Snowball Frosting Food

RED VELVET SNOW BALLS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside.
• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
• Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour.
• For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip.
• Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside.
• For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid.
• Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
• Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie.
• For the assembly: Pour the shredded coconut onto a wide plate.
• Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy!

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

SNOWMAN SNOWBALL CAKE

Steps:

• For the Cake:.
• Hand mix the cocoa, eggs, water and oil in a bowl,.
• Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
• Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
• After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
• For the Frosting:.
• In a stand mixer, mix butter.
• Add the marshmallow cream; mix again.
• Add the powdered sugar, mix again.
• For the Assembly:.
• Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
• Cover with the marshmallow frosting.
• Cover the smaller cake (the snowman's head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn't slide off.
• Cover the snowman with coconut flakes.
• Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
• Add the chewing candy on the face, forming the nose.
• Add the mini chocolate balls, forming the mouth.
• Place the sweet & tart chews on the body, forming the buttons.
• And wrap the strawberry sour belts around the neck, forming the scarf.

SNOWBALL FROSTING

Steps:

• Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.