- Oh my God, he's not worked. This is a nightmare. This has taken me-- - I know.
- All day. That's horrendous. (upbeat music) Hello everybody, it's Barry here. Hope you are doing well. Welcome to the new kitchen set up here. We did one video in it the other day, the cheep versus steep beans on toast. The beans. - The beans. - The beans. - The beans. - That was a nice little intro, whereas today, I'm actually trying to find my way round the cupboards, and I keep getting lost. We'll work on that. These, anyhow, are Twinkies. Now Mr. Andy Westgate
got in touch, (sings) and sent me this message saying can I do some home made Twinkies, because the actual general ones that you get, they do have quite a lot of E-numbers in them,
and that is true, they do. When I did the road trip across America, actually, that's a really cool playlist, if you haven't seen it. These seemed to be in
every service station, all over America, even east to west, when you drove there, it was
like they're just everywhere. And in terms of getting them in the UK, as I found last night, it's a long story, but I was out 'til about
11 p.m. tryna find them. There's only one supermarket right now that tends to stock them generally. Of course I could order them online, but it's really crazy, because they always seem to be quite moist,
and they are naughty. They're piped with what I think is a marshmallow cream there, and about five years ago, I did do my best version of a
homemade one of these. Home made Twinkies, oh my gosh. And although Andy's asked me to try and make a healthier
version, I'm gonna do that, but I'm gonna make it big. Oh yes, this is a tin that
I do not use often enough. We're gonna make a bundt cake. It's a big, stodgy cake, except by using buttermilk, we can make a nice, moist sponge, and then hopefully pipe it with a marshmallow-esque cream. On a smaller scale, which I will come to, if we have enough batter left, we'll do that too, but
we're gonna hopefully make, by actually making it healthier, we can make it 10 times bigger. Yes, a bundt cake, Twinkie style. And the light is insane in
here right now, look at this. The camera, I haven't got any blinds so you've gotta deal with this. Yeah, the light in here is incredible, and for the dogs, look, you've got two sunbathing pugs right there. What more, they're living
the dream. (laughs) You see that? Like a filling piped right through it, and we're gonna try and
do that in our bundt cake. Mm! Oh yeah, please excuse the
floor right now as well, that should hopefully be
installed in the next week or so, and then we're pretty much there. I'm just lightly greasing
this bundt tin right now. Just spent five minutes trying to work out where the bowls are. Big bowl for our big bundt. I like big bundts and I cannot lie. And we are gonna need quite
a lot of sugar, (sings) and we're gonna cream this together. Always takes me a little couple of weeks to get used to the angles in a kitchen, and the potential of
it, whereas right here I can run all the way round here now. I'm very, very excited, but
I'm kind of just tiptoeing. And then we've got sockets
down here now, wahay! So hopefully. My electric whisk. Every home needs an
appliance garage, all right? It's started already, look. The dogs have stopped sunbathing. They're like (gasps) he's cooking again. Okiedokie then, that is the sugar and butter waiting for some friends, and we're gonna focus on the wet ingredients first of all. So to help it, we have got some vanilla flavouring, you can use some vanilla pod seeds if you fancy it,
like we've done recently, very nice indeed. We've got some oil,
because all bundt cakes, if you don't make them
moist, which oil in cakes, as we found before, does
make it nice and moist too, it will be completely stodge. It'll be like a big, round brick, and you don't want that. We've got some eggs, we're going to use the whole eggs, and also some extra yolk to try and give it some more stability and give it a little bit more colour, that more Twinkie colour, if we can. And then the buttermilk as well. Buttermilk is very popular in bundt cakes, because I think it's got
some sort of acidity levels that do something to the gluten, that again make it soft too. So we're gonna add all of
those in gradually right now. Did you get that, Boston, yeah? All right, cheers mate. A teaspoon of that. We'll add half the oil for now, and half the buttermilk. Just start bringing this together. Okay, so the rest of my buttermilk. It does look a lot like
yoghourt right now. The other half of the oil. And we'll add the eggs
in all in one blast, once this is combined. Look at that, it's like one
