Pink Snowball Cake

Ingredients:

Dough and filling

• 1 package (430 g) of dry chocolate cake mix, plus the required ingredients (you can see the ingredients in this Devil's Food Chocolate Cake recipe)
• 6 tbsp (90 g) butter, room temperature
• 1 tbsp. marshmallow cream
• 1/2 cup powdered sugar
• 1 tbsp. heavy cream

Topping

• 2 cups unsweetened coconut flakes
• 1/4 cup powdered sugar
• Pink food coloring
• 7 g (2.5 tsp) plain gelatin
• 3/4 cup granulated sugar
• 1/4 cup corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Special equipment: a round baking pan with a hole in the middle (2.8 ml), a skewer, a pastry bag with a thin and long round tip, a candy thermometer and a small pastry spatula

Preparation:

1. For the cake and filling. Spray a round pan with a hole in the center with cooking spray. Prepare and bake the chocolate cake according to package instructions. Let cool completely.
2. In a large bowl, combine the butter and marshmallow cream and beat with a mixer until smooth. Add the powdered sugar and cream, and beat for about 3 minutes until fluffy. Transfer the mixture to a piping bag fitted with a long round tip.
3. Turn the cake over so it's flat side up. Using a skewer, make 12 holes in the bottom of the cake, evenly spaced. Go all the way to the center and gently twist the skewer to create holes about 2.5 cm wide. Insert the tip of a piping bag into each hole and squeeze out a small amount of marshmallow mixture, just enough to ooze onto the surface. Invert the cake onto a cake stand or serving plate, flat side down.
4. For topping. Place the coconut flakes and powdered sugar in a large zip-lock plastic bag, seal, and shake well. In a small bowl, dissolve 5-6 drops of food coloring in 2 tablespoons of water. Pour the food coloring into the coconut mixture and mix well, kneading the bag with your hands to distribute the color evenly.
5. In a small bowl, combine the gelatin with 6 tablespoons of water. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and 1/4 cup of water and cook over medium heat until a candy thermometer reads 112-115°C (soft ball stage). Remove from heat.
6. Pour the syrup mixture into the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla and softened gelatin. Beat on high speed until thick and fluffy, about 6 minutes.
7. Using an offset spatula, spread the marshmallow mixture all over the cake. Cover the entire cake with coconut flakes. Let the topping set for 30 minutes before serving.