Dcb Cakes - to Cover or Not to Cover

Click For Summary

Discussion Overview

This thread explores the experiences of participants regarding whether to cover cakes made in the Deep Covered Baker (DCB) during microwave cooking. Various personal experiences and outcomes are shared, particularly focusing on the Chocolate Lava Cake recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, notes that they cover the Chocolate Lava Cake while cooking and then let it sit uncovered before serving.
  • Another participant shares their experience of a cake exploding when they removed the lid, resulting in burns, and questions what might have gone wrong.
  • Several users mention that there are mixed instructions in recipes regarding covering the DCB, with some saying to cover and others saying to leave it uncovered.
  • One participant states that they always cover both the DCB and the rice cooker without issues, while another mentions that they have heard of others not covering the DCB.
  • One participant expresses concern about the strength of the microwave possibly contributing to the explosion, while another suggests that the amount of frosting used could also be a factor.
  • Another participant recounts their experience of making the cake multiple times successfully before the incident, indicating that they were shocked by the explosion.

Areas of Agreement / Disagreement

Views differ regarding whether to cover the DCB while cooking, with some participants advocating for covering it and others suggesting it should be left uncovered. No clear consensus emerges on the best practice.

Contextual Notes

Participants share personal experiences with varying outcomes when making cakes in the DCB, particularly focusing on the Chocolate Lava Cake recipe. The discussion highlights the variability in individual experiences and the potential impact of different cooking methods.

Who May Find This Useful

Consultants interested in personal experiences related to cooking with the DCB and those curious about the outcomes of different methods for making microwave cakes.

B
BeckyC5830
Messages
180
.... that is the question. As I look through all of my recipes for microwave cakes in the DCB either it's unspecified whether to put the cover on the DCB, or says covered or uncovered. I'll find similar recipes and one will say covered the other say uncovered. Help! From your experiences what works best?
 
The only cakes I've made in the DCB are the Chocolate Peanut Butter (or w/o PB) Fudge (aka Choc. Lava Cake). For that one, I cover the cake. When it's done, I take it out of the microwave and remove the lid and let it sit uncovered for 15-20 minutes before serving.
 
i just made one of these for my party. i made it three times before but something went wrong this time when i took it out it actually exploded.the host kitchen was cover let me say it was a white kitchen. i recieved 2nd and 3rd degree burns to face and arms.has anyone else ever experience this would love to know what went wrong......this is the lava cake i am talking about.:(
 
janice moore said:
i just made one of these for my party. i made it three times before but something went wrong this time when i took it out it actually exploded.the host kitchen was cover let me say it was a white kitchen. i recieved 2nd and 3rd degree burns to face and arms.has anyone else ever experience this would love to know what went wrong......this is the lava cake i am talking about.:(
Click to expand...

Was it the DCB that exploded or the cake?
 
yes it was did not hurt the dcb but the cake shot about 5 ft in the air and 5 ft across room went everywhere after i took lid of. i was shocked..
 
sorry i do not think i answer right it was the cake that exploded not dish,soon as i removed lid.
 
It should be UN covered even when you do the cake in the Rice cooker
 
omg my director said to cover it and i watch her do one and she kept hers cover i thought the recipe on the web site said to cover it to...maybe that the reason
 
janice moore said:
yes it was did not hurt the dcb but the cake shot about 5 ft in the air and 5 ft across room went everywhere after i took lid of. i was shocked..
Click to expand...

How did you prepare it? Did you whisk it or use a mixer? I know it's not recommended to use a mixer because it puts too much air into the batter. How much frosting did you use? If you use the whole can, it will raise up and kind of boil over the edges of the baker. I've had that happen (didn't use the whole can, but I guess it was still too much) and it oozed all over the side of the baker and the turntable. Did the microwave have a turntable or did the DCB sit stationary? If it didn't have a turntable, it could be that the heat developed a really big "hot spot". How high a voltage was the microwave? Maybe it was just a really, really, high powered microwave? These are the only things I can think of that might have caused it. Or a combination of things.
 
chef131doreen said:
It should be UN covered even when you do the cake in the Rice cooker
Click to expand...

janice moore said:
omg my director said to cover it and i watch her do one and she kept hers cover i thought the recipe on the web site said to cover it to...maybe that the reason
Click to expand...

It's the Rice Cooker that she was saying goes in UNcovered, though. ;) I think I have heard some others not covering the DCB, but I think most of us cover it. In any case, it having the cover on wouldn't be the main reason why your cake exploded like that. They had to have been another reason...or a combination of things.
 
thanks i whisk it and i made three the same week and they where perfect i do not remember much because the kitchen was a mess took 2hrs to clean and i was burn really bad could not even finish party it exploded right in my face when i took off. idid get 3 booking off of it probably because they felt sorry for me. i will never do that recipe again scared of it lol
 
babywings76 said:
It's the Rice Cooker that she was saying goes in UNcovered, though. ;) I think I have heard some others not covering the DCB, but I think most of us cover it. In any case, it having the cover on wouldn't be the main reason why your cake exploded like that. They had to have been another reason...or a combination of things.
Click to expand...

I ALWAYS cover both the rice cooker and the DCB and have never had any issues. I use about 1/2 a tub of frosting in it. But then I do the same cake in the fluted pan and that is never covered so I really don't think it matters.
 
well thanks guess i will never know.but one thing for sure i will always have permanent scars.so i definetly will do something else in the further. thanks for the information..
 
I would bet it had something to do with her microwave strength. But I don't blame you. I wouldn't want to touch it with a 10ft pole!I just asked my NED and she said 10 minutes covered, and she does them at all of her shows. I"m doing one on Saturday- but cautiously after Janice's experience!
 
lol i did do it ten minutes cover and i usually take it out and then do it one minute uncovered.yes be careful i do not wish this on anyone i got picture of her house and my burns to prove it..the hostress posted on her facebook page her pamperedchef party was a blasted.i got a lot of laugh out of it anyway and everyone helped clean it up and she was not upset at all.she booked another for the summer outside of course...
 
  • Thread starter
  • #16
Thank you everyone for your responses.
 

Frequently Asked Questions

What is a DCB cake and how is it different from other cakes?

A DCB cake refers to a cake made in the Pampered Chef Deep Covered Baker (DCB). The DCB is designed for even cooking and moisture retention, resulting in a moist and delicious cake. Unlike traditional baking methods, the DCB allows for cooking in the microwave or oven, making it versatile for various recipes.

Should I cover my cake while baking in the DCB?

It depends on the recipe. Generally, covering the DCB while baking helps retain moisture and ensures even cooking. However, some recipes may recommend uncovering the DCB partway through to allow for browning or to achieve a specific texture.

What happens if I don't cover the DCB while baking?

If you choose not to cover the DCB while baking, the cake may dry out or not cook evenly. The cover helps trap steam, which keeps the cake moist. Uncovered baking can lead to a denser texture and a less appealing finish.

Can I use the DCB for other types of desserts besides cakes?

Yes, the DCB is versatile and can be used for a variety of desserts, including brownies, cobblers, and even bread puddings. The key is to adjust the cooking time and temperature according to the specific dessert recipe.

Are there any tips for achieving the best results with DCB cakes?

To achieve the best results with DCB cakes, ensure you follow the recipe closely, preheat the oven or microwave as needed, and consider covering the DCB for the majority of the baking time. Additionally, allow the cake to cool slightly before removing it from the DCB to prevent it from breaking apart.

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