Yes, I watch iCarly, that Nickelodeon sitcom about teenagers making a web show.  And according to the Nielsens I’m not the only one enjoying the show from a periphery demographic.   The show is a top-twenty cable staple across all age groups, and even Michelle Obama is a fan!

But I may be among the few who decided she needed her own Fat Cakes, those neon pink confections that figure in a surprising number of episodes.  Canadian Fat Cakes (banned in the US!) are rumored to be even more delicious and the iCarly crew once got in trouble attempting to smuggle them across the border.  As I have been known to bring home TimBits and Tim Horton’s coffee from my trips to Canada, I totally understand!

Fat Cakes (both the US and Canadian varieties) look to be repackaged Hostess SnoBalls, which I have always loved.  But neither SnoBalls nor Fat Cakes come in a gluten free variety, so I had to make own —and they came out so well they must be the Canadian kind!

Canadian Fat Cakes

Base:

I used the Betty Crocker cake mix based whoopie pie recipe from The Gluten Free Canteen  ( http://glutenfreecanteen.com/2011/08/21/out-of-a-box-big-fat-whoopie-pies-gluten-free/ ) but any whoopie pie recipe will do.

1 Gluten Free Betty Crocker Chocolate Cake Mix

6 tbls butter , softened

2 eggs

5 oz. milk

1 teaspoon vanilla

Preheat oven to 350.  In large bowl, mix all ingredients until smooth.   Drop batter by large spoonfuls onto foil lined cookie sheets, leaving lots of space between  cookies.   I made 18 separate cookies.

Bake until toothpick comes out clean- about 15 minutes.   Remove from oven and cool.

Filling:

1 stick butter, softened

1 box powdered sugar

Milk

1 tsp vanilla

Red food coloring

* * * * * * * * * *

Marshmallows- I used the new-fangled flat kind

Shredded Coconut

In large bowl, mix butter, sugar and vanilla.  Add enough milk to make a smooth frosting, starting with 2 Tbls and adding small amounts until the proper consistency is achieved.  Then add red food coloring a few drops at a time until you get a Pepto Bismol shade of pink.

To Assemble:

Place a cookie on a plate, rounded side down.  Dab a marshmallow or two (depending on the size of the cookie) with frosting and attach to the cookie.   Cover the marshmallows with frosting and then top the frosting with coconut.

These are super sweet, but so good with a cup of tea!

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