HOSTESS CUP CAKES RECIPES
HOSTESS TWINKIE RECIPE - TOP SECRET RECIPES
The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made "Little Short Cake Fingers" only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two. But Dewar couldn't come up with a catchy name for the snack cake—that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985. The spongy treat has evolved into an American phenomenon. Today the Twinkie is Continental's top Hostess-line seller, with the injection machines filling as many as 52,000 every hour. You will need a spice bottle, approximately the size of a Twinkie, ten 12x14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick. Watch Todd's video demonstration of this classic hack. If you're a fan of Hostess powdered Donettes, or cupcakes, check out these recipes. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 22 minutes30S
Cook Time 22 minutes30S
Number Of Ingredients 10
Nutrition Facts : Calories 150 calories
HO HO CAKE RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
Make and share this Ho Ho Cake recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake as directed on package for two round pans.
- When cool, "slice" through cakes to make 4 "thin" cakes.
- Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
- Add powdered sugar and beat for 5 minutes longer.
- Lay one layer of cake on plate.
- Spread Cream filling on top only, do not go all the way to the edge.
- Lay another layer of cake on this.
- Spread cream filling on this too.
- Again layer and filling until you have all four layers on here.
- Ice the whole cake with the chocolate icing.
Nutrition Facts : Calories 433.4, FatContent 25.6, SaturatedFatContent 5.6, CholesterolContent 47.5, SodiumContent 427, CarbohydrateContent 50.3, FiberContent 1, SugarContent 34.7, ProteinContent 4.3
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NOTHING BUNDT CAKE WHITE CHOCOLATE RASPBERRY RECIPE
While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.
The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.
To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio.
The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original.
Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.
From topsecretrecipes.com
Total Time 3 hours 0 minutes0S
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Total Time 3 hours 0 minutes0S
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