What are your favorite recipes for a fluted pan?

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Discussion Overview

This thread centers around participants sharing their favorite recipes and experiences using a fluted pan. Various baking successes and challenges are discussed, along with specific recipes that participants enjoy.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions they haven't baked in their fluted pan yet and seeks suggestions.
  • Another participant shares multiple recipes, including Peanutty Chocolate Cake and Rum cake, expressing enthusiasm for the versatility of the fluted pan.
  • Several users mention their positive experiences with the Peanutty Chocolate Cake, with one participant noting it converted them from preferring scratch cakes.
  • One participant discusses their experience with a Kaluha Cake, highlighting its ease and taste.
  • Another participant expresses frustration with a cake that did not flip properly, seeking advice on what went wrong.
  • Some participants discuss the texture of the Peanutty Chocolate Cake, with differing opinions on its moisture level, attributing it to the ingredients used.
  • One participant shares a method for improving the outcome of micro-cakes, suggesting adjustments to cooking time and power levels.
  • Another participant describes a successful technique for frosting a Rice Cooker cake, emphasizing its appealing presentation and taste.

Areas of Agreement / Disagreement

Views differ regarding the moisture level of the Peanutty Chocolate Cake, with some participants finding it dry while others do not. No clear consensus emerges on the best method for baking micro-cakes.

Contextual Notes

Participants share personal baking experiences and preferences, with a focus on recipes that can be made in a fluted pan. The discussion reflects a variety of cooking styles and outcomes.

Who May Find This Useful

Consultants looking for recipe ideas and baking tips for fluted pans may find the shared experiences and suggestions beneficial.

I
its_me_susan
Messages
2,049
I haven't baked in mine yet - what do you like to bake in it?
 
OMG - what DON'T we bake in it?!!?

Try the Peanutty Chocolate Cake - I attached the recipe...
Or the classic Chocolate Lava cake - 1 box Devil's Food Cake mix as instructed on box, 1 tub frosting...yummmmm
My mom makes an amazing Rum cake for the holidays...
or how 'bout meatloaf??
 

Attachments

Alright, I am hungry now....this sounds YUMMY! I am going to make this tomorrow and if it comes out half as good as it sounds I will be making it at all of my upcoming shows!

A question about the Reese Cups - are these the bite-size ones or the ones that come two to a pack?
 
The full size ones - like the ones in teh 2pack
 
dannyzmom said:
......Try the Peanutty Chocolate Cake ......
Click to expand...

OMG...DELICIOUS!!!!!! No wonder you sell so many fluted stones!

I also have to tell you that I am a self-diagnosed total cake snob too. I cook everything from scratch, I don't care for cake mixes, and I have yet to find a micro-cake that I like (as a matter of fact my DH made me promise not to make them any more, so I test them out when he's away :p ) .....until now that is! YUMMY! Thanks so much for sharing this recipe, you have converted me! I am making this at my upcoming shows.

Here's a picture of my cake. Who would ever believe that this pretty cake was made in less than 30 minutes from start to finish!
 

Attachments

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That looks WONDERFUL and so, so easy.
 
Made 3 Kaluha Cakes for the holiday. YUMMY!!!! Did them in microwave and oven and just sprinkled powdered sugar on them.
 
OMG that pic looks soooooooooooooo yummy!!! Ya sold me I have borrowed my directors & made the chicken with veggies in it & tried a cake I couldnt flip it I ruined it! I tried one cakemix poured it in & dumped in a thing of icing & it was all jacked..yum but ugly!!! What did i do wrong?! What else can I make I wanna try all i can so I can decided if i should buy! Stoneware wise i have: flat rectangle,rectangular baker,coveredbaker,large round
Could someone send me recipes documnet style!!! [email protected]
THANKSSSSSSSSSSS
 
ChefBurke said:
OMG that pic looks soooooooooooooo yummy!!! Ya sold me I have borrowed my directors & made the chicken with veggies in it & tried a cake I couldnt flip it I ruined it! I tried one cakemix poured it in & dumped in a thing of icing & it was all jacked..yum but ugly!!! What did i do wrong?! What else can I make I wanna try all i can so I can decided if i should buy! Stoneware wise i have: flat rectangle,rectangular baker,coveredbaker,large round
Could someone send me recipes documnet style!!! [email protected]
THANKSSSSSSSSSSS
Click to expand...

I don't have any luck with the micro-cakes that use icing in them either. They are all really ugly! They taste good, but I wouldn't demo them because of the way that they look. After A LOT of research (my own!) I discovered that part of the problem was my microwave. I have a very high wattage one - so I adjusted the cook power to @ 80% instead of full power and it seems to help. My fluted stone isn't very well seasoned so I oiled the heck out of it too before I made this cake. I ran a knife around the edge to loosen it and when I went to flip it onto my plate I had to give it a shake before it plopped out. I think the micro-cakes tend to stick more because of the steam build-up in the microwave. Be sure you let it sit on the cooling rack for 10-15 mis before you try to flip it out. I've baked pound cakes in the oven in my fluted pan and they turn out beautiful.
 
