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Pampered Chef: Good problem to have but need advice...

  1. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    OK so it is looking like my only (so far) Jan show is going to be kick but! Over 20 yesses and already over 200 in sales. Now I offer my hosts a yummy desert if they have 200 in outside orders before the show. heres my Q... I am making the potato chowder (anyone have an outline I can borrow?) I don't really want to bring another heavy stone, and it needs to be cheep and easy. My brain is mush as I am getting over a horrible cold (oh please be gone by Saturday!).

    So,...... any suggestions?
     
    Jan 7, 2010
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Turtle Fudge Skillet Cake!

    Comfort dessert to go with the Comfort soup!:D


    Or do the Rice Cooker Cake - cheap and easy!
     
    Jan 7, 2010
    #2
  3. chef131doreen

    chef131doreen Veteran Member Gold Member

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    make it easy and do the micro cake in the rice cooker , and also make the garlic bites in the small saute pan
    Not expensive for both Cookware to show I sell alot when they see it goes in the oven ( bookings too ) and the cake is so easy
     
  4. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    I was thinking of the skillet cake... it's always a big wow. Would you bake it there? Would you bring a platter too?

    I have not had luck with the rice cooker cakes. They look terrible... must be doing something wrong. Tips?

    I sound like such a newbie but I am trying to have WOW's without making my job look hard.
     
    Jan 7, 2010
    #4
  5. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    LOL - I don't like the rice cooker cakes, but other people do, so I suggested it.

    I'd bring the cake mixed up, but put it in the oven before people arrive, so they smell it baking....and then pull it out and flip it on a platter in front of them. THAT is the WOW factor with the skillet cakes, IMO.
     
    Jan 7, 2010
    #5
  6. etteluap70PC

    etteluap70PC Legacy Member Gold Member

    3,667
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    Have you ever done it in the 10"? The 12' is so big and heavy...



    I am such a whiner today... :p
     
    Jan 7, 2010
    #6
  7. esavvymom

    esavvymom Legend Member Staff Member

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    I didn't do the Turtle Fudge Skillet in the 10", but I did do the Pineapple Upside down cake in the 10" skillet. I didn't have any problem (and it was just a cake-mix recipe too). If you aren't sure, just leave out a cup or so of batter. That'd probably be fine. Now- I was using the SS 10", so I made sure to lube it up well enough :) - and I don't know if the sides are deeper or not compared to the non-stick.
     
    Jan 7, 2010
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Suck it up, Paulette! :p





    And no, I've never tried to make it the 10" - sorry, can't help you there!
     
    Jan 7, 2010
    #8
  9. JAE

    JAE Legacy Member

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    There you go being mean again. :p
     
    Jan 7, 2010
    #9
  10. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    LOL Thanks Ladies!

    gotta love tough love!
     
  11. chef131doreen

    chef131doreen Veteran Member Gold Member

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    I make it in the 10 inch all the time it comes out nice and high , I think the 12 inch ia too thin , I make it home and have it on the platter then just decorate it there . The only problem I have with that kind of dessert is everyon is on a diet in January and no one wants to eat it
     
  12. etteluap70PC

    etteluap70PC Legacy Member Gold Member

    3,667
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    So I'm a bit worried I will not have enough even for everyone to sample of the potato soup. Should I make an extra batch here at home and bring it?

    The host decided on the chocolate cake, tried to get her to do the pineapple since I have most of the ingredients but oh well....
     
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