Any Home Bakers Here?

[ronott1]

The chickens like it too. Not sure if that is a good idea or not.

A little bit won't hurt them. I have read that they cannot digest lactase but sourdough likely does not have that much of it in it.

 

[N F C]

I saw that! We always called that a german chocolate cake, but maybe that was incorrect. Do you have a recipe for that one? Coincidentally, that is my dads favorite cake and his birthday is two weeks away It'd be fun to bake him a cake, even if I have to scrape the frosting off haha.

What I make isn't a German chocolate...it's a 2-layer chocolate cake with coconut frosting. I use a high altitude version of the chocolate cake Hershey's has on their chocolate can. And the frosting is a coconut butter cream with shredded coconut in it.

 

[Grammy60]

What I make isn't a German chocolate...it's a 2-layer chocolate cake with coconut frosting. I use a high altitude version of the chocolate cake Hershey's has on their chocolate can. And the frosting is a coconut butter cream with shredded coconut in it.

That sounds so good do you have the recipe ?

 

[N F C]

That sounds so good do you have the recipe ?

Hi Sue!

Here's the Hershey chocolate cake recipe (this isn't the high altitude variation):
hersheys-deep-dark-chocolate-cake.html

Coconut Butter Cream Frosting (makes 3 Cups)
1/2 Cup unsalted butter, softened
1/2 Cup vegetable shortening
1 teaspoon coconut extract
3 Cups powdered sugar
2 Tablespoons (more or less) milk
1 7-oz package shredded coconut
1/4 Cup chopped pecans (optional)

* Beat butter & shortening until smooth
* Best in coconut extract
* Gradually beat in powdered sugar until well blended (will look dry)
* Stir in enough milk to reach desired consistency
* Fold in shredded coconut (and pecans if using)

Sometimes I'll frost the entire cake with the coconut frosting and sometimes I just use coconut frosting between the 2 cake layers & on top and finish the sides with chocolate frosting.

 

[Meg-in-MT]

What I make isn't a German chocolate...it's a 2-layer chocolate cake with coconut frosting. I use a high altitude version of the chocolate cake Hershey's has on their chocolate can. And the frosting is a coconut butter cream with shredded coconut in it.

Would love to see this recipe if you would like to share

 

[pennyJo1960]

Wait a sec you can make powdered sugar use 1/2 cup of sugar
Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars make the fluffiest powdered sugars. Use powdered sugar immediately or save it for later. You may want to sift the sugar before use for clump free, super fluffy sugar.

 

[Meg-in-MT]

Whoops, I see it!

 

[N F C]

Wait a sec you can make powdered sugar use 1/2 cup of sugar
Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars make the fluffiest powdered sugars. Use powdered sugar immediately or save it for later. You may want to sift the sugar before use for clump free, super fluffy sugar.

I don't have a blender or a food processor.

 

[Grammy60]

Hi Sue!

Here's the Hershey chocolate cake recipe (this isn't the high altitude variation):
hersheys-deep-dark-chocolate-cake.html

Coconut Butter Cream Frosting (makes 3 Cups)
1/2 Cup unsalted butter, softened
1/2 Cup vegetable shortening
1 teaspoon coconut extract
3 Cups powdered sugar
2 Tablespoons (more or less) milk
1 7-oz package shredded coconut
1/4 Cup chopped pecans (optional)

* Beat butter & shortening until smooth
* Best in coconut extract
* Gradually beat in powdered sugar until well blended (will look dry)
* Stir in enough milk to reach desired consistency
* Fold in shredded coconut (and pecans if using)

Sometimes I'll frost the entire cake with the coconut frosting and sometimes I just use coconut frosting between the 2 cake layers & on top and finish the sides with chocolate frosting.

Thank you so much

 

[bruceha2000]

I don't have a blender or a food processor.

Time to ask for a somewhat late or very early B-Day present! Of course that won't help with your current predicament.

For better or worse the bread is in the oven. It did grow pretty well though it turns out even though I used the instant read thermometer to check the oven temp after it cooled down when the lasagna was removed (read 80°F) it was probably back up to about 100°F when I pulled it out so it had a bit of a very thin "crust" when I next did the finger poke test. But I don't suppose I've killed it. It will be dessert in about 25 minutes.