Wednesday, October 17, 2012

Homemade Sno Balls

I found this mini-ball cake pan at a local baking supply store. They made the cutest chocolate cake mounds, and were the perfect size for sno balls. I made twelve mini-cakes, and had extra batter. I probably could've made another 4 more cakes, but opted to do something else with the batter.

I tried to dip the cakes in the marshmallow by inverting them, but they got stuck once I they were more than halfway submerged. I ended up coating the rest of the cakes using an off-set spatula and keeping the cakes upright. To cut down a bit on the crumbs, I recommend wearing gloves during the coating process. I came to this brilliant realization when there were only 2 cakes left. Oh well, better late than never.

Homemade Sno Ballscake recipe from David Lebovitz
marshmallow coating adapted from Coconut and Lime

½ c plus 1 Tbs unsweetened cocoa powder
1 ½ c cake flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 stick unsalted butter, softened
1 ½ c sugar
2 large eggs, room temperature
½ c brewed coffee
½ c milk

Marshmallow coating:
1 lb sweetened, shredded coconut
Pink gel food coloring (if desired)
1 ½ packets of unflavored powder gelatin (about 9 grams)
¼ c cold water
1 c sugar
⅓ c corn syrup
2 Tbs water
¼ tsp salt
½ tsp vanilla

Creme filling:
½ tsp warm water
Dash of salt
Half of a 7 oz. jar of marshmallow fluff
¼ c shortening
2 Tbs powdered sugar
¼ tsp vanilla extract

For the cake: Preheat oven to 350 F. Butter and flour the wells of 2 mini-rounded cake pans.

Sift the cocoa powder, cake flour, salt, baking soda, and baking powder together. Set aside. In a medium bowl, beat the butter and sugar until smooth. Add eggs one at a time and beat until well combined.

In a separate bowl, combine the coffee and milk. Stir half the dry ingredients into the butter mixture. Stir in the coffee/milk mixture. Add the remaining dry ingredients and stir to blend. Pour batter into prepared cake pans until ⅔ full. Bake until a toothpick inserted in the center comes clean, about 18 minutes. Let cakes cool completely before turning the pan over to remove them.

For the marshmallow coating: Pour coconut into a bowl. Mix with a teeny bit of food coloring. Mix well to evenly tint the coconut. Set aside.

Place the ¼ c of cold water in the bowl of a stand mixer. Sprinkle the gelatin over the water, and let set. In a medium saucepan, combine the sugar, corn syrup, and 2 Tbs water. Bring to a rolling boil. Fit the whisk attachment to the stand mixer, and turn to low to break up the gelatin. Pour the corn syrup mixture into the stand mixer with the gelatin and beat on high for 4 minutes. Stop the mixer and add the salt and vanilla. Continue beating on high for another 6-8 minutes. Remove bowl from mixer.

Using a spoon or an off-set spatula, dip the rounded side of the cakes into the marshmallow. Quickly roll the marshmallow-coated cake in the coconut, making sure to cover the entire marshmallow surface. Place uncoated side down on a sheet to set.

For the creme filling: Combine salt and water in a small bowl. With a mixer, combine fluff, shortening, sugar, and vanilla. Beat until fluffy. Add the salt mixture, and beat until combined.

Using a large plain decorator’s tip, pipe the filling into the center of each cake, from the bottom.

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