Homemade Cream-Filled Sponge Cakes, A Visualization - LifeBites Blog at Allrecipes.com - 267909


Homemade Cream-Filled Sponge Cakes, A Visualization 
Feb. 18, 2012 10:09 pm 
Updated: Mar. 3, 2012 3:37 pm

To say I was happy when this recipe for Homemade Cream-Filled Sponge Cakes was published recently would be an understatement (it's my take on Twinkies® and Raspberry Zingers®). It's the second of two recipes so far (Caroline's Firecrackers being the first, also a proud moment) and hopefully not the last. However, I thought that since these little gems are a bit involved, visualizing it would be a good idea. You can catch the first post about these on my personal blog, Lifebites.

To start with, you need to make the "boats" for the cake batter to bake in. If you already have a "cream filled snack cake" pan, you can skip this step and save yourself quite a bit of the time it takes to bake and assemble these. However, if you're like me and decide you can't have one of those fancy-shmancy pans because you would be making these entirely too often and can't afford that much flexibility in your waistline, you need to make the boats.

To make said boats, use a piece of aluminum foil cut to about 14 inches. Fold in half lengthwise, then in half widthwise. Using a typical spice jar. Form the foil around the jar by folding in the ends and folding down any excess foil to create a boat shape similar to a Twinkie®.



Once that is finished place boats in a 9 x 13 cake pan and spray with non-stick baking spray. Set aside while you blend the cake mix, eggs, water, oil, and instant pudding mix together. Scoop cake mix into the boats – I believe the scoop size I used is 1.5 oz., but just fill about half full, using all the batter evenly among the 16 boats. Bake for about 11 to 15 minutes at 325.



While the cakes bake, prepare the filling by creaming together the butter, shortening, vanilla, and salt and then add the confectioner’s sugar, beating for about three minutes. Once it all comes together, add the marshmallow cream and mix well.  Fill a pastry bag fitted with a round tip with the mixture and set aside until ready to fill the cakes.



When cakes test done, let them cool for about 10 minutes in the pan, and then remove them from the boats to cool completely. Once cooled, use a knife to slit the top (which will become the bottom) of the cakes being careful not to cut all the way through and staying away from the very ends.


Using the pastry bag of filling, begin to push the filling into the cakes starting at the end farthest from you and slowly squeeze as you bring the bag closer to you, filling the cavity of the cake with a good amount of cream.


 If you are making the Twinkie® version of the cake, you’re done! But if you want the raspberry version, here are the final steps:

Bring two cups water to a boil, remove from heat, and stir in raspberry gelatin until dissolved. Pour mixture into a shallow dish and place in the refrigerator for about 15 minutes or so. You want it to be thickened but not set. Prepare the coconut by placing in a food processor and pulsing until small crumbs are formed. Pour coconut into a shallow dish and mix with the cornstarch. You are looking for a crumbly texture with finer pieces in it – the cornstarch helps make it more of a loose texture so that the cakes are evenly coated.



Take the filled cakes one at a time and roll them first in the gelatin mixture, and then in the coconut crumbs, coating completely each time. Place them on a wire cooling rack to “cure” for about two hours. 



And there you have it. These taste way better the next day or even two days out, if they last that long. Hope you enjoy them!


