 59 Twinkies
Supplies:
Cut from 4-inch thick Styrofoam:
One 4-inch diameter round
One 5-inch diameter round
One 7-inch diameter round
Cut from 1 1/2-inch thick Styrofoam:
Two 2 1/2-inch diameter rounds
3 cardboard cake rounds, one 7-inch, one 9-inch, and one 10-inch, each covered with decorative, food-safe aluminum foil.
Prepared fondant
Prepared decorator frosting, butter cream or canned, prepared frosting, tinted light yellow
Black, edible-ink, cake-decorator color marker
For top layer:
Place a 4-inch diameter round Styrofoam in center of a 7-inch cardboard round. Frost with desired frosting.
Arrange 10 Twinkies upright around the 4-inch Styrofoam. Top edge of Twinkies should be even with top edge of frosted Styrofoam.
Fondant ribbon: Roll fondant, in desired color, to 1/8-inch thickness. Cut fondant into ribbons, about 1-inch wide and place around bottom of Twinkies forming a ribbon and a bow.
For middle layer:
Place a 5-inch diameter round Styrofoam in center of a 9-inch cardboard round. Frost with desired frosting. Place one 2 1/2-inch diameter round Styrofoam on top.
Arrange 14 Twinkies upright around the 5-inch Styrofoam.
Cut 7 Twinkies in half and arrange in a circle above the vertical Twinkies, with cream filling pointing outward. The center, 2 1/2-inch diameter Styrofoam should be just about 1/4-inch taller than the Twinkie halves so the Twinkies do not have to hold the weight or become flattened under the weight of the cake.
Fondant hearts and ribbon: Roll fondant, in desired color, to 1/8-inch thickness. Using a small cookie cutter, cut out 14 hearts. Place fondant hearts in a row around top edge of vertically-placed Twinkies, using a small amount of frosting as glue. Cut fondant into ribbons, about 1-inch wide and place around bottom of Twinkies forming a ribbon and a bow.
For bottom layer:
Place a 7-inch diameter round Styrofoam in center of a 10-inch cardboard round. Frost with desired frosting. Place one 2 1/2-inch diameter round Styrofoam on top.
Arrange 17 Twinkies upright around the 7-inch Styrofoam.
Cut 9 Twinkies in half and arrange in a circle above the vertical Twinkies, with cream filling pointing outward. (One-half Twinkie will be extra.) The center, 2 1/2-inch diameter Styrofoam should be just about 1/4-inch taller than the Twinkie halves so the Twinkies do not have to hold the weight or become flattened under the weight of the cake.
Fondant hearts and ribbon: Roll fondant, in desired color, to 1/8-inch thickness. Using a small cookie cutter, cut out 17 hearts. Place fondant hearts in a row around top edge of vertically-placed Twinkies, using a small amount of frosting as glue. Cut fondant into ribbons, about 1-inch wide and place around bottom of Twinkies forming a ribbon and a bow.
To assemble, stack middle layer over bottom layer, centering for stability, then top with top layer.
(Go To Part 2 - Mr. and Mrs. Twinkie)
|
