About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Becky Martin

    My relatives in Pennsylvania always called these “gobs.” I wonder if anyone else out there has heard this term?

    1. Kevin

      Gobs is another name for them, good point…southerners have their own variation: the moon pie.

  2. Barbarainnc

    I’d love to have the recipe for the Swiss Buttercream filling!!!

    1. B.J. Miller

      Swiss Buttercream

      For a wedding cake (or most of one, depending on the size)
      2 cups of egg whites (approx. 12 large)
      3 cups sugar
      5 cups butter, softened (2 1/2 pounds, 10 sticks)
      1 tablespoon vanilla extract

      For a 9-inch cake (plus filling, or some to spare)
      1 cup sugar
      4 large egg whites
      26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
      1 teaspoon vanilla extract

      For the tiniest amount, if you’re just practicing
      1/4 cup sugar
      1 large egg white
      6 tablespoons butter, softened
      1/4 teaspoon vanilla

      Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

      Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

      Add the vanilla.

      Finally, add the butter a stick at a time and whip, whip, whip.

      Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.


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