INDIVIDUAL SNOWBALL CAKES

Individual Snowball Cakes image

I once made 200 hundred of these little individual cakes for a "Friends of Buffalo" Luncheon. The luncheon was honoring those that had been heroic during the "Blizzard of "77." The theme of the luncheon was snow, so I made a "Snowball" for each of the participants to take home with them in a box.

Provided by Marsha Gardner

Number Of Ingredients 22

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Ingredients

CAKES
vegetable cooking spray
1 1/2 c all purpose flour
1/2 c almond flour (bobsredmill.com)
1 1/2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch kosher salt
1/3 c canola oil
3/4 c sour cream
3/4 c water, warm
1 large egg plus 1 large egg yolk
ALMOND SYRUP
1/4 c water
1/4 c sugar
1/2 tsp pure almond extract
FROSTING
3/4 c plus 1 tablespoon sugar
1/3 c light corn syrup
3 large egg whites, room temperature
1/2 tsp pure almond extract

Steps:

1. MAKE THE CAKES: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds or regular muffin tins with cooking spray, and transfer to a rimmed baking sheet.
2. Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
3. Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
4. ALMOND SYRUP: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
5. FROSTING: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
6. Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
7. Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and continue to beat for 1 minute.
8. Frost cakes using a small offset spatula, then coat each with coconut.