Make Gesine Bullock-Prado's holiday desserts: Coconut snowballs, cake

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Delicious desserts for holiday dinner

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Serve your family some sweet treats this holiday season. Here, Gesine Bullock-Prado, pastry chef and author of "Bake It Like You Mean It," shares her delicious and decadent desserts for coconut snowballs and hidden snowman cake.

Coconut Snowballs

Ingredients

  • Coconut milk cake

    • 4 eggs, separated, room temperature
    • 3/4 cups sugar
    • 1/3 cups unrefined coconut oil, room temperature
    • 3/4 cups unsweetened coconut milk
    • 1 1/2 cups cake flour
    • 2 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/2 tsp cream of tartar
    • 1/2 tsp vanilla
  • Double vanilla frosting

    • 5 egg whites
    • 1 cup sugar
    • 1 1⁄2 cups unsalted butter, cut into 1⁄2-inch cubes, softened
    • 1 1⁄2 tsp. vanilla bean paste
    • 1⁄2 tsp. vanilla extract
    • 4 tsp. seedless raspberry or strawberry preserves (optional)
    • 3 cups sweetened flake coconut

Preparation

Baking Directions:

1. Preheat oven to 325°F. Grease and flour each 31⁄2-inch cup of two 6-cup mini ball pans* or 48 cake pop molds.2. In a large bowl whisk together the egg yolks, 1⁄2 cup of the sugar, and coconut oil. Add coconut milk; whisk until just combined. In another large bowl sift together cake flour, baking powder, and salt. Sift flour mixture over egg mixture. Using a rubber spatula, fold in flour mixture until smooth.3. In a medium bowl beat egg whites and cream of tartar with an electric mixer on high speed until foamy. Slowly add remaining 1⁄4 cup sugar; beat until medium-soft peaks form. 4. Add one-third of the egg whites to batter; stir until no streaks of white remain. Gently fold in remaining egg whites and vanilla until completely combined.5. Spoon about 1⁄3 cup batter into each prepared 31⁄2-inch ball cup, or a rounded tablespoon into each cake pop mold. Bake 31⁄2-inch balls 18 to 20 minutes or cake pops 10 to 12 minutes or until a toothpick inserted near center comes out clean. Remove from oven. Cool 5 minutes on wire rack. Remove cakes from pans; cool completely on wire rack.6. Double Vanilla Frosting: In a large stainless-steel bowl combine egg whites and sugar. Set bowl over a large saucepan of simmering water (bottom of bowl should not touch water). Whisk egg white mixture constantly until sugar melts and an instant-read thermometer registers 160°F, about 7 to 10 minutes. Remove bowl from saucepan. Using an electric mixer, beat mixture on high speed until it doubles in volume, holds a peak, and is cool, about 12 minutes more. Reduce speed to medium-low. Slowly beat in butter, a few pieces at a time. Using a rubber spatula, fold in vanilla bean paste and vanilla. 7. To assemble 31⁄2-inch balls, in a small bowl combine 1 cup of the frosting and raspberry preserves. Place filling in a pastry bag fitted with a small round tip. Insert tip of pastry bag into the center of the flat sides of cakes; squeeze to fill. Use frosting to attach two cakes, flat sides facing in. Using a small offset spatula, cover each snowball with remaining frosting. Press coconut flakes in an even layer to cover each snowball. Makes 6 large snowballs or 48 cake pop snowballs.

Tips:

* We used Wilton's Mini Ball Pan ($13.99, wilton.com). Don't have the pan? You can also use twenty 21⁄2-inch muffin cups or forty-eight 13⁄4-inch mini muffin cups. Grease and flour cups as above. For standard muffin size, spoon in 1⁄4 cup batter and bake 15 to 18 minutes. For mini muffin size, spoon in 1 rounded Tbsp. batter and bake 10 to 12 minutes. Pipe filling and frost as above. Nutrional information: Each 1⁄2 snowball serving 507 cal, 34 g fat, 105 mg chol, 239 mg sodium, 48 g carb, 2 g fiber, 5 g pro. Each cake pop serving 148 cal, 10 g fat, 31 mg chol, 70 mg sodium, 14 g carb, 1 g fiber, 2 g pro.

