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Urgent question re: Gramercy Tavern Gingerbread Cake

w
walker Dec 31, 2012 01:11 PM

I'm using the Guinness Stout recipe from Epi. It says, whisk this, whisk that. Does that mean I should do it all by hand? I'm afraid the last whisking will be difficult to do by hand.

How do you'll do it?

  1. h
    HillJ Dec 31, 2012 01:17 PM

    I use my Kitchen Aid paddle for the entire recipe prep.

    1. w
      walker Dec 31, 2012 01:33 PM

      Thank you very much, HillJ .. that's what I'll do.

      1 Reply
      1. re: walker
        h
        HillJ Dec 31, 2012 01:56 PM

        My pleasure, walker. Happy New Year!

      2. Caitlin McGrath Dec 31, 2012 02:11 PM

        As a counterpoint, I'll say that I've never done anything but whisk by hand. It's a fairly thin batter, very easy to mix by hand, really doesn't need an electric mixer, IMO. Just baked it again a few days ago using nothing but a whisk and a rubber spatula.

        5 Replies
        1. re: Caitlin McGrath
          h
          HillJ Dec 31, 2012 02:24 PM

          All true and sometimes my well worn hands and wrists welcome the break!

          1. re: Caitlin McGrath
            w
            walker Dec 31, 2012 05:22 PM

            Yes, I was surprised it was not very thick. I used the paddle as HillJ rec but at the end thought I saw some bits of flour so used a hand whisk then.

            God, it makes the house smell so good!!! I have bundt pans but didn't want to risk it so used a springform pan that I put the Wilton cake release stuff on plus parchment in bottom with more cake release. I'm glad I put foil on the half sheet pan because some leaked out and it would have been a mess to clean, otherwise.

            I'm going to make some whipped cream to serve it with. I still don't know how to put a photo on here; maybe my daughter will be able to figure it out with me.

            1. re: walker
              Caitlin McGrath Dec 31, 2012 05:38 PM

              If you don't finish it up tonight, it actually gets better after a few days, and stays moist for ages. I made the book version on Wednesday and used some of it as the base of a trifle served yesterday, but the remainder is still wonderful just on its own and will be served in slices tomorrow.

              1. re: Caitlin McGrath
                MsMaryMc Jan 1, 2013 01:44 AM

                Agreed--this cake is good from the start, but it gets significantly better after 2-3 days. Good luck with keeping it around that long, though!

              2. re: walker
                h
                HillJ Dec 31, 2012 08:02 PM

                I love the smell of gingerbread throughout the house as well. We make a whiskey syrup for this cake sometimes. Warmed over a candle and poured on each slice.

                Enjoy the evening!

            2. r
              rockycat Jan 1, 2013 07:51 AM

              Either is good. I haven't made this cake in quite a while but it always received rave reviews. Enjoy!

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