Giant hostess sno ball cake recipe and video tutorial (2024)

4.72 from 21 votes

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Color coconut

• 6 C shredded coconut
• Food dye
• Water – if needed

Chocolate cake

Either a 8 inch half ball pan or 2 dozen cupcakes

• 4 oz unsweetened chocolate
• 2 C granulated sugar 2 C - 2 Tbsp for high altitude
• 1 1/2 C all-purpose flour 1 1/2 C +1 Tbsp for high altitude
• 3/4 tsp baking soda 1/2 tsp for high altitude
• 1/2 tsp salt
• 1 C HOT water 1 C + 1 Tbsp water for high altitude
• 5 tsp unsweetened cocoa powder
• 1/2 C sour cream OR greek yogurt
• 1/2 C vegetable oil
• 2 lrg eggs slightly beaten

Creme Filling

Enough for the cake a little too much for the cupcakes

• 6 Tbsp butter softened
• 1 1/2 C powdered sugar
• ¾ C marshmallow creme/fluff
• 2 Tbsp heavy whipping cream
• 1 Tbsp light corn syrup

Marshmallow coating

• 6 Tbsp unflavored gelatin powder
• 3/4 C cold water
• 6 3/4 C granulated sugar
• 3 1/3 C water
• 1 Tbsp vanilla

US Customary - Metric

Colored coconut

• put the coconut into a bag and add the dye

• knead the bag, add water if needed to spread evenly

Chocolate cake

• Preheat the oven to 345

• Prepare either a 8 inch half ball pan or two dozen cupcake by spraying them with a no stick spray like Bakers Joy

• Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.

• In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.

• In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa

• Then add the sour cream and oil and whisk.

• Add the wet mixture in a stream to the dry ingredients and mix until blended.

• Add the lightly beaten eggs slowly while beating on low.

• Add the cooled melted chocolate and mix until uniform in color.

• Bake at 345 55-60 mins for the cake about 14 mins for the cupcakes (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)

Creme Filling

• Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff.

• Add the cream and corn syrup and beat just until smooth.

Marshmallow coating

• Soak the gelatin in the cold water in a small bowl and set aside to swell for 10 minutes.

• In a large saucepan (this will grow while it boils) dissolve the sugar in the 3 1/3 C of water over low heat, stirring constantly.

• Add the swollen gelatin and dissolve.

• Raise the temperature and bring to a boil.

• Boil steadily, but not vigorously, for 15 minutes without stirring (unless your using a stainless steel pan – then stir).

• Remove from the heat and allow to cool about 10 mins.

• Pour into a bowl, or mixer, add the vanilla and beat the mixture until very thick and white.

Assembly

• For filling the cupcakes – you can use a “filling” tip or cut a hole in the cupcakes and fill, replacing the top afterwards

• For filling the cake – cut in half about 3 inches up then carve a well into both halves, fill and close. I used some leftover chocolate ganache to seal the cake back together

• Adding the marshmallow coating

• the Cake I used a glass 3.5 quart bowl, for the cupcakes I used the Wilton mini ball pan with 3 ½ inch wide cavities.

• Spray or brush with coconut oil

• Add the colored coconut and spread around the pan (there will be extra to add later)

• Pour the marshmallow half way up the pans and press the cake or cupcakes into the marshmallow and press down – let the marshmallow set completely then pop out the cake/cupcakes

• Coat with the extra coconut