iCarly’s Fat cakes -known in the real world as Sno Balls- are a fascinating treat. Many people love them, and iCarly fans can get really excited about them.
It isn’t surprising, though, because Sam, one of Carly’s best friends, is obsessed with Fat Cakes.
Are Fat Cakes a real thing?
As you may know, iCarly Fat Cakes aren’t entirely fictional. Arguably, this yummy treat was inspired by Hostess’ Sno Balls.
Fat Cakes became notorious because Sam got passionate about them. But can we blame her?
They’re amazing!
But how are they made? What’s inside a Sno Ball? Well, we analyzed one to learn more about it.
From the outside, we can see a pink, smooth cover made of shredded coconut. Nowadays, Sno Balls come in different colors, not only pink.
Holding the coconut topping, we find a marshmallow layer covering a chocolate cupcake. And the chocolate cupcake comes with a creamy and sweet filling inside.
How do you make Fat Cakes from iCarly?
To make Fat Cakes, we need to emulate Sno Balls. Apparently, iCarly producers repackaged the Sno Balls for the show, so Sam was eating these treats most of the time.
While we tasted them and found them delicious, anything can get better. Homemade baked recipes taste very different and have a fresh, smooth texture when you make them from scratch.
Don’t worry; most of the recipe is easy to follow because chocolate cupcakes are very familiar. Sure, it has a challenging bit: making marshmallows at home and covering the cupcakes with it!
What you need to make homemade Sno Balls
Find below all the ingredients and a step-by-step guide to make iCarly Fat Cakes at home. Trust me, the homemade version is better!
Homemade Fat Cakes | Sno Balls Recipe
Ingredients
Chocolate cupcakes
- 3 oz of semi-sweet chocolate chips
- ⅓ cup of cocoa powder
- ¾ cup of hot coffee
- ¾ cup of flour
- ¾ cup of sugar
- ½ tsp of salt
- ½ tsp of baking soda
- 6 tbsps of vegetable oil
- 2 eggs
- 2 tsp of white vinegar
- 1 tsp of vanilla
Cream filling
- Marshmallows
- 2 tbsps of corn syrup
Marshmallow cover (Claire Saffitz recipe)
- 2 cups of shredded coconut
- Gel coloring
- 14 grams of unflavored gelatin diluted in ½ cup water
- 1 cup of sugar
- ⅓ cup of corn syrup
- ⅓ cup of water
- 4 large egg whites (preferably cold) beaten with a pinch of salt
Instructions
- Add semi-sweet chocolate chips and cocoa powder into a bowl. Mix with freshly brewed coffee to enhance the chocolate flavor and integrate all the ingredients. Cover the bowl and let the chocolate melting for a few minutes.
- Mix sugar, salt, flour, and baking soda in a separate bowl.
- Now get back to the bowl with melted chocolate and mix with a spat until you get a liquid mixture. If it isn't cool yet, stick it in the fridge for a few minutes. Then, add two eggs, vegetable oil, vinegar, vanilla, and mix with a fork. You'll know the chocolate mixture is ready when it's thick and smooth.
- Pour the chocolate over the dry ingredients gradually. You can use a hand mixer to get a more homogeneous consistency quickly.
- Grease and flour the cupcake pan so that the chocolate mixture doesn't stick. Then, fill each cavity up to 3/4 of its capacity. Remember that the batter will grow a bit.
- Put in a preheated oven to 350°F (176 °C) for 15 to 20 minutes. Keep an eye on the cupcakes so that they don't get burnt.
- In the meantime, crush the shredded coconut using a blender or a food processor with a hint of pink gel coloring. Make a flat bed of fine pink coconut topping onto a flat baking tray and put it aside.
- When the cupcakes are done, get them out of the oven and transfer them to a grill to cool at room temperature.
- In a bowl, add marshmallows and corn syrup. Mix and put in the microwave to melt for 20 to 30 seconds. Then, use a spat to stir a bit and check if you have the right texture. It should be creamy and thick, not too firm nor too solid.
- Make a hole in the center of the cupcakes with an apple corer. Save these bits because they will serve as a cap to cover the filling.
- Transfer the marshmallow fluff to a piping bag and fill the cupcakes while avoiding using too much. Then, cover each cupcake hole with the bits you saved.
- To make the marshmallow cover, put to a boil a mix of corn syrup, sugar, and water to medium heat. Let the mixture cool until it reaches a temperature of 245 °F.
- Before starting this mixing process, put in place a piping bag and a round cake ring.
- Put the cold egg whites and a pinch of salt into the stand mixer until they are firm. Pour the sweet mixture slowly into the mixer bowl when it gets to the target temperature. Then, add the liquid gelatine and keep mixing until the marshmallow mix is fluffy and smooth.
- Transfer the marshmallow mixture to a piping bag and put the dessert mold over the bed of pink coconut. Then, make a thin layer of marshmallow inside the ring using the piping bag. Slide a buttered knife around the inner border of the ring and pick it up carefully.
- Now, clean the dessert mold and grease. Repeat the process until you complete your marshmallow caps. Keep in mind that this process needs to be quick so that the marshmallow doesn't lose its fluffiness.
- Then, put a chocolate cupcake upside down over the marshmallow cap and turn it quickly and smoothly with a spat. Shape the cover with your hands delicately until the cupcake is completely covered by the sides. You can grab some pink coconut to improve the texture, but don't play with it too much. You'll need to repeat the process with each Sno Ball before the marshmallow cools down.
- Then, let the Fat Cakes -or Sno Balls- cool on a plate or a baking tray, covered with plastic wrap for at least 4 hours.
- After the long wait, you have your own homemade treat, even better than Sam's beloved Fat Cakes!
Video
If you liked this homemade Sno Balls recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, tag me @lacooquette on Instagram. I’d love to share your photos on my IG stories.
It’s so appetizing and looks superb,i love it.
thank you! they were super tasty!