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Apples LeRoy

Cakes, Wine and Unwind October 30, 2016 Leave a comment

apples-leroy

The Backstage Baker made this apple sheet cake for the company of Plenty. Cast member LeRoy McClain (who plays Mick) really, really liked it, so it was unanimously decided to name the dessert Apples LeRoy. (And that’s pronounced Apples LE-Roy, not Apples Leeroy!) The recipe originally came from the Better Homes & Gardens website, but our Backstage Baker did some fiddling with it to make it even tastier.

Here’s a very happy LeRoy with the (almost) empty pan.

leroy-with-whats-left-of-his-cake

I had the opportunity to chat with LeRoy who, it turns out, is quite an accomplished baker himself. A native of Cambridgeshire, England, he shares a lot of the same holiday baking memories that I have — mincemeat pies, Christmas cake, lemon curd tart . . . But he’s also mastered new delights, such as French Vanilla Pineapple Upside Down cake (“Oh, I bring this one to all the Thanksgiving dinners I get invited to — it’s obviously not a holiday I celebrated as a child.” Hmm, what are you doing for Thanksgiving this year, LeRoy?) He’s promised to share a recipe for the blog – -perhaps his Caramel Apple Candied Pecan cake or his Raspberry Streusel Crunch Cake. So stay tuned!

Apples LeRoy

Ingredients:
2 medium baking apples
1/3 cup butter, melted
1 2/3 cups packed brown sugar
1 cup apple sauce
2 eggs
2 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried apples, finely chopped

Maple Icing:
1 tablespoon melted butter
1 tablespoon maple syrup
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Method:

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside.

2. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside.

3. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

4. Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with ground cinnamon.

for Maple Icing:

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk until smooth.

Golden Syrup Cake

Cakes October 30, 2016 Leave a comment

emily-bergl
Emily Bergl and her cake

Ah, Golden Syrup! Also known as “light treacle,” it’s a British thing. Thick, sweet and (duh!) syrupy, it has the same color and consistency as honey, but is made from cane sugar. So it’s basically just melted sugar. 100% sugar. Sweet, pure, delicious sugar. And doesn’t the name Golden Syrup sound delightful and kind of magical?

My mother is of British extraction — well, she’s from New Zealand, which was a British colony back in the day — so we always had a can of Lyle’s Golden Syrup slowly crusting up in the back of a cupboard.

screen-shot-2016-09-16-at-2-02-10-pm

I loved this stuff — I think my Mum grudgingly allowed me to use it as an oatmeal topping, but only on special occasions! Because, you know, she grew up when sugar was rationed, so . . .

This recipe below is from Emily Bergl, currently appearing in Plenty at the Public Theater. (She found this recipe on a BBC site called Good Food.) I’ve adapted it to American measurements. (I hope I did the math right!)

golden-syrup-cake

Golden Syrup Cake
Ingredients:
1 cup butter (that’s two sticks)
1 cup sugar (light brown adds depth but white is fine
1 1/3 Golden Syrup
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 Large Eggs
1 1/4 cups milk *
4 tbsp Golden Syrup

Notes:
— You’ll need a 10″ springform pan for this cake.

*Emily substituted coconut milk

Method:

Preheat the oven to 140C/fan (or 160/C – gas mark 3). Grease the tin and line the base with baking (parchment) paper, leaving a little to cover the bottom corners and sides. Press into place.
Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes – it helps if you place the pan away from the hob during this time since it will remain warm.(Oh, the hob!! The hob!! It’s like we’re sitting down to tea with Mr. Tumnis in the Lion, the Witch and the Wardrobe!)
Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes, so you will need a little patience. Pour the mixture into the tin.
Bake for around 50 minutes. The cake will be well-risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
This cake keeps for a week and only improves with time. It’s a real treat and a cake you will be asked to make again and again.

Red Velvet Cake

Cakes December 8, 2015 Leave a comment

Red Velvet 1

Lazarus opened last night (here’s Ben Brantley’s review here) and it seems appropriate to share the recipe for the Backstage Baker’s dramatic birthday cake for Michael Esper.

