I have lately been throwing some Apple Bakers off of the hump. These are interesting forms in that they have a narrow cone in the center of a bowl. When done right they can stack in the cupboard and will hold a large apple on a stem with spices and other garnishes to be baked in either the microwave or the oven. I am diabetic, so instead of an apple dumpling, with all the dough, I fix these without sugar, just a mid sweet apple.
For the potter experienced, these are a small challenge, for a beginner a great skill builder. The pot has techniques that will help to develop the throwing double walled pots and other items like candle holders with a base bowl to catch wax drips.
Apple Baker showing center stem for cored apple to be placed over. Center stem allows for heat to cook inside of apple for more even heating.
Stacked Apple Bakers showing how the hollow stem allows for multiple stacking in the cupboard.
Apple Baker shown with spices and butter with water into the bowl. I use 1 tablespoon of water, one teaspoon of butter, cinnamon and ginger. However, you could use any number of garnishes, like raisins or cranberries, nuts, granola, sweeteners(honey, sugar, brown sugar, maple syrup).
Teachers. .. I have no problem with you printing my guideline below to use in the classroom, or share, just don't take credit.
