How Can I Perfect a 12-Minute Cake in a Fluted Stone?

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Discussion Overview

This thread explores various experiences and techniques related to making a 12-minute cake in a fluted stone, particularly focusing on different recipes and outcomes. Participants share their personal experiences with the cake's texture, cooking times, and ingredient variations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, noted that their cake turned out dry when using one can of pie filling and suggested trying two cans for better moisture.
  • Another participant shared their experience of making a "Lava cake" by adding frosting to the cake mix, which was well-received by guests.
  • One participant mentioned consistently achieving perfect results with a specific recipe but cautioned that overcooking could lead to dryness.
  • Several users highlighted that microwave strength significantly affects cooking time, with one participant recalling original instructions that called for a longer cooking time.
  • One participant expressed a dislike for the texture of the cakes, describing them as rubbery, while another noted that the cakes are best enjoyed warm.
  • Another participant suggested adding sour cream to enhance moisture and shared their experience of adjusting cooking times for better results.
  • One participant emphasized the importance of using cake mixes with pudding for optimal results.
  • Another participant shared a recipe for an "extacy cake," which involves adding sweetened condensed milk and caramel topping after cooking.

Areas of Agreement / Disagreement

Views differ on the ideal cooking time and texture of the cakes, with some participants expressing satisfaction with their results while others found them lacking. No clear consensus emerges regarding the best method or recipe.

Contextual Notes

Participants are sharing personal experiences and variations in recipes, indicating a range of preferences and outcomes when using the fluted stone for microwave cakes.

Who May Find This Useful

Consultants looking for insights into making 12-minute cakes in a fluted stone may find the shared experiences and variations helpful for their own practices.

ccrcata
ccrcata
Messages
16
I recently purchased the fluted stone and my next host chose the 12 minutes Apple Cinnamon Cake. I made it once before, to make sure I'm not going to have any unpleasant surprises at the show. I followed the exact recipe: 1 can pie filling, one box cake mix, 3 eggs. I founded a little beat dry. So I thought to try one more time and use two cans of pie filling. This time I used the chocolate cherry cake. Seamed to bee too sticky and I had to keep it in the microwave for longer.
Does anybody have more experience with these 12 minutes recipes so it will be a success at the party?

Thank you
 
I have done a regular box cake mix prepared to box directions, pour in fluted stone and then scoop a can of frosting around on top. 11-12 minutes in the microwave then let stand for 20 minutes and then flip out on SA round platter. Icing has melted and sunk to bottom so it covers the cake when flipped out. I call it Lava cake. I have done this with chocolate cake and icing also I have done it with a white cake mix and chocolate icing and spice cake with cream cheese icing. All were wonderful and the guests enjoyed them. Hope that helps.
 
I have made dozens of these using the i box of cake mix, 3 eggs and a can of pie filling (or 2 cups pudding) and have always had them turn out perfectly. If they're coming out dry, it's possible you may be cooking it a bit too much. Mine are usually done by 11 mins. and then I let them sit, inverted on the SA round platter with the stone still on it, for about 10 mins. before I take the stone off. The cake steams a bit which may help keep it moist.
 
The strength of your microwave will really affect the cook time on these cakes. So much so, that unless you're making it in your own microwave for the show, practicing it ahead of time won't really help. The original instructions I had for them, from back in 2001, actually called them 15 Minute Cakes. That 3 minute difference in cook time can be the difference between gooey batter and a completely cooked cake.Letting them sit in the pan for 5-10 minutes will help them cook a little more from the residual heat. And the texture of these cakes doesn't appeal to everyone (I find them to be a little rubbery).
 
chefann said:
The strength of your microwave will really affect the cook time on these cakes. So much so, that unless you're making it in your own microwave for the show, practicing it ahead of time won't really help. The original instructions I had for them, from back in 2001, actually called them 15 Minute Cakes. That 3 minute difference in cook time can be the difference between gooey batter and a completely cooked cake.

Letting them sit in the pan for 5-10 minutes will help them cook a little more from the residual heat. And the texture of these cakes doesn't appeal to everyone (I find them to be a little rubbery).
Click to expand...

I think they are gross. :yuck: I've never had a fluted stone Microwave cake that I liked.
 
I have found that these cakes really should be eaten warm. My guests rave about them and I have loved them when I've had a taste right away. When I've tried it later once the cake is cooled I have to agree they aren't too good.


Try this combo (it tastes like a krispy kreme donut): yellow cake mix, 3 eggs, 16 oz sour cream, 1/2 tub vanilla icing.
 
  • Thread starter
  • #7
BethCooks4U said:
I have found that these cakes really should be eaten warm. My guests rave about them and I have loved them when I've had a taste right away. When I've tried it later once the cake is cooled I have to agree they aren't too good.


Try this combo (it tastes like a krispy kreme donut): yellow cake mix, 3 eggs, 16 oz sour cream, 1/2 tub vanilla icing.
Click to expand...

I thought at sour cream also to add it so it will make the cake a little beat moist. And I did let it for 13 minutes the first time (the one too dry) and about 17 the one with two cans of pie filling.
The main reason for doing this before the party is because I want to use and start season the pan before the party. First time a part of it sticked to the pan, the second time was better. The third time hope it will be good, because is at the party :)

Thanks for your opinions and the lava cake sounds realllllly interesting.
 
You need to have the cakes WITH the pudding in them--i think its Duncan Hines cake mixes with the pudding in them but they turn out the best!
 
  • Thread starter
  • #9
Yes, it was the one with the pudding in it. I just hope things will be fine at the show. I really liked the chocolate cherry better than the apple one but...that was the host choice.
 
I use Pillsbury and they turn out AWESOME!! Every host that I have requests the lava cake. I also do an extacy cake that is amazing. You just mix the cake mix according to directions and bake it in the microwave for 12-15 min. When it comes flip it onto a platter and poke holes in the cake and while it is still hot add a whole can of sweetened condensed milk making sure you get it into the holes. Then add a jar of caramel ice cream topping. Serve with cool whip and sprinkles. It is sooooooo good i could eat the whole thing myself lol. When it sits for a while it becomes gooey and even better :)
 
I love doing the 12 cakes in the microwave, but, what I do is use half can of icing and spread on bottom and along the sides of the fluted stone. I use duncan hines chocolate cake and follow instructions and pour over iced stone. It comes out looking like a lava cake and the guests love it. soooo moist
 

Frequently Asked Questions

What ingredients do I need to make a 12-minute cake in a fluted stone?

To make a 12-minute cake in a fluted stone, you will typically need basic cake ingredients such as flour, sugar, baking powder, salt, eggs, milk, and oil. You can also add flavorings like vanilla extract or cocoa powder, depending on your desired cake flavor.

How do I prepare the fluted stone before baking?

Before baking, it's important to prepare your fluted stone by greasing it lightly with oil or butter and dusting it with flour. This helps prevent the cake from sticking to the stone and ensures easy removal after baking.

What is the best way to mix the cake batter for a 12-minute cake?

The best way to mix the cake batter is to combine the dry ingredients in one bowl and the wet ingredients in another. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.

How can I tell when the 12-minute cake is done baking?

You can tell the cake is done baking by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Additionally, the edges should start to pull away from the sides of the fluted stone.

What are some tips for decorating the 12-minute cake after baking?

After baking, let the cake cool for a few minutes before removing it from the fluted stone. Once cooled, you can dust it with powdered sugar, drizzle with icing, or top it with fresh fruit or whipped cream for decoration. Be creative and have fun with your presentation!

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