New Snowball Cake Food

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.

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.

NEW SNOWBALL CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 10" Bundt or tube pan.
• 2. Combine cake mix, eggs, oil, water and almond extract, and blend 2 minutes. Fold in ginger and toasted almonds. (to toast almonds, put in flat cookie sheet and put in a 350 degree oven for just a few minutes, don't leave the oven watch closely til a little browned.)
• 3. Pour into greased pan. Bake 50 Minutes (mine only took 40 minutes) so check with toothpick at 40 min) Cool in pan on rack for 25 minutes. Remove from pan and cool 2 hours.
• 4. Using a long serrated knife, slice cake horizontally into two layers. making the top layer 1/3 the height of cake, the bottom layer 2/3 the height. Remove top and set aside. Hollow out center of bottom layer leaving 3/4 inch border of cake on bottom and sides. Spoon Filling into tunnel. Replace the top layer.
• 5. Filling: In large bowl beat cream cheese until light and fluffy. Beat in sour cream, confectioners sugar and vanilla until smooth. Spoon filling into cake tunnel.
• 6. White Frosting (my own) Into 5 scant Tablespoons of flour, gradually blend 1 cup of milk. Cook to a thick paste. ( I put in microwave for 1 min. at a time, stir and continue til thickened to a thick paste) if using stove top stir constantly til thick. Cool to lukewarm, meanwhile cream 1 cup crisco with 1 cup sugar, 1/2 tsp. salt add to cooled paste and add 1 tsp. vanilla extract and beat til fluffy. I would think chocolate frosting would be wonderful with it as well ! *For this recipe, sprinkle the 1 cup of flaked coconut over the frosting. Note: If using the Duncan Hines frosting, Combine the frosting and lemon juice until well mixed. Spread on cake and sprinkle coconut over icing immediately .

SNOWBALL CAKE

Steps:

• Heat oven to 350ºF.
• 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 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 pudding mix, powdered sugar and milk in 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.

OLD FASHIONED SNOWBALL CAKE

Steps:

• 1. Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
• 2. Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
• 3. Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
• 4. Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
• 5. Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.

SNOWBALL CAKE

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.

PINEAPPLE SNOWBALL CAKE

Steps:

• Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
• Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
• Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
• Chill overnight.
• Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
• NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.

SNOWBALL CAKE

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.

SNOWBALL CAKE

Steps:

• 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 minute or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minute 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 minute Stir in COOL WHIP. Refrigerate until ready to use.
• PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

LEMON SNOWBALL CAKE

Steps:

• Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
• Let each piece extend over the opposite edges of the bowl, so all edges are covered.
• The paper will be wrinkled.
• Set bowl aside.
• Cut angel food cake into 1" cubes and set aside.
• In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
• Add boiling water and stir until gelatin is dissolved.
• Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
• Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
• In a large bowl, whip 1 pint cream until it forms soft peaks.
• Fold gelatin mixture into whipped cream.
• Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
• Scatter several pieces of the angel food cake over lemon mixture.
• Continue alternating lemon mixture and cake until all is used.
• Cover with plastic wrap and foil.
• Refrigerate 1-2 days before serving.
• Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
• In a small bowl, whip 1 cup cream and powdered sugar until stiff.
• Frost top and sides of molded cake with whipped cream.
• Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.