pmprdprettyinsnj
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In the video they say to do this step while they are still hot - once the sugar cools they will be difficult to release from the bowls.chefann said:4. To serve, gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-Serving Spatula. Drizzle glaze over cakes. Garnish with lemon knots, if desired.
Paula R. Lewis said:Does anyone know if this can be baked in the oven? It was asked at a meeting tonight, as the prep bowls are supposed to be oven-safe, but no one really knew for sure. The girl who asked also wondered how the lemon slices would be affected, if at all...
Thanks!
Paula
Originally Posted by chefann
Cook's Tip: These cakes can be baked in a conventional oven, if desired. Place Prep Bowls onto Medium Sheet Pan and bake at 350°F for 24-26 minutes. Proceed as recipe directs.
ChefNic said:Are these good after they cool? Or is it best to serve warm?
I thought about making some ahead, and some as the demo, to have enough, but wasn't sure if it would turn out like the Choc. Mexican Cake (SBRC F/W 07) when it cools down it become very dry! It's a microwave cake too...
So is the Lemon MIni Glazed cakes good after they cool down to room temperature???
Thx
Paula R. Lewis said:Does anyone know if this can be baked in the oven? It was asked at a meeting tonight, as the prep bowls are supposed to be oven-safe, but no one really knew for sure. The girl who asked also wondered how the lemon slices would be affected, if at all...
Thanks!
Paula
I didn't write the first review until a bit after we had the warm ones. I wrote the review on the cool one while I was still "taste testing" it. So it was actually cool.pamperedlinda said:That was pretty fast Jae....are you sure they were cool?
wadesgirl said:These little cakes are one of the best recipes I've ever tried! I watched the video on CC and don't remember them using the cutting board, just the appetizer plates.
Some where on here is a version in the oven in the fluted pan. It has a double recipe to make in it.
KellyTheChef said:http://www.chefsuccess.com/f7/who-has-tried-new-recipes-31585/index2.html#post389867 Here is the link where I talked about doing it in the fluted stone....
BTW- I have to chime in...they are YUMMY cold the next day for breakfast!
I was surprised, you use the thin blade on the mandoline (not the V-shaped one that you would normally use for lemons) and it makes them paper thin. After baking, you can eat the lemon, rind and all!
Making lemon cakes in prep bowls is easy with Pampered Chef's Lemon Pound Cake Recipe. Start by mixing together flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, whisk together eggs, milk, lemon juice, and melted butter. Gradually add the wet ingredients to the dry mixture, stirring until well combined. Pour the batter into greased prep bowls and bake at 350°F for 25-30 minutes. Let cool before serving.
Yes, you can use a regular cake mix to make lemon cakes in prep bowls. Simply prepare the cake mix according to the package instructions, adding in 1 tablespoon of lemon zest and 2 tablespoons of lemon juice for a lemon flavor. Pour the batter into greased prep bowls and bake according to the package instructions for cupcakes.
Yes, you will need to adjust the cooking time for mini lemon cakes in prep bowls. The smaller size of the prep bowls will result in a shorter cooking time, typically around 15-20 minutes at 350°F. It is best to check the cakes with a toothpick to ensure they are fully cooked.
Yes, you can make lemon cakes in prep bowls ahead of time. Once the cakes have fully cooled, you can cover them and store them in the fridge for up to 3 days. When ready to serve, you can reheat the cakes in the microwave for a few seconds or let them come to room temperature before serving.
Prep bowls are versatile and can be used to make a variety of flavors besides lemon. Some other popular options include chocolate, vanilla, strawberry, and pumpkin. You can also experiment with different mix-ins like chocolate chips, nuts, or fruit to create your own unique flavors.