Hidden snowman cake

Ingredients

  • Vanilla cake

    • 1 1/2 cups all-purpose flour
    • 1/2 tsp salt
    • 1⁄4 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 cup unsalted butter, softened (1 stick)
    • 1 1/2 cups granulated sugar
    • 1/4 cup canola oil
    • 2 eggs
    • 1/2 cup buttermilk or sour milk
  • Chocolate cake

    • 8 ounce bittersweet chocolate, very finely chopped
    • 1 cup very hot brewed coffee
    • 1/2 cup buttermilk or sour milk
    • 1 tsp vanilla
    • 4 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp salt
    • 3/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 cups unsalted butter, softened (3 sticks)
    • 3 cups granulated sugar
    • 3/4 cup canola oil
    • 6 eggs
  • Marshmallow frosting

    • 6 egg whites
    • 1 1/2 cups granulated sugar
    • 2 Tbsp light-color corn syrup
    • Pinch of salt

Preparation

Baking Directions:

1. For Vanilla Cake: Preheat oven to 350°F. Grease a 13×9×2-inch baking pan. Line bottom of pan with parchment; grease paper and flour pan. Set aside. 2. In a medium bowl stir together flour, salt, baking powder, and baking soda; set aside. In a large bowl beat butter and sugar with an electric mixer on high speed until light and fluffy, scraping down sides as necessary, about 3 minutes. Add oil; beat until combined. Add eggs, one at a time, beating well after each. Alternately add flour mixture and buttermilk, beating on medium-low speed after each addition until just combined. Pour batter into prepared pan; spread evenly. Bake 25 to 30 minutes or until top springs back when lightly touched. Remove from oven. Transfer pan to wire rack; cool completely. Cover with plastic wrap. Freeze 30 minutes. 3. For Chocolate Cake: Preheat oven to 350°F. Coat a 10-inch tube pan with nonstick cooking spray for baking; set aside. Place chocolate in a medium heatproof bowl. Pour hot coffee over; do not stir. Let stand 2 minutes. Whisk chocolate and coffee mixture until smooth; cool. Stir in buttermilk and vanilla; set aside. 4. In a large bowl whisk together flour, cocoa powder, salt, baking powder, and baking soda until combined, about 30 seconds; set aside. 5. In a very large bowl beat butter and sugar with an electric mixer on high speed, scraping down sides as necessary, about 2 minutes. Add oil; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and chocolate mixture, beating on medium-low speed after each addition until fully incorporated. Increase speed to medium high; beat 20 seconds more. Set chocolate batter aside. 6. Using a 3-inch snowman cookie cutter, cut 12 to 15 snowmen from vanilla cake; set snowmen aside.* 7. To assemble, spread half of the batter into prepared tube pan. Place snowmen cutouts, heads down, into batter, about 1⁄2 inch apart. Fill a pastry bag fitted with a large open round tip with some of the remaining batter. Pipe (or spoon) batter around snowmen, keeping them evenly spaced. Spoon remaining batter over snowmen to within 1 inch of top of pan; carefully spread to cover. Transfer to a foil-lined baking sheet. 8. Bake cake 1 hour and 20 minutes or until a long skewer inserted near center of cake comes out clean. Loosely cover cake with foil during the last 15 minutes of baking to prevent overbrowning. Remove; cool 15 minutes in pan on a wire rack. Using a table knife, loosen sides and around tube. Invert pan onto the rack; remove pan. Cool cake completely. 9. Meanwhile, for Marshmallow Frosting, in a large heatproof stainless-steel bowl combine egg whites, sugar, corn syrup, and salt. Set bowl over a large saucepan of simmering water (bottom of bowl should not touch water). Beat with an electric mixer on high speed until light and fluffy and an instant-read thermometer registers 160°F, about 10 minutes. Remove bowl from saucepan. Continue beating until stiff peaks form; let cool. Using a small offset spatula, generously frost top and sides of cooled cake. Makes 24 servings.

Tips:

Note: Use remaining chocolate batter for cupcakes, spooning 1⁄4 cup batter per cup into a pan lined with paper bake cups. Bake 18 to 20 minutes at 350ºF.Each 1-inch-slice serving 477 cal, 24 g fat, 79 mg chol, 197 mg sodium, 64 g carb, 2 g fiber, 6 g pro.

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