big yogurty lake. (laughs) All right, so three, woo,
whole eggs go in, okay? We'll get them in first of all, and then we've got to separate them. Right, so I've just separated four eggs. If only there was a
gadget to separate them, oh wait, there is, and the gadget draw. The gadget draw is back. It's been slightly watered down, but there's a good place,
fish pun, to put this. This sometimes works. A lot of time it fails,
you guys know that. Push it in. Take up the egg yolk, there we go. Yes, yes, yes, yes, yes. And then give birth to it. Oh it's destroyed itself inside. They normally fall out
firm, that's worrying. Okay. Yes, yes, yes, here we go. Boom. 50% of the way there. Come on. Okay, one more, one more. Yes. (laughs) There's other ways to do it, but I just love using gadgets. Right, so for the egg whites, I'm gonna put them to one side, but you could, if you wanted to, rather than use marshmallow fluff, you could actually whisk them up with some sugar and do an alternative meringue style filling, if you wanted. Hey, this is good. Let's whisk. (whirring) Lovely, and now all the dry ingredients, which is flour, baking
powder, to help it give some rise, and some unnecessary salt. Let's start, actually, with an unnecessary salt bay, from miles away. I've gotta find where
the salt is, hang on. Don't know if the camera
even picked that up. (laughs) I found the salt eventually. This is the baking powder going in. That is a tablespoon
of it, but it is again, it is a big cake. We need this. And obviously more importantly, we need a lot of flour. I should sieve this, but hey, I'm taking a whiskey step. But I'm hoping now, if we take this on a nice, low speed, this should start to form a lovely big old batter. All right, it's just taken me about five minutes to find the wooden spoon, but I was just a little bit, on the sides it needed to be scraped
down, and also make sure you get it off the bottom there as well, so it's one big mixture. We don't want any floury bits in there. I even contemplated looking in the fridge, and bizarrely right now, we
don't have a fridge in here. You probably spotted that. It will be going here. Really happy with that, and it's ready for our greased bundt tin. Now if you, oh! (laughs) Did I just nearly stand on you? Is that your new position? We've got the bundt tin ready, but if you wanna make standard sized Twinkies, I did show you a hack on how you can do that
with a standard pan, in the video I did a few years ago. I'll link to that in the description. But if you want, you can
also get these Twinkie pans. I got sent this about a year ago, and if I've got any batter left, I might put it in just one like that. It gives you the authentic
dimensions, like that. Look at that. We're going big though. Let's get this in here. Yes! (sings) Oh my goodness. And the good thing about a bundt cake, it's just gonna go up fairly level, well you want it to be level as you can, but it doesn't matter if you
don't get it all the way up. It'll find its way and settle
nice and evenly anyway. If you can get some height on it, hopefully the baking powder will do its job for us and work pretty hard. (banging) Tap to level it. I've got a little bit spare, so. Yeah, that's just a bonus thing, but I might as well try
this tin out, right? And now, ladies and gents,
a very exciting moment. This is the ovens, they're back. They've been in my garage
for blooming months in wind, and rain, and cold. We're getting them preheated. That other oven though was fantastic, and I will keep it for other
videos from time to time. Imagine taking that camping, and busting out a roast chicken. 140 C fan, so 160 C non-fan. You do need to bake
this for about an hour. It takes a long time, on a low shelf. It's gonna be worth it. In other news, still getting used to the layout, as I say. I was gonna put my egg shells into the food waste, put it in
the dishwasher, didn't I? But the bundt tin is ready. It's gonna take an hour to bake, and what. (beeping) I've missed that sound. There we go. So on the second shelf up like that, this is going in for a good hour. Goodbye my friend. So what I was gonna say is, I'm not gonna put that in at the same time. What I'll do is I'll
take the bundt cake out, it's gonna take ages
for that to cool down, and with these being a must smaller tin, we can then get them in to bake and rise too, using the same heat. There's no point using
the second oven for that. And whilst the bundt cake is cooling down, it'll then give me time
to make the killing. The killing? The filling. Your first ever Twinkie,
and you're sharing it, which is very kind. - That's nice. - [Barry] Like it? You've got half of it
