Made In Philly: Butterscotch Krimpet Tastykake - FOX 29 News Philadelphia | WTXF-TV

Made In Philly: Butterscotch Krimpet Tastykake

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PHILADELPHIA -

Mom probably stuffed them in your lunchbox as a kid or maybe you grabbed a pack at the corner deli. We're talking about a true Philly original. In our first installment of "Made in Philly," FOX 29's Chris O'Connell finds out how the famous Butterscotch Krimpet Tastykake is made, and how it got its name.

When it comes to Philly foods, it's right up there with the cheesecake, the soft pretzel, and wooder ice.

"What's your favorite Tastykake?" Chris O'Connell asks.

"Oh the Butterscotch Krimpet," one replies.

That sweet, spongy, funny shaped cake is all the buzz.

"It's like a hug from mom. What's not to like," describes one fan.

To know Tastykake is to know the Butterscotch Krimpet. To see how these Philly favorites are made, we went to the Tastykake bakery at Navy Yard business center in South West Philadelphia.

"Every Saturday morning, my mom used to go to a convenience store in Lancaster. She would get a cup of coffee and I would get a Butterscotch Krimpet," recalls Paul Ridder, the president of the bakery.

These days, Paul Ridder is running Tastykake for Atlanta-based flower foods. They've owned the brand since 2010.

"Right behind the doors is where we make the Krimpets," he says.

Unfortunately, Tastykake isn't giving up the recipe, but they did show us video of how they make it's most popular cake.

How popular? 150 million are made right here every year, making the Butterscotch Krimpet the company's biggest seller.

"We take fresh ingredients," says Ridder. "We pour it in a batter in a cake pan[, and] it travels to our oven. We have highly controlled ovens."

"We ice the Krimpets," continues Ridder. "So when you open the wrapper you get exactly what you expect[:] chewy, moist."

Shelly McDonnough eats Krimpets like a wine connoisseur drinks a Bordeaux. As Tastykake's supervisor of research and development, she gets to taste tastykakes for a living. So how should the perfect Krimpet taste?

'It's very soft and moist. Dense. I want it to be chewy and the texture to be nice and soft," describes McDonnough. "The icing has a very sweet butterscotch flavor. And the vanilla has a great vanilla flavor."

Krimpets have been the same size, shape and taste since they were brought to market back in 1927, simple and sweet. But there's something you may not know.

We not only found out how the Krimpet is made, but we also found out how the shape shaped it's name.

"How do you think the Krimpet got it's name?" Chris O'Connell asked people on the street.

"That's a very good question," they replied.

"The Krimpet started it's life as a plain rectangular piece of cake that the bakers couldn't keep from breaking because it was too moist. And they went around saying, 'what do I do? How do I fix it.' And they were told you need to take the cake and you need to Krimpet. And it stuck. And in 1927 the Krimpet was born," says Ridder.

And so was the rest of Tastykake and Philadelphia history.

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