clean. Let cool slightly.
• Turn the cake out onto a cooling rack and let cool completely. When cool, cut the dome of the cake off about 1/3 of the way down from the top. Using a serrated knife, remove some of the interior of the cake dome by trimming it away. This will make room for the marshmallow filling.
• In the bowl of a stand mixer, beat butter until fluffy. Add the confectioners' sugar and beat until combined. Add milk or cream a little at a time until the mixture comes to spreading consistency. Add vanilla extract and a small amount of pink food color. Mix well. Transfer to a piping bag with the end snipped.
• Pipe a ring of frosting around the inside of both cake pieces. Fill the hollowed center of the cake with the marshmallow cream. Sandwich the two cake pieces together, meeting the buttercream frosting at the edges. Cover the entire cake with the remaining frosting. Add extra frosting to the top of the cake and smooth into a dome shape.
• In a medium bowl, tint coconut with a generous squirt of pink gel food coloring. Mix well - you can use a fork but I found my fingers did a much better job (wear gloves, if possible). Coat frosted cake with pink coconut. Cover loosely with plastic wrap and store at room temperature until ready to serve.