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.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g
SNOW GLOBE CHEESECAKES
These adorable snow globe cheesecakes are a no-bake masterpiece. Each little cheesecake is topped with a glassy gelatin globe speckled with silver glitter, as if freshly shaken. The best part is, you can eat every bit!
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 5 servings
Number Of Ingredients 19
Steps:
- For the crust: Add the graham cracker crumbs, butter and salt to a large bowl and mix to combine. Mix in the red sprinkles.
- Divide the crumb mixture equally among the cavities of a 5-cavity silicone muffin mold with 4.57-ounce cavities and press into the bottom. Put the mold on a baking sheet and freeze while you make the cheesecake mixture.
- For the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin mixture, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
- Divide the cheesecake batter among the cavities of the silicone mold on top of the crust and smooth out the tops. Tap the baking sheet a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
- For the gelatin snow globes: Place the attached PDF of Christmas trees on a rimmed baking sheet and place a piece of parchment on top.
- Add the green candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Add about 3 drops of green food coloring and mix to combine. Transfer to a small piping bag.
- Trace the outside border of the Christmas trees with the melted candy, then fill inside the borders, using a toothpick to move the melted candy around. Freeze to harden, about 5 minutes, and set aside at room temperature.
- Pour 3/4 cup of the lemon-lime soda into a small saucepan, sprinkle over the gelatin and whisk to combine. Let stand until the liquid is absorbed, about 5 minutes.
- Add the granulated sugar to the gelatin mixture and heat over medium-low heat, whisking occasionally, just until the gelatin and sugar dissolve, about 5 minutes.
- Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups lemon-lime soda. Use a spoon to scoop away any bubbles at the surface. Let sit at room temperature until the gelatin just begins to thicken and is the consistency of thin fruit jelly, about 20 minutes. Add the silver glitter and stir with a spoon. Scoop away any bubbles or lumped up sprinkles at the surface.
- Pour the mixture into the cavities of a 5-cavity silicone half-sphere mold with 4-ounce cavities and scoop away any bubbles at the surface. Refrigerate until the gelatin has thickened and is slightly set on top but still very wobbly, 6 to 8 minutes.
- Push a tree straight down into the center of each cavity and hold for a few seconds to allow the gelatin to split and fill back up around the tree. Refrigerate until completely set, at least 6 hours and up to overnight.
- To assemble: Fill a 9-by-13-inch glass dish with warm water. Set the half-sphere mold into the water and let sit until the gelatin spheres have loosened from the mold, about 5 minutes. Lift the mold from the water and invert onto a baking sheet. Set aside in the refrigerator.
- Carefully unmold the cheesecakes from the mold. Put the white nonpareils in a small bowl. Carefully dip the top of each cheesecake into the white nonpareils and transfer to a serving platter. Add a gelatin snow globe on top of each cheesecake.
INDIVIDUAL SNOWBALL CAKES
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.
Provided by Marsha Gardner
Categories Chocolate
Number Of Ingredients 22
Steps:
- 1. 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.
- 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.
- 4. 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.
- 5. 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.
- 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.
MINI SNOWBALL CAKES
Steps:
- 1. Preheat oven to 350 F.
- 2. Lightly coat 36 1 3/4" muffin cups with nonstick cooking spray (or line muffin cups with paper back cups); set aside.
- 3. In a medium bowl, combine: cake mix, 1/2 cup eggnog, egg, 1/2 tsp. vanilla and nutmeg.
- 4. Beat with an electric mixer on low speed until just combined.
- 5. Beat on medium speed for 2 minutes or until well combined.
- 6. Divide batter evenly among muffin cups, filling each about 2/3's full (about 1 rounded teaspoon in each).
- 7. Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted in centers come out clean.
- 8. Cool in pans on wire racks for 5 minutes.
- 9. Remove cupcakes from muffin cups; place on wire rack. Cool completely.
- 10. To tint conconut (if desired), combine some of the coconut and several drops of red or green food coloring in a small resealable place bag. Seal bag. Using your hands, knead the bag until all cocunut is tinted, adding more food coloring, as necessary to reach desired color. Set tinted coconut aside.
- 11. For frosting, in a medium mixing bowl, beat cream cheese and butter with an electric mixer on medium speed until well combined. Beat in powerded sugar and the 1/2 tsp vanilla
- 12. Beat in enough eggnog (1 tsp. at a time) to make a frosting of dipping consistency.
- 13. Dip tops of cooled mini cupcakes in cream cheese frosting.
- 14. Immediately dip frosted tops into plain or tinted coconut.
- 15. Set mini cupcakes upright.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT SNOWBALL CAKE
This cake makes a beautiful presentation and is delicious too! Use this cake as part of a winter center piece. Great holiday dessert
Provided by Bergy
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
- Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
- Frosting: Melt the chocolate in the top of a double boiler over simmering water.
- Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
- Place the cake on a serving platter, spread frosting over the rounded cake.
- Sprinkle heavily with coconut.
Nutrition Facts : Calories 658.3, Fat 30.9, SaturatedFat 17.7, Cholesterol 66.8, Sodium 359.8, Carbohydrate 91.9, Fiber 2.5, Sugar 73.2, Protein 6.9
SNOWBALL CAKE
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.
Nutrition Facts :
SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
More about "mini snowball cakes food"
TRADITIONAL SCOTTISH SNOWBALLS CAKES (+VIDEO!) - LARDER LOVE
From larderlove.com
Ratings 15Calories 304 per servingCategory Baking
- Whisk together the whole egg and the extra yolk in a cup and add this to the mixture and mix thoroughly to form a dough
- Break the dough in half and then half again. Now pull off pieces of the dough to make five little balls from each batch of dough. This will give you 20 balls about half the size of golf balls.
PINK - HOSTESS
From hostesscakes.com
Cholesterol 5mg 2%Sodium 180mg 8%Saturated Fat 3g 15%Total Fat 5g 6%
HOW TO MAKE CAKE BALLS - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Total Time 6 hrs 55 minsCategory CakesPublished Dec 13, 2019
SNOWBALL CAKES (BANH BAO CHI) - RUNAWAYRICE
From runawayrice.com
RECIPE: MINI SNOWBALL CUPCAKES | STYLE AT HOME
From styleathome.com
26 ADORABLE MINI DESSERTS FOR HASSLE-FREE HOSTING
From southernliving.com
NO BAKE SNOWBALL CAKE RECIPE {AN OLD FASHIONED …
From thebestcakerecipes.com
WALMART CATERING MENU, PRICES, AND DELIVERY INFO
From cateringprices.com
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
MINI CHOCOLATE SNOWBALL CAKES - YAHOO
From yahoo.com
MINI CHOCOLATE SNOWBALL CAKES - PUREWOW
From purewow.com
LOVE THESE MINI SNOWBALL CAKES - AFTERNOON BAKING WITH GRANDMA
From afternoonbakingwithgrandma.com
13 MINI CAKES THAT PROVE GOOD THINGS COME IN SMALL …
From southernliving.com
SNOWBALL CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PRODUCT LOCATOR | LITTLE DEBBIE
From littledebbie.com
OUR GUINNESS... - RED TRUCK BAKERY / WARRENTON, VIRGINIA | FACEBOOK
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love