Mini "Pumpkins" in Mini-Fluted Pan

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Discussion Overview

This thread discusses various experiences and ideas related to making mini "pumpkins" using a mini-fluted pan, particularly in the context of themed shows and events. Participants share their personal experiences with recipes and decorations, as well as their plans for future gatherings.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared a successful experience making mini-pumpkins for a "Harvest" show using a spice cake mix and pumpkin, which led to sales of the mini-fluted pans.
  • Another participant recounted a past experience baking pumpkins for a cake walk, noting the cute decoration with tootsie rolls, although they did not win the contest.
  • One user expressed interest in seeing pictures of the finished mini-pumpkins.
  • Another participant mentioned making a pumpkin spice cake using a different recipe that includes eggs and can be prepared in the microwave.
  • One participant plans to make mini-pumpkins for a "Mommy and me" party, expressing hope that they will turn out well.

Areas of Agreement / Disagreement

Views differ regarding the specific recipes and methods for making mini-pumpkins, with no clear consensus on a single approach or recipe.

Contextual Notes

Participants share their experiences in the context of themed events and personal gatherings, focusing on creativity and presentation.

Who May Find This Useful

Consultants looking for creative ideas for themed shows or personal events may find the shared experiences and recipes relevant.

ChefinHarmony
Messages
372
I wanted to share... I just did a "Harvest" show where the host wanted to focus on the "pumpkin" theme. I got the awesome lists of pumpkin recipes from here and she made some of them - yummy - and I passed that out to the guests. But here's the cool thing... I told her I would make mini-pumpkins in the stoneware mini-fluted pan to bring to the show. It was so simple - I used a box of spice cake mix and a small can of pumpkin (got that from WW years ago) and they were so cute! You don't use any other ingredients - then the pumpkin adds fiber and makes the cakes so good for you. Then I did the tootise-roll trick for the stem and just add a few swirls of green icing for 'vine' on the pumpkins. Took them to her show on SA. Guess what?!?!? There were 5 buying guests there and I sold 3 Mini-Fluted Stoneware Pans!!! Oh, how I wish I would have done this at my September shows when we had the stoneware promo going on! Then my Host bought orange "take-alongs" (you know those rubbermaid things) the square small ones, put the pumpkins in them with Fall Hershey candy and tied them with a Halloween ribbon - each guest took one home (of course I tucked my Business card on top of each one :D ) It was so cheap and easy to take/prepare! I just wanted to share my "pumpkin" success story. I plan to do it for the rest of my shows this month and see if it continues to happen!
Joanne
 
2 years ago, my son had a cake walk for Boy Scouts. He and I baked pumpkins in the MFP as well and decorated the SA platter. We also made vines out of tootsies roll and it looked SO cute. We didn't win the cake contest though.....something that looked like kitty litter, in a kitty litter box with the scoop won. YUCK! Drew did win the costume contest though.....he was Capt. Jack Sparrow complete with velvet pants and a brocade coat!

I am sure that your customers will be awed by your Pumkin Patch Joanne! It really is a great idea!! Oh and I also make those cakes as Halloween teachers gifts.....I put a little maple glaze over the tops and some pecans, wrap them up and there are the teachers gifts!!
 
ChefinHarmony said:
I wanted to share... I just did a "Harvest" show where the host wanted to focus on the "pumpkin" theme. I got the awesome lists of pumpkin recipes from here and she made some of them - yummy - and I passed that out to the guests. But here's the cool thing... I told her I would make mini-pumpkins in the stoneware mini-fluted pan to bring to the show. It was so simple - I used a box of spice cake mix and a small can of pumpkin (got that from WW years ago) and they were so cute! You don't use any other ingredients - then the pumpkin adds fiber and makes the cakes so good for you. Then I did the tootise-roll trick for the stem and just add a few swirls of green icing for 'vine' on the pumpkins. Took them to her show on SA.

All you do is mix the box of Spice Cake Mix and a can of pumpkin?? No eggs or oil or anything else??
 
That is so cool! Would love to see a picture of the finished product!
 
I do the pumkin spice as a 1-2-3 cake, still very healthy. 1 cake mix, 2 cups pumkin (15oz can does work) and 3 eggs (I use egg beaters) great in the micro too!
 
Sounds cute! I actually plan on doing these for my Daugther's Mommy and me party in November! I hope they turn out as cute as they sound!
 

Frequently Asked Questions

What is the Mini "Pumpkins" in Mini-Fluted Pan used for?

The Mini "Pumpkins" in Mini-Fluted Pan is designed for baking adorable mini pumpkin-shaped treats, perfect for fall-themed parties, Halloween, or Thanksgiving celebrations. You can use it for cakes, muffins, or even savory dishes.

Is the Mini-Fluted Pan non-stick?

Yes, the Mini-Fluted Pan is made with a non-stick coating, which ensures easy release of your baked goods and simplifies the cleaning process. However, it's recommended to lightly grease the pan before use for optimal results.

How many mini pumpkins can I make at once?

The Mini-Fluted Pan typically allows you to bake 12 mini pumpkin-shaped treats at one time, making it great for serving a crowd or for festive gatherings.

Can I use the Mini-Fluted Pan in the oven and microwave?

The Mini-Fluted Pan is designed for oven use only. It is not suitable for microwave cooking, as the materials may not withstand microwave heat and could become damaged.

What is the recommended temperature for baking with the Mini-Fluted Pan?

The recommended baking temperature for the Mini-Fluted Pan is generally between 325°F to 350°F (163°C to 177°C), depending on your specific recipe. Always refer to your recipe for the best results.

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