Mini Glazed Lemon Cakes - Question

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Discussion Overview

The thread discusses participants' experiences with making Mini Glazed Lemon Cakes, focusing on issues related to consistency, cooking times, and personal preferences. Participants share their outcomes and seek advice on improving their results.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, found the cakes tasted good but were a little dry, suspecting insufficient sour cream contributed to the issue.
  • Another participant inquired about the number of cakes made at once and the wattage of the microwave, noting that they had success with other cakes in shorter times.
  • One user mentioned that the batter should be thick and questioned if the correct cake mix was used, specifying a 9 oz. Jiffy-type mix.
  • Another participant shared a positive experience, stating their cakes were moist and enjoyable, despite not being a fan of lemon.
  • One participant indicated they used a regular box of cake mix and microwaved two at a time, suspecting they may have used too much mix, resulting in a dry texture.
  • Another participant suggested trying the recipe again with the correct cake mix and mentioned the benefits of having a full set of prep bowls.
  • One participant added more sour cream to their mix to improve consistency and expressed a desire for suggestions for their first cooking show, seeking simple and quick recipes that showcase tools.
  • Another user shared their experience with different recipes for their first shows, suggesting waiting to use the lemon cakes until having all six prep bowls available.

Areas of Agreement / Disagreement

Views differ on the consistency of the batter and the appropriate cooking times, with no clear consensus on the best approach to achieve desired results.

Contextual Notes

Participants share personal experiences and preferences regarding the recipe, highlighting variations in cooking methods and outcomes based on equipment and ingredients used.

Who May Find This Useful

Consultants looking for insights on preparing Mini Glazed Lemon Cakes and those interested in recipe variations and cooking show ideas may find this discussion relevant.

T
trisigma730
Messages
16
Good morning. I attempted the Mini Glazed Lemon Cakes last night for the first time and they were ok. They tasted good, but a little dry. I suspected that maybe I hadn't added enough sour cream ... any suggestions on how the consistency of the batter should be? Also, the recipe called for microwaving 4-5 minutes, mine were more than done in 2. Any helpful hints are appreciated. I wanted to demo these for a show this weekend, but don't feel confident doing so at this rate!!! Thanks!!!
 
I haven't made them so I can't really answer but I was wondering if you had made 6 at once or if you had only put a couple in the microwave at a time or if you have a higher wattage microwave.

I have made other cakes in the prep bowls and 2 bowls are done in 1 minute.
 
The batter is pretty thick when done. Did you use the correct cake mix? It calls for a 9 oz., which is a Jiffy-type mix, not a standard cake mix.
 
I made them according to recipe, followed the printed times and they were moist at the end -- and very, very good. -- Even though I am not a "lemon" person, I LOVED these and want to have the ingredients always on hand.
 
  • Thread starter
  • #5
I used a regular box of cake mix, and I microwaved 2 at a time (since I only have 2 prep bowls). I am guess the amount of cake mix was the problem. I must have used too much. They were still good, just a little dry and 'rubbery.' Think I may try them again tonight. Thanks!
 
Yes, try them again with the 9 oz cake mix! You can order a full set of prep bowls on a supply order at a discount! They are great to have.
 
trisigma730 said:
I used a regular box of cake mix, and I microwaved 2 at a time (since I only have 2 prep bowls). I am guess the amount of cake mix was the problem. I must have used too much. They were still good, just a little dry and 'rubbery.' Think I may try them again tonight. Thanks!
Click to expand...

Since you are only doing two at a time I suggest just one minute to start. I doubt that it would take more than 1 1/2 minutes for two! That is surely your problem (well, combined with using too much cake mix).
 
  • Thread starter
  • #8
I added more sour cream to the mix when it looked a little thick. I thought that might fix the problem. I just wasn't sure of the consistency. My father-in-law loved them nonetheless!! I suppose he isn't a very good guinea pig since he loves anything sweet. I am def. going to invest in the entire prep bowl set. I love them! I was planning on doing the lemon cakes for my first cooking show Saturday, but now I am a bit discouraged. Any other suggestions for a first cooking show? I have looked at all of the receipes in the SB and on CC, but none really appeal to my host. I want something that is simple, quick, and showcases a lot of tools. Easy enough, eh? lol
 
I did Chocolate Chip Sensation, Club House Chicken Squares and Brownie Split Pizza for my first shows. Great, simple recipes that use some good products. I wouldn't do the lemon cakes at a show with only 2 prep bowls, I would wait until you get all 6. Do you have a director or another consultant you could borrow the bowls from?
 

Frequently Asked Questions

What ingredients are needed to make Mini Glazed Lemon Cakes?

To make Mini Glazed Lemon Cakes, you will need all-purpose flour, sugar, baking powder, salt, eggs, milk, lemon juice, lemon zest, and butter. For the glaze, you will need powdered sugar and additional lemon juice.

How long does it take to bake Mini Glazed Lemon Cakes?

The baking time for Mini Glazed Lemon Cakes is typically around 15-20 minutes, depending on your oven. It's important to check for doneness by inserting a toothpick into the center; it should come out clean when the cakes are ready.

Can I use a different flavor instead of lemon?

Yes, you can substitute lemon with other flavors such as orange, lime, or even vanilla. Just adjust the amount of juice and zest according to the flavor you choose to maintain the right balance.

How should I store Mini Glazed Lemon Cakes?

Mini Glazed Lemon Cakes should be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months.

Can I make Mini Glazed Lemon Cakes ahead of time?

Yes, you can make Mini Glazed Lemon Cakes ahead of time. They can be baked and stored without the glaze for a day or two. Just add the glaze right before serving for the best flavor and presentation.

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