Here's what ya need:
7 3/4 lbs prepared fondant in 2 colors
1 (4 inch diameter, 4 inch thick) piece of Styrofoam
1 (7 inch diameter) card board cake round, covered with decorative foil
1 1/2 (16 oz) cans of buttercream frosting
1 (8 inch diameter, 4 inch thick) piece of Styrofoam
1 (11 inch diameter) card board cake round, covered with decorative foil
Here's what ya do:
Reserve 1 lb of the fondant and roll the rest out to 1/8 inch thick. Wrap 13 of the Twinkies in strips of one color (3 1/2 to 4 oz. fondant per twinkie). Lightly brush the edges of the fondant with water to seal tightly. Wrap the remaining 14 Twinkies in the other color fondant.
For the top layer, place the 4 inch round of Styro in the center of the 7 inch cardboard round. Frost the top and sides with one third on the can of frosting. Alternating the colors, arrange 10 of the fondant-wrapped Twinkies upright around the Styro, attaching them with the frosting, with the seams facing in. The top edge of the Twinkies should be even with the top of the frosted Styro.
For the bottom layer, place the 8 inch round of Styro in the center of the 11 inch cardboard round. Frost top and sides with remaining 2/3 of first can of frosting. Repeat the alternating colors with the remaining 17 Twinkies, attaching with frosting, seams in.
Fill a pastry bag fitted with a #12 tip for larger decorations (or a #4 or #5 for more delicate Twinkie cake enhancement!) with frosting. Pipe a glamorous delicate filigree on the top edges of the twinkies on the bottom layer. Or even more glam - mold fondant into decorative shapes on go to town doing up those Twinkies!
Stack the top layer on the bottom one. Fit the pastry bag with a #6 tip. Pipe dots of frosting around the edges of those cardboard circles.
Cut flowers from the fondant with tiny cookie cutter and decorate the tops of the Twinkies on top layer. Now switch to a #3 tip and add a small dot of frosting to the center of each flower.
To top your creation with that bow (or skip this part if using Bride and Groom), roll reserved 1 lb of fondant to 1/8 inch thickness and cut into 1 inch wide strips. Place a hefty dollop of frosting in center of cake top, then use a strip to make a loop - sticking ends into frosting to secure. Continue the loopyness by adding more loops and flowers!!!
Serves 27 guests
Deeelish! If you crave more madcap Twinkie creations, this is the cookbook for you!: