What is the recipe for a stoneware and microwave cake?

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Discussion Overview

The thread discusses experiences and inquiries related to baking cakes in stoneware using a microwave, particularly focusing on the challenges and successes encountered by participants. There is a specific interest in recipes suitable for showcasing the versatility of stoneware during cooking demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses nervousness about their first show and seeks a recipe for a cake cooked in stoneware and the microwave.
  • Another participant shares a recipe file for a cake called Killer Kahlua Cake, specifically for the stoneware fluted pan.
  • A participant questions whether the recipe can be adapted for other stoneware pieces beyond the fluted pan.
  • One participant recounts difficulties with baking a cake in a microwave that was too small, leading to uneven cooking results.
  • Another participant shares an experience of improvising by using a skillet when faced with a small microwave at a show.
  • One participant mentions checking the microwave size upon arrival at a host's home and suggests that the fluted pan works best for microwave cakes.
  • Another participant notes that cakes can be rotated manually in a microwave without a turntable to achieve better results.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of various stoneware pieces for microwave baking, with some participants favoring the fluted pan while others mention alternative options. No clear consensus emerges on the best practices for using microwaves of different sizes.

Contextual Notes

Participants share personal experiences and challenges related to baking in microwaves, emphasizing the importance of microwave size and the specific stoneware used.

Who May Find This Useful

Consultants looking for insights on baking techniques in stoneware and those preparing for cooking demonstrations may find the shared experiences relevant.

C
Cape_PC
Messages
62
I am doing my first show next weekend and I am very nervous. Can someone please tell me the recipe for a cake that gets cooked in the stoneware and then gets cooked in the microwave. I want to show the versatility of the stoneware. Also, if anyone has any ideas for a first party recipe that would help! Thanks!
 
I attached a recipe file for the stoneware fluted pan. In there is Killer Kahlua Cake, yummy!
 

Attachments

  • Thread starter
  • #3
Can ou do this recipe in any of the stoneware or just the fluted pan?
 
Has anyone had problems with baking a cake in the microwave due to the microwave being too small? I tried making a pumpkin spice cake the other day in the fluted pan and my microwave was too small for the pan to completely rotate--it hit against the sides of the microwave...so I turned it half way through as if it had no turn table. I still had problems with some of the cake being burnt yet the portion by the handles was soupy. Is there a minimum sized microwave that should be used? I don't want to suggest doing a cake in the microwave to a host unless I know it will cook correctly.Suggestions welcome!
 
I've been at a show with my director when we ran into an issue with a too-small microwave. She improvised by dumping the cake mix into a 10-inch executive skillet the host had and popped it in the oven. My personal microwave has a finicky turntable and only works half the time, so when I do it at home, it doesn't come out all that great. Many of the flyers/recipes I've seen for micro-cakes say the fluted stone must be able to rotate freely so the cake cooks evenly.
 
I always check the size of the micro when I get to the hosts home then I am just through it in the oven if I need to. As far as making them in other pieces of stoneware.... the flutted pan works the best. I have use the deep dish baker, but it gets kinda funny in the middle.
 
I don't have a turntable in my microwave, and it is possible to do a cake in the fluted pan. Rotate it a quarter turn every 3 minutes. If the microwave is very powerful and it's not likely that the cake will take a full 12 minutes, rotate it a quarter turn every 2 minutes.
 
Thanks for the thoughts! I appreciate the help!
 

Frequently Asked Questions

What ingredients do I need for a stoneware and microwave cake?

To make a stoneware and microwave cake, you typically need basic ingredients such as flour, sugar, baking powder, salt, milk, oil, and eggs. You can also add flavorings like vanilla extract or cocoa powder, depending on the type of cake you want to make.

How long does it take to cook a cake in the microwave using stoneware?

The cooking time for a cake in the microwave using stoneware usually ranges from 8 to 12 minutes, depending on the wattage of your microwave and the size of the cake. It's important to check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.

Can I use any stoneware for microwave cakes?

Not all stoneware is suitable for microwave use. Make sure to use stoneware that is specifically labeled as microwave-safe. Pampered Chef offers a range of microwave-safe stoneware products designed for baking cakes and other dishes.

Do I need to preheat the microwave before baking the cake?

No, you do not need to preheat the microwave when baking a cake in stoneware. Simply prepare your batter, pour it into the stoneware, and place it directly in the microwave to start cooking.

Can I add mix-ins like chocolate chips or nuts to my microwave cake?

Yes, you can definitely add mix-ins like chocolate chips, nuts, or dried fruits to your microwave cake batter. Just fold them in gently before pouring the batter into the stoneware for added flavor and texture.

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