Through the years I’ve accumulated pans after pans, decorating tips after decorating tips, cake and cake decorating supplies/tools after cake and cake decorating supplies/tools of Wilton products so there was really no reason for me to show up at the annual Wilton tent sale that some of my friends always want me to experience. This year though I couldn’t say no to a classmate/facebook chatbuddy’s request to find her a wonderful 3-tier cake stand for a wedding anniversary cake she would love to show off. Gingging, that’s my classmate’s name, who now enjoys the countryside of Amsterdam with hubby and goodlooking kids, is an excellent baker. And she loves whipping up the tall and lovely chiffon cakes for special occasions. She gave me some cake stand specs and promised her I’d go to the Wilton tent sale…so I did, that was the 3rd weekend already.
It wasn’t difficult finding the place, but it was just hot and humid day and only electric fans were used inside the building. So I didn’t waste no time, went through all the Wilton products in open boxes and table displays. Yup, indeed almost 50% off at least in most items.
But I just had to buy stuff I would a definite use for. No stocking up, but it was more of keeping an eye of some new Wilton products.
And I found some…look what I got for me…
And no cake stands for my friend Gingging (per her specifications); I guess these items aren’t really good buys anymore at Wilton’s.
There were already so many empty boxes. So I’d recommend for anyone who wants to experience the sale next year to show up at the first weekend of sale. Now, I’ve got to make me some whoopie pies…WHOOPIE!
Product: Whoope Pie Pan
BOB RECIPE: Whoopie Pies
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Whoopie Pie Filling (recipe follows)
Preheat oven to 350 F. Lightly spray Whoopie Pie Pan (I got this!) with nonstick cooking spray.
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.
Bake for 8 to 10 minutes or until the top of the cake springs back when touched. Allow cake to cool in pan 8 minutes. Cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake. Makes 12 whoopie pies (24 cakes total).
Whoopie Pie Filling
6 tablespoons butter, softened (3/4 stick)
1 1/2 cups confectioners’ sugar, sifted
1/8 teaspoon salt
1 jar marshmallow creme (about 7 oz)
1 teaspoon vanilla extract
In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow creme and vanilla; blend well. If desired, add food coloring. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using. Makes about 2 1/2 cups of filling, enough to fill 12 whoopie pies.
The Raspberry Whoopie Pie recipe will be in a separate post.
I did 2 batches of whoopie pies last weekend: Red Velvet and Banana Whoopie Pies.