Defrost cake. Cut a trough into the top of the cake down the middle about 2 inch wide and 1/2 inch deep. Save the cut out portion of the cake for later use.
Measure the Twinkies, end to end, beside the length of the cake. Cut off any amount of Twinkie, if necessary, so the remaining Twinkies hang off 1/4 - 1/2 inch on each side of the cake. Place the skewer down the middle of the Twinkies with the round ends of Twinkie on each end (looks like a hot dog).
Put about 1/3 of icing in a small bowl and add about 2 teaspoons warm water to make the consistency of applesauce. Add 3 drops of red food coloring and 1 drop of yellow food coloring to the icing in the bowl. Spread on the Twinkies. Place the iced Twinkies in the trough. Cut in the cake top and slide out the skewer.
Place about 3 tablespoons icing in a small bowl and add 1/2 teaspoon warm water and 2-3 drops yellow food coloring. Place yellow icing in Pastry bag and squeeze in a zigzag fashion on top of "hot dog" to resemble mustard.
Chop the spearmint candy leaves into tiny pieces. Place the chopped green candy along the sides of the hot dog to resemble pickle relish.
Yield: 10-12 servings
Cajun Country -- New Iberia, Louisiana