Pink cake “Snowball”

Nostalgic for the pink Snowball cakes? – popular American dessert. Try the giant version: wet chocolate cake with sweet marshmallow topping, topped hot pink coconut flakes. Share with friends: Time: 2 hours. 30 min. Difficulty: medium Servings: 10-12 Recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough and filling

• 1 pack (430 gr.) Dry mix for baking chocolate cake, plus the required ingredients (you can see the ingredients in this Chocolate Devil’s Food Cake Recipe)
• 6 tbsp. l (90 gr.) Butter, room temperature
• 1 tbsp. marshmallows creams
• 1/2 tbsp. powdered sugar
• 1 tbsp. l fat cream

Topping

• 2 tbsp. unsweetened coconut
• 1/4 Art. powdered sugar
• Pink food coloring
• 7 gr. (2.5 tsp) gelatin without additives
• 3/4 Art. granulated sugar
• 1/4 Art. corn syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• Special equipment: round baking dish with a hole in the middle (2.8 ml.), skewer, pastry bag with a thin and long round nozzle, a thermometer for sweets and a small pastry spatula

Recipes with similar ingredients: cupcake mix, butter creamy, marshmallows cream, icing sugar, cream, coconut, gelatin, sugar, corn syrup, vanilla extract

Recipe preparation:

1. For cake and toppings. Sprinkle a round cooking spray shape with a hole in the middle. Cook and bake chocolate cake, following the instructions on the package. Allow to cool completely.
2. In a large bowl, combine the butter with cream of marshmallows and beat with a mixer until smooth. Add icing sugar and cream, beat for about 3 minutes. to splendor. Transfer the mass to a cooking bag with a long round nozzle.
3. Flip the cake flat side up. Using a skewer make 12 holes at the bottom of the cake at an equal distance apart: go deep into the middle and scroll slightly skewer, so that the holes are about 2.5 cm wide. In each of them place the tip of the cooking bag and squeeze out a little mass from marshmallows so that it barely seeps to the surface. Flip the cake flat side down onto the cake stand or serving plate.
4. For topping. In a large plastic bag with a clasp put coconut flakes and powdered sugar, button and well shake. In a small bowl in 2 tbsp. l dissolve 5-6 drops of water food coloring. Pour dye into coconut mixture and well mix by kneading the bag with your hands so that the color evenly distributed.
5. Mix gelatin with 6 tbsp in a small bowl. l water. Average in a stewpan combine granulated sugar, corn syrup, salt and 1/4 Art. water and cook over medium heat until a candy thermometer will show 112-115 ° C (the stage of the “soft ball”). Remove from heat.
6. Pour the syrup mixture into the bowl of the stationary mixer with with a whisk, add vanilla and swollen gelatin. Whisk at high speed to a dense lush texture, about 6 minutes
7. With a pastry spatula, grease the cake on all sides with a mass of marshmallows. Cover the whole cake with coconut. Before serving let stand for 30 minutes to let the topping freeze.