nancycookspc
Gold Member
- 417
How Much Icing to Use on a Chocolate Cake in a Fluted Pan?
- Thread starter nancycookspc
- Start date
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Discussion Overview
The thread discusses the amount of icing to use on a chocolate cake baked in a fluted pan, with participants sharing their personal experiences and preferences regarding icing quantities and techniques.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses frustration with the Deep Covered Baker and seeks advice on how much icing to use on a chocolate cake in a fluted pan, asking whether to use a whole can or half.
- Another participant shares their experience making a variation of chocolate cherry cake in the fluted pan, noting that it usually turns out well but had issues with a low-watt microwave.
- A participant describes a method for using chocolate icing with strawberries, detailing how to melt the icing and apply it to the cake, emphasizing the importance of using a thicker icing consistency.
- One participant mentions using half a can of icing, applying it in blobs around the batter, and adding peanut butter for flavor, while also noting the importance of a good microwave.
- Another participant suggests using the whole can of icing for a richer flavor but acknowledges that using half is a lighter option, emphasizing personal preference.
Areas of Agreement / Disagreement
Views differ on the amount of icing to use, with some participants suggesting half a can while others prefer using the whole can. No clear consensus emerges.
Contextual Notes
Participants share their experiences with different baking methods and icing applications, reflecting a variety of personal preferences and outcomes.
Who May Find This Useful
Consultants looking for insights on icing techniques and quantities for chocolate cakes in fluted pans may find this discussion relevant.
tinaglotzbach
Gold Member
- 15
Sheila
Gold Member
- 5,350
The Chocolate Velvet Cake with Strawberries is super yummy!
Or you can do the "quick" version ... Devils's food cake mix (prepared as directed on the box), pour it in the oiled pan & cook in the microwave until done (toothpick comes out clean). Invert on serving platter (large round platter if you have it, as the icing might run off the Cake Pedestal) and let it sit for 10 min's. Gently lift off the stone. Remove ALL of the foil from the top of a can of chocolate HOMESTYLE icing (don't get the whipped or the other one that's a medium consistency ... you want the thicker consistency). Melt in microwave until it's easy to pour. Dip strawberries & lay around edge. Drizzle melted icing from inside of cake to outside of the cake, allowing it to go almost to the serving platter before you go back to the top. Don't let the icing fill the center. You want it to come over that edge a bit, but not all the way down the hole. Once you've emptied that tub of icing, you can use the egg slicer to fill the center with strawberry slices. DONE!
Sometimes (after removing the stone) I'll still melt the strawberry jam & do the exterior coating for the glazed look, other times I'm lazy. For bake sales, it's a quicker verision & you can get a nice price for it!
Or you can do the "quick" version ... Devils's food cake mix (prepared as directed on the box), pour it in the oiled pan & cook in the microwave until done (toothpick comes out clean). Invert on serving platter (large round platter if you have it, as the icing might run off the Cake Pedestal) and let it sit for 10 min's. Gently lift off the stone. Remove ALL of the foil from the top of a can of chocolate HOMESTYLE icing (don't get the whipped or the other one that's a medium consistency ... you want the thicker consistency). Melt in microwave until it's easy to pour. Dip strawberries & lay around edge. Drizzle melted icing from inside of cake to outside of the cake, allowing it to go almost to the serving platter before you go back to the top. Don't let the icing fill the center. You want it to come over that edge a bit, but not all the way down the hole. Once you've emptied that tub of icing, you can use the egg slicer to fill the center with strawberry slices. DONE!
Sometimes (after removing the stone) I'll still melt the strawberry jam & do the exterior coating for the glazed look, other times I'm lazy. For bake sales, it's a quicker verision & you can get a nice price for it! 
LeslieSGI
Gold Member
- 443
nancycookspc said:Please- I always did the DCB- But I am mad at it now....
So I will use the fluted pan that everyone can have
Help-
Choc cake in oiled pan- icing on top- HOW MUCH???
whole can or 1/2 can????
Please advise I have a show tomorrow night thanks!
I personally use only half the can; I use small PC scoop and plop the icing blobs all around on top of the batter pretty evenly spaced from the pan edges. Hope that makes sense. I also have added about 4 small scoops of peanut butter in addition to the half a can of chocolate frosting. The key to a good result is a decently powered rotating turntable microwave.
Staci
- 1,121
Hi there! I completely understand your frustration with the Deep Covered Baker and I'm glad you've found a solution with the fluted pan. As for the chocolate cake, I would recommend using the whole can of icing for a richer and more indulgent flavor. However, if you prefer a lighter icing, you can use half of the can. It ultimately depends on your personal preference. I hope this helps and good luck with your show tomorrow night! Happy cooking!
Frequently Asked Questions
How much icing do I need for a standard chocolate cake in a fluted pan?
For a standard chocolate cake baked in a fluted pan, you typically need about 2 to 3 cups of icing. This amount allows for a generous layer on top and enough to fill any gaps in the fluted design.
Can I use less icing if I want a lighter cake?
Yes, if you prefer a lighter cake, you can use about 1 to 2 cups of icing. This will give you a subtle flavor without overwhelming the cake, especially if you plan to serve it with whipped cream or fresh fruit.
What type of icing works best for a chocolate cake in a fluted pan?
A rich chocolate buttercream or ganache works best for a chocolate cake in a fluted pan. These types of icing complement the chocolate flavor and adhere well to the cake's texture.
Should I adjust the icing amount for a layered chocolate cake?
Yes, if you're making a layered chocolate cake in a fluted pan, you should increase the icing amount to about 3 to 4 cups. This allows for filling between the layers as well as a good amount for the top and sides.
How can I ensure the icing spreads evenly on a fluted cake?
To ensure even spreading, let the cake cool completely before icing. Use a spatula to apply a thin layer of icing first (a crumb coat) to seal in crumbs, then apply a thicker layer once the crumb coat has set. This technique helps achieve a smooth finish on the fluted design.
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