I am looking for a recipe for the raspberry coating used on Zingers by Hostess Bakery. It is put on the cakes before rolling in finely shredded coconut. Thanks to all.
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I use raspberry Jell-o and 2 cups boiling water, stirred until combined then place in the refrigerator for 15 - 30 minutes or until it's thick, but not set. Then I put the jell-o in a pie plate (or a low baking pan or container) then roll the cake in the jell-o, moving somewhat quickly, so the cake won't soak up too much jell-o, but you want to cover the cake completely. Now you're ready for the coconut! Hope it turns out yummy for you! Good luck!
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