Active Time
40 Mins
Total Time
2 Hours 10 Mins
Yield
24 individual (2-in.) cakes

A two-inch round biscuit cutter is an ingenious way to cut a simple sheet cake into adorable minis perfect for winter parties or get-togethers. The cake, which is flavored with lemon and vanilla extracts, is spread with a glossy vanilla frosting and covered in flaked coconut for a snowy look. Serve the Snowball Cakes immediately after frosting—they look extra sweet plated on a cake stand.

How to Make It

Step 1

Prepare the Cakes: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; dust with flour. Beat butter in a large bowl with an electric mixer fitted with a paddle attachment on medium-high speed until creamy, about 2 minutes; gradually add sugar, beating well. Stir together flour, baking powder, and salt in a bowl until combined; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla and lemon extracts.

Step 2

Beat egg whites with an electric mixer fitted with a whisk attachment on high speed in a separate bowl until stiff peaks form, about 2 minutes; fold into batter.

Step 3

Pour batter into prepared baking pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 35 minutes. Cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack, about 1 hour.

Step 4

Meanwhile, prepare the Frosting: Stir together egg whites, sugar, corn syrup, and cream of tartar in top of a large double boiler; add cold water, and beat with a hand mixer on low speed until just blended, about 1 minute. Place over boiling water; cook, beating constantly on high speed, until soft peaks form, about 8 minutes. Remove from heat; beat in vanilla.

Step 5

Cut cooled cake into 2-inch rounds using biscuit cutter. Spread top and sides of small Cakes with Frosting. Sprinkle Cakes evenly with coconut.