Charles, my thoughts exactly!!!
Thanks Anne! Kitchens tend to be very small here with no storage of any kind, so there is a cake supply store that specializes in per project portions of ingredients. I lucked into the pan there for about $2 in the close-outs (and also some really smooth hazelnut paste yeah!!!). I think it’s more a muffin top pan? But I’ve never had an actual whoopie and don’t really know how tall they should be.
My plan is to do a butter/vanilla and a chocolate whoopie. I made my Caramel and Chocolate Praline SMBC last night. (I split the batch) and plan to do a Raspberry, probably Mousseline. That will give me 6 different flavor combinations to cater to different tastes. Recommendations for cakes to try? For the vanilla I’m thinking maybe white butter to let the frosting flavors shine, but I like the richness of yolks.. And I don’t know if I should do the Perfect All American Chocolate Torte, or something with a “fudgier” texture? My better half says chocolate whoopies are a little more dense than regular cake. Suggestions are welcome!
Edit: I made a test batch of the Sour Cream Butter Cake this evening and think I will use it for the vanilla. So, so good!