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Wilton Mini Whoopie Pie Pan

Mini Whoopie Pie Pan

Over the past few years, as whoopie pies have become more popular, whoopie pie pans have become increasingly common. These pans have shallow cavities that allow you to easily shape the cookie portions of your whoopie pies to ensure that they are always the same size and will create a good-looking finished product. A Mini Whoopie Pie Pan, like this one from Wilton, does the same thing on a much smaller scale and is an even more fun piece of bakeware to have in the kitchen.

The mini whoopie pie pan has 24 cavities that make cookies about half the size of those made with a full sized whoopie pie pan. The pan is nonstick, so any cookie dough or batter that you bake in it will release cleanly and have a perfectly round shape. Mini pies can be a lot easier to handle and eat than full sized pies because you can finish them in two bites, and don’t need to worry about getting frosting all over your fingers. But I find that I really like the size of the cavities in general and, just like a mini muffin pan, I find that there are a lot of options with a pan like this one. The cavities are neither too big nor to small, and that means that you can bake just about anything in there in addition to actual whoopie pies. Brownie batter turns into fudgy cookies, vanilla wafer dough does well in perfect circles and muffin batter turns into mini muffin tops.

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  • Lynn
    September 14, 2012

    I recently purchased 2 Wilton cake pans that will be great for my Halloween Party, a Skull Shaped cake pan and a jack-o-lantern shaped cake pan. I can’t wait to try them out next month~

  • Bonnie
    September 20, 2012

    Do you think it would be possible to use a pan like this to make French macarons? The size looks about right and it would be a heck of a lot easier than drawing circles on parchment paper!

  • Nicole
    September 20, 2012

    Bonnie – No, I don’t think so. French macarons would be too delicate to get out of these cavities. And while they’re quite shallow, they’re still very deep for a macaron, so the meringue shells could easily stick to the sides of the pan (and you would lose your “foot”) as well.

    I find that practicing with a piping bag with a nice, round tip is the easiest way to go. With more and more practice, you won’t need to draw circles to guide yourself – even if you do occasionally get an oddball shape

    I also have a review coming up soon of a pan just for macarons, so keep an eye out for that!

  • Bonnie
    September 20, 2012

    Thanks Nicole!

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