tag:blogger.com,1999:blog-6481056247033549744.post2024707361123897029..comments2010-08-16T18:25:03.340-05:00Comments on Baking with Baker: Annie Bakerhttp://www.blogger.com/profile/14380125076203039865noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6481056247033549744.post-46963279420112375412010-08-09T10:30:42.851-05:002010-08-09T10:30:42.851-05:00Your whoopie pies look awesome. They have a nice ...Your whoopie pies look awesome. They have a nice shape to shape to them. A lot of times the cake batter spreads so thin that it looks more like 2 thin cookies than little cakes. Yours have the perfect amount of thickness. That's too bad about the filling. I like the idea of marshmallow fluff for the filling but the couple of times that I HAVE tried that, it didnt work so well. It's like the marshmallow kind of de-fluffed and the icing became a bit too thin. Most times I just use my American buttercream recipe in between the cakes (powdered sugar, butter, vanilla & a bit of milk). Sometimes I add shortening to the filling. Shortening - although yuckky - adds a texture like no other can, even butter. It has it's place. I'm not too into all the filling flavors, I'm just a plain vanilla kind of girl. Maybe I'd do chocolate filling if I were feeling daring! Aren't whoopie pies fun though? There are so many possibilities.<br /><br />Now that I'm a follower on your blog, I will be checking back frequently! Can't wait to see more of your creations.Heidihttps://www.blogger.com/profile/06100845188874598788noreply@blogger.com