tips for making homemade ding dongs

I’ve been meaning to bake my Mom homemade Ding Dongs for a while now since she loves the wrapped-in-tin-foil version. Since her birthday is fast-approaching, I decided to give A Cozy Kitchen’s recipe a whirl (which is adapted from Smitten Kitchen’s recipe). I’m very grateful I tried this out a couple days before as a test-run, because these cakes were way more temperamental than I ever imagined.  So here are my tips, tricks and observations in the event that you try out this recipe yourself.

1. Get a a high-quality chocolate for both the cake AND the ganache. This does not mean Nestle-brand quality folks. I made the error of using a random baker’s chocolate form Ralph’s, and next time I will totally splurge on the pricier, high-end chocolate because I can taste a difference.

2. Second, if you decide to make these in the shape of smaller cakes (as opposed to Smitten Kitchen’s regular-sized layer cake), then skip the part where you flip out the cooled cake entirely. Instead, use the pastry cutter and cut each mini-cake while still in the pan. Then, carefully pull out the outer bits of cake and set aside ( I fully intend to use these scraps for rum balls by the way). Use a spatula to slide the cake out of the pan and thus, avoid dealing with it sticking or having to use parchment paper. I used this method with half of the cakes with success (except for one little guy on the left that was accidentally diced in the wrong spot). This method will yield pretty little complete cakes.

3. Contrary to both blogs that insist on 10″ pans, this recipe worked great with two 9″ pans AND baked at 300 degrees for 45 minutes.

4. Use a larger-sized, round pastry cutter, especially if you want to stuff these with a decent amount of frosting. I experimented with both and definitely prefer the larger cake (but I’m also a glutton, so don’t necessarily listen to me…)

5. I did not have success with Smitten Kitchen’s directions for 7-minute frosting. I’ve made several 7-minute frostings before throughout my life with great success. Smitten’s failed on me three times and was too “liquidy” (I think the fault could be with a too-hot temperature over the double-boiler). I ended up beating some heavy cream and then adding a tad of runny 7-minute frosting to make a thicker filling because after my third attempt I was about to have a kitchen meltdown.

Even though these turned out good with 1/2 heavy cream and 1/2 marshmallow frosting, I wouldn’t recommend heavy cream as a filler for these.

6. Take time cutting out the holes in the cake in a calm and rationale way, and don’t forget which top pairs to the cake… seems simple enough, but the last thing you want to do is spend an extra ten minutes trying to match cake tops!

7. When you put the tops back on, be sure to cut off part of the bottom of the tops! I ended up pushing a lot of the frosting out from my too-big tops.

8. Be sure everything is cool… I was impatient and worked with hot cake, which is a major no-no. Impetuous people don’t make great bakers…

In the end these tasted great and didn’t leave a typical aftertaste in my mouth like normal ding-dongs. Next week I’ll post a follow-up to let you guys know how the REAL batch came out for Mom. In the meantime, my freezer is full of ding dongs. Any takers?

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