Jump to Main ContentJump to Primary Navigation

If Coco Chanel was a baker...


When it comes to food and creating an eye-catching table spread, it’s possible to take direction from anywhere - including the world of fashion. Inspired by Coco Chanel’s iconic, tweed pastel skirt suits, home baker and event planner Amy Atlas created this beautiful spread, featured in her book Sweet Designs, using inexpensive materials elegantly dressed up in an oh-so-Coco tailored bow.

While the whole spread may be a little much for the less creative among us, one delicious element worth trying is the scrumptious Banana Whoopie Pies recipe...


Makes about 12 3½-inch Whoopie Pies

2 cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter, softened

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

2 ripe bananas, mashed (about 1 cup)

¼ cup sour cream

1½ teaspoons vanilla extract


2 cups mascarpone at room temperature

4 tablespoons sugar


Step 1. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Step 2. Sift together the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl; set aside.

Step 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until light and fluffy, about 3 minutes. Stop mixer, scrape down the bowl and beater, and beat in egg on medium speed until combined. Beat in banana, sour cream, and vanilla until combined. Reduce the speed to medium-low and add flour mixture in batches until completely combined, scrap¬ing down the sides of the bowl as necessary.

Step 4. Transfer the batter to a pastry bag or a resealable plastic bag fitted with a round pastry tip. Pipe six 2½-inch round mounds onto each pan, spacing them 3 inches apart. Bake until light golden, 12 to 15 minutes, rotating pans from top to bottom and from front to back halfway through.

Step 5. Remove pans from oven and slide the parchment sheet of cookies onto a wire rack to cool completely. Line baking sheets with fresh paper and repeat process with remaining batter.

Step 6. Meanwhile, make the filling. Combine the mascarpone and sugar in a small bowl and mix with a rubber spatula until the sugar is thoroughly incorporated.

Step 7. Once the cookies are cool, spread 2 tablespoons of the filling onto the flat side of ½ of the cookies. Top with the remaining cookies and arrange on a platter in a single layer. The whoopie pies can remain at room temperature up to 3 hours. To store, cover with plastic wrap and refrigerate.

Images and recipe from Sweet Designs by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available from Amazon from £15.99. All Rights Reserved.



Food, beautiful food


Food Photographer of the Year awards

rachel khoo hero 1.jpg

Top cooking tips from Rachel Khoo



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016