Serious Eats: Recipes

Homemade Sno Balls

[Photographs: Sarah Jane Sanders]

Just like the original, individual chocolate cakes are enrobed in marshmallow and coconut.

Notes:

I recommend greasing the cupcake pan, rather than using cupcake papers, because the crinkled impressions the papers leave behind on the cupcakes create a strange exterior texture for the Sno Balls.

I like using a medium star tip to fill the cupcakes because its shape makes it easier to pierce the cupcake and inject the filling.

Instead of using a food processor, you can tint the coconut flakes by shaking them up with food coloring in a plastic bag. However, the coconut bits on a Sno Ball are quite small and using a food processor helps grind up the coconut for a more authentic texture.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

About the Author: Stella Parks suffers from an unhealthy obsession with recreating the mass produced snacks of her childhood, but ironically is employed by a Frenchman to make the high brow desserts of his childhood. She blogs that dichotomy at bravetart.com and can be followed on Twitter at @thebravetart.

Printed from http://www.seriouseats.com/recipes/2012/03/hostess-sno-ball-coconut-covered-chocolate-cake-recipe.html

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