German Chocolate Skillet Cake Question

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Discussion Overview

This thread centers around experiences and challenges related to baking a German Chocolate Skillet Cake, particularly issues with the cake sticking to the skillet after baking. Participants share their personal experiences and thoughts on the matter.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that their cake stuck to the skillet after cooling for about 45 minutes, leading to a humorous explanation at their show.
  • Another participant inquired whether a spatula was used to loosen the cake from the edges, suggesting it might help prevent sticking.
  • One participant noted that allowing the cake to sit in the pan for too long could be problematic, as they typically dump their skillet cakes shortly after removing them from the oven.
  • Another participant mentioned that they also let their cake sit too long, resulting in it being too stuck to serve properly.
  • One participant shared advice they received about not letting cakes rest in the pan for more than 10 minutes to avoid sticking, indicating that this might apply to skillet cakes as well.

Areas of Agreement / Disagreement

Views differ on the optimal cooling time for skillet cakes, with some participants suggesting shorter cooling times to prevent sticking while others recount experiences of cakes sticking regardless of their methods.

Contextual Notes

Participants are sharing personal baking experiences and tips related to skillet cakes, specifically focusing on the German Chocolate variation.

Who May Find This Useful

Consultants and home bakers interested in skillet cake baking techniques may find the shared experiences and insights relevant.

C
Chefweezie
Messages
29
I made one of these for my show last night. I had to bake it at home and take it to the show, since there was no oven in the clubhouse where my hostess had the show. When I went to dump it out the coconut stuck all the way around the edge of the skillet. It had been out of the oven for about 45 minutes, so I just laughed it off and told the ladies that it had cooled off too much to "jump out of the skillet" for me. Has this happened to anyone else? Should I use more butter in the future? I have never made this particular recipe, but I always use a full stick of butter when I make the pineapple upside down cake in the skillet? Thoughts?
Thanks in advance :)
 
I haven't baked this recipe, but was wondering if you had run a spatula around the outside edge of the cake? Maybe that would help if you didn't.

Jeanie Gay
 
I haven't baked this recipe, but was wondering if you had run a spatula around the outside edge of the cake? Maybe that would help if you didn't.

Jeanie Gay
 
I think just the fact that it stayed in the pan so long might have been the problem - I always dump the skillet cakes not long after I take them out of the oven. :confused:
 
  • Thread starter
  • #5
I did run my small scraper around the edge. I usually only let my skillet cakes "rest" for 15-20 minutes out of the oven. Hmmmmm, that's probably the problem it sat too long
 
I was getting ready for a party at my home (not PC, just a party) and I took mine out of the oven and let it sit jsut like you did. I figured I would let it cool in the pan and then plate it right before people got there. Mine was so stuck that I ended up serving it in bowls :(
 
I decorate cakes and I was always told by my Mom and have read that you really shouldn't let a cake set more than 10 minutes in a pan because it will start to "glue" itself to the pan. I guess our cookware is no exception. I just ordered my 12" skillet, so I can't wait to try all the cakes out!
 

Frequently Asked Questions

What is a German Chocolate Skillet Cake?

A German Chocolate Skillet Cake is a rich, chocolate dessert that is typically made in a skillet, combining layers of chocolate cake with a coconut and pecan frosting. It is known for its moist texture and decadent flavor, making it a popular choice for special occasions and gatherings.

How do I make a German Chocolate Skillet Cake using Pampered Chef products?

To make a German Chocolate Skillet Cake using Pampered Chef products, you can use the 12-inch cast iron skillet for even baking. Start by preparing the cake batter according to your recipe, then pour it into the preheated skillet. Bake until a toothpick inserted in the center comes out clean. For the frosting, use the Mix 'N Chop to combine the coconut, pecans, and frosting ingredients, then spread it over the cooled cake.

Can I use a different type of chocolate for the German Chocolate Skillet Cake?

Yes, you can use different types of chocolate for your German Chocolate Skillet Cake. While traditional recipes call for German chocolate, you can substitute it with semi-sweet or dark chocolate if you prefer a richer flavor. Just be sure to adjust the sweetness if necessary.

How do I store leftover German Chocolate Skillet Cake?

Leftover German Chocolate Skillet Cake can be stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. For best results, allow the cake to come to room temperature before serving again.

Can I make a German Chocolate Skillet Cake ahead of time?

Yes, you can make a German Chocolate Skillet Cake ahead of time. Bake the cake and let it cool completely, then cover it with plastic wrap or store it in an airtight container. You can frost it just before serving to keep the frosting fresh and maintain the cake's moisture.

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