First I had to make molds for the cakes, which I did out of tin foil. Then I made the batter, which came out just fine, and carefully filled the molds. Baking was no trouble, and they came out perfectly. Then I whipped the filling.
I don't own a pastry gun to get the filling in there, but I have a trick that works just as well. I scooped the flling into a plastic ziplock bag, squeezed out the air, and snipped off a bottom corner. Presto! Instant pastry gun. I filled the cales through the bottoms and had quite a lot of leftover filling. I might try for some filled cupcakes later or something.
Once they were done, I sealed each in a small snack bag. Twinkies! They tasted great, and the boys certainly liked them.
- Mood:
accomplished
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chasethestars
chasethestars
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Sounds like a fun project for you and the kids. If you ever get around to making Yodels, give me a call.
CLONED TWINKIES
To Make a Twinkie Pan
Tear off a square piece of tin foil. Fold it in half, then fold it in half again. Wrap it around a round spice jar to form a half cylinder. Remove jar, tighten/crimp the ends of the cylinder. Repeat nine more times so you have a total of ten. Set the half cylinders in a baking pan.
Ingredients
1 box of pound cake mix
2/3 c water
4 egg whites
2 tsp very hot water
1/4 t salt
2 c marshmallow cream (one 7-oz jar)
½ c shortening
1/3 c powdered sugar
½ tsp vanilla
Preheat oven to 325 degrees.
Beat egg whites until somewhat stiff. Pour cake mix into a separate bowl. Add water to make a stiff batter. Fold in egg whites.
Spray foil molds with non-stick spray. Divide batter equally among foil molds, about 3/4" full. Bake at 325 about 30 minutes or until golden brown and a toothpick comes out clean.
For filling, combine salt and hot water in a bowl. Let cool. Cream together marshmallow cream, shortening, powdered sugar, and vanilla on high until fluffy. Add the salt water solution and combine. Scoop filling into pastry bag or gun (or put filling into a zip-lock bag and cut off one bottom corner to make a pastry bag). Remove cakes from foil molds while still warm. Use a chopstick to make three holes in the bottom of each cake and move the stick around to create space for the filling. Fill with cream from pastry bag.