Red Velvet Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 tablespoons unsweetened, cocoa powder (plus more for dusting pans)
2 cups sugar
1 cup canola oil
2 eggs
1 cup buttermilk (if you don’t have buttermilk substitute one cup milk less one tablespoon and one tablespoon of white vinegar. Let sit 5 minutes.)
2 1/2 teaspoons of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
½ cup of plain hot coffee (don’t skip this ingredient)

Frosting:

2 (8 oz) packs cream cheese, softened
¼ cup milk, made need more
1 stick butter, softened
2 teaspoon vanilla extract
4 cups powdered sugar

Method

1. Preheat oven to 325 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar.
5. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
6. Generously grease two round, 9 inch cake pans with shortening and dust with cocoa.
7. Pour the batter evenly into each pan.
8. Bake in the middle rack for 30-40 minutes (check at 30 minutes), or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
9. Let pans cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
10.Remove the cakes from the pan and let them cool. These are moist cakes so I refrigerated them before icing.
11.Frost the cake with cream cheese frosting (recipe below).

Frosting Recipe:
Add softened cream cheese into large bowl.
Pour in milk, butter and vanilla extract.
Mix until well combined.
Pour in half of the powdered sugar.
Mix until combined.
Add the remaining powdered sugar.
Mix until smooth and fluffy.
Reserve about a cup of the frosting and tint with red food coloring until it achieves just the right bloody shade. Artistically dollop on and around cake as it pleases your murderous eye.

Red Velvet 2
Production Assistant Rachel Zucker, Michael C. Hall and birthday boy Michael Esper

Red Velvet 3

Chocolate Red Wine Cake

Cakes July 3, 2015 Leave a comment

Chocolate. Red wine. What else do you need?

James celebrated his first Wine and Unwind with the cast of Cymbeline, combining the Wine and the Unwind in one cake. (I’m sure, however, that there was some wine served separately, but the efficiency of this appeals to the stage manager in me.)

He tells me “This a not too sweet cake that goes great with vanilla ice cream or gelato, based on a recipe from Anne Willan’s 2001 book Cooking with Wine. There is just enough wine to give it a wonderful flavor!”

I know I like chocolate, and I like red wine, and I like both together. So how can this cake go wrong?

Chocolate Red Wine Cake

Ingredients:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)* plus some for dusting.
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups dry red wine
Confectioner’s sugar for dusting
Whipped cream or ice cream for serving

Method:

1. Preheat the oven to 350°. Butter and dust a 12-cup Bundt pan with powdered cocoa. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.

2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream or ice cream.

Kate Burton, who plays the Queen and Belarius, unwinding

Patrick Page, who plays Cymbeline, and Raul Esparza, who plays Iachimo, taking their wining and unwinding very seriously.

*What is Dutch process cocoa? What is non-Dutch process cocoa? And why does it matter?

Non-Dutch process is simply natural cocoa powder: the dry, solid remains of fermented, dried and roasted cacao beans that have been ground into a fine powder. It is slightly acidic with, if you’re a complete nerd, a PH between 5-6.

Dutch process, on the other hand, is natural cocoa powder that has been washed with a potassium carbonate solution to alkalize it slightly.

Who cares, right? And what difference does it make to my cake?

Well, successful baking is more than a little bit of a science. In order for cakes to rise properly, you need the proper balance of acid and alkaline in your batter. If, as in this recipe, you’re only using baking soda to make your cake rise, then you want the slightly acidic natural cocoa because baking soda is alkalizing (it’s why you take a teaspoonful in water if you suffer from acid indigestion.)

Anyway, long story short, you really can use either kind of cocoa no matter what, but to make the ideal version of whatever you’re baking, stick to what the recipe says.

