Chef Demo Success: Deep Dish Baker Lid Perfect for Transporting Cake!

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Discussion Overview

This thread discusses the use of the Deep Dish Baker lid for transporting cakes, particularly the 321 cake, during cooking demonstrations. Participants share their experiences with preparing and presenting cakes at shows, highlighting the benefits of using the lid for transport and the appeal of microwave cakes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that the Deep Dish Baker lid fits the fluted pan well for transport, offering a more professional appearance than foil.
  • Another participant appreciates the idea of preparing the cake mix ahead of time, noting it allows for promoting two stones instead of one.
  • One participant shares their experience of selling a fluted pan and lid during a demo, highlighting the appeal of the cake's aroma during cooking.
  • Several users express curiosity about the 321 cake, with one asking for the recipe and another inquiring about the amount of milk needed.
  • One participant clarifies that they do not bake the cake with the lid on, using it only for transport, and shares their strategy for increasing bookings by offering an easy dessert.
  • Another participant reports selling multiple fluted pans since incorporating microwave cake recipes into their shows.

Areas of Agreement / Disagreement

Views differ regarding the use of the lid during baking, with some participants stating it is used only for transport while others inquire about its use in the cooking process. No clear consensus emerges on the specifics of the 321 cake recipe.

Contextual Notes

The discussion centers around personal experiences with cake preparation and presentation at cooking shows, particularly focusing on the convenience of microwave cakes and the use of specific Pampered Chef products.

Who May Find This Useful

Consultants interested in enhancing their cooking demonstrations and exploring new cake recipes may find this discussion beneficial.

Cindycooks
Cindycooks
Silver Member
Messages
1,843
I have been mixing up the 321 cake at home, spritzing my fluted pan and putting the batter in it - then transporting it to my shows. When the guests are arriving and I am starting my demo, I microwave the cake. Today I discovered that the Deep Dish Baker lid fits the fluted pan just right! It is not snug as it is on the baker, but it stays put and is fine just for transporting the pan to the show - and looks much more professional than covering the top with foil like I had been doing!
 
Thanks for sharing. I love the idea of preparing the mix ahead and transporting it in the pan. Plus this way we can promote 2 stones instead of one!
 
Cindycooks said:
I have been mixing up the 321 cake at home, spritzing my fluted pan and putting the batter in it - then transporting it to my shows. When the guests are arriving and I am starting my demo, I microwave the cake. Today I discovered that the Deep Dish Baker lid fits the fluted pan just right! It is not snug as it is on the baker, but it stays put and is fine just for transporting the pan to the show - and looks much more professional than covering the top with foil like I had been doing!
Click to expand...
Great tip! Thanks!
 
Great tip.
Adding it to my tip book.- its a notebook with products on top off of page and list of tips about products-Mostly from here.

Charlene
 
  • Thread starter
  • #5
I sold a fluted pan and lid! Can you believe it! One of my guests was getting the fluted pan anyway and then she bought the lid! By the way - I did a devils food 321 cake and used the peanut butter chips - OMG - it was sooo yummy. The guests could smell it cuz it was cooking during the demo and we cut it while it was still warm and the peanut butter ooey-gooey.
 
What is the 321 cake?Love the idea and transporting to show a premade cake... but I don't know what this is??? can you share and a the recipe?? Thanks
Debbie
Rochester, NY
 
  • Thread starter
  • #7
Cake RecipeHere you go - actually I got it from someone else who posted it on this loop! My microwave took about 10 min. Cook it just until it is just starting to pull away from the sides of the pan. It is really good! I love to transport it & have it all ready to pop in the microwave, then the guests can smell it when they are walking in the door!
 

Attachments

321 cakeHow much milk do you use when it is combined with the pudding? The recipes look YUMM! I can hardly wait to try them. I'd like to do the lemon one this weekend, but was unsure on the milk.

thanks,
Lisa
Vancouver, WA

[email protected]
www.pamperedchef.biz/cheflisaaiko

P.S. The quick pumpkin spice cake is good too!
 
Do you cook it w/lid or just transport?Cindy,
Maybe you already answered this question, but forgive me it's late & I need to be in bed, but I get so caught up on this web-site...

...do you bake the cake w/ the lid on it, or just transport it with the lid?

I LOVE THESE MICROWAVE CAKES!!! THIS IS WHAT I PUSH AT THIS TIME OF YEAR!

I've attached a couple of microwave cake recipes that are my favorites. They are similar to those mentioned w/ a couple of variations.

Micro cake 2 I got from this web-site. Thanks everyone!
 

Attachments

I've sold16 fluted pans since starting to do the micro cake recipes at my shows! It is my second recipe at all my shows! I started doing the demo in July. That's an average of over 4 pans per month (usually at least one per show). This month I'm doing the pumpkin spice one (Spice cake mix, 3 eggs, 1 can of pumpkin: mix and micro for 10-12 min). It's getting great reviews!
 
  • Thread starter
  • #11
Hey Julie....no no no. I dont bake it with the lid on it. What I have been doing to help with bookings is I tell my hosts that I will bring an easy dessert. I mix up the cake at home, pour it in the fluted pan and put the lid on top. Looks great on there and fits fine. Then I just take it to the show, take off the lid and bake it during the demo. I tell everyone that buys the pan that I'll send them the recipes too. I am selling one or two at every show! Thanx for the recipes! I did one like the german chocolate one where you pour the coconut pecan icing in the bottom, then the german choc cake mix on top...except I uesd the carrot or the spice cake instead with the coconut pecan icing....yum yum it was sooo good! And very much like fall! C
 

Frequently Asked Questions

What is the Deep Dish Baker Lid and how does it work?

The Deep Dish Baker Lid is a versatile accessory designed to fit securely over the Pampered Chef Deep Dish Baker. It allows you to transport your baked goods, such as cakes and casseroles, without worrying about spills or messes. The lid creates a tight seal, keeping your food fresh and protected during transport.

Can I use the Deep Dish Baker Lid for other types of dishes?

Yes, while the Deep Dish Baker Lid is specifically designed for the Deep Dish Baker, it can also be used for other similar-sized dishes. It’s great for covering and transporting lasagnas, brownies, and other baked items that fit within the dimensions of the lid.

Is the Deep Dish Baker Lid dishwasher safe?

Yes, the Deep Dish Baker Lid is dishwasher safe, making it easy to clean after use. You can also wash it by hand with warm soapy water if you prefer. Just be sure to follow the care instructions provided with your Pampered Chef products.

How does the Deep Dish Baker Lid help with Chef Demos?

The Deep Dish Baker Lid is an excellent tool for Chef Demos as it allows consultants to showcase their baked goods while ensuring they remain intact during transport. It helps in presenting a professional appearance and makes it easy to share samples with guests, enhancing the overall demo experience.

Can the Deep Dish Baker Lid be used in the oven?

No, the Deep Dish Baker Lid is not designed for oven use. It is intended solely for transport and storage of baked goods. Always use the Deep Dish Baker itself in the oven, and then cover it with the lid for transport once your dish is baked and cooled.

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