on your mouth. (laughs) It good? - No, I don't normally like cream, but this cream's really nice. - [Barry] I'm gonna bake two homemade ones in a minute, and later you can see what they're like, okay? - Okay. Can be the taste testers. - Yeah. It's been 58 minutes. Two minutes left to go. I trust that oven so much, but we will test it with a bamboo skew and
make sure it comes out clean. Then we let it cool down for the eternity of time, because it's so huge, whilst these are gonna bake. These won't take very long,
they're nice and small. Come on, one minute to go. Amy, look at that! Amazing timing. (sings) Hello? Please, please don't
drop, please don't drop. Ouch. That's glass. (Barry panting) I didn't grease the inner core bit. That's okay. These can go in. Those two are so small at the back, we're gonna give them like 15 minutes. Wahay! It's come out clean. So let's let that fully cool down, whilst I work out, well we're gonna make the frosting, but how the heck we're gonna get that in there. There's a couple of
different options we've got. Hmm. Right, so for the marshmallow filling, which bizarrely, we've probably going to actually use on the small ones first of all, and Chloe said it tasted of marshmallow, so we will
use Marshmallow Fluff. We're gonna use some butter, and again a little bit of vanilla extract. Now as you've seen before, when we've used the microwave in the past, if we give, this is gonna rhyme, a little blast, 15 seconds max on the Marshmallow Fluff. Make sure we've got all the foil off, it does make it a little bit easier to get into your bowl. All right, nothing too crazy, just give it a little bit of a burst, that's all. There we go. You see, it's not massively overcooked, so it'll fall out the jar, but it just does come out a lot easier. And you wanna get every little speck of that that you can. That is only one tub, and I think I've actually got three tubs. Boom. I think I'm gonna get all of them in here. Yeah, let's jump to that. There we go, that is three tubs worth of Marshmallow Fluff in there, and do not be tempted to
have a little cheeky taste. Right, vanilla in there now. Okiedoke, so with that
marshmallow fluff, boom. That might not look like it, but if I push into it, that is some
room temperature butter, because we're going to
whisk this all through. Again, a bit more vanilla on there. Oh yeah. (whirring)
(upbeat music) That's the filling done. Right, whilst all that marshmallow fun was happening, these cooled down nice. I checked them with a skewer again. It looks like I put more
batter in one than the other. Can you see? One is a little bit lower, but if I just pop one out, here we go,
(sings), look, Twinkie! And in fact, what I'm gonna do is leave them in the pan. Now what happens with a standard Twinkie is that cream filling magically
appears because it's piped. You can see these three holes there, from upside down, and then you just don't realise it, because
you go "Oh a Twinkie!" Yeah, it's hidden, right? So that's what we're gonna do. We're gonna pipe in there to fill it. So I've just added a couple of
spoonfuls into a piping bag. This is just for these small ones, okay? And what's gonna happen is, ah, did you see that rise up? I'm just filling it like an operation. You see how it's rising as I'm piping it? (laughs) It's busting out. So push it in, squirt,
push it in, squirt, wahay! Push it in, squirt, making sure that you don't break through the top. There we go, so we get
it out the pan like that. It feels way more weightier. And we just turn it upside down, and we've got a Twinkie, brilliant. I'm gonna let that firm up there with the filling in there, so it does need to sit like this for a little bit. Now rather than piping this,
now it's at room temperature, we could pipe it downwards,
and then angle it so it creates a tunnel. What we're gonna do is
create our own tunnel by chiselling out an entire
run, like a mole hill, (laughs) like a mole run of cake, and then stuff in cake in there, just to hide it even better. So I won't show you all of this step, but what I'm gonna do,
I'm gonna try and get a fairly wide go at this. Just cut out a section. So this crusty layer bit, I am gonna try and keep this. There we go, ah-ha! Stick it to a plate to one side. I'm gonna work all around. (upbeat music) And then just take sections out, that I can stick back in in a bit. There we go, like that. So what we're gonna do
now is we're gonna burrow, okay, that's the international
sign for burrowing. I'm gonna grab the
spoon and start to carve that out, and keep that spare cake as well to help hold in our filling, and just seal it (sings) in place. I'm just gonna follow that line, and lift that out. (laughs) Look, see that's good cake. We want that in there, but
