Homemade Twinkie Challenge

Step 3 The Baking and the Filling

This part is pretty much the same in every recipe, so instead of repeating myself, I'll tell you everything you need to know right here.

If a million people ask why I didn't include the baking temps and times, and the filling techniques in each step, I rely on you, dear audience, to bring this step back into their focus.  Thank you.

Baking:

Preheat the oven to 325^oF (160C)

Spray the molds with non-stick cook spray.

Divide batter evenly among the baking pan wells and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

 Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.
Once cakes are cool, flip each over, and with a straw or a skewer the end of a spoon make two incisions running the length of the cake (three for full sized Twinkies).

Filling:

Scoop filling into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.

Store any leftovers (as if) in an airtight container.