Last year I made butternut squash whoopie pies that went over really well with my boyfriend and his family. I used the following recipe, which I think is the same as Martha Stewart's but with changes to the filling.
This year, he wants a pumpkin roll as his birthday cake. Example recipe:
I want to make a roll that tastes as close to the whoopie pie recipe as possible. Can I sub in brown sugar for the white, or will that affect the texture too much? Obviously I can doctor the spices as I see fit.
I really know next to nothing about baking. The most obvious difference is that the pies have oil in them while the roll doesn't. The whoopie pies tended to stick to each other and to the plates, causing them to rip and not look nice. Would cutting back on the oil keep that from happening? Or adjusting the amount of baking soda and powder? I see that the roll recipe has much more in relation to flour.
Thanks for any help. I know these are really basic questions. I gave up on baking when I was 10 and my cake collapsed in the oven.... I'm trying to get back into it.
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