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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Twinkie Cake

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.


Twinkie Cake: Not for kids only!






Cake
1 cup unsalted butter 
2 1/4 cups sugar, finely ground 
5 eggs 
4 teaspoons pure vanilla extract 
1 1/2 cup warm milk 
1/2 cup warm water 
4 cups all-purpose flour or cake flour 
2 tablespoons cornstarch
2 tablespoons baking powder 
1/2 teaspoon salt   

Sugar Syrup 
1 cup water 
1 cup sugar   

White Buttercream 
3 cups confectioners sugar
1 tablespoon corn syrup 
1/2 cup shortening, such as Crisco, white 
1/2 cup shortening, yellow or butter flavored shortening
2 teaspoons artificial vanilla extract (or pure) 
1 teaspoon butter extract, optional 
2 drops almond extract 
water, as required  

Fondant and Sprinkle Glaze
4 cups confectioners sugar, approximately 
4 tablespoons unsalted butter, melted 
2-3 teaspoons artificial vanilla extract
 Water, as required 
Sprinkles, as desired, optional     

(To grind sugar for recipe, just put in a processor and process to make sure finer)

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Generously coat a 17 by 12 inch (jellyroll pan) with nonstick cooking spray, line with parchment paper and place the pan on the prepared baking sheet. 

In a food processor, cream the butter and sugar by pulsing until well-blended, 2-3 minutes. Add in the eggs and vanilla and blend well. Stir in milk, water, and dry ingredients and blend a minute or two, scraping down the work bowl a few times, to make a soft batter. Spoon into the pan.   

Bake until just beginning to brown and firm to the touch, 45-55 minutes.   

Meanwhile, make Sugar Syrup by simmering water and sugar 3 minutes until sugar dissolves. Cool well.   

For Buttercream, whip all ingredients to make a very fluffy icing, add in more water (or confectioner's sugar) for the proper consistency (like store bought, birthday or cupcake style icing).   Cool cake well before removing from pan and assembling. You can easy freeze the cake for 30 minutes to make icing it easier. Remove cake from pan and put it on a large surface to decorate. 

For the fondant, mix all ingredients briskly in a bowl with a whisk to a pourable consistency, adding more confectioners' sugar or water as required to achieve this.

Cut in half to make two layers. Generously brush bottom layer with Sugar Syrup and let soak in a bit. Using 2/3’s of the frosting, frost bottom half. Place top cake layer on top and press firmly. Brush top layer with syrup and then using remainder of the icing, frost cake, using more on top than on the sides. Freeze for 1 hour.  (If you make the 8 by 11 inch cake, you would split the cake in half, horizontally to make two layers)

To finish the cake, you can pour the fondant over the top.

Or, for small, totally glazed little, separate squares, cut cake into squares, as per the size/dimension you want. Place the squares on a large rack, set over parchment paper lined baking sheet. Pour the fondant over each square, allowing excess to drip over the square, enrobing it completely. Recoup the excess fondant on the baking paper and re-coat the squares as required. Sprinkle with sprinkles and let set. You can also tint some of the fondant various colours or make a chocolate fondant. Place each square in a muffin line, to hold it.

Serves 10-14.    

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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