RMDave
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leftymac said:The only one I've done is the Chocolate Velvet Cake with Strawberries from the Chocolate Bliss theme show. It's delicious!
sandilou said:1/2 c some kind of chips
RMDave said:Thanks, Sarah.
At Keith's suggestion, I bought the Simple Additions Large Round Platter specifically for turning out cakes made in the Fluted Baker. I always spooned cakes out of the DCB. I look forward to trying the combo of the baker and the platter.
Our LeftyMac always gives good advice ... and sometimes he even gives it in English.
leftymac said:Mais tout le monde sait que je préfère donner mes conseils en français.
leftymac said:I only did it because he mentioned it!
sandilou said:I just made 10 of them for a youth group camping thing I was cooking for. I think the key is to lube it up good. I pour a small amount of oil in the bottom and brush it really good with the silicone brush. I don't bother to flour it. The recipe I used most was:
cake mix
3 eggs
16 oz sour cream
1/2 c some kind of chips
Micro for 12 minutes. Flip onto plate and leave stone over the top to steam for 10 minutes. Take it off -- waalaa!
Easy -- easy -- easy!! We did confetti with white chips, choc w/ choc, choc w/ peanut butter, strawberry with white.
Have fun!
Sandi
leftymac said:I only did it because he mentioned it!
RMDave said:He? He?!?!?! To whom are you referring as "He?"
Becca115 said:I use homemade Pan-ease for my stomeware baking. It's just 1 part oil, 1 part Crisco, and 1 part flour. I usually make a batch using 1/4 to 1/2 cup of each, and I keep it in the fridge to use as needed (Just rub it around with a brush or paper towel). Nothing sticks with this stuff.
robbiesmom123 said:Making the pineapple upside cake in the fluted pan is fantastic. I used the melted butter to lube the pan, then add brown sugar (sometimes more is better) pineapple slices (get to use the pineapple wedger) then obviously the cake mix. It is wonderful both in presentation as well as taste! One thing I've not done is let the pan on the cake for the 10 min. after it is flipped and mine have turned out great. I'm making it tomorrow night for a show, so I'll let it set this time.
RMDave said:I've never done a cake in the Fluted Baker. Have done Keith's Warm Chocolate Fudge Cake aka the Lava Cake many times in the DCB.
Are there any tips microwaving the cake in the Fluted Baker? Any stumbling blocks? Anything I should know of in advance?
Thanks!
elizabethby said:Baker's Joy spray works great for "lube"
A "Micro Cake in Fluted Baker" is a baking method that uses the Fluted Baker from Pampered Chef to make individual-sized cakes in the microwave. It is a quick and easy way to make delicious desserts in minutes.
To make a "Micro Cake in Fluted Baker," simply mix together your desired cake batter and pour it into the Fluted Baker. Microwave the cake for the recommended time and enjoy your perfectly baked individual-sized cake.
Yes, make sure to use a microwave-safe dish and follow the recommended cooking times for your specific microwave. It is also important to let the cake cool for a few minutes before removing it from the Fluted Baker.
The biggest stumbling block when using the Fluted Baker for "Micro Cake" is overcooking the cake. Make sure to check the cake periodically while it is in the microwave to ensure it does not become dry or burnt.
One important thing to know in advance is that the Fluted Baker is designed for microwave use only and should not be used in a conventional oven. Also, make sure to follow the recommended cooking times and let the cake cool before removing it from the Fluted Baker to avoid any potential burns.