Frosting on Top or Bottom for Fluted Stone Recipe?

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Discussion Overview

This thread explores various methods for incorporating frosting into a cake made in a fluted stone pan, particularly focusing on the German chocolate cake with coconut pecan frosting. Participants share their experiences and preferences regarding the timing and placement of frosting during the baking process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions using dollops of frosting on top of the batter, questioning how it behaves during cooking.
  • Another participant states that in their experience, frosting should be placed in the pan first, while others add it on top of the batter.
  • One participant shares a detailed method for preparing the cake, noting that the frosting ends up on top after flipping the cake.
  • Another participant suggests mixing some frosting into the batter for added flavor, describing it as delicious.
  • One participant expresses a desire to experiment with different methods after hearing various suggestions from others.
  • Another participant shares their experience of using a micro-cooker to drizzle frosting on the finished cake.
  • One participant reports that their cake turned out moist and light, with some frosting sticking to the bottom, which they remedied by scooping it onto the cake.
  • Another participant indicates plans to try the German chocolate cake with added frosting in the batter.

Areas of Agreement / Disagreement

Views differ on the best method for incorporating frosting, with no clear consensus emerging on whether to place it in the pan first or on top of the batter.

Contextual Notes

Participants share personal experiences and preferences, reflecting a variety of approaches to using frosting in cake recipes without implying any official guidance.

Who May Find This Useful

Consultants interested in cake baking techniques, particularly those using fluted stone pans, may find the shared experiences and methods helpful for their own baking endeavors.

babywings76
babywings76
Gold Member
Messages
7,266
I've read a couple versions of the microwave cake recipes. I wanted to make the German chocolate cake with the coconut pecan frosting in the can. I thought I make the mix according to the pkg. directions and then use 1/2 can of the frosting in dollops on top. Then it sinks as it cooks. Right? But I read a couple recipes in the files that say differently. So how do you recommend I make it?
 
I think this is the only one where you put the frosting in first. The others you plop it in on top of the batter.
 
I I have made this a few time in the past few days
1. oil the flutted pan or use pam
2. make the cake as normal pour into pan
3. use the large scoop put 4 scoops in after you put the cake in top, bottom, left side, then right side
4. put in microwave 12min
5. let cool a few min
6. flip over the frosting ends up on the top of the cake
I have sold at 1 or 2 flutted pans at each party GREAT dessert and easy
 
  • Thread starter
  • #4
:D See what I mean! :D :confused:

Doreen, is it the German Choc. cake that you did the frosting on top? Or are you referring to other cakes with frosting?
 
pamperedlinda said:
I think this is the only one where you put the frosting in first. The others you plop it in on top of the batter.
Click to expand...

I second Linda, on the German Choc. Cake. A little secret I learned a long time ago is to mix 1/3 of the frosting in the cake batter (I put a little less oil like a 2 tbsp less). OMG it's to die for. I could eat the whole cake by myself.
 
Thanks Amanda in PA, now I am thinking about making a cake. Will Power, I don't need a cake, I don't need a cake. Ooh chocolate sounds good!
 
When I'm making a cake in the fluted pan I don't add the frosting at the same time. When I'm ready to garnish the cake I put the frosting in a small micro-cooker (shows another product!) and micro it for 13-15 seconds until it's drizzle consistancy.
 
  • Thread starter
  • #8
Oh my gosh, you guys are so funny. :) Now I have all this advice. I think I need to go buy a bunch of cake mixes and experiment with all the ways. ;) :chef:I called my director because I know she made this at a show recently. I'm trying it her way this time. Next time, I'll do it another way. I'll let you know how this one turns out. I mixed it according to the directions, poured it into the sprayed fluted stone (mine's not seasoned well yet), took the medium scoop and scooped about 3/4 of the frosting into blobs on the top of the batter. Microwaved it for 12 minutes. Now it's sitting for the 20-30 minutes and then we'll see how it turns out. My director told me that this frosting (coconut pecan) is the one she thinks works best with falling down through the cake.
 
Okay, you've all been talking about this fluted pan so much, now I know I need to buy one for me!! That german chocolate cake and icing sounds too good to be true.
 
  • Thread starter
  • #10
We just ate it and everyone liked it. Turned out pretty moist and light. Some of the frosting still kind of stuck to the bottom of the stone, so I just scooped it with a spoon and plopped it on the top of the cake where it seemed to be missing. So overall, pretty good. :)
 
I did chocolete and chocolete frosting , I am doing to try the Greman cake and add some frostng to the cake to see how that comes out
 

Frequently Asked Questions

What is the best way to apply frosting on a fluted stone recipe?

The best way to apply frosting on a fluted stone recipe is typically to frost the top of the cake after it has cooled completely. This allows the frosting to adhere better and prevents it from melting or sliding off.

Can I frost the bottom of the fluted stone recipe?

While you can frost the bottom of the fluted stone recipe, it is not common practice. Frosting the bottom may make it difficult to serve and could lead to a mess. It's usually best to keep the bottom plain or dust it with powdered sugar.

What type of frosting works best for a fluted stone recipe?

A buttercream frosting or cream cheese frosting works best for a fluted stone recipe. These types of frosting are thick enough to hold their shape and complement the texture of the cake.

Should I use a crumb coat before frosting the top?

Yes, using a crumb coat before frosting the top is a great idea. A crumb coat is a thin layer of frosting that helps seal in crumbs, making it easier to achieve a smooth finish with your final layer of frosting.

How can I make my frosting look more appealing on the fluted stone recipe?

To make your frosting look more appealing, consider using a piping bag to create decorative swirls or rosettes on top. You can also add sprinkles, edible glitter, or fresh fruit for added color and texture.

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