Troubleshooting a Disappointing Cake: What Did I Do Wrong?

Click For Summary

Discussion Overview

The thread centers around participants sharing their experiences and troubleshooting issues related to making a molten lava cake using various Pampered Chef products, particularly the Deep Covered Baker (DCB) and the Fluted Stone. Participants discuss different methods, ingredients, and outcomes, expressing both successes and disappointments.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant describes their experience making the cake in the DCB, noting a lack of "lava" and expressing disappointment.
  • Another participant mentions using a whole can of frosting, emphasizing that more chocolate enhances the cake.
  • Some participants discuss concerns about using the whole can of frosting, with one noting it could lead to a watery texture.
  • Several users share that they use the DCB with the lid on and prefer to scoop the cake rather than flipping it out.
  • One participant reports a successful cake that looked less appealing but still sold well at their show.
  • Another participant shares their experience of using the Rice Cooker for the cake, achieving a good result with a gooey chocolate sauce.
  • Some participants mention experimenting with different cake and frosting combinations, including adding peanut butter or fruit fillings.
  • One participant notes that the cake can be made in the oven, asking for temperature and time guidance.
  • Another participant raises a question about the best cake and frosting to use, seeking clarification on ingredients.
  • One participant expresses confusion about whether to cook the cake covered or uncovered in the DCB.

Areas of Agreement / Disagreement

Views differ on the best method for making the cake, particularly regarding the use of frosting and whether to cook with the lid on or off. No clear consensus emerges on the optimal approach.

Contextual Notes

Participants share personal experiences and preferences, highlighting variations in outcomes based on different methods and ingredients used. The discussion reflects a range of experiences from novice to more seasoned users.

Who May Find This Useful

Consultants looking to refine their cake-making techniques or seeking inspiration for their shows may find the shared experiences and tips beneficial.

J
jnsr96
Messages
112
Ok, I have been researching all of the ideas... Just practiced and mixed cake as per directions, put into sprayed DCB, and scooped (Medium) 5 scoops of chocolate frosting. Cooked uncovered 11 minutes. Waited 5 minutes and turned it out onto platter... Not a huge amount of lava... a little disappointed with it being just ok... What did I do wrong?! TIA:grumpy:
 
I use a whole can of frosting! The more chocolate the better!:love:
 
  • Thread starter
  • #3
Somebody said on here that it would be watery if you use the whole can? But thanks! You follow everything the way I wrote? I am so persistent because the show is tomorrow night and I don't want to mess it up!:yuck: Thanks!
 
I think that if you're making it in the Fluted Stone you can't use the whole can because it'll overflow, but the DCB is bigger so it's probably okay...
 
  • Thread starter
  • #5
Ok, so I made this at my show in the DCB ( used the whole can of frosting)...Tasted awesome but actually looked like it "fell" Not very pretty... Oh well- I sold 2 DCB's anyway :) Thanks for all of the input!
 
I always use the DCB with the lid ON for this recipe and I use the whole can of frosting. 12 minutes in the micro usually does the trick. I don't turn it out, just scoop from the baker.
 
Do you spray or use a little bit of oil and the basting brush when you do it in the DCB?
 
  • Thread starter
  • #8
It turned out of the pan fine... not as pretty as the fluted pan would be, but I still sold a DCB... I sprayed it down with veg oil using the spritzer too... It would probably work out better just scooping it out though... I sprinkled it with powdered sugar to make it "pretty" :)
 
I have found that some cakes and frostings are more lava-y than others. But so far the impact has been the same at all my shows and everyone loves it. Even the one when I learned that you cannot used whipped frosting - it created craters in the cake and didn't melt quite as well, but I sold 3 or 4 DCBs that night and that was the only thing I made in it!

I don't turn it out either, just scoop and serve. Chocolate cake oozing with liquidy frosting appeals to most women LOL so they don't seem to care that it's "pretty" or not, just that it's quick and sooo yummy.
 
