It is really over? No more road trip Twinkies picked up at gas stations, or clandestine Ding Dongs hidden under teenager’s twin beds, now that Hostess Brands is packing up its chemically stabilized creams and calling it a day? Even if another baker doesn’t take them up, it doesn’t have to be that way nation, for I have been preparing!
When Hostess filed for bankruptcy earlier this year, I began to ponder if the treats of my childhood could be made at home. I tried my hand at Twinkies, cupcakes and other treats, with largely positive results.
As the year went on, I stayed in the kitchen, pressing out cookies, rolling out dough and generally obsessing over my frosting gun. The results will be gathered in a cookbook featuring homemade versions of classic American snack foods in 2014 from Clarkson Potter. You, too, can make lovely snack cakes in your kitchen, many of them prepared with far more ease than a layer cake. I regret to inform you, however, that you’ll have to buy a canoe pan.