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The Kitchen Table

Baked the Whoopie Pies

12 years ago

Well, I baked the LA Times recipe for Whoopie Pies this afternoon for the grandsons' visit tomorrow. I will not bother to bake them again.

The filling, made by mixing marshmallow cream, solid Crisco, vanilla and powdered sugar and mixing it a lot with the electric mixer really taxed my little portable mixer. I could smell the motor oil.

But the big problem was that the cakelike "pies" are rounded on top. So when I make a sandwich of them with the filling in between, they don't sit exactly flat on the plate on the rounded bottom. As a result, the top gradually slides off and the filling oozes out too.

Hope the boys like them. We may not let the 21 month old try them if we can keep him unawares. I baked them small without much filling so as to keep them toddler sized.

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Comments (6)

glenda_al
12 years ago
Would love to see a picture!
cynic
12 years ago
The round shape is characteristic of all the recipes I've seen, but couldn't you flatten them a bit before baking? Or cut down the shortening and use more butter and they should spread more (and be richer tasting too). Using shortening will hold the puffier shape.

Or a simpler way of doing it would be to make some brownies, cut them in half, fill, put the top layer on and cut into bars. Unconventional shape but should be much easier and faster. Plus it'd solve your concern of how they sit on a plate.
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I use tapioca to thicken the juice, but I just mix it in, and I haven't had troubles with soggy or undercooked crusts. I'm guessing that the thickening aspect keeps the liquid from being absorbed by the crust. I had no idea. It's the way my mother learned as a girl to make a fresh fruit pie without a cooked filling, and since I usually have nice fruit, rather than trying to save culls, I never bother with cooked fillings. It's certainly worth a try. Tapioca flour or starch should be easier to work with than pearls, but I couldn't tell you how much. I've never measured. Maybe a tablespoon or two? Some of that depends on how stiff you want your pie filling. Put in too much tapioca and it'll stand up and salute. :)
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Marilyn Sue McClintock
12 years ago
Yes, the rounded shape is characteristic of Whoopie Pies. I use Whoopie Pie pans but the shape would be the same. I have not tried the recipe you used for the filling, but have used the one similar for red velvet cake filling with cooking the flour and milk till thick then adding the sugar and the rest of the ingredients. Mine turned out very well. I don't see why you couldn't just use canned frosting if you like. It is more of a batter than a dough so you can't flatten before baking I don't think. I wouldn't think they would sit on a plate long, at least they didn't with my family. I stored mine in a plastic container with waxed paper between each layer or parchment paper to be able to stack them. Put the lid on and they are ready.

Sue
mad_about_mickey
12 years ago
When I make them, I also use the 'cooked' frosting
in the middle. They do not slide .
I usually bake them and leave some out and
the rest I wrap in 'saran' wrap and freeze.
Then I can pop them into hubs lunch
from freezer and they are thawed and fresh.
they are always so moist and good.
Too hot to bake right now though :(
socks
12 years ago
Do you ever go to Trader Joes? I think--but am not positive--that they sell Whoopie Pies packaged to go. Sounds like they were a lot of work, but I know the kids will love them.
User
12 years ago
I saw a boxed mix for whoppie pies today in walmart. In the cake mix section.

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