Feb. 18, 2012 10:11 pm
Ok, I don't know why, but the pics are all screwy now - in the sets of threes, the pic on the right should be first, then the one on the bottom, then the one on the left. Sorry if there is confusion. Not fond of AR blogs. Grrrr.
Feb. 18, 2012 10:23 pm
Dude! You did a great job! We can figure it out!
Feb. 18, 2012 10:23 pm
Caroline-I love all the how to photos. I can figure out what was first second and third. Congratulations on the publications of your recipe! I know how you feel about the way AR blog can play havoc with photos. However, I commend you for doing a how to blog I love it! I saved your recipe, thanks for sharing!
Feb. 18, 2012 10:24 pm
Gorgeous snack cakes and great instructions! I'm not sure I am ambitious enough to undertake this. Maybe one day . . . ~sigh~ (=
Feb. 18, 2012 10:25 pm
Now that I say that, this would be a fun thing for a work potluck (=
Feb. 18, 2012 10:29 pm
What would be WONDERFUL is if AR could link this blog to the publish recipe! Maybe in the footnotes . . .
Feb. 19, 2012 4:58 am
Those look great! But I am *tin foil art* challenged. Even with your wonderful instructions mine would be a crinkled mess. I can't even line a pan or wrap leftovers with the stuff! I'll have to check out the pan. Thanks for the post; I really appreciate it. :)
Feb. 19, 2012 5:59 am
Awe, thanks gals! You make me feel so happy! :D Barb - I'd bet that you could do them as cupcakes or maybe mini cupcakes perhaps? Someone was thinking in one of the posts about doing it as a layer cake, too. And Allie, oh dear sweet Allie, yes, feed that pan fetish for all of us pan-addicts, lmao! :D
Feb. 19, 2012 8:13 am
Great job! Love the illustrations!
Feb. 19, 2012 11:24 am
I have never had a Twinkie but your version look great. I would love the sponge cake. Great pictures and instructions. May just have to try these some day.
Feb. 19, 2012 1:12 pm
AND, I woke up thinking that the joy of Caroline's Zingers is that you can use whatever flavor of Jello you want! Black Cherry and Strawberry would be my first thoughts - but you could go wild with this. Berry Blue . . . Oh! Cute for a baby boy baby shower (=
Feb. 19, 2012 2:36 pm
YOu make it look so easy! Gotta try them! I love that you make your own baking molds!!!! Awesome job!
Feb. 19, 2012 2:58 pm
I have to stay far far far away from you!! I gained weight just looking a your pictures. This would be a fun project when my great niece is here for a week end. Oh no, lead us not into temptation....
Feb. 19, 2012 7:50 pm
wow...Caroline, this is just too good to be true. I love the molds and how clever of you to use a spice jar as a template. I'm for sure going to try this and I love Barbs idea of the different jellos too.
Feb. 19, 2012 9:54 pm
Much appreciated everyone :) Love the baby shower idea Barb - how cute! :D
Feb. 20, 2012 2:24 am
I'll make the corsage, you make the snack cakes (=
Feb. 20, 2012 8:38 am
Wow! good job caroline. i remember reading your post about how you did it and couldn't quite get it. but it's all clear to me now! thanks :)
Feb. 20, 2012 8:43 am
Why did you tempt me? Your photo instructions make the process easy to understand! You did a great job!
Feb. 20, 2012 8:56 am
WOW! These look great! Wish I had one right now. Uh,oh! I just remembered that I have to go to the store today. Looks like I might have to buy Twinkies. Perhaps, if they stop making Twinkie's you could start a business making them...jk. Too complicated...they'd have to sell foor at least $5 a piece! In all seriousness, I had the Twinkie pan. I think I paid about $20 for it. I used it once but sold it in a yard sale along with some other Wilton pans & stuff. Wish I had it now BUT seeing you do it with foil, I know I can still make them again. Wonderful, informative pic.s. Sonya
Feb. 20, 2012 9:02 am
Deal Barb! Lol - I'm glad it came out right. I tend to get a bit "over-explanatory" with my directions sometimes. The Man is always telling me - "Just get to the point!" :P --> Skunkee - this is why I don't get the twinkie pan. Dang, the kids and I would be eating these way too often; at least having to make the individual boats it slows us down, lol! :D
Feb. 20, 2012 9:30 am
That is pretty amazing!
Feb. 20, 2012 10:09 am
Wow! I am impressed! We have a friend who loves Zingers....I doubt if his wife would make these. It might be a nice surprise for him. Thanks!
Feb. 20, 2012 10:26 am
Awesome Caroline! I get it...and even better, I know I can DO this! How fun, thanks for posting this.
Feb. 20, 2012 11:55 am
Caroline, you pre-burn more calories by making your own boats (=
Feb. 20, 2012 2:49 pm
Lol Barb! YAY! Now I can make them more often! lol :P
Feb. 21, 2012 7:48 pm
The blog and photos are great! Any chance you could add some of these pics to the recipe?
Feb. 21, 2012 11:40 pm
Good idea zeebee - I'll get on that later today :D
Feb. 23, 2012 5:55 am
I love tutorials with pictures! Good job!
Feb. 23, 2012 8:55 am
Obviously, you can't follow directions. They were very clear to me. The real makings of a Twinkie and Raspberry zinger. Excellent!!
Feb. 23, 2012 10:56 am
This is amazing! I have stayed away from Twinkies when I found out that they will NOT go bad - loaded with preservatives. I've been making "Ding-Dong" cupcakes. Now I must try your Twinkies for the grands. (The Zingers for me!) Thank you so much for the photo instructions!
Feb. 23, 2012 11:58 am
I'm very happy to hear everyone is getting a clear picture of the process. I get nervous about trying to explain things, lol - so glad you are all enjoying it. ;D And yes, Mamaw1, I will definitely pick these over packaged ones ANY day - I'm afraid I'll turn into plastic if I eat the store bought ones now with all the strange ingredients that were meant to "improve the quality." Ugh!
Feb. 23, 2012 7:42 pm
Caroline... I can't wait to try these!!! I appreciate the tutorial:)
Feb. 23, 2012 8:35 pm
Thanks sillasmiles! Let me know how they turn out for you and post pics! :D
Feb. 24, 2012 4:41 am
Wonderful illustrations! I found a pan at a thrift store, it sells for $22 on Amazon if anyone is interested in it: http://www.amazon.com/gp/product/B001CGH9AU/ref=oh_o00_s00_i01_details
Feb. 24, 2012 8:18 am
Love this tutorial Caroline. Beautiful job indeed!
Feb. 24, 2012 9:32 am
That's a good deal WFDM, thanks! :D Thanks much mauigirl - appreciated! =)
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About Me
I'm currently a SAHM and loving it. I have four children from college age to preschool, and have been a professional cake decorator for years and when it all comes right down to it, cake is my life. :) I love to cook and bake for my family and especially love doing large meals for holidays. I also blog outside of AR - lifebites-savageone.blogspot.com if you'd like to stop in and visit!
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I love finding the unusual recipes and trying them out. My grandmother's recipes are often my favorites - watermelon pickles, three (really four) bean salad, etc. I like to find very old recipes (and recipe books) and bring the forgotten recipes to life again.
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My family is actually quite large but VERY spread out so our cooking traditions usually center around holiday fare. Good, hearty, home cooked dishes and stick-to-your-ribs casseroles and such. And butter. Lots and lots of butter.
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Finally being able to work with yeast! I had never had the knack for it until recently when I was determined to get over this love/hate relationship with yeast - I loved to use it and it hated me for it! But now I feel I have maybe developed the patience for it? I always seemed to be in a hurry before, but now things are working quite nicely.
My cooking tragedies
A beautiful dish made up solely by me at around age 10 - an astonishing grape jell-o and rice dish that was, oh, how shall I say it? "Different." :)
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