PINK DENVER SNOWBALLS
125 grams of butter ( room temperature)
1 cup of castor sugar
2 large eggs
1 tablespoon of vanilla essence
2 cups of cake flour
1/2 a cup of milk
1/2 a cup of orange juice
2 teaspoons of baking powder
1 cup of apricot Jam
2 drops of Pink Food colouring
Fine coconut
3/4 cup of warm water
OR
1 packet of raspberry or strawberry jelly dissolved in a cup of water and chilled for 15 minutes. Add a drop of pink or red food colouring as well.
For cream filling
250 ml of fresh whipping cream
1 tablespoon of vanilla essence
2 tablespoons of icing sugar
Methods
With electric mixer , whisk butter for a minute add the sugar and beat until light and creamy – about 2-3 minutes , add one egg at a time and whisk , add vanilla essence , mix , now add the milk and orange juice and mix for a few seconds . Add the dry ingredients , flour and baking powder and mix in with spoon or spatula till well combined .
You have two options next –
1)Butter and flour your shell baking pans , fill with cake batter and bake for 10-12 minutes or until you test with toothpick and it comes out clean .
OR
2) bake in greases muffin pans for 20-25 minutes , cool off completely and remove .
Place baked small cakes in the fridge covered for ten minutes before decorating .
In a bowl add the jam , warm water and pink Food coloring and stir until smooth .
In a separate Bowl put in the fine coconut .
For the vanilla cream filling .
Pour all the cream , icing sugar and vanilla essence into a chilled bowl , whisk with electric mixer until stiff peaks form . Do not over whip .
Next, take the cakes and dip into the jam mixture and ensure all sides are covered with the jam syrup.
Now dip the cakes quickly and gently into the coconut .
Place all covered cakes in a platter and chill in fridge for ten minutes .
Now take out cakes from fridge , cut the little cakes each in half and pipe the cream on top each individual cakes bottom half , place top half of small cake on top of the piped cream . Snowball done
Posted by Denver Petersen
