• Barth Bakery

Homemade Hostess Sno Balls

Updated: Apr 18

These iconic treats feature cream-filled, tender chocolate cakes covered with fluffy marshmallow buttercream frosting and coated with fuzzy, pink coconut flakes. This homemade version of the nostalgia-inducing treats taste and look like the real deal, but are better for you and way more fun to make. The vibrant pint coconut flakes make these cakes perfect for Valentine’s Day, Easter, or a springtime birthday party.





Makes about 15 3-inch cakes


Ingredients

Chocolate Cakes

  • ½ cup unsalted butter, softened

  • 2 cups granulated sugar

  • 3 large eggs

  • 1 tsp pure vanilla extract

  • 2 cups all-purpose flour

  • ⅓ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1½ cups full-fat buttermilk

Marshmallow Buttercream Frosting

  • 2 ½ cups marshmallow crème

  • ½ cup salted butter, softened

  • 2 cups confectioners’ sugar, sifted

  • 3 cups unsweetened coconut flakes

  • 4 drops red food coloring

Marshmallow Crème Filling

  • 2 ½ cups marshmallow crème

  • ¼ cup heavy whipping cream

  • ¼ cup confectioners' sugar


Directions

Chocolate Cakes

  1. Preheat oven to 350°F. Grease and flour each cavity of a mini ball pan.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating well after each addition, and then mix in the vanilla.

  3. In a separate large bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.

  4. Add about half of the dry ingredients to the butter/sugar mixture and beat until combined. Then pour in the buttermilk and beat until incorporated. Then add the rest of the flour mixture and mix until just combined.

  5. Ladle the batter into the prepared pan until each cavity is about two-thirds full. Bake for 20-25 minutes, or until puffed and set. Allow the cakes to cool in the pan for 3-5 minutes, then remove the cakes to a wire rack to cool completely.

Marshmallow Buttercream Frosting

  1. In a large bowl, use an electric hand mixer to beat the marshmallow crème, butter, and confectioners’ sugar at medium speed until light and fluffy.

  2. Place the coconut in a food processor and pulse with the food coloring until the color is evenly distributed and the coconut is ground into small pieces.

Marshmallow Crème Filling

  1. In a large bowl, use an electric hand mixer to beat the marshmallow crème on low speed. Add the whipping cream and continue mixing on medium speed until they gradually become homogeneous. Then add the sugar and increase the speed to high and beat until soft peaks form. Transfer the cream filling to a piping bag fitted with a star tip and set in the refrigerator until needed.

Sno Ball Assembly

  1. Use a paring knife to poke a hole in the top of each cake. Take the piping bag with the filling and insert the tip one inch into each cake. Pipe about ½ ounce into each cake.

  2. Use an offset spatula to evenly spread a layer of frosting onto the outside of each cake.

  3. Generously coat each marshmallow-covered cupcake in coconut and let sit for about an hour.

  4. After an hour, trim away any excess frosting and marshmallow from the edges of each Sno Ball and serve.










Out of thousands of baking blogs, Barth Bakery has made #51 on Feedspot's Top 100 Baking Blogs list! Check out the article here.


Satisfy your nostalgic cravings with these other iconic sweet treats:

Homemade Twinkies

Homemade Little Debbie Oatmeal Cream Pies

Homemade Moon Pies

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