Black and Whites Recipe
Black and whites tend to be a little firmer and less rich than actual pieces of layer cake, which would tend to fall apart during the icing step and when they’re handled generally. They’re also a touch less sweet since they get a thorough coat of icing over the top. To make them you’ll need:
5 ounces (1 1/4 cups) cake flour
6.25 ounces (1 1/4 cups) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoons salt
1 teaspoon lemon zest
5 ounces (10 tablespoons) butter, softened
7 ounces (1 cup) sugar
2 eggs, room temperature
2/3 cup milk, room temperature
1/2 teaspoon vanilla
Poured fondant and chocolate poured fondant for icing
Preheat your oven to 350 degrees Fahrenheit. Sift the flours into a medium bowl. Combine the milk and the vanilla. Add the baking powder, salt and zest and whisk to combine. Next, place the butter in the bowl of a mixer fitted with the beater and turn it on to medium low. Add the sugar in a steady stream and turn it up to medium high until the mixture is light and fluffy. Beat in the eggs one at a time, then turn the machine down to low. Add the dry ingredients in three additions alternative with the milk mixture. Spoon roughly 1/3 cup quantities of batter onto baking sheets lined with parchment and bake for 10-15 minutes. Cool completely while you warm the white fondant. Ice the bottom (flat side) white on one side then allow them to cool and set while you warm the chocolate fondant. Ice them on the other side and again let them cool to set. They’re best when eaten the next day.
A big cookie! Cool!
Shhh! Don’t say that…not in Brooklyn at any rate.
– Joe
Why do you suppose they’re always so big?
A B&W would reasonably feed 4 people (tho I put away my share of whole ones as a 6 or 8yo) but they still are always made salad plate size. There must be a reason for that but I don’t get it.
Honestly I don’t know, Rainey. I’ll see if I can find out.
– Joe
Mmmmmh! Finally I have a food processor, so I can give the poured fondant a try. I’ll let you know how it goes! 🙂
It’s easy. You’ll love it!
– Joe
Black and Whites?
In this neck of the woods, these delicious treats are referred to as Half Moon Cookies. I wonder if they have other local names.
Are you in Utica, Kathy?
– Joe
ah ha! I see in another post you mention half moons from Utica. I am closer to Syracuse though. Holiday seasons bring out colors other than black and white for the frosting. Local fare is great!
Hi Joe,
The baked cookie (?) needs to be turned upside down before frosting. That way the top is flat, and the bottom is more or less a half sphere.
If you can pipe a line down the middle it is easier to keep the white and black halves separate.
And, it is the Big Apple, not the Moderate-sized Apple.
Thanks.
Jeff
How silly of me. I meant to include that. Yes, that’s key.
– Joe
can the poured fondant be used to make chocolates/bon bons? tx tracy
Great recipe! This will be perfect for the Easters. But of course, I’lll have to try them out first and see if I can pull it off! Thanks!
Vanilla goes in right after eggs?
Said nothing about that, did I? Combine the vanilla with the eggs. Thanks Wally!
– Joe
I have this recipe in one of my German cookbooks. They are called American buns:)
American buns. Love that. Thanks, KF!
In Poland, they are made with baker’s ammonia instead of baking powder. They are huge, iced with poured fondant only and they called “Amerykanki” (female Americans) . Taste of my childhood.
Fascinating! Thanks, Anna!
– Joe