To make the cake to the left you will need:  

7 3/4 pounds prepared fondant in 2 colors
27 Hostess Twinkies
1 (4-inch diameter, 4-inch thick) piece of Styrofoam
1 (7-inch diameter) cardboard cake round, covered with decorative, food safe, aluminum foil
1 1/2 cans (16-ounces) butter cream frosting
1 8-inch diameter, 4-inch thick) piece of Styrofoam
1 (11 inch diameter) cardboard cake round, covered with decorative, food safe, aluminum foil [an error occurred while processing this directive]

• Reserve 1 pound of fondant and roll the rest out to 1/8-inch thick.
• Wrap 13 of the Twinkies in strips of one of the colors of fondant (3 1/2 to 4 ounces fondant per Twinkie). Lightly brush the edges of the fondant with water to seal tightly.
• Wrap the remaining 14 Twinkies in the other color fondant.
• For the top layer, place the 4-inch round of Styrofoam in the center of the 7-inch cardboard round. Frost the top and sides with one-third can of frosting.
• Alternating the colors, arrange 10 of the fondant wrapped Twinkies upright around the Styrofoam, attaching them with frosting, with the seams facing in. The top edge of the Twinkies should be even with the top of the frosted Styrofoam.
• For the bottom layer, place the 8-inch round of Styrofoam in the center in the 11-inch cardboard round. Frost the top and sides with the remaining 2/3 of the first can of frosting. Alternating the colors, arrange the 17 fondant-wrapped Twinkies upright around the Styrofoam, attaching them with frosting, with the seams facing in. The top edge of the Twinkies should be even with the top of the frosted Styrofoam.
• Fill a pastry bag fitted with a #12 tip for larger decorations (or a #4 or #5 tips for more delicate decorations) with frosting. Pipe a decorative filigree of frosting on the top of the Twinkies on the bottom layer, or mold fondant into decorative shapes and position on top of the Twinkies.
• Stack the top layer on the bottom layer.
• Fit the pastry bag with a #6 tip. Pipe dots of frosting around the edge of the cardboard circles.
• Cut flowers from the fondant with a small cookie cutter and decorate the tops of the Twinkies on the top layer.
• Fit the pastry bag with a #3 tip and pipe a small dot of frosting in the center of each flower.
• To make the bow on the top of the cake, roll the reserved 1 pound of fondant out to a 1/8-inch thickness and cut into strips about 1-inch wide. Place a generous dollop of frosting on top of the cake, then use a strip of fondant to make a loop, sticking the ends into the frosting to secure. Continue to add loops of fondant ribbon, securing each loop in the frosting, to make a large bow.  
• (serves 27 people); for more recipes click on the below link:

(The Twinkies Cookbook: An Inventive and 
Unexpected Recipe Collection from Hostess)