Most Americans are mourning the loss of the Twinkie following news that its maker, Hostess Brands, will shut down. But the baking giant's announcement spells the end for many other packaged treats.
That list includes a smattering of fluffy baked goods like Ho Hos, Ring Dings, Donettes, Hostess CupCakes and bright pink Sno Balls.
What's interesting about the Sno Ball is that it's actually just a jazzed-up version of another (and more famous) Hostess snack cake. Beneath a dusting of coconut flakes and a layer of marshmallow is an upside-down Hostess CupCake.
More details about the Sno Ball's history and how the pillow-y treat is made are uncovered in an episode of the Food Network's "Unwrapped." We've pulled out the key points.
The Sno Ball was introduced in 1947, shortly after rationing on goods like flour and sugar from World War II had ended.
The Sno Ball was introduced in 1947, shortly after the war, symbolizing the end of rationing on goods like flour and sugar. Not surprisingly, the sugary mounds were instantly popular with Americans who were just re-discovering their taste for processed baked goods.
The coconut-crusted cake was when Americans were rediscovering their taste for
For this reasons,
For this reason, the sugary mounds were instantly popular with Americans who were just re-discovering their taste for processed baked goods.
Sno Balls were originally just chocolate cakes covered in marshmallow and coconut. The gooey orbs didn't receive creme filling or their signature pink tint until 1950.
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