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Classic Whoopies

21 Sep

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Don’t those look delicious?

Whoopie Pies are the new cool treats on the block. You know how cupcakes had their 15 minutes of fame and thousands and thousands of cupcake-specified bakeries opened up? Well all of that’s over now because it’s about time that everyone made room for the Whoopie.

Whoopie Pies are basically sandwich cremes, but with cake mix and icing. Similar to Oreo Cakesters. Starbucks also made them popular, with releasing their Red Velvet Whoopie Pies (trust me, make them homemade and they taste better). Whoopies are typically made with chocolate cake and vanilla icing, and those are the kinds I made today. See also my attempt at Reverse Classic and Lemon for more tips on making your own whoopies.

New tip I have for you today?

 

Detailed Icing.

Sure – you can slather on the frosting with a spatula and call it a day, but wouldn’t it be so much more satisfying to have made beautiful little swirls that you can admire? The best part is – it’s super easy! Simply fill the icing in the piping bag outfitted with a star tip and pipe the icing straight on the center of the whoopie so it piles up nice and high and then place the other pie on top and smush it down. It’s unbelievably simple and beautiful! Try it that way next time you serve up some whoopie pies 🙂

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Lemon Whoopie Pies

21 May

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When you think Summer, you think citrus, right? Tall glasses of lemonade, citrus sorbets – you get it, right? May 21st was officially the nicest day we’ve had so far – even so for Judgement Day, when the world was supposed to end? A bit ironic, but they were a sweet treat to make with my best friend on the day we were all supposed to die…

We started out with a Vanilla Whoopie base. Whoopie pies and cake batter virtually has no difference. Since it came from a book, I can’t share it here. But I encourage you to experiment with Whoopie batters, though don’t hold me responsible if your in the kitchen for hours scooping out a monster batch of whoopies! 🙂

We had a bit of the issue starting out, I had no parchment paper and made the idiot mistake of substituting it with wax paper – for 10 minutes in a 375 degrees oven… Nonetheless, there was smoke pouring out of the oven. Luckily, the wax paper didn’t stick to the pan, but it did leave a bit of residue that I begrudgingly scraped off. Lesson learned? Don’t use wax paper EVER – even if that means flouring and buttering pans after each use. I guess I kind of learned that the hard way. Another mistake was not checking the supply cupboards – ended up using majority cake flour and flouring pans with whole wheat flour. *smacks self*

For the icing, we added some lemon peel and lemon juice to a regular vanilla buttercream. Initially, we were just supposed to substitute the tablespoon of milk for lemon juice, but it wasn’t citrusy enough for the lemon-lover in me. I think in the end we used about 2 tablespoons, very delicious after that! We added a couple drops of yellow food colouring, but it really didn’t do much to it in the end and I regret not adding more.

Take a look at the pics and feel inspired to make your own Doomsday Whoopie Pies! (When’s the next one, October 21st 2011 or December 20th 2012?)

Whoopee for Whoopies!

30 Apr

Today it was extremely bright and sunny outside. And though it’s still spring, I flipped to the Summer section of my Whoopie pie recipe book to find some inspiration for the cute little treats I was about to make. It came down to Vanilla pies with Chocolate buttercream or  a dainty Vanilla pie with Strawberry buttercream. Due to the lack of strawberry preserves in my cupboard, Reverse Whoopie Pies it was. They’re called ‘Reverse’ because the most common Whoopie is the chocolate cake with vanilla filling. So in the delicious Reverse whoopies, out with the choco cake and vanilla frosting and in with vanilla cake and choco frosting. This was a real learning curve recipe. Having only made Whoopies once before (that said, it was multiple months ago and from a newspaper, which is… questionable), I still lacked the basic Whoopie knowledge/skills. And because of that, the first batch of Whoopies I put into the oven, I used an ice cream scoop like it recommended – the same that I use for cupcakes. Oh boy – was I wrong there. They came out the size of hamburgers! Totally ridiculous – and massive. Here is proof.

Luckily, there was only 6 monsters, so that makes only 3 mutated whoopies – not as bad. Next batch, I searched frantically for some sort of substitution. My smaller ice cream scoop looked a wee bit too small for the size I had in mind, nonetheless it was broken and I didn’t have time to fiddle around and try and fix it. So instead I opted for a 1/8 cup measuring cup – perfect sized whoopies! And I also baked them for an extra minute and they turned a little crisper on the exterior and turned a beautiful golden colour which I didn’t have in the first batch. After I had them cool, I whipped up the chocolate filling. Rather than messily slathering it on, I used my dessert decorator to pipe it on. They turned out gorgeous! Take a look 😉

Mmmmm… chocolate filling. Shall we zoom in? Oh yes

Satisfied? Definitely. Can’t wait to eat these tonight!