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Runny Batter

post #1 of 13
Thread Starter 

Hi

 

Need some advice

 

Recently I tried to make some whoopie pies. In addition to buttermilk, the recipe requires a cup of hot water.

The batter was very runny and it immediately spread out when I scopped it on the baking sheet. The whoopie pies turned out to be very flat.

 

What is the purpose of the hot water?

Should I not add hot water at all so that the batter is not runny?

 

Thanks

post #2 of 13

You need to use different recipes for woopie pies then you'd use for a regular cakes.........so they hold their shape. Where ever you got that recipe from was offering the wrong type recipe. Don't try to adjust the recipe by eliminating the water, that's way too hard. Instead, you could use s muffin top pan and that will hold your wet batters into woopie pie shape.

 

I've only seen chocolate cake recipes that add HOT water (is that what your making?). Those recipes are usually quite good because they are very moist. You definitely must add the water for the recipe to work.

post #3 of 13

Illustrated Classic Chocolate whoopie pie recipe (with Salty Peanut Butter filling):

 

http://www.bakerella.com/whoopie-pies/

 

More illustrated Classic Chocolate whoopie pie recipes with Marshmallow Fluff filling:

 

http://www.thehungrymouse.com/2009/06/26/classic-whoopie-pies/

 

http://www.cakespy.com/blog/2009/7/30/making-whoopie-pies-that-is.html

 

Whoopie pie and filling recipe with video:

 

http://www.joyofbaking.com/WhoopiePies.html

 

Epicurious whoopie pie and filling recipe:

 

http://www.epicurious.com/recipes/food/views/Whoopie-Pies-107615

 

Additional classic whoopie pie recipe:

 

http://www.bhg.com/recipe/cookies/classic-whoopie-pies/

 

HTH

post #4 of 13
Thread Starter 

thanks for the advice.

I was making chocolate whoopie pies. I tried to reduce the amount of hot water and the whoopie pies cracked on the top.

I have tried several recipes for chocolate whoopie pies and they all cracked, some, very seriously.

I am now very disappointed and frustrated. But I am determined to make a smooth and delicious whoopie pie.

Any tips?

post #5 of 13

there are Whoopee pie baking pans available.  Saw some recently at Sur le Table.  These would make perfectly shaped little pies, and would hold the runny batter in place.  As mentioned above, Muffin top pans might work for large whoopee pies.  Also maybe the miniball pan by Wilton, just partially filled if you have that.  

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post #6 of 13
Quote:
Originally Posted by sunflowerlove View Post

Hi

 

Need some advice

 

Recently I tried to make some whoopie pies. In addition to buttermilk, the recipe requires a cup of hot water.

The batter was very runny and it immediately spread out when I scopped it on the baking sheet. The whoopie pies turned out to be very flat.

Obviously a typo.  Whoopie pie batter has to be able to hold its shape. You know that from the instructions to scoop onto a sheet.

 

Didn't you notice the batter becoming runny while you were adding the water?  Didn't you think to just stop?

post #7 of 13

What recipie are you using?  Is it an actual whoopie pie recipe, or are you trying to adjust a cake recipe to make whoopie pies?  If that's what you are trying to do, its unlikely to work and rather pointless when there are actual whoopie pie recipes abundantly available on the 'net.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
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post #8 of 13
Thread Starter 

the recipe is an actual whoopie pie recipe. I got it from the internet: http://www.food.com/recipe/wicked-whoopie-pies-162298. According to the website. this recipe is from Wicked Whoopies. This is the first time I am trying this recipe and so I followed it exactly to see how it turns out.

post #9 of 13
Quote:
Originally Posted by sunflowerlove View Post

the recipe is an actual whoopie pie recipe. I got it from the internet: http://www.food.com/recipe/wicked-whoopie-pies-162298. According to the website. this recipe is from Wicked Whoopies. This is the first time I am trying this recipe and so I followed it exactly to see how it turns out.

 

Did you measure the flour before or after sifting, and what type of shortening and butter did you use?

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #10 of 13

OK so I found that recipe you tried--I think those directions are confusing.  Adding that much milk and water to the butter-sugar-egg would make a real mess.

 

So that is a recipe from a famous bakery---no reason for them to give away all their secrets is there?

 

I make lots of recipes where you mix the cocoa with boiling water, it turns into a thick paste. When it cools you add it to the batter and those cakes are always super good.  That might be part of what's missing. 

 

So--about your cracking tops with other recipes, you are getting too much flour into your measuring cup.

 

http://www.kingarthurflour.com/recipes/classic-chocolate-whoopie-pies-recipe

 

This recipe has a button to give you WEIGHTS of ingredients. Try weighing at least your flour to get the right consistency.  It also tells you that the cakes are supposed to spread a fair bit when they bake.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by cakeyouverymuch View Post

 

Did you measure the flour before or after sifting, and what type of shortening and butter did you use?


I measure the flour before sifting. I used crisco and I used crisco and unsalted butter bought from my baking store.

post #12 of 13
Thread Starter 

actually, the whoopie pies made from Wicked Whoopies recipe taste pretty nice, just that they are flat and break easily. So I must be careful when filling and eating the whoopie pies with filling.

 

What a coincidence, I just made some whoopie pies from http://kingarthurflour.com . The whoopie pies cracked...

 

I scooped the flour into a meassuring cup and levelled it. Is this correct?

 

I realised that if the batter is runny, the whoopie pies are more likely to be flat and have smooth tops.

 

HHow do I make whoopie pies that are dome shaped and have smooth tops?

post #13 of 13
Thread Starter 
Hi

Any advice from anyone on how to make whoopie pies which are smooth and not flat?
Really appreciate it.
Thanks in advance.
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