kkimpinski
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chefheidi2003 said:I am not Canadian...but I didn't think that I could find them either...they were with the little boxes of Corn Bread...I am trying to think of the brand.
CrazyChef said:You can use just half of a regular cake mix (Duncan Hines or Betty Crocker or whatever).
Or you can double the recipe and bake them instead in the silicone floral cupcake pan (and omit the lemon on the bottom), or just use 12 prep bowls. I had these at my cluster meeting this week and they were yummy!
Make sure to get a really small lemon if you're putting the slices on the bottom.
Paula R. Lewis said:Has anyone actually tried to bake these in the silicone floral cupcake pan? I was wondering about the time and temperature to do this?
Paula R. Lewis said:Also, I have a show next week, but have never made them yet. I only have one set of prep bowls, and she has almost 40 invitations going out. Should I make a batch at home and take them to the show, so we have enough? Or is half of one of these enough for show? It doesn't seem like alot to me.
Would you serve this with ice cream or anything? Lemon sherbet, perhaps? Are they supposed to be served warm?
HELP!! lol
Thanks,
Paula
erinb said:I would wait until you have a final head count to determine whether to make any ahead of time. The recipe only makes six but I've seen where others have suggested cutting them in half for twelve servings.
I don't think they need anything extra to go with them. I don't care much for lemon, but these are yummy. Serve them room temp.
I hope this helps you some.
Paula R. Lewis said:But this isn't "just a cake mix", so to speak. It has additional ingredients, such as sour cream added. Would it still bake the same, you think? Also, would you butter the silicone pan, or just spray it? Add sugar to it?
Thanks
Paula
So I'm wondering 'cuz I totally LOVE the microwave cakes (especially the Triple Chocolate Fudge one that I talk about all the time) if I could double the recipe and do it in the fluted pan in the microwave????? Anyone tried this?KellyTheChef said:I tasted them at our meeting last night (done in the prep bowls in the micro) and I enjoyed the one I made in the fluted pan (doubled the recipe...as in, used a full size cake mix) in the oven more.
Paula R. Lewis said:Thanks, Erin! I AM a lemon person, so they sound fantastic to me!!:love:
But, this is a completely new group of ladies for me, so I don't want them to be disappointed, kwim? :angel:
I may have to break down and make them at home. I just figured that it's meant to be one per person, so a double batch, with a few cut in half would probably work well for anyone who didn't want a whole one....
Paula
erinb said:This is the exact directions that came in the changeover kit.
To prepare cakes in the Silicone Floral Cupcake Pan, spray the wells for the pan with nonstick cooking spray (instead of using butter, sugar and lemon slices) and bake them in the oven at 350 for 15 minutes.
You only use the small box of cake mix (Jiffy Cake Mix) and you add sour cream and not the other wet ingredients.
I watched the spring/summer dvd and they said to tap the sides. I tapped the sides and inverted them. They came right out.laylaleigh said:Did anyone else have trouble getting them out of the prep bowl? I buttered my bowls and still had a terrible time trying to get them out. Glad I wasn't at a show!!
There was way too much lemon for me. I found myself puckering more than I would like. I wonder if an orange version would work?chefallison53 said:I just made the cakes and wasn't such a fan! i love lemon, but these didn't quite cut it for me!
lissahope26 said:There was way too much lemon for me. I found myself puckering more than I would like. I wonder if an orange version would work?
Paula R. Lewis said:I do love lemon, but I think orange would be great, too! Or maybe strawberry or raspberry?? (without fruit slices on the bottom) YUM!!:love:
Paula:chef:
ZippyKitty said:Why leave out the fruit slices? Sliced strawberries, or a few berries on the bottom....Hmmmm... That does sound divine. I REALLY need to get a full set of prep bowls.
ZK
The recipe for the Delicious Mini Glazed Lemon Cakes is as follows:
Yes, the recipe can be made with any type of yellow or white cake mix, as long as it is 250 g in size.
The recipe makes approximately 24 mini cakes.
Yes, the cakes can be made ahead of time and stored in an airtight container for up to 3 days.
Many Canadians have been able to find the 250 g package of cake mix at Wal-mart or Superstore. If your local grocery store does not carry this size, it may be helpful to check with other larger retailers in your area.