Tips For Baking In Clay Flower Pots Recipes

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

Steps:

• 1. Use your favorite recipe for bread. All kinds will can be baked in a flower pot and ithe crust is delectible! We use moroccan bread or ksra and it comes out perfect every time. But you must prepare the pot for baking. 1. Use unpainted, unglazed clay pots. The terra cotta ones work well and they are cheap. Obviously the size of the pot will determine the size of the loaf. Most bread recipes will make about 4 - 5 loaves in the 5 inch clay pots. 2. Scrub the pot thoroughly in hot soapy water. Rinse well and allow to dry overnight. 3. Using vegetable oil, rub the interior and the lip of the pots. Keep oiling until the pots will absorb no more. Be patient, They are very absorbent. 4. Place the pots on a cookie sheet covered with a piece of aluminum foil. Place in a COLD oven. Heat the oven to 400 degrees then turn off the heat and allow to cool. Oil and heat once more to season the pots. Now they are ready for use. 5. Always grease the pots before baking in them, especially on the lip. 6. When preparing the dough, let the dough rise once as you normally would. Then shape in a ball and allow to rise in the pot to shape the dough. The ball should half fill the pot. Don't worry about the hole in the bottom. The dough should rise to the top of the pots. Baking time will depend on the size of the pots used and the type of bread. A general rule of thumb is that the bread is done when thumping it on the top produces a hollow sound. Use the same temperature that your recipe calls for. 7. Let the bread cool in the pots for about 5 minutes then remove from the pots to a cooling rack. 8. Just so nothing went to waste we used the bases for our mushroom quiches!

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, combine cake mix, brownie mix, eggs, water, and vegetable oil, and whisk until batter is thick and smooth.
• Line an 8x7-inch (20x17-cm) terra-cotta pot with foil, ensuring the sides are smooth as possible. Pour batter inside, leave 3 inches of space between the batter and the top of the pot.
• Line a cupcake pan with green cupcake liners and fill each with about ¼ cup (32 g) of batter.
• Put the terra-cotta pot and cupcake pan in the oven at the same time. Place a small pan or oven safe dish under the terra-cotta pot to catch any possible overflow of batter.
• Bake cupcakes for 15 minutes. Bake cake for 45-60 minutes, or until a toothpick comes out clean.
• In a medium bowl, combine 2 cups (455 g) buttercream frosting, 30 drops yellow food coloring, 10 drops red food coloring, and 4 drops brown food coloring to create a terra-cotta orange color.
• In a separate bowl, combine 2 cups (455 g) of buttercream frosting and 1 drop of red food coloring to create a pale pink color.
• Use the foil to lift the cake out of the terracotta pot, and carefully peel off the foil. Use an angled icing spatula to evenly ice the sides of the cake with the terra-cotta orange frosting. Use the spatula or icing scraper to remove excess icing and create a smooth finish. Add an inch (2cm) more of frosting to top rim of the cake, about 1-inch (2 cm) in thickness. Use the spatula or icing scraper to smooth the sides to create the rim of the pot.
• Place a 2D piping tip inside a piping bag and fill it with the pale pink frosting. Twist the end of the piping bag and gently apply even pressure as you make a spiral design from the center out on each cupcake to create a rose.
• Place two toothpicks in the center of the cake and use them to attach a cupcake to the center. Repeat around the rim of the cake with 4 more cupcakes spaced about 2 inches (5 cm) apart. Fold extra green cupcake liners into quarters and place one between each cupcake.
• Enjoy!