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Wednesday, June 2, 2010

Makin' Whoopie

One advantage of working here at Third Place is our fabulous co-workers.  Emily, one of our resident chefs, is always trying out the new cookbooks that come through and mornings are often greeted with delicious treats from Emily's oven.  Recently, she's been whipping up baked goods from the new Booze Cakes by Krystina Castella and Terry Lee Scott.  Besides the clever title, this cookbook is filled with photographs for each cake (a cookbook must) and a "booze-meter" to let you know what you're getting into.  Here is Emily's take on the Rum & Coke Whoopie Pies:

The Rum & Coke Whoopie Pies were a big hit, made better by lots of jokes about makin' whoopie. The cakes didn't flatten out, so the finished product was almost spherical. I used the larger amount of rum in the filling (of course!), and the pies started to slide apart pretty quickly. I added extra powdered sugar to thicken the filling - it was pourable at first - and I refrigerated them soon after assembly. I froze a few too, and they tasted almost like ice crem sandwiches. YUM!

The recipes can be a bit sparse on details (example:"bake 30 minutes" without indicating what the cake will look like when it's done), but the experienced baker shouldn't have trouble making them work. I also like the section at the back that gives recipes for homemade liqueurs and garnishes.

I'll definitely try other recipes from this book.

1 comment:

  1. If your ever in London pop into Harvey Nicholson or Selfridges and check out the range of Whoopies they have there. Fantastic flavours, freshly baked, plus no artificial colourings, preservatives, stabilisers or nasties of any kind