Skip to main content

Celebrating St-Patricks Day with an edible rainbow

Rainbow desserts are so popular what better occasion to make one than on St-Patricks day. 

I've been meaning to test out the following products and thought this would be the perfect occasion.

Here is the complete step-by-step video tutorial to create these adorable Rainbow Whoopie Pies yourself.

This is the buttercream that I used to fill the mini whoopee pies.

Ingredients Whoopie Pies

1 c unsalted butter, room temperature
1 ½ c sugar
3 large eggs
1 vanilla bean, split lengthwise
1 ½ tsp vanilla extract
4 ½ c unbleached all-purpose flour
1 ½ tsp salt
1 Tbs baking powder
1 ¼ c milk

  1. For the whoopie pies: Preheat oven to 350ºF. Spray cake pan with baking spray
  2. In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in eggs & vanilla, until well combined.
  3. In a medium bowl, combine the flour, salt, and baking powder.Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.Mix until just combined.
  4. Drop by scoopfuls (I use an ice-cream scoop) onto prepared baking sheets, leaving a few inches between cookie dough.Bake until the tops are springy and just barely dry, 7-11 minutes depending on the size.Watch carefully to keep from browning.Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Thanks for stopping by, 



Popular posts from this blog

How To Make A Christmas Dress Cookie

One of you requested a Christmas dress cookie, I scoured the internet for ideas and found this dress as my inspiration.

I found it a little too green so I decided to add some red & white to brighten it up, you'll find the step-by-step tutorial video below.  The design seemed to mesh perfectly with this cutter shape the scallops at the bottom were a perfect match for my idea.

Here are some supplies used for this project:

Watch the video here

More dress cookies videos

My sugar cookie recipe

Here is the cookie recipe I use, the amount of cookies you yield with a batch depends on how thick you roll your dough as well as the size & shape of your cutter.
IngredientsI use a handheld electric mixer (Kitchenaid brand, I've tried others but I burn out the motors)1 pound unsalted butter, room temperature4 cups sugar4 large eggs2 tbs vanilla I mix everything together all at once
Next I add the flour (& baking powder) it is important to note that all butter & eggs are not exactly the same therefore the amount of moisture in your batter will vary. I suggest that you only add 7 cups of the flour once mixed you will be able to determine if you need to add the last cup or maybe just half (or none).
8 cups all-purpose flour, plus more for rolling the cookies1 teaspoon baking powder ** For those who might not know, this is the ingredient that makes your desserts rise so the more you add the more your cookies will rise and/or warp. 
Here is the link to my video you can see ho…

My buttercream icing recipe

Many of you have asked for my icing recipe so I made a video tutorial for you, watch it here.


300 grams of unsalted butter (approximately 3 sticks)

300 grams of unsalted margarine

1 tbsp of clear vanilla

1 squirt of light corn syrup

Mix the above ingredients together for 5 minutes or until well combined with your stand mixer.

Return the mixing bowl to the scale and add 750 grams of powdered sugar.

Mix this once again starting at the lowest speed until powdered sugar gets moist then increase to maximum speed to whip the ingredients for 10 to 15 minutes.

*This icing will be too stiff to work with once refrigerated, leave it out at room temperature before decorating your cake.