Sunday, January 09, 2011
My Mom is one of the creative and best cooks I know. She's always trying new dishes. When I visited over Christmas she prepared a new dessert for the family called a Snowball Cake. I took the recipe and made cupcakes for an office birthday party last week.
Following is the recipe, which she saved from the Buffalo News, and my modifications.
1 Angel Food Cake
1 Pint Heavy Cream
1.5 Tablespoons Unflavored Gelatin
4 Tablespoons Cold Water
1 Cup Boiling Water
1.5 Cups Orange Juice
1 Tablespoon Lemon Juice
1 Cup Granulated Sugar
Dash of Salt
8 Ounce Bag of Shredded Coconut
Soften gelatin in cold water.
Add to boiling water and stir.
Add sugar and salt, stir thoroughly.
Add orange and lemon juices, stir.
Refrigerate until mixture begins to thicken (It doesn't take "that" long.)
Beat heavy cream until it's the consistency of whipped cream and fold half of it into the gelatin mixture.
Add sugar to taste to the remainder whipped cream and set aside.
Shred the Angel Food Cake with hands into small bits and place in the gelatin/whipped cream mixture.
Line a muffin/cupcake tin with paper baking cups.
Pour (I used a ladle) mixture into baking cups and refrigerate overnight.
When ready to serve, top with whipped cream and add shredded coconut.
I didn't add coconut to every cupcake since I know some people aren't fans.
The result is a light and refreshing treat. It has a jello-y consistency and isn't heavy. Best of all, there's no baking involved! You can pick up a pre-baked Angel Food Cake from any grocery store.