Pink Coconut Snowball Cakes Recipes

SNOWY PINK COCONUT BUNDT CAKE

Steps:

• For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
• Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
• For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
• Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
• Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
• Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

PINK SNOW BALLS

Steps:

• 1. sift flour
• 2. cream butter and castor sugar
• 3. add cream and continue to whisk until soft and fluffy
• 4. add flour to cream mixture and knead to make a soft dough
• 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
• 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
• 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
• 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
• 9. remove baked snow balls from oven and allow to cool
• 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
• 11. place on platter and allow to cool....enjoy

SNOWBALL CUPCAKES

Steps:

• Bake and cool the cupcakes, according to the recipe.
• Divide the coconut into 4 equal portions. Set aside 1 portion to remain white.
• Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each.
• Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
• Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water.
• Heat over medium-high until the syrup comes to a boil.
• Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
• Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
• When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel. Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed.
• When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff. Stir in the vanilla extract.
• Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.

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.

COCONUT SNOWBALL CAKE

Steps:

• Place cake on a large serving platter or cake plate. Gently fold cherry juice into the whipped topping; frost top and sides of cake. Sprinkle with coconut. Refrigerate 1 hour before serving.

SNOWBALL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line standard muffin pan with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cake ingredients and beat on low speed until ingredients are moistened, about 30 seconds. Increase the speed to medium-high and beat until thick, about 2 minutes.
• Fill the paper liners about 2/3 full with batter. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the baking pan and place on a wire rack to cool completely.
• Combine all ingredients in a medium metal or glass bowl set over a saucepan of simmering water. Beat with a handheld electric mixer on high speed until filling is thick and fluffy, about 7 minutes.
• Remove bowl from heat and continue to beat until slightly cooled. About 1-2 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, blend together the butter and marshmallow on medium speed. Add the vanilla and milk and mix until well blended.
• Add one cup of powdered sugar and mix on low speed until just blended. Add the second cup of powdered sugar, mix on low speed until blended, and then increase speed to medium. Beat until fluffy and well combined. About two minutes.
• Place the coconut in a gallon plastic zip bag.
• Dissolve the food coloring in the teaspoon of water. Pour the solution over the coconut in the bag.
• Seal the bag and shake until the coconut is evenly colored.
• Use a cupcake corer, paring knife, or melon baller to create a cavity in the top of each cupcake.
• Fill a sealable plastic bag with cream filling. Snip off a corner of the bag and squeeze enough filling into the cupcake so that the filling is even with the top of the cupcake. Repeat for all cupcakes.
• Place the frosting in a piping bag fitted with large diameter tip (e.g., 9P). Position the tip at the center of the cupcake and squeeze until frosting spreads to cover the top of the cupcake, leaving a small cake border around the perimeter. Repeat for all cupcakes.
• Top cupcakes with desired amount of coconut.

PINK COCONUT SNOWBALL CAKES

Steps:

• Make the cupcakes:.
• Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
• Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
• Beat in eggs, one at a time.
• Beat well.
• Sift flour with baking powder and soda.
• Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
• Repeat, beginning and ending with flour mixture. Scrap well after each addition.
• Fold in coconut.
• Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
• Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
• Make the frosting:.
• Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
• To make the snowballs:.
• When cupcakes are cool, freeze them on parchment paper about 20 minutes.
• Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
• Freeze on parchment again for at least 30 minutes, up to 1 day.
• Spread a second, thick, even layer of frosting all over them.
• Sprinkle generously with coconut, about 1/4 cup per snowball.