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Twinkie Cake

One box of Twinkies and mounds of whipped cream in a clever disguise…
Prep Time30 mins
Cook Time0 mins
Course: Dessert
Cuisine: American
Keyword: Cakes

Ingredients

  • 1 box Twinkies (10 individually wrapped Twinkies)
  • 2 tsp unflavored gelatin (Found near Jell-O, something like Knox)
  • 6 Tbsp cold water
  • 2 C cream
  • 1 C powdered sugar
  • 1 tsp vanilla extract

Instructions

The Frosting (Stabilized Whipped Cream)

  • Unwrap all ten Twinkies and set aside. Meanwhile, prepare the stabilized whipped cream.
  • Place the cold water in a small microwaveable bowl. Sprinkle the gelatin on top and let sit five minutes. Once the gelatin powder has been absorbed into the water (it will be stiff and semi-transparent with no white powder visible), microwave for 10-20 seconds or until the gelatin turns liquid.
  • While the gelatin is setting, place the cream, powdered sugar, and vanilla in a stand mixer with the whisk attachment. Mix for approximately one minute, and then slowly pour the gelatin in.
  • Continue mixing the cream until the texture is thick and frosting-like. Fill a piping bag, using a large tip (I prefer the star-shaped one).

The Cake (Tetris with Twinkies)

  • Arrange five of the unwrapped Twinkies on a cake stand in a circular shape. There are many ways to do this–feel free to cut or bend the Twinkies.
  • Pipe the whipped cream in between the Twinkies; this is like the mortar that holds the cake together. Then pipe around the outside perimeter. Lastly, use a straight-edged spatula to add a layer of cream on top of the Twinkies. It's going to look pretty sloppy at this point, and that's okay. Just make sure everything is covered with whipped cream.
  • Arrange the remaining five Twinkies in a circular shape on top of the cream-frosted layer. Repeat the steps: pipe between the Twinkies, around the perimeter, and along the top. This recipe makes PLENTY of whipped cream, so apply generously. If there is extra, you can use it in decorating.
  • Make sure all of the Twinkies are covered with whipped cream (add more to the piping bag as needed), and then use a straight-edged spatula to smooth out the top and sides.
  • When you are satisfied with the smooth exterior, decorate as desired. You can color the extra whipped cream for piping, or add sprinkles, etc.

Notes

The stabilized whipped cream helps this cake to hold up for a few days, but be sure to store it in the refrigerator for maximum longevity.