Though Hostess promises Twinkies, Ding Dongs, Snack Cakes and the like will stick around for the ”foreseeable future,” melodramatic foodies continued the mourning process/stockpile alert well into Wednesday.
@DaddyAbet start hoarding Twinkies because Hostess is filing for bankruptcy!— Eurose Dangan (@mommyeurose) January 11, 2012
Wonderful. Twinkies can survive a nuclear holocaust but can’t make it through a recession.— Paul (@cynicanoldicus) January 11, 2012
For the Twinkie Doomsday pessimist in all of us, here’s how you can score your fix without leaving the District:
Head to Ted’s. Ted’s Bulletin in Eastern Market makes a “reverse” Twinkie — the filling’s on the outside, not within the cake. While this may cause alarm to Twinkie purists, bar manager Tee Mims insists this revamped cake is one of the most popular items on the menu. Carrot cake and red velvet Twinkies are currently on the menu.
Head to Churchkey/Birch & Barley. You won’t find a Twinkie rendition on this menu, but Hostess cupcakes are made in-house. (Tip: These are not available during Restaurant Week but are a regular feature on the menu.)
Tiffany MacIsaac is the pastry chef behind Birch & Barley’s cake and said she developed the recipe straight from her childhood. She also developed the 930 cupcake at Buzz Bakery; this cake’s an oversize version of the original.
“That rich texture and classic chocolate-vanilla combo is something I tend revert back to time and time again when working on desserts,” MacIsaac wrote in an e-mail.
Head to Safeway. Collect ingredients to make Twinkies at home; Ted’s pastry chef Jack Revelle revealed the Twinkie recipe to the Examiner in early 2011.
Other recipes for the diehards:
• Twinkies Cookbook (who knew?)
If you know of any other restaurants or bakeries that serve Hostess-like products, leave your tips in the comments below.