Please Help! Customer's Question About Microwave Cake!

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Discussion Overview

The thread discusses a customer's inquiry regarding a cake baked in a fluted stoneware pan, specifically addressing why the cake did not rise properly and ended up smaller than expected.

Discussion Character

  • Anecdotal

Main Points Raised

  • One participant mentions that if the cake did not rise at all, it could be due to old mix and ineffective leavening agents.
  • Another participant shares their experience that 17 minutes might be too long for microwaving cakes, suggesting that overcooking can lead to moisture loss, resulting in a smaller and harder cake.
  • Several users agree that the cooking time could be a factor, with one participant acknowledging that 17 minutes is indeed a bit long.
  • One participant recounts a personal experience where forgetting to add vegetable oil led to a similar issue with a cake.

Areas of Agreement / Disagreement

Views differ regarding the primary cause of the issue, with some participants attributing it to cooking time and others considering the age of the ingredients.

Contextual Notes

The discussion is based on personal experiences with microwave cakes and the use of fluted stoneware pans.

Who May Find This Useful

Consultants and community members interested in troubleshooting baking issues in microwave cooking may find the shared experiences relevant.

L
Laurena
Messages
21
My husband's co-worker LOVES her fluted stoneware pan, and has ordered 4 total (3 as gifts). I just received the following e-mail from her:

******************
"I love my pans and am baking like crazy!!

I gave one to my sister. She made that cake with the pudding and sour cream.

She cooked it for 17 minutes and when she turned it over it was only half the size.

Do you know why this might have happened????"
******************

I really want to help her. Any thoughts? Thanks!
 
If it didn't rise at all, maybe the mix was old and the leavening agents weren't effective?
 
I think 17 minutes is too long - most of my microcakes are only 12-14 minutes. When you cook them too long, then the extra moisture is pulled out of them and they get smaller and harder.

Or............what Amanda said!
 
Yeah, that's true--I didn't even think about that cooking time. You're right, that is a bit long.
 
  • Thread starter
  • #5
Thanks, ladies. Overcooking was my thought as well. I'll tell her both thoughts!
 
Actually, once I just forgot the little bit of vegetable oil and the same thing happened.
 

Frequently Asked Questions

What ingredients do I need to make a microwave cake using Pampered Chef products?

To make a microwave cake, you typically need a cake mix, eggs, water, and oil. You can also add ingredients like chocolate chips or nuts for extra flavor. Using Pampered Chef's Micro-Cooker or Silicone Bakeware can help ensure even cooking and easy removal.

How long do I need to microwave the cake?

The cooking time can vary depending on your microwave's wattage and the size of the cake. Generally, a single serving cake takes about 1 to 2 minutes in the microwave. Always start with the lower time and check for doneness by inserting a toothpick; it should come out clean.

Can I use a regular cake mix, or do I need a special one for the microwave?

You can use any regular cake mix for microwave cakes. However, some brands may have specific instructions for microwave preparation, so it's always a good idea to check the package for guidance.

What if my microwave cake turns out dry or rubbery?

If your cake turns out dry or rubbery, it may have been overcooked. Microwaves can vary in power, so it's essential to monitor the cooking time closely. Additionally, adding a bit more liquid or using a moist cake mix can help improve the texture.

Can I frost the microwave cake, and if so, what type of frosting works best?

Yes, you can frost your microwave cake! Cream cheese frosting, chocolate frosting, or even a simple glaze work well. Just make sure to let the cake cool slightly before applying the frosting to prevent it from melting.

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