I use the fluted stone and use the whole can of frosting 11:30 in my microwave. 15 min to cool and delicious cake here I come.
 
so wait, molten cake in the DCB - cover on or off? and for how long? I'm confused and want to try this at a show I have on Monday. Thanks!
 
doughmama said:
so wait, molten cake in the DCB - cover on or off? and for how long? I'm confused and want to try this at a show I have on Monday. Thanks!
Click to expand...

I just did it tonight for the first time in the DCB. I made my chocolate cake as normal, scooped the whole can of frosting onto it. Put the lid ON (as other poster mentioned), and cooked it in the microwave for 12 minutes.

It came out very moist! Amazingly, there wasn't alot of chocolate on the bottom! Just a very little bit- but enough. It's so rich! I don't understand how the same cake/icing can be SO much richer and heavier than when you make a regular cake the "old fashioned way". :D
 
I'm planning to do this cake in the fluted pan at a show tomorrow evening. How long do I let it sit before flipping it? Other cakes I know you flip immediately but leave the pan on for 10 min.
 
I finally made this last night. It was really good! I used devil's food mix and milk chocolate frosting and there was a fair amount of gooey chocolate in the bottom. Next time I think I will try it with vanilla frosting. It wasn't the prettiest cake I have made but it is so easy to always keep cake mix & frosting on hand for when you need (or just want) something sweet & gooey.
 
On another thread someone recommended putting 1 cup of peanut butter in it as well..so I do a can of frosting and 1 cup of peanut butter..and it is SO GOOD. I do it in the DCB and do not flip it out..I did it at a show last night..and everyone loved it..but I think serving it with Vanilla Ice Cream is a MUST
 
shorelinecef said:
I always use the DCB with the lid ON for this recipe and I use the whole can of frosting. 12 minutes in the micro usually does the trick. I don't turn it out, just scoop from the baker.
Click to expand...

Same here.
 
serve it out of the DCB never heard of it being flipped out! I so use the whole can of frosting and I dont even spray the DCB! I also dont even mix in a seperate bowl! I mix all wet ingredients in the DCB then scoop out the icing then cook! Makes a big TADAH! all in one. mix, cook, serve! Worth every penny!
 
Well I've been hearing about the Molten Lava cake for so long and just tried it last Sunday. I did it in the Rice Cooker (mixed everything in the cooker), put half a can of chocolate icing and put the lid on but only snapped it on one side and cooked it in the micro wave for 8 minutes and there it was.....a nice chocolate cake with gooey good chocolate sauce running down from it. It was sooo easy....I did it again at a how that evening... and I do flip it out
 
I don't have the rice cooker or the DCB, but have found that the Classic mixing bowl works quite well!! :-)
 
The first time I did this recipe it was with the insert and the lid and it came out find in about 10 minutes. I did let it rest for about 5 minutes before turning it over, though. The second time, per my executive directors instructions, I did it without the lid for 10 minutes and I let it rest for 5, too, and it came out OK.

I found it a little scary cooking it without the lids because when I took it out it looked a little runny, but it was the frosting... It still scared me. I thought it was not cooked thoroughly, but it was.
 
I use the rice cooker and the cake turn out great and I sold 10 rice cookers a the show last night.
 
Hi!! Can this or the pb dump cake be make in the reg oven. If so what temp and how long.. Making soup in dcb and want to do cake in rec baker.

Thanks
 
Can the lava cake or chocolate peanut butter dump cake be made in oven and will retangular baker work for it.

Need for a show, i'm already doing soup on the micro with dcb

thanks
 
what is the best cake to use and frosting used to make this cake? also, i will need all the ingredients on the back of the box to make the cake and that is it, right? 12 mins in DCB? Thank you in advance!
 
