Thursday, January 20, 2011
Twinkies, Take II
Not one to be twarted by laughter - my choice of whole wheat flour did result in lots of belly-laughs from my dinner guests - I've decided to try again this year. I am still not going to buy a Twinkie for comparison. But I did purchase a "cream canoe baking pan." I think that Twinkie must be a trademarked name, but, seriously "CREAM CANOE" does not sound very appealing. One promising thing: the cream canoe baking pan comes with a filling injector kit.
I'll keep you posted on my Twinkie attempts of 2011. But I still have unanswered questions...none of the recipes I found online agree - on any point! Help.
1. Is a Twinkie made with white cake, sponge cake, yellow cake, or something all together different?
2. Is a Twinkie filled with whipped cream, vanilla cream, buttercream, pudding, or - the recipe I personally liked, but know it cannot possibly be the true filling - a marscarpone-vanilla cream?
3. Would you think that the most important characteristic of a Twinkie is the taste or its shape...or both?