This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in.
This was my first batch of Whoopie pies ever. After mixing and piping the batter, the mounds looked suspect to run or spread out of shape while baking. I was afraid my sweet potato substitution for pumpkin had failed. I certainly didn't expect to get the perfect disks of cake that resulted. With the maple marshmallow filling, they are like Little Debbie cakes on steroids. Or maybe better. They are extra soft and pillowy, and my first batch of assembled cakes were the size of Big Macs! I scaled down the next batch by half.
With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. I decided to make jeweled flowers out of fondant and sanding sugar. Just brush the surface of the fondant with water before you dip it in the sugar. Glue them to the surface of the pies with a dot of icing.