1/4 Teaspoon salt
1 Cup (one 7-ounce jar) marshmallow creme
1/4 Teaspoon salt
1/2 Cup shortening
1/3 Cup powdered sugar
1/2 Teaspoon vanilla
Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.
Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.
Add salt water and beat to combine.
When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.
the Cake by pastry chef Ashton Warren Link HERE
Her option for Cream filling
2 Cup cold heavy cream
1/2 Cup powdered sugar
1 vanilla bean or 1 teaspoon extract
Cake Step 1:
Wisk the eggs, sugar, milk, oil and vanilla together. In a separate bowl combine all the dry ingredients. A little at a time add the dry to the wet until smooth.
Cake Step 2:
Bake in the mold of your choice at 350 degrees until golden brown and is done in the middle when tested.
Cake Step 3:
When the cakes come out of the oven sprinkle a little sugar on the raw or sugar on top and for a little crunch.
For fun variations to take this Twinkie to the next level try adding lemon or orange zest to the cake batter before baking or almond extract and some chopped nuts.
Cream Step 1:
Combine in a bowl and wisk until stiff.
Cream Step 2:
Inject into the cake using a baster.
Okay, panic time over… Now back to your regularly scheduled BS…
Oh yeah, I went by the store yesterday, and the ONLY thing left on the 6 foot tall Hostess display was TWO bags of powdered donuts…