Growing up, our kitchen cabinets never had less than two boxes of Little Debbie snack cakes. Both my father and I would take them in our lunches every day. So while I am well versed in Swiss Cake Rolls and Oatmeal Creme Pies and Zebra Cakes, I am less educated in the ways of the Twinkie.
I mean, I was always aware of the Twinkie– other kids brought them to school and I’m sure I tasted them here and there. I just was always more of a chocolate fan, especially when that chocolate had a hard glaze that gave a satisfying little snap when you bit through it.
As an adult, though, I’ve learned to embrace vanilla. It’s such a pure and clean taste. So when I saw Shauna Sever’s new book “Pure Vanilla: Irresistible Recipes and Essential Techniques, I knew I had to get moving on the recipes.
For the first test, I tackled the Twinkie Cake. It’s a fairly simple yellow bundt cake recipe that baked up easily and beautifully. Once baked, I got to get super handsy with the cake, cutting holes into it using the cone method, and then sticking my fingers into each hole to create a tunnel running through the center of the cake. Continue reading