Foryoueats: Giant Snow Ball Cake

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a 6” half sphere cake tin and line with baking paper. To line, cut out a 6” round piece of baking paper and cut some flaps into the middle of the circle, leaving a 4cm space in the middle that’s uncut/ Spray the tin with oil and place the liner inside. Set aside.

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.

Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.

Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.

Add the batter into the cake tin. Place the cake tin onto a round metal cookie cutter and place onto a baking tray. Cake for 40 min and allow to cool completely.

While the cake is baking and cooling prepare the cream filling by adding the powdered sugar and softened butter into a large mixing bowl. Mix using a hand mixer until well combined. Then add the rest of the ingredients and mix until everything comes together. Set aside.

To make the marshmallow add the gelatin powder and ½ cup of cold water into a mixing bowl. Mix until well combined and set aside to bloom/soak.

Add the sugar and water into a large saucepan and bring to a boil. Add the gelatin and mix until well combined. Allow the mixture to simmer for 15 minutes then take off the heat and allow to cool for 10 min.

Place the syrup into the bowl of a stand mixer fitted with a whisk attachment. Allow to whisk on medium speed until the mixture begins to go white, then turn to high speed and allow mixture to whip until it thickens to something that resembles soft peaks in a meringue. Add vanilla extract and whisk until well combined.

To fill the cake with the cream filling, use a serrated knife to cut the cake in half. Use a tablespoon to carve out a 1 inch deep hole in the center of each half. Add cream filling in each cake cavity.

Add some melted white chocolate around the cream filling of one half of the cake and carefully flip the other cake half onto the cake with the chocolate. This will help stick the cake together and seal it.

To prepare the coconut add coconut to a large zip lock bag along with the food dye. Zip the bag up and shake until the coconut is evenly coated with the food dye.

Spray a bowl slightly bigger than the cake with oil spray. Add colored coconut and twirl the bowl around on its side to coat the inside of the bowl in the coconut.

Add the marshmallow followed by the cake. Gently but firmly press the cake down to allow the marshmallow to come up right to the top of the bowl. Allow to set in the fridge overnight.

To take out of the bowl use a blunt knife or small offset spatula to gently go around the inside of the bowl which will help release the cake onto a serving plate or cake stand.

Giant Snow Ball Cake

Ingredients

Chocolate Cake

Cream Filing

Marshmallow

Decorations

Steps

Nutrition Facts