- 850g all-purpose flour
- 530g caster (superfine) sugar
- 1 tsp salt
- 2 tbsp baking powder
- 750 ml of milk
- 250ml vegetable oil
- 250g unsalted butter, softened
- 4 tbsp Greek yogurt (can substitute with sour cream)
- 2 tsp vanilla extract
- 4 large eggs
- 1 tsp coconut essence
- 16 drops white food gel
- lustre dust spray
White Chocolate Coconut Snowballs
- 870g white chocolate
- 3/4 cup whipping cream
- Desiccated (unsweetened) coconut
- 2 batches of Swiss meringue buttercream frosting
- Cake – You’re going to double this recipe.
- Preheat a fan-forced oven to 120C (248F). Spray three 15” x 8” baking trays with cooking oil. Line with baking paper. You’ll only need three trays for double the recipe :0)
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, white food gel, coconut essence, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Pour batter into three prepared tins. The best way to make sure this is even is to use an ice cream scoop.
- Bake for 50-60 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Guys please note, the way to achieve the beautiful white cupcake with a nice shape and no colouration is with a low temperature. So do a tester first, because everyone’s oven is different. Mine for example is much hotter than the dial says. Test one cupcake and if it browns or rises weird then lower the temp before you bake the rest. And if you lower the temperature they will need much longer to bake. Up to 50-60min.
- Once cooled, use a 7” round cutter to cut out the cakes. You’ll end up with 6 layers of cake.
- Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
- To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake.
- Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
- Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
- Add a final layer of frosting and smoothen out again. Add white chocolate balls to the frosting started from the bottom all the way to the top of the cake. Finish off by spraying with lustre dust to give it a special shine.
White Chocolate Coconut Snowballs
- Add white chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Let it set at room temp for a couple hours.
- Roll up little pieces of the set ganache using the palm of your hands and then coat it in the coconut. Yes. You’ll need to roll up lots and lots of these. It’s time consuming.