How to Microwave a Cake in a Fluted Baker?

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Discussion Overview

This thread explores various experiences and tips related to microwaving cakes in the Fluted Baker. Participants share their personal experiences with different cake recipes and discuss techniques for ensuring successful results.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions having made Keith's Warm Chocolate Fudge Cake in the DCB but seeks tips for using the Fluted Baker.
  • Another participant shares their experience with the Chocolate Velvet Cake with Strawberries, noting its deliciousness.
  • One participant suggests brushing the Fluted Baker with oil before use to prevent sticking.
  • Another participant describes making multiple cakes for a youth group, emphasizing the importance of greasing the pan well and sharing their specific recipe.
  • One participant mentions using Baker's Joy spray for easy release from the pan.
  • Another participant discusses the importance of letting the cake sit after microwaving before inverting it onto a platter.
  • One participant shares a method of using homemade Pan-ease for greasing the pan, which they find effective.
  • Several users mention various cake recipes and the types of frosting they prefer, including avoiding whipped icing.
  • One participant notes that edges pulling away from the pan indicates the cake is done cooking.

Areas of Agreement / Disagreement

Views differ on specific techniques and recipes, with no clear consensus emerging on the best approach to microwaving cakes in the Fluted Baker.

Contextual Notes

Participants share personal experiences and preferences regarding cake preparation in the Fluted Baker, highlighting a variety of recipes and techniques without implying any official guidance.

Who May Find This Useful

Consultants looking for personal experiences and tips on using the Fluted Baker for microwaving cakes may find this discussion informative.

RMDave said:
I've never done a cake in the Fluted Baker. Have done Keith's Warm Chocolate Fudge Cake aka the Lava Cake many times in the DCB.

Are there any tips microwaving the cake in the Fluted Baker? Any stumbling blocks? Anything I should know of in advance?

Thanks!

I make one at almost every show! They are wonderful. I always grease the inside of my pan with solid shortening. There are 2 different versions I like to make:

Lava:
1 devils food cake mix
1 can of milk chocolate frosting
After mixing the cake mix and pouring it into the pan add the whole can of frosting to the top of the cake mix (I use my medium scoop). Microwave 12-13 min.

Extacy (my FAV!!)
1 devils food cake mix- bake in microwave 12-13 min.
1 can sweetened condensed milk
1 jar caramel sauce
1 tub cool whip
After you take the cake out of the microwave and flip it out poke holes in the top of the cake (I use something with a round handle so I get good sized holes) Slowly pour the sweetened condensed milk all over cake making sure you get it in the holes. Then add the whole jar of caramel. Serve with cool whip and the PC sprinkles.

The extacy is a HUGE hit and is always asked for!
 
Is there an exact recipe for the Pineapple Upside Down cake in the fluted pan? I just got that piece of stoneware and would love to offer this recipe to my next host
 
Here's the one I use:

Microwave Pineapple Upside Down Cake (Variation from Delightful Desserts cookbook)

1 stick butter or margarine
1 cup light brown sugar, packed
1 pineapple or 1 can pineapple slices
1 jar maraschino cherries
1 pineapple or yellow cake mix
Pineapple Juice
Eggs, Oil as directed by cake mix package
Baker’s Joy cooking spray

1. Spray inside of Stoneware Fluted Pan with Baker’s Joy cooking spray.
2. Melt butter in Small Micro-Cooker in microwave approximately 2 minutes at half power.
3. Add brown sugar and mix with Stainless Whisk until completely blended. Pour butter and sugar mixture into bottom of Fluted Pan.
4. Slice pineapple with Pineapple Wedger, cut pineapple sections into slices. Arrange pineapple slices (fresh or canned) over brown sugar mixture in the stone. Spoon maraschino cherries in to fill any remaining gaps between pineapple slices.
5. In Classic Batter Bowl, prepare cake mix according to package directions, substituting pineapple juice for the water. I used Duncan Hines Pineapple Supreme cake mix, 1 1/3 cups pineapple juice, 1/3 cup vegetable oil, and 3 large eggs. Pour cake batter over ingredients already in fluted stone.
6. Microwave on HIGH for 10-12 minutes or until knife inserted near center of cake comes out clean. If microwave does not have a turn table, rotate fluted stone after 6 minutes.
7. Allow cake to rest for 5 minutes before turning out onto Large Round Platter.
8. Serve with vanilla ice cream using Ice Cream Dipper.

Yield: 16 servings

Cook’s Tips
* To bake the cake in a traditional oven, preheat oven to 325F. Bake 55-60 minutes or until knife inserted in the center comes out clean. Cool 10 minutes before turning out.
 
Thanks Andrea, I'm doing a show next week and am going to offer the host this recipe as a quick and easy dessert!
 
I actually do the cakes at all my shows in the stoneware fluted pan. I will tell you that I have been told to stay away from the baker's joy because it can gum it up.. I just use regular pam and I do not lube it up too much.. The microwave does not cause it to hard but to be moist and it does not stick but a little bit does help.. You can use ANY CAKE MIX and just follow the directions on the box and use the frosting that matches.. For German Chocolate cake I add all of the pecan frosting but for lemon only about 1/3 and then microwave the rest and glaze it after you flip it out..

hope these help!
 
So, I just HAD to go to "Google translate", too! You guys are a HOOT! I'm hoping you don't "do" French discussion much 'cuz I love to hear from you about your ideas in English!!!!!
 
elizabethby said:
Baker's Joy spray works great for "lube"

I'm waiting for my fluted stone arrive but my recruiter used this at my show before I signed. I can't wait to try one of my own. Yum! Yum!
 
Do you mix the frosting in with the cake batter when you put it in the fluted pan or do you ice it afterwards?
 

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