Mcdonald, whenever I buy or make a whoopie pie here in Maine, they are ALWAYS individually wrapped in plastic wrap....for many reasons. Often the cake part is VERY moist and gooey, and if it isn't wrapped it will stick to whatever surface it touches. Also it keeps the filling contained. And who knows? I guess it keeps the whole blessed thing together too, LOL!

ya'll making me want to bake some!!!

Well, Lil, don't talk about it - get busy, let us know when they're done. You will need a focus group to test the product. Those of us who are near will stop by, while the rest of us will PM our addresses so you can send out samples.

Theresa

I know that this question is asked over and over again with icing, but I have always steered clear of icing with milk in it...I have made the Wicked Whoopie Recipe posted earlier in the thread, but wondered if they are shelf stable due to the milk in the filling.

Also, for those of you who sell them, what is their shelf life?

Southerncake, I make cooked milk icings all the time. The cooking, solids, sugar, etc., really help to stabilize the milk. I've left mine on the counter for several days with no ill effects except maybe just a lost of flavor after a number of days. I wouldn't leave it for months, but no one would leave anything for months. Wrapped up, these whoopie pies have a good shelf life--but they never make it that long anyways because they're always snatched up and eaten!

Geeeeez....and since when has an elegant affair such as a wedding turned into a venue for eating snack pies?? What happened to a pretty plate and a shiny teeny little fork? No offense, but seriously....I know there are all kinds of weddings but that makes me shake my head.

Paula Deene's recipe is called Chocolate Gobs (or something like that). They were okay, but the filling was a little too greasy and slick for me.

Yeah, don't sweat it AT ALL southerncake. There's so darn much sugar in there, even the GERMS die. OK, they die and go to heaven, but they still die! tee hee

I make uncooked buttercreams with milk in them all the time and leave them for a LONG time on the counter. No one has croaked yet, but I'm working on it. Bwahahaha! Honestly though, go for it and don't worry about it!

didn't make them yesterday, but I did today.. I have no idea what they are supposed to taste like! I used a recipe off allrecipes.com and I used the cooked flour/milk icing that was suggested on epicurious.. i ate one of the tops because they were odd numbered LOL.. I havent eaten a complete one yet.. my 6 yo says they are dlish!

Dang lilthorner....that looks really yummy!

Go on Lilthorner! You are an evil tease!

thanks! i couldn't help myself so I ate one.. that was fluffy goodness on the inside.. the outside was good too,although i would imagine that it should taste richer..I know the ones from epicurious would be more chocolaty becasue of the buttermilk (and the dutch process cocoa). hmmmmm

Lil! That looks perfect!

Theresa

Does anyone have a recipe for a strawberry whoopie pie???

Oh good call Southerncake! I found this one on-line. I want to try these too!
http://www.oprah.com/recipe/omagazine/recipes/200902_omag_recipe_whoopie_pies

Southerncake, I guess you could start with a basic non-chocolate whoopie pie recipe and tweak it. Maybe something like this, but feel free to change and rearrange:

3 cups flour
1 cup of buttermilk
1 tsp. baking soda
1 tsp. baking powder
3/4 cup Crisco vegetable shortening
1 1/2 cups sugar
2 eggs
1 tsp. salt
couple tbs of strawberry flavor

I haven't used LorAnn (I think it's called?) oils, but I hear they're great. There's some gourmet flavor thread going on somewhere on the forum. They might have good strawberry ideas. Come to think of it, there was a strawberry cake thread going on not long ago that would have some really good ideas. Maybe you could do a search for it. And maybe you could use the flavor in the filling too and maybe even fold in some real strawberry pieces. Then too there's always plain old Nestle Strawberry Quick and Hershey's Strawberry syrups out there! Hope this helps!

oooooh GrandmaG, that looks decadent!!

You could also use the cake mix version using a strawberry cake mix!

Okay...since this thread started I decided to track the sale of our " pudgy pies" , oh and I should add that we have raised the prices to $4, and they still sell out every day.

Oatmeal Cream Pudgy - average 3.5 dozen per day
Fudgy Pudgy- average 3 dozen per day

And then we rotate in Banana-Nutella, Red Velvet, Pumpkin, Lemon, and Fudgy pudgy peanut, and they all sell well, too.

For me the beauty is that I can assign them to a student, so they have little or no extra labor cost ( since I have the girls assemble them when the counter is slow and I am paying them anyway) and the sales are 2 to 3 hundred dollars per day.

Banana-Nutella

Ok, just thinking about that makes me Pudgy

Wow Snarkybaker, that's pretty awesome! I assume your pudgy pies are whoopie pies incognito? How big around are your pudgy pies?? Here in Maine, whoopie pies are pretty darn big. And I guess you have a retail store too?

I finally got a chance to check out the box of the Oreo Cakesters in the supermarket as some people have mentioned them on this thread. The box was TINY and it said it contained TWELVE of them!! I don't think we could fit more than 2 or 3 Maine whoopie pies in that box!

By the way, I love the name fudgy pudgy peanut, tee hee!

snarkybaker..Those sound amazing!
I wish you would post some pictures!

I have a Whoopie Pie as one of my Gourmet Cake Flavors. Make a traditional moist devils food, torte, add the filling and you've got a Torted version of a whoopie pie! Brides love it!!!!

lucettaslegacy, what filling recipe are you adding to your cake for that?
Snarky, I hope you snap a few shots of them !

That's a decent size, snarky. I agree with you about the filling being TOO darn sweet in many of the recipes! It's like sinking your teeth into a bag of sugar ONLY. My tastebuds get so overwhelmed that I can't even taste the flavor of the cake. Of course, I realize many people like the filling super sweet. However, yours are selling like hotcakes, so I would say there are a lot of people out there who maybe want LESS sweet sweets, like me.

Please post a picture, and do tell us more about why your cakes are "chewy." It sounds quite interesting, and I'm always looking for a new whoopie pie filling and cake recipe. Oh, by the way, where are you located? The reason I ask is because you are getting a GOOD price for your whoopie pies, and I don't think ANY whoopie pie, no matter how good (and I'll bet yours are great!), would sell for that price here in Maine. Thanks!