This makes a huge cake that is cut in squares and each dipped in fondant. It is reminiscent old-fashioned fondant squares, you may have had as a kid at family owned, old-fashioned bakeries. It is only ‘twinkie-esque” in that it is a rich, great yellow-white cake, with a ton of fluffy, bakery style frosting. This makes a huge batch but it freezes well and lasts for days, as fresh each day, each bite, as it is the first day. But if you want less cake, halve the recipe and make it in a 8 by 11 inch pan (but it will also be a less tall cake square, as a result). If you want to skip the fondant dipping, then serve it as a large sheet cake, sandwiched with icing – That way, it is more like a slab of birthday cake but still absolutely amazing. To make this more “twinkie’, use only shortening and artificial vanilla –sorry, but that is some of the commercial aspect of traditional twinkies. I prefer to use almost all natural ingredients (such as butter in the icing) but the choice is yours.
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Hi there, fellow home and pro baker and fan of