Jester needs.....BAKING help?!?!?

[Cookie]

Take this for what you will - but aren't clay flowerpots oven-fired at an EXTREMELY high temperature? I think they'd be oven-safe. And quite a few of them are (when used for their original purpose) left out in the hot sun in tropical or desert environments.

There are clay things you can bake with but it's handled a certain way to be A) Food safe, and B) not suck all the moisture out of whatever you're making.

[Treasure]

Ok - beer bread calls for flat beer so...
I'm going to suggest German Chocolate cake with FLAT(german?) beer, instead of water

also - yes a whisk is fine to use (its all i ever use, and i own a mixer) just be sure you don't over mix - if you do, just add a little flour/cocoa powder (1/4 cup at a time, til its the right texture)

basic frosting: 1 cup powdered sugar, 1 teaspoon vanilla, add Beer (milk) til "Spreading consistency"


I agree that beer-wise you should probably use something in the medium to dark range,i would also recommend using a beer that has nutty and or chocolate "notes".... it will compliment the German Chocolate nicely.

(you can also buy canned frosting, and add a little beer/food coloring to get it right - and remember, if you thin it down too much, you can always add powdered sugar - provided you don't use the coconut/pecan frosting that is recommended for GCC)

[Sarlon]

Jester....do you have a Michael's? or similiar craft store near you? they might have a selection of pans that are food safe or at least point you in the right direction too.

[BlaqueKatt]

There are clay things you can bake with but it's handled a certain way to be A) Food safe, and B) not suck all the moisture out of whatever you're making.

hence the lining with foil or parchment-food never touches the pot

[MoonCat]

Ok - beer bread calls for flat beer so...
I'm going to suggest German Chocolate cake with FLAT(german?) beer, instead of water

also - yes a whisk is fine to use (its all i ever use, and i own a mixer) just be sure you don't over mix - if you do, just add a little flour/cocoa powder (1/4 cup at a time, til its the right texture)

basic frosting: 1 cup powdered sugar, 1 teaspoon vanilla, add Beer (milk) til "Spreading consistency"


I agree that beer-wise you should probably use something in the medium to dark range,i would also recommend using a beer that has nutty and or chocolate "notes".... it will compliment the German Chocolate nicely.

(you can also buy canned frosting, and add a little beer/food coloring to get it right - and remember, if you thin it down too much, you can always add powdered sugar - provided you don't use the coconut/pecan frosting that is recommended for GCC)

OK, now I want to make one! Or least EAT one! That sounds delicious.

[teh_blumchenkinder]

The alternate frostings sound delicious! mmmmm
Whisk? Yeah, most cooks use them, I <3 whisks. Life is so much easier with them... You'll see and get ideas on how to use it, it's for ease of air incorporation as well as particle mixing, especially with liquids. The equipment step-up is an electric hand or stand mixer.
I'd inquire with UberChef you mentioned earlier about pots, I hear terracotta is good-- but for Jebus's sake, make sure it's not from China. Dodgy stuff, China-- it might be made with stuff that's poisonous when in an oven. Granted, it's far more acceptable in terra cotta, but Chinese goods have been known to do that even with food-stuffs.

[Eireann]

I found some recipes online for chocolate cake that call for dark beer. One has cream-cheese frosting!

[TheSHAD0W]

I found some recipes online for chocolate cake that call for dark beer. One has cream-cheese frosting!

Link, please?

[Eireann]

http://gracessweetlife.com/2010/12/g...eese-frosting/

[Jester]

Take this for what you will - but aren't clay flowerpots oven-fired at an EXTREMELY high temperature? I think they'd be oven-safe.

I know far less about pottery and gardening than I do about baking. So I accept the fact that my question may have been at the height of stupidity, but I plead complete and abject ignorance on the subject matter at hand.

Jester....do you have a Michael's? or similiar craft store near you? they might have a selection of pans that are food safe or at least point you in the right direction too.

Michael's, no. Craft store, yes. I will check in with them.

Keep the ideas coming, kids. And Eireann, thanks for that recipe link....will definitely check it out.

[Sarlon]

push came to shove you could get a tube pan, one that angel food is TRADTIONALLY made in gives you a nice natural hole in the middle and a nice wide outer edge all in one, as well as smooth sides.

