Jules711
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If you are going to do that, I would have EVERYTHING prepped in their proper bowls, etc. It helps to use that tip sheet that came with the your guide to theme shows paperwork. It tells what items you can prep ahead of time to make it easier.laylaleigh said:ok, I am going to make this for an event on Friday. I don't want to make/test one ahead of time b/c I don't like strawberries. Do you think it will be ok to not test it first? I have made lots of micro cakes.
Mine overflowed too and I am making this at a show on Saturday. What did the test kitchen recommend when you emailed them?sddmom2 said:Layla- I've made lots of micro cakes before too- however, I thought I would make it at a show without trying it at home- and it OVERFLOWED! What a mess and I was a little embarrassed. I emailed Test Kitchens to get advice. I recommend trying it at home at least once- sorry.
sddmom2 said:Layla- I've made lots of micro cakes before too- however, I thought I would make it at a show without trying it at home- and it OVERFLOWED! What a mess and I was a little embarrassed. I emailed Test Kitchens to get advice. I recommend trying it at home at least once- sorry.
Did they give any suggestions about what to do with the overflow thing? I am getting a little nervous b/c I have to do this at a show on Saturday!sddmom2 said:Test Kitchens just called me and it looks like I am not the only consultant having a overflow problem. They asked tons of questions about brands of items used. I love this company! They're soooo supportive!
Okay that's good wording. Mine was a sticky mess when mine overflowed at home the other day. There was really no "smooth" way to clean it up neatly. I think I made a bigger mess trying to wipe the rim than if I would've just flipped it as it was.sddmom2 said:I am not the only consultant having a overflow problem.
OK, THAT SOUNDS WRONG!
When it overflowed, I just said to the host "you must have a powerful micro- I've never had that happen" everyone laughed. Then I wiped up the mess-it was sticky! The cake was delish!!! Everyone loved it!
Christ Follower said:Mine overflowed too and I am making this at a show on Saturday. What did the test kitchen recommend when you emailed them?
Oh tastewise it was wonderful! Just a messy cake in the microwave. Shame.laylaleigh said:Great to hear the cake still turned out. That's what I was wondering. If I do it at home and it overflows it's ok. As long as I can still take a descent tasting cake for others to eat.
Christ Follower said:I think I made a bigger mess trying to wipe the rim than if I would've just flipped it as it was.
Okay I just emailed them also.sddmom2 said:They said they are trying to get their cakes to overflow- they haven't had this problem before. And to look for any results in an email. You should email them too!
I'm on the Central Coast (Santa Maria). We're about an hour north of Santa Barbara.sddmom2 said:Hey Ellen- where in Ca. are you?
sddmom2 said:I am not the only consultant having a overflow problem.
OK, THAT SOUNDS WRONG!
When it overflowed, I just said to the host "you must have a powerful micro- I've never had that happen" everyone laughed. Then I wiped up the mess-it was sticky! The cake was delish!!! Everyone loved it!
Small world....lol!sddmom2 said:Your only 3 hours from me!
Well, I am off to the Dr. I have a terrible cough.
I haven't tried that yet. I have to practice the cake at least one more time before Saturday's show. Maybe I will try that.janetupnorth said:Has anyone tried reducing the eggs yet? Many box mixes say 3 but you should only need 1.
chefjwr said:I made it with my consultant friends. It overflowed and it had been in the microwave less than 9 min. The directions say 9-12 min. I don't know how I will ever know the strength of a hostess' microwave even if I do get it right at home. The fluted stone had a sticky mess in it after turning out the cake. Kind of embarrassing how detailed and time consuming the clean up can be and if you use a brush it can flick wet cake particles all over. The cake did come out of the stone well though and it was pretty. I would suggest small to medium strawberries for the garnish the larger ones were harder to place and looked too big and gave me less to put all around the cake. I am probably going to abandon the idea of doing this at my next party and try Becky's idea and make it in the 12" Exec. Skillet. Thanks Becky and all those who have reported overflow, I don't feel so bad.
PS. The mini quiche lorraines we made out of the SB Spring/Summer---YUM and we didn't even use the bacon. I think it would be a fun easy interactive part recipe.
heat123 said:That pic looked soo yummy of Diane's that I am going to make it at my show on saturday!
Are you making the cake ahead of time? It seemed to take forever in the oven when I tried it.dianevill said:Thank you . I've done the cake in the skillet a couple of times now at shows, and it definitely gets the oohs and ahhs. I'd be too chicken to do a microwave cake because of all the variables. Kudos to those of you doing it - you're much braver than I am!
dianevill said:I make the skillet cake when I do the bbq pork tenderloin shows. I make the cake right when I get to the host's house (I ask her to preheat the oven so that it's ready when I arrive). I arrive 45 minutes before the show; I mix up the cake and pop it into the oven; while it's baking I set everything else up. The cake takes 30-32 minutes to bake, so it's finishing as the guests are arriving. I start the introductions while the cake's cooling and then I flip it and continue w/ the demo (I brush the strawberry preserves on the cake and then I start the bbq pork recipe). While the pork is nuking I do the chocolate glaze for the cake and make the bbq sauce for the pork sandwiches. Then when the pork is "resting" I do the Cool Whip on the cake. During any "dead" time I go over the order forms, recruiting, questions, etc. It's been working out wonderfully.
ChefBeckyD said:So I did the Chocolate Strawberry cake last night for a show for the first time. In the skillet. It just didn't WOW me the way I thought it would....but I think alot of it has to do with all of the Milk Chocolate in it - not a fan of milk chocolate.....I have to make it again on Monday, and I am going to sub Ghiradelli Dark Chocolate Chips and see if I like it better. It looked pretty ~ just wasn't the rich chocolate taste I was looking for.
janetupnorth said:You just helped me figure out why I liked mine!
I did not use devil's food cake mix, I used Dark Chocolate cake mix.
Yes, the recipe can be baked in the oven at 350F for 50-60 minutes or until a cake tester comes out clean.
The recipe has only been tested in the microwave, but you can try using a skillet or fluted pan in the oven. We would love to know how it turns out if you do!
The cake should be baked for 50-60 minutes at 350F or until a cake tester comes out clean.
We recommend following the recipe as written for best results. Substituting ingredients may alter the final texture and taste of the cake.
The Chocolate Strawberry Velvet Cake recipe is designed for either the microwave or oven. We do not have instructions for making it without using one of these methods.