4th of July cake

Cakes, Holiday June 28, 2015 1 Comment

Okay, I’m finally posting the recipe and directions for the divine and very impressive 4th of July Flag cake James made last year. Until I saw him do it, I would have thought it was far too difficult and never gotten farther than looking at the recipe online. But as you can see below, the recipe itself is super easy, it’s just the putting it together that’s a challenge. If you like puzzles, you’ll be in heaven. If you don’t, well, you can just stuff handfuls of cake and frosting in your mouth.

Give it a try!

4th of July Flag Cake

Ingredients:

Three vanilla cake mixes (+ eggs, oil and whatever else they call for) — read the box and get the extra items before you leave the store. You could of course make the cakes from scratch, but why?

Two containers of vanilla frosting. Any standard-sized store brand will do. (You won’t need all the frosting in both containers, but you’ll need more than one.)

One bottle of red food dye and one bottle of blue food dye. You know, the little ones that come in the red, yellow, green, blue pack.

2 9″ cake pans. You will, of course be making six cakes total, so budget your time accordingly.

A bowl or tin or anything with a 4″ diameter for cutting cake

Method:

First, read this all the way through before you start. Seriously.

1. Bake two 9″ vanilla cakes as directed on the mix box. Add the entire bottle of red food coloring to batter as you mix it for 2 minutes. Don’t even think about the perils of red dye #2 or whatever the current toxic number is. You want to celebrate America, don’t you?

2. Bake two more 9″ vanilla cakes as directed on the (second) mix box. Do not add any color.

3. Bake TWO MORE 9″ vanilla cakes. (See what I mean about budgeting your time?) Pour half of the batter into the cake pan, then pour blue food coloring into remaining batter. Use as much as necessary to achieve the proper blue color — I found I only need 1/2 a bottle, but perhaps my America blue is different from yours. Experiment.

3. Once you’ve baked and cooled all six cakes, let the cake puzzle assembly challenge begin! (Note: You will have extra cake layers that go unused in this recipe. Cut them into cubes and then freeze them. I will post a recipe for Patriotic Trifle shortly.)

4. First, set up your cake stand/plate by placing four strips of wax papers around the edges in a square shape. Put a dab of icing in the middle of the square to anchor the bottom cake layer.

5. Slice one red cake in half horizontally to make two red layers. Then slice one white cake the same way to make two white layers.

6. Place one red layer on the cake stand and frost. Then place a white layer on top and frost. Repeat with one more red and white layer. Frost the top white layer.

7. Now, take your blue layer (do not slice this layer in half horizontally!). Using your 4″ bowl or tin, cut a 4″ circle down into the cake. Remove blue cake plug and set aside. Place blue layer with the center missing on top of red/white layers.

8. Okay, still with me? You should have one unsliced red and one unsliced white cake left. Go ahead and slice them horizontally now. (You could do this step earlier when you slice the other ones — I just did it now because it kept things a little more organized in my head.) Take one of the half slices of red and cut out a 4″ circle. Do the same with the white half slice. Put the leftover cake aside.

Frost the top of the 4″ white circle and insert it into the blue cake.

9. Insert the red 4″ circle into the blue cake and you are finished assembling the cake!

10. Now you’re ready to start frosting. Brush off any excess crumbs (easier said than done, but do your best.) Put a big glop of icing on top of the cake and start spreading it around. (An offset spatula is really useful here.)

11. James likes to make attractive, Betty Crocker-like swooshes with his frosting:

Ta da! ‘Merica!

Of course, now that I’m finally posting this, I think maybe a rainbow cake would really be the thing for this holiday. Hmm . . .

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Cakes, Chocolate, Muffins, Wine and Unwind April 21, 2015 Leave a comment

These were served at the Easter Sunday Wine and Unwind, hence the pink bunny rabbit.

These are so impossibly decadent that I will let the recipe speak for itself:

Brownie Batter-Stuffed Cupcakes

Ingredients:

For the brownie batter portion (to keep it simple, you can also use a boxed brownie mix):

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda. Add vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed.

Set aside (DO NOT BAKE YET!!)

