It’s the most wonderful time of the year: Pride Month! From a virtual class on Pride desserts to our 4th Annual Drag Queen Cook-Off benefitting the Trevor Project, we’ll never be without something good to eat this month.
Last year was a particularly tough one for LGBTQ young people, and we’re proud to partner with an organization with one dedicated goal: stopping suicide among this vulnerable group. The Trevor Project does amazing work, and we’re happy to devote our philanthropic efforts to supporting them all month long. Their theme this year? “Here.” Hope is Here. Pride is Here. Support is Here.
It’s a very personal effort for many on our team, and we absolutely cherish the partners we’re working with to raise funds for The Trevor Project. There’s James Beard Award winning baker and entrepreneur Kelly Fields, of New Orleans bakery Willa Jean. There are our four fabulous drag queens, going wig to wig in our beloved annual bakeoff. Juanita More, Brita Filter, Shuga Cain and Sister Roma will be bringing their all.
Read on to learn about two virtual events you can attend to support The Trevor Project this month, and snag Brian Hart Hoffman’s rainbow wedding cake cookie sandwiches recipe and the sweet story behind them. Happy Pride!
Join us for a Pride Celebration benefiting The Trevor Project! Our annual Drag Queen Cook Off is back for the fourth year. Tune in to see Juanita MORE!, Sister Roma, Brita Filter and Shuga Cain battle it out to plate the perfect brunch dish and cocktail. Guest judges Melissa King from Top Chef and Joey Skladany along with emcee Liam Mayclem will decide who the winner of this epic battle royale will be! It’s going to be a do-not-miss event!
The charming Brian Hart Hoffman, whose baking classes folks love to attend, has the sweetest tale behind his wedding sandwich cookies, which are flaked with rainbow sprinkles and mimic the taste of his own wedding cake. Read on to hear his romantic, lovely tale. He’ll be joining by equally charming baker Kelly Fields, of NOLA restaurant Willa Jean, and pop star Lance Bass.
We’re so thrilled to see them chat. Snag the recipe right here.
Wedding Cake Cookie Sandwiches
As a child, I loved weddings and went to as many as I could. My mom was the church organist, my aunt Janice was a wedding coordinator, and my aunt Cheryl loved a good slice of cake. As I grew up and realized I was gay, my love for weddings faded. How could I love something I wouldn’t be able to have myself? It saddened me to think that I wouldn’t be able to celebrate my future love and my future husband along with my own wedding cake, so I became comfortable on team “I don’t need a wedding to be in love, so I don’t want one.” Then I met Stephen. And I wanted one. After a trip to Seattle to get legally married in the courthouse (this was 2013, two years before the nationwide ruling), we had our dream wedding at my mom’s house in Alabama on a bluff at sunset, surrounded by 150 people who love us—complete with my dream wedding cake. This recipe is the flavor of that cake, with rainbow sprinkles added. Now a celebration is never too far from reach.
1 cup (227 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar, divided
2 large eggs (100 grams), room temperature
1 tablespoon (18 grams) vanilla bean paste or 1 tablespoon (13 grams) vanilla extract
½ teaspoon (2 grams) almond extract
2¼ cups (281 grams) all-purpose flour
¾ cup (95 grams) bread flour
2 teaspoons (10 grams) baking powder
2 teaspoons (6 grams) cream of tartar
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
2 tablespoons (30 grams) whole milk
1 cup (180 grams) sprinkles, plus more for topping
Wedding Cake Buttercream:
½ cup (113 grams) unsalted butter, softened
1 (2-pound) box (907 grams) confectioners’ sugar, sifted
¾ cup (180 grams) whole milk
1 teaspoon (4 grams) almond extract
- Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1⅓ cups sugar (233 grams) on medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.
- In a medium bowl, whisk together flours, baking powder, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add dry ingredients to wet ingredients, beating until just combined. Add milk and beat to incorporate. Fold in sprinkles until distributed. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Using a 1½-inch cookie scoop, scoop dough and roll into balls. Roll the balls in the remaining ⅔ cup (167 grams) sugar. Place 3 inches apart on prepared baking sheets. Top with more sprinkles, if desired. Bake until edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes, and then transfer to wire racks.
- While the cookies cool, make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy. Gradually add the confectioners’ sugar and milk, beating until buttercream reaches a spreadable consistency. Add almond extract and beat until combined.
- Transfer the buttercream to a piping bag fitted with a large star piping tip or a plastic bag with a corner snipped off. Pipe the buttercream in a swirl onto the flat sides of half the cookies. Sandwich with remaining cookies
Recipe by Brian Hart Hoffman