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
SNOWY PINK COCONUT BUNDT CAKE
Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
SNOWBALL CAKE
Enjoy a grown-up version of the classic lunchbox treat with our Snowball Cake recipe. This Snowball Cake will be sure to bring back fond memories!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHERRIES IN THE SNOW CAKE II
Steps:
- In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
- In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish.
- Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.
Nutrition Facts : Calories 491 calories, Carbohydrate 72.3 g, Cholesterol 41.1 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 347.7 mg, Sugar 23.2 g
MAMA'S SNOW CAKE
For a beautiful finish to a winter meal, I serve this "snow" cake. This dessert is so impressive its fluffy interior and its sweet exterior.-Jim Luker, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 430 calories, Fat 15g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 327mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
WINTER SNOW CAKE
I found this online and thought it sounded like a fun thing to do with the kids. I haven't made it, 'cause there is no snow in NW Louisiana! If you're lucky enough to have some fresh snow in your yard..it might just be the thing to keep the kids busy.
Provided by bayou-mimi
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Beat often each addition. Go outside and get in snow; fold in snow.
- Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
- Cool in pan.
- Frost with favorite icing.
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 :
CHERRIES IN THE SNOW
An easy, no bake dessert that looks pretty too! Cherries In the Snow is a sweet, creamy, layered dessert with angel food cake.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 6
Steps:
- In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.
- Gently mix in the Cool Whip.
- Break the cake into small pieces and add into the whipped mixture.
- Fold to combine and place in a 9x13 baking pan.
- Spread the cherry pie filling on top and refrigerate until serving.
Nutrition Facts : Calories 256 kcal, Carbohydrate 46 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 199 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SNOW CAKE
This is my favorite way to use up egg whites. Altough this cake starts out like anglefood cake, but in the end when the melted butter is folded into the batter it changes its texture and does not resemble an anglefood cake when baked. We like this simple cake dusted with powdered sugar and ground nuts. Recipe adapted from The Finnish Cookbook.
Provided by ellie_
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-degrees F.
- Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts.
- Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form.
- Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon.
- Fold butter into cake mixture.
- Add extract.
- Turn into prepared pan.
- Bake for one hour at 350-degrees F or until done.
- Cake will not rise but feels firm to the touch when done.
Nutrition Facts : Calories 183.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 88.4, Carbohydrate 25.4, Fiber 0.3, Sugar 16.9, Protein 3.4
SNOW-TOPPED HOLLY CAKES
This square Christmas cake is cut into two loaf-shaped cakes, so you can give one to a friend
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 2h30m
Yield Makes 2 cakes, each serves 8
Number Of Ingredients 20
Steps:
- Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.
- Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
- Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.
- Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.
- Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.
- Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.
Nutrition Facts : Calories 584 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 87 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.32 milligram of sodium
STRAWBERRIES IN THE SNOW
This is a favorite of my pastors- It is light and low in sugar but delicious!
Provided by Wanda Vance
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. In a large 13x9 pan break into pieces the angel food cake and make a layer in the pan
- 2. In a bowl mix together the 2 boxes of pudding and the milk till slightly stiff
- 3. Add in softened Cool Whip and stir well until all lumps are gone- set aside
- 4. Wash strawberries- take caps and ends off then slice or chop the strawberries. ( I chop - it makes more)
- 5. Combine the glaze and the strawberries.
- 6. Pour the vanilla pudding mix over the cake pieces, spread evenly all over. Now pour the strawberries and glaze mix on top of this- Let chill in refrigerator. Serve chilled.
STRAWBERRIES IN THE SNOW
Light angel food cake is layered on cream and covered in strawberries. A wonderful dessert to serve at a spring or summer gathering.
Provided by Heather
Categories Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour.
- After strawberries have chilled and made some juice, stir in strawberry glaze.
- In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy.
- Spread cream mixture in a 9×13 dish. Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture.
- Gently push some of the cake pieces into the cream.
- Top with strawberry mixture. Chill in the refrigerator.
Nutrition Facts : Calories 424 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 207 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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