If you had to make an upscale twinkie, how would you do it?
For those of you unfamiliar with twinkies, they are 4-inch long yellow cakes by about 1-inch wide, filled with cream filling that seems to consist of shortening and sugar. They come in a cellophane wrapper, and almost every mainstream supermarket and grocery store in the United States sells them. They’ve been around since the 1930’s. When I was growing up (in the 1970’s and ‘80’s), they were a popular item—- the epitome of junk food. You can read all about their history and list of ingredients on Wikipedia.
Williams-Sonoma used to sell a twinkie-shaped cakelette pan, but I don’t see it on their website any longer. Even so, I was curious to know how you experienced bakers would do it, if given the assignment. I was thinking I would do a yellow cake with flecks of vanilla bean in the cake, and then make a whipped cream filling with scraped vanilla seeds and some creme fraiche added. I know this is pushing the humble twinkie to untold heights of sophistication, but I’m curious to get your reaction.