For the cupcake portion:

1 (18.25 ounce) package chocolate cake mix (you could also use white or yellow)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites

Method:

1. Preheat an oven to 350 degrees F. Using mini-muffin pans, line 48 muffin cups with paper liners.

2. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Now there are two ways to proceed:

3. For a chewier brownie interior, spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

4. For a more molten brownie interior, start by adding 1 tablespoon of cake batter to each paper lined cup, then your brownie batter then top with cake batter. This will make them easier to remove from the liner too. (This was James’ preferred method.)

5. Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Fluffy Peanut Butter Frosting:

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Method:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it is nice and fluffy. James piped the icing on to the cooled cupcakes using his trusty pastry bag and a flower tip, and topped that with jellybeans.

Needless to say, they were a big hit with the Hamilton cast.

I mean, really, what else is there to say?

Upside Down Cornbread Cake

Cakes February 13, 2015 Leave a comment

Here’s a shout out to another backstage baker, Mr. Randy Stricklin-Witherspoon! Randy is a dresser over at “Wicked,” and a truly fierce baker and chef. In addition to working eight shows a week, he has a catering business that serves the Broadway community called Spoonfed NYC. Folks can place orders through his website for deliveries anytime. On Wednesdays and Saturdays, he drops off a selection of foods at various shows, and people pay on the honor system. Last week at “Kinky Boots”, here’s what he had on offer:

Randy is raising money to open a Southern restaurant on 9th Avenue called Spoonfed’s New York Country. (Here’s a link to his GoFundMe campaign for more information.) And check out a recent article on his project here.

But what’s really important is the food, right? Here’s the dessert that everyone’s requesting from SpoonFed NYC right now — Upside Down Cornbread Cake. Randy tells me that this recipe is great with canned fruit cocktail or your favorite seasonal fresh fruit. (His personal favorites are a combo of fresh berries and maraschino cherries.) He also says the crumbled topping is so pretty that you may not want to turn the cake upside down.

Remember, more is more, and this recipe is all about more please! “Eat it like you mean it!” is his motto and after you see the recipe below, you’ll understand. (How he manages to keep that eight-pack of his intact is a mystery . . .)

Ingredients:

for the Cornbread:

(You can, of course, always just use a box of Jiffy Corn Bread mix, but if you like to make things from scratch, see below):

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup yellow cornmeal
2 tablespoons brown sugar
3 eggs
1/2 cup (8 tablespoons) unsalted butter, melted
2 cups buttermilk

For fruit sauce:
1 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter
15 oz. fruit cocktail (drained) or fresh berries
12 oz. maraschino cherries (drained)

Crumb Topping:
2 cups all-purpose flour
1/2 cup (8 tablespoons) unsalted butter, cubed and softened
1 cup brown sugar
1/2 teaspoon ground Cinnamon

Method:

Preheat oven to 400 degrees F.

Fruit Sauce:

Melt butter, then add brown sugar to a large cast iron skillet*. Spread and brown evenly. Add cherries then spread fruit over cherries. (Reminder — drain all fruit prior adding to skillet.)

Cornbread:

Sift flour, baking powder, and salt into a medium bowl. Combine the cornmeal, sugar and eggs in another bowl and stir well. Add flour mixture to the cornmeal and continue stirring until blended. Stir in melted butter and buttermilk. Pour cornbread mixture over fruit and spread evenly in skillet. Let sit for a few minutes to settle before sprinkling with crumb topping.

Crumb Mixture:

To make the topping, combine the sugar, flour, cinnamon, and butter in a bowl and mix with a fork until it resembles coarse crumbs. Sprinkle on top of cornbread.

Bake in cast iron skillet* for 25-30 minutes until golden brown. To check doneness, insert tooth pick and if it comes out clean, the cake is done.

Place a large plate or a platter on top of skillet and turn over. Tap sides and lift gently.

*Note — Make sure the skillet you use doesn’t have a plastic handle! If you don’t have a cast iron skillet, you can use a large aluminum cake tin, about 11″ round or 9″ x 13″ square.

Serves about 12.