we can squish it back in. (laughs) Look, that's amazing. It's working, all right? Can you tell I've never done this before, and probably never will again, yes. It's working. So remember, you're not actually gonna see the bottom of this cake. What we're gonna do though is slowly encourage that filling. (laughs) Yes. Into our little cavity. This is great, this is so fun. (laughs) Part of me really thinks
this is gonna fail, but we're gonna carry on. Yeah, so I'm gonna put
little bits of the cake in first of all, just to try and encase it. Even that's pushing the
volume up, isn't it? Wow. You see, just a little bit. (upbeat music) and then just like that, I'm gonna start to put the crust bit back on top as well, so it's completely hidden. (laughs) There we go. I really, really wish I didn't take the bottom off when I piped it now, because it's lost a lot of its strength, but if this works, I'm gonna give it a really good firm, it could
look epic, could. (laughs) Considering we hollowed out the cake, I've managed to stuff loads in. That's all I've got left. I'd hate to have made a lovely cake like that and take out
all the fluffy insides. So it's all nice and squished together with that filling all in there. I 100% think that we should have piped it, but I just wanted to have
some fun and see if it works. Now the extra marshmallow filling I had, I've stuck that in the
garage with the cake, so I know that once that firms up in the cold, in the garage, the butter will firm a little bit, make it a little bit more tougher, it might give me two percent more of a chance of this happening
when we turn it out, so hopefully, I don't know, (laughs) I'm hoping, I am hoping it's gonna work. I've put that in the
fridge for three hours, and I'm feeling quietly confident that the middle will have firmed up, so let's try and flip it out. (laughs) Okay, that's bowed well. I've put a knife all the
way round it. (groans) Okay. (laughs) (laughs) It's not coming out! (screams) No! It's welded in there. (banging) Oh my God, he's not worked. Shiitake mushrooms! Right, I'm gonna have to try
and use my bamboo skewer, and go all the way down. Oh no! This is a nightmare. Ah! I've got a feeling the top
of it's just gonna rip off. No! This has taken me-- - I know.
- All day. What do you think I should do? - Turn it upside down and
let gravity do its thing. - What, you want me to
just leave it like that? - Yes. - What, and then we're gonna come back in an hour and then, all the
filling's gonna come out. - No, it won't. - (laughs) It will. I greased it. (Rebecca sneezing) That'll be the crumbs. (laughs) (Barry squeaking) - Warm it up. - Warm it. (laughs) It's like the genie in the lamp, come on. - Patience. - I've been doing this all day. - That's what I was gonna say-- - Patience? - You've been doing it
all day, let's just. (banging) Come on. - Come on. - Come on. - No, no, no, it's working! It's working! I can see it's head. I can see it's head, come on! Come on, come on, come on,
come on, come on, come on. - Yes!
- No, no! - No?
- No, no. - What?
- No. (Barry laughing) - Oh! - Look.
- This has worked. We can save that bit. - Right, you've gotta aim it, no you're putting it up the wrong side. It's that side. - Yeah, so when I-- - Yeah, no when you flip it. (laughs) No, no, no, no, no, no, no. Oh. - Tada!
- If I slide it like that. I ain't happy with that. That's horrendous. (laughs) No! - See, this is real life. This happens. - Ah! - There you go. - That has sort of worked. - Yes. - Right. Let's fast forward to tomorrow, when I've got a finished
cake that I'm gonna pipe. Is that all right with you? - I'm not here. - I know. I've gotta do one again tomorrow. Ah! All right folks, just to show you, this is for the second attempt. I am greasing this so much in the hope it'll pop out easier. All right, so it's 9 o'clock at night. Just walked the dogs with Phoebe. Stumbled upon some cows by accident, and they're down there
watching the telly. (laughs) - [Girl] Hello. - Take two. Ah! Ah! Yes! Yes! That is possibly the best bundt cake I have ever made in my life. Look at that! That is incredible. So, I was thinking, I'm probably just gonna put it back in there with some grease proof paper around it, just to make the piping easier, but I need some Marshmallow Fluff, and I'll do that in the morning, when I'm supposed to be home schooling. Shh. All right, change of plan, I was literally sat here for about five minutes, wasn't I, with you guys. - Yeah. - I was gonna watch telly, I'm like I can't leave it, so because the builders are gonna be here tomorrow, and I have to home school, I'm going