Another thing is find something called Cake Release, wilton makes it and is the best thing I've found to flawlessly get cakes out of pans with almost no crumbing. it skips the oil and flour stage that some reciepes call for on pans.

Also works great for my lasagna, squeeze a little into the bottom of the pan, spread it around coating all the sides well and virtually no sticking on the cheesey goodness.

[42_42_42]

For beer flavored cake, I'd go with a chocolate stout cake, such as: http://www.epicurious.com/recipes/fo...ut-Cake-107105
or a stout gingerbread, such as: http://www.epicurious.com/recipes/fo...erbread-103087
Ignore any icing suggestions and use my recipe posted below.

Some basic tips on baking cakes from scratch:
- to measure flour, spoon the flour from the container into the measuring cup until over full and then level off with a butter knife; never scoop up the flour with the measuring cup itself.
- if the recipe calls for "x cups of sifted flour" sift a bunch of flour into a bowl and then measure from the sifted flour; conversely, if the recipe calls for "x cups of flour, sifted" measure the flour, then sift into a bowl to be mixed with the other dry ingredients.
- use the ingredients the recipe calls for. Don't try to sub all purpose or cake flour for each other. Make sure you don't mix up baking powder and baking soda. Do use unsalted butter even if the recipe just says "butter". Do NOT use margarine in place of butter unless the recipe says it can be used. If the recipe calls for vegetable oil, then vegetable, canola, corn, safflower or any blend of those 4 can be used.
- do preheat the oven
- do well-prepare the cake pans. I prefer PAM with flour and spray in about twice as much as you think you should use.
- unless otherwise specified in the recipe, cool the cakes in the pans for 10minutes, then turn out on a cooling rack and cool completely before assembling cake.
- when a recipe says to "cream butter and sugar" you need to whip the every lovin' bejeebus out of it. Properly creamed butter and sugar will have the appearance and texture of a freshly opened jar of mayo. With my Kitchen Aid stand mixer on level 7, this usually takes about 5 minutes.
- once the flour and liquid in the cake recipe have been combined, mix the batter as little and as gently as possible. Over mixing will result in a tough cake.
- for most cakes, they will bake more evenly (without a big hump in the middle) if baked at 325 instead of 350. This does result in longer baking time (depending on the size of the cake, sometimes almost double), but you will be well-rewarded for your patience.
- marshmallow fluff doesn't work as a filling or icing in cakes. It will melt and ooze all over the place.


Guinness buttercream:
8 egg whites from large eggs, at room temp
1 tsp cream of tartar
pinch of salt
2 cups granulated sugar
1/4 c corn syrup
2 cups of Guinness
1-1/2 pounds unsalted butter, cut into 1 tbsp pats, cold

Pour Guinness in a medium heavy-bottomed pot and heat on high to a rolling boil. Continue to boil until reduced to 1/2 cup. Add sugar and corn syrup (but do not stir) and continue to cook until mixture reaches 235-240 deg.

Meanwhile, whip egg whites with the cream of tartar and salt until soft peaks form. Slowly add the hot syrup, while continuing to beat the egg whites (don't let the syrup hit the beaters!). Once all of the syrup has been added, continue to beat until stiff and shiny (about 5 minutes if using a stand mixer, about 10 if using a hand-held). Beat in cold butter, one tbsp at a time, until all the butter has been incorporated. Continue to beat until buttercream emulsifies. Store in airtight container at room temp for up to 1 week, in fridge for up to 3 months, in freezer, up to a year. Make sure to bring back to room temp and re-whip before using.



As a somewhat professional baker, Jester, I'm happy to help in anyway I can. I'll PM you my ph# in case you have any baking emergencies.

[42_42_42]

PS - for the love of all that is yummy and good in this world, do not, I repeat, do NOT, use the Wilton fondant. That stuff is all kinds of nasty. You're much better off making your own (there are some easy recipes based on marshmallows) or just skipping the fondant and sticking to buttercream.

[dalesys]

Has anyone else been (intentionally) reading the thread title as:

Jester needs help getting BAKED?

[Food Lady]

Yeah, I'm pretty sure Jester doesn't need help with that.