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Help my micro cakes are dry and spongy

susanr613

Senior Member
Gold Member
Oct 18, 2007
2,053
0
I have tried making microwave cakes in the prep bowls and the fluted pan, and both times the texture was dry and spongy/springy, to the point where I threw out the cakes. :cry:

Any idea what may be the culprit?

Thanks!
 

pcsharon1

Veteran Member
Gold Member
Oct 17, 2008
1,552
10
I can't say for sure but I think you are cooking them too long. Maybe try cutting down your cook time by 5-10% of whatever you are cooking and seeing if that is any better.
 

Crystal Patton

Advanced Member
Sep 29, 2008
967
0
In the Fluted Pan are you remembering to put the frosting scoops on? I forgot once and the cake was ... not so good.
 

Myjenny

Novice Member
Gold Member
Feb 6, 2008
48
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If you are using box cake mixes, then I have found that Duncan Hinz is way better than Betty Crocker! The Betty Crocker ones do not come out very good! But this is in the rice cooker!
 

scottcooks

Veteran Member
Gold Member
Jul 7, 2005
1,937
96
Ditto on too long. The part of the cake you see won't actually look correctly cooked - you should take it out just when you are SURE it is pulling away from the sides and/or cone of the pan. The bottom will still look gummy. It's OK!

In my microwave it's 10 minutes, 2 minutes to rest on the counter, then flip for OO's and AHH's.

And of course you're not doing a normal cake mix of ingredients, right? You want a mousse consistency as the batter goes in the microwave.
 

Crystal Patton

Advanced Member
Sep 29, 2008
967
0
Ditto on too long. The part of the cake you see won't actually look correctly cooked - you should take it out just when you are SURE it is pulling away from the sides and/or cone of the pan. The bottom will still look gummy. It's OK!

In my microwave it's 10 minutes, 2 minutes to rest on the counter, then flip for OO's and AHH's.

And of course you're not doing a normal cake mix of ingredients, right? You want a mousse consistency as the batter goes in the microwave.

I mix it like the box says (my guests like this 'cus it's easy) then add 5-6 small scoops of frosting in the Small Scoop on top, then nuke it for 10 mins. It's alwasy yummy and so easy I sell a Fluted Pan ans Small Scoop to every pregnant woman who see's and eat's it, as well as several who aren't expecting. LOL
 

susanr613

Senior Member
Gold Member
Oct 18, 2007
2,053
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thanks so much for the tips - i was trying to make the choc velvet cake with strawberries in the fluted pan, which does not have icing in the ingredients or instructions. i will try to shorten the cooking time.
 
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