kristina16marie
Gold Member
- 875
Okay, I love doing 10 minute cakes in my fluted pan (who doesn't) and I've always melted the frosting in the small micro cooker & drizzled it over the cake after I've flipped & cooled it. I've heard some put the frosting in the bottom of the pan before adding the batter so the cake comes out "frosted".
Who has done micro cakes this way and does it always work? Are there pros & cons of doing it that way versus the other?
Who has done micro cakes this way and does it always work? Are there pros & cons of doing it that way versus the other?