BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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I just looked through the online manual and it doesn't say you can't, so you may be all right, Alice. But I still don't think I would store it that way.
edit: I dearly love my microplane grater for zesting. I guess it's fine--I'm not quite sure, as it was an impulse purchase one day at Williams-Sonoma.
Does anyone know how to use an old-fashioned cast iron pizelle makers? Not the electric kind, but the kind you heat over the stove? My grandmother gave me hers but I've no idea how to make pizelles. I tried one recipe, but the batter was really thick and stuck to all the little grooves and never spread out. I had to pick all the stupid half-cooked batter out of the thing with a toothpick.
I've never used one, but I imagine it's similar to old-fashioned waffle makers or muffin molds. Heat it, brush on a thin coat of vegetable oil (make sure your brush doesn't burn) and then pour in your batter. Sounds like you need a thinner batter as well.
I have the microplane fine, ribbon fine, and zester. The Mistah went a little nuts for Christmas. Anyway, I haven't needed to zest anything yet, so I haven't actually used the specific zester one, but I think the fine one would be more than acceptable for zesting.
Any idea how hot it has to be before you pour the batter in? And is it foolish to think I can use it on a loathsome electric stove?
VW: I don't see why you couldn't use an electric stove. I did a search and here are the most helpful pages I found:
This is an interesting discussion about wafers from some sort of historical food discussion group. Several items about pizzelles and the relative stickiness of irons and various batters. A lot of interesting discussion and people reporting on their experiments that you might find useful.
This page has info on seasoning your traditional stovetop iron and some recipes and instructions.
According to this recipe, there's always some sort of experimentation involved as to getting your temperature and cooking time just right.
Good luck! I think it'd be very cool to inherit something like that.
Thanks! Geez, web research, wow. I'll post here when I try again to let you know if anything works out. Granny just moved into assisted living, so she's unloading all her belongings and she's got 91 years of collected baking equipment, and some very cool stuff...tins of all shapes, the kind of stuff you'd never buy cause you'll only use it once, but if you inherit it, it's fun to have.
Please do! I'd love to hear how they turn out. I remember seriously considering buying a pizzelle iron from Williams-Sonoma back when it was a little print catalog that you had to fill an order form for and send in with a check.
I got the recipe from epicurius.com and one of the user comments was that the cake turned out dry and awful. But other people liked it. I'll have to add my one star vote to the site and warn others away.
how dissapointing. Have you tried the Double Chocolate Layer Cake? It's my favorite chocolate cake recipe on epicurious. Underbake it and it's a gorgeous molten cake, bake it for the right time and it's just a perfect chocolate cake.
I saw that one, but I can't remember why I picked the one I did. I think I wasn't in the mood for ganache.
Shhhhh, don't tell anyone, but I made the milk chocolate frosting with Hershey bars. The stuff in the baking aisle was expensive and the Hershey bars were on sale for $.25 each. The frosting was delicious.
The honey almond crunch cake is significantly better 24 hours after coming out of the oven. I had a slice for breakfast and it was better than the nibble I had last night, but the slice I'm eating right now is better yet again.
I used dark brown sugar instead of light and think the top came out unappealingly dark. But it doesn't taste burnt, it just looks burnt.
Being better after a rest is a characteristic of honey cakes and other cakes with heavy, moist ingredients. I'm not sure why. If it were simply a matter of the moisture redistributing itself within the cake, only texture would improve, but flavor usually does, too. Not that honey cake is ever good.