the Hostess with the Mostess
May 12, 2014
I do ok in the kitchen. What I mean is I’m not a trained chef or baker but I get around a kitchen or recipe pretty well, provided I have the right tools and ingredients. For Mothers Day I wanted to do something fun and whimsical and wanted to avoid the lemon, berry,whipped creme trappings that are so prolific around this spring holiday, so I decided to make home-made Ding-Dongs. I followed a recipe from The Bean Town Baker and have to say they tasted even better than the real thing. The Bean Town Baker implies that there is a lot of work in these but that’s putting it mildly. I doubled the recipe, so it was double the work… trust me on this, that probably didn’t help. they are in her words a labor of love. Instead of posting the recipe (you can find that by clicking the link to the Beantown Baker page) I’m going to give you the inside scoop on this recipe.
So, First things first… if you are astute you’re probably scratching your head thinking “he said Ding Dong but the picture up top is a Hostess Cupcake, what gives?” well, here is the lowdown on that…
The ‘from scratch recipe for the cake used in the recipe suggests you use 9 or 10″ round pans. After baking mini-cakes are made with a cookie cutter, filled and glazed. There is a great deal of cake waste with this method, but you do get the iconic straight sided shape. Actually there is so much batter that the recipe suggests a bit of the batter be reserved and used for cup cakes – this way the round cakes don’t bake up too thick. (I was happy to imagine having extra cupcakes laying around the house, heck summer won’t be here til June 21st right?) Anyway, it wasn’t until I was well into my second batch that I realized the cupcakes would make perfect replicas of the famous Hostess cupcake, and the left over whipped filling and ganache were just enough to dress up a dozen or so of the “extra” cupcakes. I baked what I could in cupcake papers and the rest I just put in a well greased cupcake pan and both ways worked well. I liked not serving cupcakes with paper on them to my guests. And frankly, the cupcakes were easier, cuter.
And, I now have a Tupperware tub filled with chocolate cake bits – I’ll come up with something yummy to use them for – maybe mixed into malted ice-cream? or a trifle might be good… but I guess the moral of the story is, go for the cupcakes! They are easier to make, they don’t waste unused cake, they are easier to eat and they present better and more professional that their cousin the Ding-Dong and it’s all about presentation right?