A question about baking

Pb

I have to make a cake for a co-worker who is leaving soon, and I've found a great recipe in this book I have. The problem is, the book is British and refers to things that are either not available in the US, or are hard to find the equivalent of. I've already solved the problem of Double Cream (not sold anywhere near me, but it can be made), but the one thing even Google can't help me with is, what the hell is Plain Chocolate?

From what I've looked at on Google it's either Bittersweet or Semi-sweet, but it makes a rather large difference, especially as this recipe calls for 28 oz of it. Anyone know which kind is the appropriate one?

Another thing I wanted to ask about, although not in relation to this cake, is whether or not anyone has worked with marzipan. I'm looking at it more for wrapping cakes than making decorations, but I was wondering if anyone had a brand they've used, or a recipe they like.

Now to see if there are any bakers amongst people that burn spaghetti.

Pheezer

I'd consider how much sugar is in the recipe as a guideline to whether semi-sweet or unsweetened chocolate is appropriate, but I strongly suspect you're looking for semi-sweet.

But I don't actually know, I'm not British.

Deswa

wikipedia wrote:

Dark chocolate is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor.

Oddly the exact same thing as an encylcopedia, so wiki probably isnt wrong here.

homeobocks

I used to be a professional baker. Though I'm not a pro at UK cooking terminology, the difference between bittersweet and semi-sweet is present, but not huge (as is the difference between them and unsweetened baking chocolate). I'd bet on semi-sweet if you're making a cake, but try to judge based on a test batch of dough or guessing based on the amount of sugar in the recipe.

Home-made marzipan is typically a bit gritty, but rich-tasting. All store-bought marzipan is the same.

Pb

Ah, thanks for the replies. I guess I should have looked at the recipe a little more closely, because it does seem a little light on the sugar. I guess on that end I'll go with the semi-sweet.

homeobocks, if you don't mind me asking, what is it like to work as a professional in that field? I enjoying baking as a hobby (although I don't really eat what I make), but I was curious what it's like as a job. There are two small bakeries near me that are looking for part-time work, and it seems like it would be neat, but I don't want to walk into something completely grueling.

homeobocks

Pb wrote: »

homeobocks, if you don't mind me asking, what is it like to work as a professional in that field?

It's the only manual-labour job I've ever had. I worked in a chain community bakery, mostly baking bread and simple sweets and savouries. It's hard work - I've worked 11-hour shifts with 10 minutes of break, the rest of the time on my feet. There is ALWAYS work to be done - NEVER EVER A SECOND of idle time (unless you're on your break, which you spend fretting about how you're going to make up the time you're losing). The plus side is that my manager lost 20 pounds within a month of starting work, without making any other changes to his lifestyle. You will get burned. It's not a bad job, kinda fun and satisfying at times, but it's not a lazy socializing experience.

I probably wouldn't do it again, but I wasn't paid enough. I could imagine it being pleasant if it isn't full-time; if it was a few hours a week.

Unless you are monsieur le boulanger francais ah hon hon hon hon, pro baking doesn't require any special skill. It's all in the recipe, and requires imaginitivity or improvisation.

TL;DR: hard, but not grueling. Fun at times, but don't do it full-time. You will get burned.

Pb

Well, I've done hard manual labor before (worked with a mason for a while), so maybe I'll give it a shot. Thanks for the reply!