Comments on: Pink Sno Balls

By: Renee Schettler Rossi

Renee Schettler Rossi — Thu, 02 Feb 2012 23:52:25 +0000

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!

By: Emma

Emma — Thu, 02 Feb 2012 20:53:28 +0000

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

By: David Leite

David Leite — Tue, 10 Jan 2012 13:46:37 +0000

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.

By: Renee Schettler Rossi

Renee Schettler Rossi — Tue, 10 Jan 2012 12:38:05 +0000

Our pleasure, Page. And do let us know when you make them…with details on just how creative you decide to get!

By: Page Stambaugh

Page Stambaugh — Tue, 10 Jan 2012 00:37:10 +0000

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!

By: Ann

Ann — Thu, 25 Aug 2011 16:45:56 +0000

Yes that was my concern. Thanks for the quick response!
Ann

By: David Leite

David Leite — Thu, 25 Aug 2011 16:19:30 +0000

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.

By: Ann

Ann — Thu, 25 Aug 2011 15:47:38 +0000

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

By: Dan Kraan, LC Community Moderator

Dan Kraan, LC Community Moderator — Sat, 12 Feb 2011 18:42:21 +0000

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.

By: Pamela

Pamela — Fri, 11 Feb 2011 18:09:31 +0000

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!