to have more time now to do the next step, which
is get the holes ready. I still, now that I've got it out the tin, believe in my canal theory, but we're not, we're gonna actually use some apple corers. Remember this gadget? It is getting ask though, but
we're still gonna crack on. So what I'm gonna do
is push the apple corer as much in as I can. Now what I don't like about this, is I'm losing quite a bit of cake there. Look at that. You see? I think we just kind of made
a real smiley face. (laughs) No, it looks like a sloth. Oh my God, it's a sloth, look at it. I'm not the only one seeing that, am I? It's been a long day, sorry. What I've got is lots of holes, and I'm taking my finger and just pushing through to still keep that support here, but almost like a network,
again like mole hills, tunnels where the icing can go through. Yes. (laughs) All right folks, it is a new day, and it's time to pipe the second cake. So what I'm gonna do, I've made some more filing, and just to show you, just coming out there first
of all, ah look at that! Right, let's get right down in there. Fill up the gap there. Boom, all the way, nice. And then I'm gonna turn it, and this time I'm gonna get right in that gap, right in there, and fill it, and then keep pushing it out until I
get that hole filled up. I'm not gonna get as good a fill, I think, as my other
method, because that was completely filling the trench, but this is probably way more accurate. And I've just split my bag. Oh my gosh no, come on! We can't end now. Let's go for it, let's get it all in. Yes. Yes. One more. Oh look, my bag really has split, look at that, look at my hands! I can't even, Bec, help me. - [Rebecca] What's happened? - [Barry] My hands are covered. - [Rebecca] Oh no, what
do you want me to do? - [Barry] Lift the camera to show people the monstrosity that I've just done. - [Rebecca] What, you? - Look at this, look. But it was all worth it, right? - [Rebecca] Yeah. - I'm gonna refrigerate it. It's fairly firm, and we'll
take a slice out of it. This feels like deja vu, but it might not look ideal, because it's still got baking parchment on it. - It's gonna be fine. It's gonna be fine. - Why didn't that drop? Come on. Yeah, give it a little tappy tap. Yes! - Yay! - I was like what the heck is that? But then it was the baking parchment. This is like the most beautiful bundt cake, in terms of
consistency of colour. - This is so different
to this time yesterday. - Yeah. - Don't wanna look, I don't wanna look. Yay! - That's amazing! Look. - A Twinkie. - Stonkin'. - Well done. - But was it worth
almost 48 hours of pain? There's a much deeper story, isn't it? About this video, that I don't know if I've covered it all. Maybe we'll do it on a
podcast or something. - Yeah, just about everything in general. (both laughing) - I love how you can see here that we've got two different cuts. That's a bit where I just piped down and didn't core through,
and that's the other one where it's broke, I guess, I must have hit that point where it's slightly lower. But that looks amazing. The Twinkie is almost looking on, there you are, in jealousy. Oh look at you, you're my friend. Ah, make sure you get some cream in there. (laughs) We just destroyed it. Ah! - Mm! - Mm!
- Ah! Yeah? - Amazing. - Core!
- That's really good. - That's so good. - Wow. - That is. (laughs) You happy? - That's even better
than the normal Twinkie. - I thought this one was gonna have less E-numbers in, wasn't that the point? I know, let's make one
like 15 times the size, but hopefully you'll see
that making it from scratch-- - I love it! - Oh my gosh. - Her face, she's like (gasps). - Just forget it, just
buy normal Twinkies. That is so good.
- It's better. - You love it? - It's better than those. - Is it? So there we go, operation epic giant Twinkie bundt cake done. See you next time. ♪ Check your level, player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, moustache, goatee ♪ ♪ Maybe all three ♪ - [Barry] These are my home made Twinkies, you can see actually
the bundt cake colour, where it had all that
butter on it as well, much more golden, but this is a bit more I guess natural Twinkie-esque. Look, these have been
in the fridge overnight, and they did kind of hold. Is that good, is the filling? Oh look, we've got the filling
in there and everything. - Oh my gosh. - [Barry] Is that good? - It's the best thing ever! (Barry and Rebecca laughing) - [Barry] Twinkie the kid, huh? These are kids sized
compared to this thing. I think it's fair to say, we like big bundts and we cannot lie. This thing is like a magnet, enjoy.
