Saturday, February 28, 2015

Rose Pattern Strawberry Shortcake Whoopie Pies

Lately I've been experimenting with Whoopie Pie recipes and ideas. Today I'm going to show you how create these beautiful rose pattern cakes.
 To make the roses, as a guide I used an  image from my Cookie Inspiration Board on Pinterest.


1 cup all purpose flour
1/4 cup corn starch
1/2 tsp baking powder
1/4tsp salt
1/4 cup room temperature butter
1/3 cup granulated sugar
1/2 cup buttermilk or milk( make buttermilk/sour milk adding 1tsp white vinegar to 1 cup milk, let sit for 5 minutes, stir well and use as directed in the recipe)
1 egg
2tsp vanilla extract
pink and green food colorings

1/2 cup cream cheese
1/2 cup powdered sugar
1/4 to 1/2 cup heavy whipping cream
1/2tsp vanilla extract
Strawberries, washed and sliced

Whoopie Pie Pan
Disposable Piping bags- medium size
Disposable Piping bags - large size
Pink and Green Food Colorings
Large Star Piping Tip

Whoopie Pie Batter

Preheat oven to 350F.
Stir together flour and corn starch, add salt and baking powder. Whisk together one egg with vanilla extract.
Beat butter with sugar, until creamy, add egg mixture, gradually.
Gradually on low speed beat in flour, alternating with buttermilk.
Measure 2 tablespoons of batter for light pink and dark pink batter and 1 tbl for green.
Color with food coloring.
Fill small piping bags with colored batter.
Fill larger piping bag with remaining whoopie pie uncolored batter.
Spray whoopie pie pan with a non stick spray.
Pipe batter onto the prepared pan. Smooth the tops with back of the spoon dipped in water.
Pipe rose pattern on 6 of the cakes- refer to the video for how to do this step.
Bake at 350F. Bake for 10-12 minutes.
Let cool completely before filling with frosting.


Beat cream cheese, until smooth, add powdered sugar, and then gradually add whipping cream. Beat in splash of vanilla extract. Fit the piping bag with a start tip and fill it with the frosting.

Make Whoopie Pies

Pipe a swirl on the bottom half of the cookie/cake, arrange strawberries on the top. Place the top, rose pattern cake half on top of the strawberries. Store in the fridge for up a day or so. Cakes/ Cookies can be made ahead, and frozen.

Follow the video tutorial to see how to pipe the rose pattern. It is easy and finished cake/cookies are beautiful.

More Whoopie Pie Recipes :

Watermelon Whoopie Pie Ice Cream Sandwiches
Double Chocolate Whoopie Pies
Banana Chocolate Harry Potter Whoopie Pies
Big Hero 6 Baymax Whoopie Pies

Sunday, February 22, 2015

3D Roman Colosseum Cookie

Today's cookie project was created for Practice Bakes Perfect Challenge over at Cookie Connection. This month's theme was Architecture and so I decided to make Roman Colosseum.
I've made 3D cookie pieces before but this was something new and adventurous and it turned out fantastic.
 Below you can find all the tools and video that shows exactly how  I baked each part and also I how I decorated them with royal icing.

I was delicious.

To make 3D Colosseum  Cookie You Need

Round Cookie Cutter for the base
Metal Tins - large one to make the outer wall, smaller one to make the inside walls
Aluminum foil to support metal tins on the baking sheet
Templates - Free for Haniela's Patrons
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Gingerbread Cookie Dough - recipe below
Professional Needle Tool or toothpick
Royal Icing Recipe
Disposable Piping Bags
Mini Accent Cookies Cutters
Edible Markers by FooDoodlers -fine tip
Royal Icing 15 Second Consistency:  ivory, light brown, light green, dark green
Royal Icing Piping Consistency : ivory
Small Food Only Paint Brush
Old Gold Luster Dust
Baking Sheets - these I use all the time, I love them 

EDIBLE 3D STRUCTURES(used in the video) adapted from Sweetopia

5 1/2 cups all purpose flour
2tsp ground ginger
3 tsp Saigon cinnamon
1/2tsp cloves
1 1/2 tsp ground star anise(I absolutely love using this spice, it's magical ;-) )
1tsp baking powder(OMIT if making gingerbread house, and other 3D pieces, or simple if you don't want the cookie to spread/rise)
1cup butter
1/2 cup granulated sugar
1/2cup brown sugar
1/2cup honey
1/2cup molasses
In a medium bowl whisk together flour, spices, set aside
Cream butter with sugars until mixture is light and fluffy.
Gradually add eggs, honey and molasses and mix until smooth.
On low speed, gradually add flour mixture to the butter mixture and mix until two are well combined. Turn the dough onto a work surface and give it a little knead so it comes completely together. Chill overnight. Bake at 350F for 9-12 minutes, depends on the size of the cookies.
When using small pieces for your gingerbread centerpieces, you need to watch them carefully as they bake, they will be done in less time. Thicker the cookie more time needed to bake them, .I usually bake small pieces on the same baking sheet and large pieces on the another sheet.
Cool the cookies completely before decorating.
For structural pieces I don't add baking powder/baking soda.

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