I have made the lava cake twice, but each time was different. At my open house, my director made it with chocolate cake mix (already in DCB mixed with ingredients box calls for), can cherry pie filling, entire container of chocolate frosting. WONDERFUL!I have a party tomorrow and the host had another idea. I tried it the other night before her show! German chocolate cake mix, crushed pineapple (put in the strainer to get excess juice off, but left pineapple moist), and top with container of pecan/coconut frosting. WOW is all I can say. My director said that any type of cake/frosting combo would work, and now I am playing with fruit fillings! The peanut butter idea mentioned sounds wonderful as well!
 
I made this last night with chocolate cake and chocolate frosting and it worked wonderfully, except some of the frosting leaked out of the DCB. The host and guests didn't seem to mind at all when they saw, but anyone know why that might have happened? It didn't happen when we made it at home a few weeks ago.
 
Can some one print the lava cake rice cooker receipe

thanks
 
jnsr96 said:
Ok, I have been researching all of the ideas... Just practiced and mixed cake as per directions, put into sprayed DCB, and scooped (Medium) 5 scoops of chocolate frosting. Cooked uncovered 11 minutes. Waited 5 minutes and turned it out onto platter... Not a huge amount of lava... a little disappointed with it being just ok... What did I do wrong?! TIA:grumpy:
Click to expand...

I believe the mistake was you cooked it "uncovered" and use all the frosting it turns out absolutely wonderful.
 
ejuliano said:
I have made the lava cake twice, but each time was different. At my open house, my director made it with chocolate cake mix (already in DCB mixed with ingredients box calls for), can cherry pie filling, entire container of chocolate frosting. WONDERFUL!

I have a party tomorrow and the host had another idea. I tried it the other night before her show! German chocolate cake mix, crushed pineapple (put in the strainer to get excess juice off, but left pineapple moist), and top with container of pecan/coconut frosting. WOW is all I can say.

My director said that any type of cake/frosting combo would work, and now I am playing with fruit fillings! The peanut butter idea mentioned sounds wonderful as well!
Click to expand...

Is that the 20 oz size can of pineapple ??
 
I suggest to my customers to use the Rice Cooker for their cakes when they are making a trifle. Of course I do it without the icing. Instead of cubing the cake for the trifle, I just cut it horizontally and place the cake rounds as the cake layer. In no time you have a trifle made for unexpected guests.
 

Frequently Asked Questions

Why did my cake not rise properly?

There are several reasons a cake may not rise. Common issues include using expired baking powder or baking soda, not properly measuring your ingredients, or overmixing the batter. Make sure to check the freshness of your leavening agents and follow the recipe measurements closely.

Why is my cake dense and heavy?

A dense cake can result from too much flour, not enough leavening agent, or overmixing the batter. Ensure you are measuring flour correctly, using the spoon-and-level method, and mixing just until combined to avoid developing too much gluten.

What causes my cake to be dry?

A dry cake can occur if it is overbaked, if there is not enough fat or liquid in the recipe, or if the cake is stored improperly. Always keep an eye on the baking time and check for doneness a few minutes before the recommended time. Adding a bit more moisture or fat can also help improve texture.

Why did my cake sink in the middle?

A sinking cake is often caused by underbaking, using too much leavening agent, or opening the oven door too early during baking. Make sure to bake your cake for the full time specified in the recipe and avoid opening the oven until the cake is nearly done.

What can I do if my cake is too sweet?

If your cake is too sweet, it may be due to using too much sugar or sweet ingredients like frosting or syrup. To balance the sweetness, you can serve it with a less sweet accompaniment, such as whipped cream or a tart fruit compote, or adjust the sugar in your recipe next time.

You must log in or register to reply here.

Similar Pampered Chef Threads

How to Make the Barefoot Contessa Double Chocolate Layer Cake?
  • AnnieBee
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Molten Lava Chocolate Cake - Rice Cooker Recipe
  • LakesideMom
    • Pampered Chef Recipes
Replies
20
Views
32K
Admin Greg
What are Some Unique Recipes and Fun Activities for a Death by Chocolate Show?
  • DebPC
    • Pampered Chef Shows
Replies
2
Views
6K
Admin Greg
Back
Top