Christmas in July!

Learn how to do Christmas in July! for your friends and family. this revenue from Christmas in July! it is delicious

Make Christmas in July!

This cake is perfectly at home during Christmas as it is on a hot Summer's day in July! This is one cake you can make from scratch that will turn out beautifully each and every time!  Light and fluffy with Angel Food cake pieces, crushed pineapple, whipped cream and cherries! The perfect appurtenance to finish off a fun weekend get together!

Snowball Cake

Ingredients

1 (10 inch tube)* Angel Food Cake 

(Make your own from a mix its much better and more than half the cost!  I recommend Betty Crocker)

3 16 oz tubs of whipped topping

1 20 oz can of crushed pineapple in heavy syrup, drained (reserve syrup)

1 jar of maraschino cherries, pitted and stemless

2 tablespoons lemon juice

1 cup white sugar

1 (10 ounce) package flaked coconut

2 (.25 ounce) packages unflavored gelatin

4 tablespoons of water

1 cup of boiling water

Preparation

Make your Angel Food cake according to the boxes recommendation.  I recommend Betty Crocker.  My numerous experiences show that this brand bakes up lighter and higher than others.

Line a 4 quart mixing bowl with plastic wrap or spray down lightly with a non stick agent.  This will create the Snowball shape!

Break angel food cake up into small bite-sized pieces and set aside.

Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup, if not, add enough water to make 1 cup.  But if you leave that can upside down long enough...you will be surprised that you will get 1 cup of pineapple juice/syrup.

Boil one cup of water in a glass 4 cup measuring cup.

Dissolve the gelatin in 4 tablespoons of cold water. Add to the boiling water and stir.  Add the pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken. This is critical...don't leave it in the fridge to long or you will end up with a jello like consistency which won't work.  Thick enough to be noticeable, but yet still pourable..more like a thick glaze or gravy.

In a strainer, drain and rinse your cherries until the water runs clear.  Place them on layered paper towels to absorb any left over water.  If you skip this step you will have a "pink" tinged filling, which in itself isn't bad for the Holidays, but for the summer, the creamy white filling with pale yellow pineapple looks great! 

Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.  Add the cherries and gently fold them in to they are evenly distributed.

In your prepared bowl, place a layer of cake pieces, then a layer of the fruit mixture. Continue until all the cake and fruit mixture is used up. Refrigerate covered for at least 12 hours or overnight.

Plating/Presentation

Invert the bowl onto serving platter, remove plastic wrap if used and cover with remaining whipped topping and sprinkle generously with the flaked coconut.  

Cooks Notes

If you find that your cake isn't releasing, carefully set the bowl in a sink with warm water just for a few seconds at a time until it unmolds when inverted.  Be careful to not get any water into the bowl and on the cake.

*If you don't have an Angel Food cake pan, you can use a bundt pan.  If this is the case create a collar of tin foil or parchment paper surrounding the pan and secured with paper clips.  This will allow the Angel Food cake to continue to climb up and above the lower sided bundt pan and still keeping its shape.

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