Microwave Cake Question (I'm Sure It's a No-Brainer)

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Discussion Overview

This thread explores the use of a fluted pan in the microwave for making a regular cake, with participants sharing their experiences and thoughts on various methods and ingredients.

Discussion Character

  • Anecdotal, Opinion-based

Main Points Raised

  • One participant expresses uncertainty about using a fluted pan for a regular cake, noting that most microwave recipes include additional ingredients like sour cream or pie filling.
  • Another participant shares their experience of adding canned icing to the batter, suggesting that skipping this step could result in a less desirable cake.
  • Several participants confirm that making a regular cake mix in the microwave without extras is possible, with one noting they add frosting to create a glaze effect.
  • One participant mentions using applesauce instead of oil to keep the cake moist, while also questioning the timing of adding frosting.
  • Another participant recounts a past experience where frosting did not melt as expected, leading to a different presentation of the cake.
  • One participant describes a successful cake made with applesauce and a reduced amount of frosting, highlighting the outcome as delicious.
  • Another participant shares a favorite recipe for an apple spice cake made in the fluted pan, emphasizing its simplicity and taste.
  • One participant prefers to melt frosting after the cake is done rather than mixing it in, citing aesthetic reasons.
  • Another participant mentions their experience of placing frosting in the cake before cooking, which also yielded satisfactory results.

Areas of Agreement / Disagreement

Views differ on the best method for incorporating frosting into the cake, with some participants advocating for mixing it in before cooking while others prefer to add it afterward. No clear consensus emerges on the optimal approach.

Contextual Notes

Participants share personal experiences and preferences regarding microwave cake preparation, focusing on variations in ingredients and techniques.

Who May Find This Useful

Consultants interested in microwave baking techniques or those looking for creative ways to use the fluted pan may find the shared experiences relevant.

pampermejolene
pampermejolene
Gold Member
Messages
816
Sorry if this is a stupid question, but I'm just not sure.

Can I use the fluted pan in the microwave to make a "regular" cake.

By regular I mean just mix it up the way it says on the box, oil, eggs, water.

I think all of the micro recipes I've seen had sour cream in them or pie filling or something else.

If anyone knows if this will work, let me know please.

Thanks.

I really don't want to go out in the smoke:yuck: to get sour cream, or a ready made dessert!
 
I wouldn't try it....the recipes I have done call for a can of icing to be "plopped" onto the mixed cake batter in the fluted pan....this allows the icing to melt through the cake, leaving it moist. That is why there are recipes that call for sour cream as well. Doing it "plain" could really be icky!
 
pampermejolene said:
Sorry if this is a stupid question, but I'm just not sure.

Can I use the fluted pan in the microwave to make a "regular" cake.

By regular I mean just mix it up the way it says on the box, oil, eggs, water.

I think all of the micro recipes I've seen had sour cream in them or pie filling or something else.

If anyone knows if this will work, let me know please.

Thanks.

I really don't want to go out in the smoke:yuck: to get sour cream, or a ready made dessert!
Click to expand...


You sure can! The only micro cakes I've been brave enough to try call for mixing as called for on the box/package and then adding canned icing to make it 'self-ice'. So if you skip the icing stage you'll have a cooked naked cake instead ;):D that you can then ice/glaze yourself. So go for it! Add the oil, water, egg and micro!

Enjoy!
 
Yes you can make just a regular cake mix with no extras in the microwave! :)
 
I make regular cake in the microwave in the rice cooker at every show.
I do add a half a can of frosting into the batter before cooking, but that just sinks to the bottom as it cooks. (flipped over, it becomes the glaze)
I never did it in the fluted pan, but my director has, and I am pretty sure it was just a cake mix followed as directed.
Hope this helps...
 
  • Thread starter
  • #6
thanks guys! You are fast!And I'll probably use applesauce instead of all the oil, so hopefully that will keep it moist too.I was going to make a carrot cake... hrmmm... should I frost it with the cream cheese frosting BEFORE cooking it? I've only tried that method once and it did NOT work! All the frosting was on the bottom! My friends thought I was nuts for icing it that way! ooops!
 
uh oh, now you have conflicting advice! Let us know if you try it and how it works out.
 
pampermejolene said:
thanks guys! You are fast!

And I'll probably use applesauce instead of all the oil, so hopefully that will keep it moist too.

I was going to make a carrot cake... hrmmm... should I frost it with the cream cheese frosting BEFORE cooking it?

I've only tried that method once and it did NOT work! All the frosting was on the bottom! My friends thought I was nuts for icing it that way! ooops!
Click to expand...



I would. I'd mix it up, put it in the WELL GREASED fluted pan and then add the icing to the top so it works it's way through the cake and ends up on the bottom like you mentioned. Because when you flip it the bottom will now be the top and it will/should ooze over the sides and self-glaze.
 
  • Thread starter
  • #9
kcjodih said:
I would. I'd mix it up, put it in the WELL GREASED fluted pan and then add the icing to the top so it works it's way through the cake and ends up on the bottom like you mentioned. Because when you flip it the bottom will now be the top and it will/should ooze over the sides and self-glaze.
Click to expand...

That's what I thought was supposed to happen... last time I tried, the frosting stayed where I put it. So when I inverted the cake, the bottom of it was the frosted part. Looked like a naked chocolate cake on top!
 
  • Thread starter
  • #10
ok.
I made the cake, pretty much according to the instructions but instead of 1 cup water and 1/2 oil I used 1 cup apricot applesauce and 1/4 cup each of the water and oil. And, because I was afraid the frosting wouldn't do the melty thing like it was supposed to I only used about 1/4-1/2 of the can. 12 minutes later. I have an awesome cake! I took it out, let it cool and delicious! The only thing that was kind of funky was since the frosting had melted to the top like it's supposed to that part was too moist to frost, so I had to frost the sides. Next time I'll use more frosting before microwaving.Thanks for all your suggestions. You helped save dessert!
 
My fave cake in the fluted pan is an apple spice cake. 3 eggs mixed with a can of apple pie filling and then mix in a spice cake mix. Bake that and it's done. Really good!
 
I don't do the frosting in the cake, cuz I think it looks funky. But you can melt it in the micro a little once the cake is done and then pour it over the cake.
 
I've only made a couple of cakes in the MW and both times I put the can of frosting in FIRST. Came out fine.
 

Frequently Asked Questions

Can I really bake a cake in the microwave?

Yes, you can bake a cake in the microwave! Using the right microwave-safe cookware, you can create a delicious cake in a fraction of the time it takes in a conventional oven.

What type of cake mix is best for microwave baking?

Most cake mixes work well in the microwave, but lighter mixes like angel food or sponge cake tend to yield the best results. You can also use homemade recipes specifically designed for microwave baking.

How long should I microwave the cake?

The cooking time can vary depending on the wattage of your microwave and the size of the cake. Generally, a single-serving mug cake takes about 1 to 2 minutes, while a larger cake may take 5 to 8 minutes. Always check for doneness by inserting a toothpick in the center; it should come out clean.

Do I need to adjust the recipe for microwave baking?

Yes, you may need to adjust the liquid content and cooking time when converting a traditional cake recipe for the microwave. It's often best to start with a recipe specifically designed for microwave use to ensure the best results.

Can I frost the cake after microwaving?

Absolutely! Once the cake has cooled, you can frost it with your favorite icing or toppings. Just keep in mind that some frostings may melt if the cake is still warm, so allow it to cool completely first.

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