susanr613
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scottcooks said: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.
Dry and spongy micro cakes are usually the result of overmixing the batter or not adding enough liquid. It is important to follow the recipe and only mix the batter until all ingredients are just combined. Additionally, make sure to accurately measure and add all liquid ingredients as specified in the recipe.
To prevent dry and spongy micro cakes, make sure to accurately measure and add all ingredients as specified in the recipe. Avoid overmixing the batter and only mix until all ingredients are just combined. You can also try adding a little bit of extra liquid, such as milk or water, to the batter if it seems too thick.
In some cases, dry and spongy micro cakes can be salvaged. Try brushing the cakes with a simple syrup or flavored liquid, such as fruit juice, to add moisture back into the cakes. You can also try topping the cakes with a creamy frosting or drizzling them with a glaze to add moisture and flavor.
Yes, using the correct type of flour is crucial for achieving the right texture in micro cakes. It is recommended to use cake flour for micro cakes, as it has a lower protein content and will result in a lighter and softer texture. All-purpose flour can also be used, but the cakes may be slightly denser.
The baking time for micro cakes may vary depending on the recipe and oven. It is important to follow the recipe instructions and use a toothpick or cake tester to check for doneness. The cakes should be lightly golden and the toothpick should come out clean when inserted into the center of a cake.