Help With Fluted Stone Cake Recipe

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Discussion Overview

This thread explores various experiences and opinions regarding the use of pudding in cake recipes made with the fluted stone, as well as techniques for frosting and baking. Participants share their personal preferences and methods for achieving desired cake textures and flavors.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, mentions using a chocolate cake mix with chocolate frosting and inquires about the differences in taste and consistency when pudding is added to the cake recipe.
  • Another participant shares that they do not check for pudding in the mix anymore, as they find the cake delicious either way, and mentions a preference for German Chocolate cake with impressive frosting.
  • One participant notes that some recipes call for a separate package of pudding mix, suggesting that the inclusion of pudding in cake mixes may have reduced the need for additional pudding in recipes.
  • Another participant expresses that pudding helps prevent the cake from drying out, especially when microwaved, and shares their experience of not bothering with pudding unless specifically required by a recipe.
  • Several participants discuss frosting techniques, with one stating that frosting should be placed in the bottom of the pan for thicker batters like the 123 cake, while another describes a method of dolloping frosting around the cake mix to allow it to sink during cooking.
  • One participant mentions using ganache as a topping for the 123 cake to avoid dents from frosting, sharing their preference for this method over traditional frosting.

Areas of Agreement / Disagreement

Views differ on the necessity and impact of adding pudding to cake recipes, with no clear consensus on its importance. Participants also share varying opinions on frosting techniques and preferences.

Contextual Notes

Participants share personal experiences and preferences related to baking with the fluted stone, focusing on cake recipes and frosting methods without implying any official guidance.

Who May Find This Useful

Consultants looking for insights on cake baking techniques and frosting methods may find the shared experiences beneficial.

S
sburnside
Gold Member
Messages
193
I am doing the 10-12 minute cake recipe tonight for a show using the fluted stone, chocolate frosting, and a chocolate cake mix. However, I'm looking over some of the other recipes on here and a few call for pudding in the cake also. What is the difference in taste, consistency, etc.? Does the pudding have an added purpose that I'm missing? I made the cake without the frosting a couple weeks ago and it was delicious so I just wanted to know the difference from those who have tried both.
TIA
 
I don't even check to see if it is with pudding or not anymore because it's reat either way. Are you using pie filling or sour cream? I like to make the German Chocolate with the frosting on top that really impresses people. Have a great show!
 
By the way it's also a good time to cross sell the kitchen brush when you use the fluted stone, I always comment on how you will love the ease of cleaning the stone or the cookware [around the riveted handle].
 
  • Thread starter
  • #4
I think some recipes call for a separate package of pudding mix. I'm like you... I don't look for "pudding in the mix." Maybe since the cakes now have pudding included, that's no longer needed as an extra in the cake recipe. That could be the difference - just my guess.
 
I think because it's in the microwave, it can dry out easier. And usually with the pudding it does not dry out. I usually don't bother but if I see one I'll get it. Unless the recipes really insists upon it by boliding or highlighting, however... I just think that would be the only reason why. If you've been doing it without pudding, then you are fine and I wouldn't let it bug you. The frosting I think is for the whole lava idea (I assume) and the pudding is for a moist cake.:balloon:
 
thebowman said:
By the way it's also a good time to cross sell the kitchen brush when you use the fluted stone, I always comment on how you will love the ease of cleaning the stone or the cookware [around the riveted handle].
Click to expand...


I totally agree with you and everytime I get someone who wants to buy this or even the muffin pan I tell them to get the kitchen brush as that is how I am able to clean these stones.

I haven't tried it on the cookware (don't own much of ours yet) but will make a point of mentioning that--thanks.

I always tell people that to keep one kitchen brush for stones only and another for everything else that you would use soap with--mark one as no soap or stones only!
 
I don't think you can do the sour cream (123 cake) with the frosting on top. The batter is VERY thick and it won't sink. If you are doing it that way you you will need to put the frosting in the bottom of the pan before the cake mix.
 
you don't put the frosting in first. pour the cake mix in and then dollop 2/3 of the can around. it will sink during the cooking process.
 
I have done the frosting that way when you follow directions on the box, but if you do the 123 cake (with sour cream) it is a much much thicker batter.
I prefer to use the 123 cake and them do the ganach (sp?) topping with equal parts chocolate chips and coolwhip. Then pour it over the hot cake. That way the top of the cake doesn't have the dents in it from the frosting.
 

Frequently Asked Questions

What ingredients do I need for the Fluted Stone Cake Recipe?

For the Fluted Stone Cake, you will typically need flour, sugar, eggs, butter, baking powder, vanilla extract, and a pinch of salt. You can also add flavorings like lemon zest or chocolate chips, depending on your preference.

How do I prepare the Fluted Stone for baking?

Before using your Fluted Stone, it's important to preheat your oven according to the recipe instructions. Then, lightly grease the stone with cooking spray or butter to ensure easy release of the cake after baking.

What is the baking time for the Fluted Stone Cake?

The baking time for the Fluted Stone Cake usually ranges from 30 to 40 minutes at 350°F (175°C). However, it's best to check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done.

How do I know when the Fluted Stone Cake is done baking?

You can tell the Fluted Stone Cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away slightly from the sides of the stone.

Can I use different flavors for the Fluted Stone Cake?

Absolutely! You can customize your Fluted Stone Cake by adding different flavors such as almond extract, cocoa powder, or fruit purees. Just be sure to adjust the sugar and liquid content accordingly to maintain the right batter consistency.

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