Think Hostess cream filled cupcakes but bigger.
So, I took the Mostess Cupcake recipe from the Trim Healthy Table cookbook page 395, doubled it, and baked it in a fluted pan.
The reason I doubled it is because it makes twelve cupcakes and I know that a usual cake batter that can be baked as cupcakes, bundt cake, or two layer cake makes 24 cupcakes, so I figured it would be a very short bundt cake. Doubling it made it the right height.
I made the cake one day and then the next day I made the cream filling and ganache, combined it and refrigerated it to eat the next day. It was scrumptious!
I shared a video about filling it with the cream on my instagram account on Saturday. The next picture shows the injector I used. It was a cheap one but it has a tip that allows you to inject the cream in the cake without removing any cake bits. Then it has other tips for decorating.
Tiffany’s is better but we couldn’t find hers. They can be found rather inexpensively. We found her nice one for $2 at TJMaxx, I think. Mine was a little bit more at Walmart. Mine holds more cream but isn’t all that great.
Every time I make the ganache, it is too thin and I have to add more chocolate chips. It thickens nicely at first but it is like I pour it the cream too slowly and it gets too warm to thicken after that. Hmmm, I may be on to something here . . . I do mine in a double boiler . . . maybe I need to turn the burner off when I add the cream so it doesn’t get too warm.
Well, anyway, just be aware that you may need to add more chocolate chips or not add all of the cream but it is worth the effort.
Until next time, God bless,