Makes 10 – 12
Ingredients
400ml desiccated coconut
Few drops of pink colouring
140g butter
125ml sugar
2 large eggs
5ml vanilla essence
375ml Baker’s Dream Cake Wheat Flour
3 tsp baking powder
Pinch of salt
For sandwiching the cakes:
200ml icing sugar
20ml boiled water
For the syrup:
120ml sugar
120ml water
150ml smooth apricot
7ml red food colouring
METHOD:
1. Place the desiccated coconut in a bowl and add few drops of pink food colouring. Rub the colouring into the coconut to tint the coconut until evenly coloured.
2. In a mixing bowl, cream the butter until light and fluffy, then gradually add the sugar. Continue creaming until the mixture is light and fluffy.
3. In a separate bowl, whisk the eggs lightly then gradually add them to the creamed butter, add 2 teaspoons of the flour with the eggs to prevent curdling.
4. Add the salt and vanilla essence.
5. Add the remaining flour and work the mixture into a soft dough. Divide the dough into portions, approximately 25g each if you want to weigh them.
6. Roll each one until smooth and place on a baking tray lined with greased paper.
7. Bake in a pre-heated oven at 170°C for 12-15 minutes. They should be pale in colour with the bases turning light golden brown.
8. Remove from the oven and leave to cool on a wire rack.
9. While the cakes are cooling, make the syrup by heating the sugar and water in pot on the stove. Bring the syrup to a boil once the sugar has dissolved. Add the apricot jam and simmer until the syrup is slightly thick – not too thick as it will prevent the syrup from penetrating the snowball. Tint the syrup with red food colouring.
10. Once the snowballs are cool, mix the icing sugar and boiled water into a thick, smooth paste, then sandwich the snowballs together.
11. Leave to harden slightly (1-2 minutes) and then dip the snowballs into the hot syrup and toss them a few times to make sure they are coated.
12. Place them into the coconut and toss to coat evenly.
13. Dust off the excess coconut and place them on baking paper.