Has anyone tried the peanutty cake. I didn't eat it. I did the recipt and it came out beatiful. I love it. My boyfriend ate it and loved the PB, but said it was a bit dry. Did I do something wrong or is it like that?
 
Jilleysue said:
Has anyone tried the peanutty cake. I didn't eat it. I did the recipt and it came out beatiful. I love it. My boyfriend ate it and loved the PB, but said it was a bit dry. Did I do something wrong or is it like that?
Click to expand...

I find it dry too -- I am thinking that's beacsue of the sour cream and eggs rather than oil, water & eggs. There has GOT to be a reason it is made that way...but I am curious to see how it would turn out if done with the oil water & eggs like the box calls for. I am thinking it's done w/sour cream because the batter needs to be dense in order for the PB cups to stay put and not sink thru. Has anyone tried making this cake using the box recipe batter?
 
dannyzmom said:
I find it dry too -- I am thinking that's beacsue of the sour cream and eggs rather than oil, water & eggs. There has GOT to be a reason it is made that way...but I am curious to see how it would turn out if done with the oil water & eggs like the box calls for. I am thinking it's done w/sour cream because the batter needs to be dense in order for the PB cups to stay put and not sink thru. Has anyone tried making this cake using the box recipe batter?
Click to expand...
Mine isn't dry. I cooked it in the micro for 10 minutes on 80% power (I have a high wattage micro so I have to reduce power & time). The top was moist (all of the top, not just the middle) so I thought it wasn't done - but when I checked it with the cake tester (oh how I wish those would come back!) it was done. You might try reducing your cook time and/or power level next time.

As for doing it with the regular mix instructions, not so sure that would work. I think it might make the reeses cups sink to the bottom of the pan and burn or stick. I do think that using sour cream makes for a better cake though. As I've stated before, I'm not a fan of cake mixes and using the sour cream makes it taste a little more homemade to me, makes it richer too.
 
I think you're right Linda. If I recall, the recipe says when it comes out of the micro it should still look moist in the center a bit. Mine doesnt cuz I am afraid if it looks moist it won't turn out clean - LOL So I must be overcooknig it.
 
In post #5, you mention not liking the micro-cake. If you are referring to the Rice Cooker cake, our small group has experimented and decided not to put the suggested frosting into the Cooker (only the cake mix). After it has finished "baking", allow it 10 minutes setting time in the microwave, and then turn it out onto your plate, and use about 3 large scoops of frosting and spread, gently across the top, and let it melt down the sides of your cake. It is too good to be true! Absolutely marvelous. Moist texture, and about 5 to 6 inches high. It looks like a gourmet cake that would sell for at least $9.95 at our local grocery.
 
In post #5, you mention not liking the micro-cake. If you are referring to the Rice Cooker cake, our small group has experimented and decided not to put the suggested frosting into the Cooker (only the cake mix). After it has finished "baking", allow it 10 minutes setting time in the microwave, and then turn it out onto your plate, and use about 3 large scoops of frosting and spread, gently across the top, and let it melt down the sides of your cake. It is too good to be true! Absolutely marvelous. Moist texture, and about 5 to 6 inches high. It looks like a gourmet cake that would sell for at least $9.95 at our local grocery.
 

Frequently Asked Questions

What types of recipes can I make in a fluted pan?

A fluted pan is versatile and can be used for a variety of recipes, including bundt cakes, savory breads, and even gelatin desserts. The unique shape of the pan creates beautiful presentation and texture in your dishes.

Can I use a fluted pan for savory dishes?

Yes, a fluted pan can be used for savory dishes. You can make savory breads, quiches, or even meatloaf. Just ensure to grease the pan well to prevent sticking.

What is the best way to prepare a fluted pan before baking?

To prepare a fluted pan, it's best to thoroughly grease and flour the pan. You can use cooking spray, butter, or shortening to grease it, and then dust it with flour to help the baked goods release easily after baking.

How do I prevent my cake from sticking to the fluted pan?

To prevent sticking, make sure to grease and flour the pan properly. Additionally, letting the cake cool in the pan for about 10-15 minutes before inverting it can help it release more easily.

What are some popular recipes specifically for a fluted pan?

Some popular recipes for a fluted pan include classic bundt cakes like chocolate, lemon, or pumpkin spice, as well as coffee cakes and pound cakes. You can also try recipes for monkey bread or even a layered gelatin dessert for a fun twist.

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