David Leite Makes 6 large Sno Balls
It took some tinkering before these perfect snowballs domes of fuzzy Day-Glo pinkness became the Marilyn Monroe of the snack rack. Hostess Sno Balls originally were chocolate cupcakes covered with ho-hum white marshmallow and shredded coconut, hence the name. Not long after, Hostess decided to jazz up Sno Balls by using tinted pink coconut. And it wasn’t until 1950 that the icing on the cake, so to speak — the cream filling — was added.
Although Sno Balls still turn heads after all these years, I’ve given them a face-lift using a rich cake made from Dutch-processed cocoa along with a slathering of ethereal Italian meringue.—David Leite
convert Ingredients
For the cake
1 stick unsalted butter, room temperature, plus more for coating molds
3/4 cup all-purpose flour, plus more for dusting molds
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 large egg yolk
1/4 cup sour cream
1/2 teaspoon chocolate extract, optional
1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water
For the meringue filling and frosting
1 cup granulated sugar
1/3 cup water
4 large egg whites, room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 cups sweetened shredded coconut, preferably Baker’s Angel Flake Coconut
6 drops red food coloring
Special equipment
Domed cupcake pan with six 1/2-cup molds, 3 1/2 inches in diameter by 1 1/2 inches deep.
Directions
1. Heat oven to 350°F (175°C). Butter and flour the molds. Set aside. Using a stand mixer, beat the butter and sugars until fluffy, about 5 minutes.
2. Meanwhile, sift the flour, cocoa, baking soda and salt into a medium bowl and set aside. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition. Add the sour cream and extract, and mix until combined. Alternate adding the dry ingredients with the instant coffee mixture, beginning and ending with the flour. Fill the molds almost to the top. Bake until a toothpick inserted comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let cool 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place domes on a rack to cool completely.
3. In a small, heavy saucepan combine the sugar and water. Place over medium heat and boil, covered, for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage (235°F to 240°F/112°C to 115°C) for another 3 minutes.
4. Meanwhile, using a stand mixer, beat the egg whites on high speed. When frothy, add the salt. Beat until the whites are glossy and hold soft peaks. When the syrup is ready, pour it in a very thin stream down the side of the bowl into the egg whites. Continue to beat on high until the mixture cools, about 8 to 10 minutes. When cool, beat in the vanilla; reserve about 3/4 cup. Add three drops of the red food coloring to the remaining meringue.
5. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring and pulse 15 times. Pour into a large bowl.
6. With a serrated knife, carefully slice off the top third of each snowball. Pinch about a tablespoon and a half of cake from the bottom section and discard. Fill the hole with a dollop of the white meringue and replace the top. Thickly frost the top of the snowballs with the pink meringue. Then generously sprinkle each one with coconut until completely covered. Tamp down gently to maintain the domed shape. Serve on individual plates.
Recipe © 2004 David Leite. All rights reserved.
LC
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OMG, Haven’t thought about Sno Balls in ages. Whatever happened with them? Oh well, guess it doesn’t matter, you have gone and made something that has got to be better tasting even though it may not be any better for me. Thank you so much! These Sno Balls will be great for a family gathering, as there will be more people to help devour them.
Pat, Sno Balls are definitely around. They’re at my local bodega in NYC and at our general store in Roxbury, CT. But the ones in this article are far richer, creamier, and fresher tasting—if I do say so myself.
These look wonderful, but where did you find the domed cupcake pan? Perhaps you should add it to your store, or at least a link to the source.
Judy
I found they at a baking supply store. They’re made by Wilton. But great idea about adding it to the store!
I have to make these! My children will love them. I’m in Middlebury, CT…not far from Roxbury!
OK… day late and a dollar short here, but found this from today’s post. These look fabulous! I remember their exact location in our 50′s grocery store, lusting after them in their *come hither* cellophane package (and come to think of it.. .rather racy *pairing* of two voluptuous pink mounds!).
It also brought back the 50s memory of the Christmas-time vanilla ice cream balls, rolled in coconut, with a single red candle, w/ piped holly leaves at the candle’s base. I do those now for Christmas dinner, and everyone still gets a kick out of them (as simple and culinarily uninteresting as they might seem). Maybe it has to do with the individuality… the primal interaction and control over one’s own fire? (This is beginning to sound like a David Leite article :-)) Or .. as simple as making one’s own wish for the Season.
Anyway… thanks for the memories!
Aren’t flashbacks great, Pamela? Let us know what you think when you try David’s version. I’m sure you won’t be disappointed.
HI David,
I am wondering if the recipe will work in one large bowl instead of individual cakes, without falling etc? I would like to make one giant sno ball for a party (special request for my husbands birthday)
Thank you,
Ann
Ann, I don’t know because I’ve never made it that way. The cooking times would be significantly different, and I’m not sure it would bake all the way through. I’d suggest making it in several cake pans, each a bit smaller then the previous, say a 10 inch, 8 inch, and 6 inch. Once they’ve baked and cooled, you can stack them, do a little sculpting to make it more dome-like, then frost it to give it that perfect Sno Ball shape.
Yes that was my concern. Thanks for the quick response!
Ann
Learning that Hostess has filed bankruptcy made me remember these gems from childhood … loved them … so I thought I would search a recipe for fun. The cake ALONE sounds fabulous and I can’t wait to try it — thinking I might make an ice cream cake with chocolate mint ice cream with it … thanks!
Our pleasure, Page. And do let us know when you make them…with details on just how creative you decide to get!
Page, the cake is great. I love the idea of making it into an ice cream cake. Please let us know how it turns out and send me a picture and I’ll post it.
I love the internet! Today I was thinking about these sticky sweet cakes we used to get from the american px when passing through to austria. And now i found your recipe. Thank you so much and also that you used “normal” ingredients which are sold in every “normal” store in germany. I’ve got a question though… what kind of sugar did you use? Normal white, castor or confectioners?
Greets from Germany
Emma
Greetings, Emma! Sooo pleased we could be of service in your time of need…as for sugar, we use standard granulated sugar, as noted in the recipe. I guess that’s “normal white” in German!