Baking Tips for Next Friday's Show: Lid On or Off? Icing First or Last?

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Discussion Overview

The thread explores experiences and opinions regarding baking techniques for an upcoming show, specifically whether to bake with the lid on or off and the timing of icing application. Participants share their personal experiences and seek advice on achieving better results.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant is seeking tips for an upcoming show, questioning whether to bake with the lid on or off and when to apply icing.
  • Another participant, sharing their experience, mentions a previous attempt with the lid off and icing scooped on top, resulting in a messy outcome with melted icing.
  • One participant expresses concern about the lack of success stories and wonders how others achieved better results.
  • Another participant reports a similar negative experience, noting that their cake was also runny at the bottom despite baking with the lid on.
  • A participant shares a recipe for a chocolate cake, indicating the method involves whisking ingredients and cooking in a microwave.

Areas of Agreement / Disagreement

Views differ among participants regarding the effectiveness of baking with the lid on or off, with no clear consensus emerging on the best approach.

Contextual Notes

Participants are discussing personal baking experiences in the context of preparing for a show, highlighting the challenges faced with icing and cake consistency.

Who May Find This Useful

Consultants preparing for similar baking demonstrations may find the shared experiences and questions relevant to their own practices.

P
PamperedSheep
Messages
107
I am thinking about doing this for a show next Friday. Any tips? Do you bake with lid on or off? Do you spread the icing first or just scoop on top?
 
OMG Please please please do this BEFORE YOUR SHOW! I did it last weekend (not for a show) and it was a mess!!! I baked it with the lid off, scooped icing on top, and it was so sad. Nothing but liquid on the bottom (melted icing). I will be anxious to see the tips you get, but I repeat....TRY BEFORE YOUR SHOW!!!
 
  • Thread starter
  • #3
Thanks for your input. I thought I had heard someone else say that on here too, so I was hoping to hear from the ones that had success with it. Maybe one trick is to leave lid on? Hope we get a reply.....
 
I left the lid on and mine was a nasty mess too!
 
  • Thread starter
  • #5
not sounding good....wonder how the ones that had success done it?
 
I dunno, but I'd really like to know...
 
I did a practice one last night with the lid on and it came out runny on the bottom too. It tasted fine, but looked terrible.
 
Where is this recipe? I'd love to give it a try but it doesn't sound like something I would want to do at a show.
 
  • Thread starter
  • #9
chocolate cake with regular ingredients added, whisk together and put in DCB. Scoup Vanilla frosting on top cook 12 min in microwave.
 

Frequently Asked Questions

Should I keep the lid on or off while baking?

It depends on what you're baking. For items that need to rise, like cakes or soufflés, it's best to keep the lid off to allow steam to escape. However, for dishes that require moisture, like casseroles or certain breads, keeping the lid on can help retain moisture and prevent drying out.

When should I apply icing: first or last?

It's generally best to apply icing last, after the baked goods have completely cooled. This prevents the icing from melting or sliding off. If you're using a glaze, you can apply it while the item is still warm for a different texture and flavor.

Can I bake with the lid on in a conventional oven?

Yes, you can bake with the lid on in a conventional oven, but it may not be suitable for all recipes. Using a lid can create a steamy environment, which is great for certain dishes, but it may not work well for recipes that require a crispy texture.

What are some tips for icing a cake smoothly?

To achieve a smooth icing finish, make sure your cake is completely cooled and level. Use a crumb coat first to seal in any loose crumbs, then apply a thicker layer of icing. A bench scraper or offset spatula can help create a smooth surface. For a professional finish, consider chilling the cake before the final icing layer.

How can I prevent my baked goods from sticking to the pan?

To prevent sticking, always grease your pans with butter or cooking spray, and consider using parchment paper for easy removal. For cakes, dusting the greased pan with flour can also help. Make sure to let your baked goods cool in the pan for a few minutes before attempting to remove them.

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