Lemon Snowball Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
  • Let each piece extend over the opposite edges of the bowl, so all edges are covered.
  • The paper will be wrinkled.
  • Set bowl aside.
  • Cut angel food cake into 1" cubes and set aside.
  • In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
  • Add boiling water and stir until gelatin is dissolved.
  • Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
  • Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
  • In a large bowl, whip 1 pint cream until it forms soft peaks.
  • Fold gelatin mixture into whipped cream.
  • Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
  • Scatter several pieces of the angel food cake over lemon mixture.
  • Continue alternating lemon mixture and cake until all is used.
  • Cover with plastic wrap and foil.
  • Refrigerate 1-2 days before serving.
  • Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
  • In a small bowl, whip 1 cup cream and powdered sugar until stiff.
  • Frost top and sides of molded cake with whipped cream.
  • Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.
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