Basil-Nectarine Recipes!

Brunch, Cakes, Drinks September 1, 2014 Leave a comment

Two recipes here: Basil-Nectarine Lemonade and Easy Basil-Nectarine Cake.

Sometimes, in the hottest summers months, our Backstage Baker takes a break from baking (hence our summer hiatus from posting recipes.) Also, James has been working out of town this summer on short but intense projects, with little time off. Right now, he’s out in Red Bank, New Jersey at the Two River Theater, working on a production of Moliere’s “School for Wives” directed by Mark Wing-Davy. (Check out the link here for more information.)

James has done several shows with Mark Wing-Davy: The Skriker, Troilus and Cressida and now School for Wives. During Troilus, A Shakespeare in the Park production one hot summer many years ago, the Tony award-winning actor Stephen Spinella was in the cast and shared the recipe for Basil Nectarine Lemonade. That drink became a summer favorite and inspired our Backstage Baker to grow basil on his balcony ever since. It also served as the inspiration for the Basil-Nectarine Cake below.

Basil Lemonade

1 cup fresh basil
2 cups water
3/4 cup sugar
1 nectarine, sliced

Combine in sauce pan and simmer for 5 minutes, remove from heat and let stand for 1 hour. Strain.

1 cup freshly squeezed lemon juice
1 1/2 cup water

Add to strained basil mixture, stir and chill.

From there, you can see how James cobbled together the recipe below — even in a limited kitchen, you can’t stop a baker from baking. After a trip to the local farmer’s market, James was inspired to make the following cake for his lucky cast:

Easy Nectarine Basil Cake

Ingredients:

3 eggs
1 3/4 cups sugar ( and more for sprinkling)
2 Tablespoons finely chopped basil leaves
1/2 cup butter melted (I may get daring and substitute olive oil next time)
6 medium nectarines cubed. I left the skin of for color
2 cups all-purpose flour or gluten-free flour mix (Bob’s Red Mill is a good one)
2 teaspoons baking soda

Method:

1. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, basil and melted butter. Add the cubed nectarines to mixture in bowl (coating as you go to keep them from turning brown.)

2. Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.

3. Pour mixture into one greased 9×13 pan or two 9″ round pans. Bake for approximately 55 minutes. At about 20 minutes into the baking, sprinkle additional sugar on the top for a crispier topping.

Happy (belated) 4th!

Cakes, Holiday July 5, 2014 1 Comment

The Backstage Baker outdid himself this year, with an absolutely stupendous creation. Please to enjoy! (Directions and the recipe to follow shortly.)

Whoopie Pies

Cakes, Cookies June 8, 2014 Leave a comment

There’s another backstage baker over at “All the Way” — Understudy Gina Daniels (she covers Coretta Scott King and Fannie Lou Hamer.)

When she is not called for understudy rehearsals, the treats come in. Here is her recipe for Whoopie Pies. This recipe has rendered me speechless. And salivating!

WHOOPIE PIES

Ingredients:

The Cakes:

2 2/3 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, room temperature
2 cups sugar
4 eggs
1/4 cup buttermilk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring

The White Chocolate Cream Cheese Filling:

24 ounces cream cheese, softened
12 ounces butter, softened
18 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar
Juice of one lemon

Method:

Preheat oven to 375 degrees F.

For the cakes:

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and redfood coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cakelike and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the White Chocolate Cream Cheese Filling:

In a large mixing bowl, beat the cream cheese until smooth. Add the cooled chocolate. Once incorporated, add the butter, vanilla, and lemon juice. Mix for about 2 minutes. Add the sugar and on low speed, beat until homogenous. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies.

Makes about 3 Dozen Whoopie Pies.

The Backstage Baker

Category Archives: Cakes

Apples LeRoy

Golden Syrup Cake

Red Velvet Cake

Chocolate Red Wine Cake

4th of July cake

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Upside Down Cornbread Cake

Basil-Nectarine Recipes!

Happy (belated) 4th!

Whoopie Pies

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