Hey, Robyn--bless you for being such a thoughtful cousin! I think your plan to make in advance & freeze the cakes, then fill on Friday for Sat. pm will be okay, just have to be careful of the lil cakies sticking on/to each other. I just got the book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell....here's their advice for making whoopies in advance:
"The cake part can be baked in advance, cooled, put on a cookie sheet, frozen for 1 hr, then put in a plastic freezer bag for up to 1 month. ...Most buttercream, ganache, & cream cheese fillings can be made ahead and stored in fridge up to 1 week. Classic Marshmallow & Whipped Choc. Ganache fillings (in the book) do not store well, best used same day. When you are ready to assemble, remove cakes and defrost @ room temp at least 2 hrs before filling. Bring pre-made fillings to room temp about 1 hr before using.
Storage--....after making, tend to stick to each other, if you need to store more than a few days, put in a wide, shallow container. If you have to stack, put wax paper (parchment) between layers & don't crowd.
Freezing whoopies whole--...can freeze most pies in the book up to 1 month (after that, cakes get mushy/fillings taste grainy). Best to freeze assembled whoopies on cookie sheet for 1 hr til solid, put into ind. small bags, getting out as much air as possible, then return to freezer."
I'll be happy to post their classic buttercream if you want, but here's their recipe for their
Classic Chocolate Whoopie Pies with Marshmallow Filling
48 two-inch cake (24 whoopies)
1 ⅔ cups all-purpose ﬂour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup milk
Classic Marshmallow Filling
1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1 1/4 cups vegetable shortening
1 cup confectioners sugar
1 tablespoon vanilla extract
Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
Sift together the ﬂour, cocoa powder, baking soda and salt onto a sheet of wax paper. In the work bowl of a stand mixer ﬁtted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until ﬂuffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half of the ﬂour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining ﬂour mixture and the remaining ½ cup milk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
Meanwhile, make the ﬁlling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
Using a knife or spoon, spread the ﬁlling onto the ﬂat side of a cooled cake. Top with another cake, ﬂat side down. Repeat with the remaining cakes and serve.
I made this version back in 04, so here's a T&T. Really liked it then! And it's all butter if you don't want to use shortening...
WICKEDLY GOOD WHOOPIE PIES (Woman's Day mag, 2004)
Makes 25-30 whoopies
1 stick (1/2 c) butter, softened
1 c. granulated sugar
1 1/2 tsp. baking soda
1/2 tsp. each baking powder & salt
1 large egg
1 tsp. vanilla extract
1/2 c. unweetened cocoa powder
1 c. 1% lowfat milk
2 c. all-purpose flour
3/4 stick (6 Tbs) butter, melted
1 c. plus 2 Tbs. confectioners' sugar
1 c. plus 2 Tbs. marshmallow cream/fluff
1 1/2 tsp. vanilla extract
1. Heat oven to 375. Coat baking sheet(s) w/nonstick spray.
2. Batter: Beat butter, sugar, baking soda, baking powder & salt in large bowl w/mixer on medium speed til fluffy. Beat in egg & vanilla, then cocoa til blended. With mixer on low speed, slowly eat in milk til blended. By hand, stir in flour. Drop level tablespoons 2" apart on prepared baking sheet(s).
3. Bake 8 minutes or til tops spring back when lightly pressed. Cool on sheet l minute before removing to wire rack to cool completely. Repeat w/remaining batter.
4. Filling: With a wooden spoon, vigorously mix all ingredients til blended and smooth.
5. Spread 2 tsp. onto flat side of half of the cakies; top each with another cakie, pressing to adhere.
Per cakie: 142 cal, 2 g pro, 21 g carb, 1 g fiber, 6 g fat(4 g sat), 22 g chol, 172 mg sod.
Planning tip--refrigerate airtight w/wax paper between layers up to 1 wk. or freeze up to 1 month.
Last edited by Joanie B; 09-12-2011 at 11:51 AM.
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