Troubleshooting a Disappointing Cake: What Did I Do Wrong?

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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.

I cook mine in the Deep Covered Baker for 8 minutes on HIGH with the lid on - always comes out perfect. And it is a big WOW for your guests. I serve it right out of the Deep Covered Baker.
 
Has anyone heard of making this cake in the DCB, but in the oven? I had a guest ask because she doesn't own a microwave, but bought the DCB anyways for the oven recipes.
 
I've been making this a few hours before my show to use in my Chocolate Bliss show when I make the Black Forest Trifle. I use a whisk to mix the cake just until it's not too lumpy, dump it in a oil misted DCB, top evenly with a whole can of icing using small scoop and bake 11 minutes. I do 11 minutes because I want it to be a little less gooey. I take this at room temperature and cut out adding the extra liquid to the cherry filling.
When making this cake to eat warm with ice cream I only do 10 minutes so it's extra gooey and stays moist days later...if I forget it's in the house and find it later.
 
I have done this at my last 4 shows and a few times at home and have never used the lid. Microwave it for 10-11 minutes and have never had any issues with it. Weird the different methods/times. :D
 
I just tried this tonight with RAVE reviews from the family!

Devils food cake mix, mixed in the DCB per package, topped with Milk Chocolate Frosting, microwaved 12 minutes WITH lid and it came out perfect!

We didn't flip it, and I am sure it would have made a mess had I tried doing that. We just scooped from the baker and put over vanilla ice cream.

Can't wait to start experimenting with other flavors. Maybe white cake with strawberry frosting served with fresh strawberries and vanilla ice cream? YUMMY!
 
cochef said:
Is that the 20 oz size can of pineapple ??
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Sorry for the delay in my reply. Life has thrown me a couple curve balls and I'm having a hard time with a catalog show.

I want to say it is the 20 oz can. It is the standard canned fruit size...
 
So many comments. So many variations. Not one complete, detailed recipe that has been proven numerous times in the DCB. Help! I have a host who has asked specifically for this recipe next weekend. I need time to make it once and make sure it works properly.

Can someone help?

Please, don't assume that everybody knows every recipe referenced on this support-website. I searched PamperedChef for the recipe .. nothing. Does anybody have the actual proven recipe?

Thanks!
 
RMDave said:
So many comments. So many variations. Not one complete, detailed recipe that has been proven numerous times in the DCB. Help! I have a host who has asked specifically for this recipe next weekend. I need time to make it once and make sure it works properly.

Can someone help?

Please, don't assume that everybody knows every recipe referenced on this support-website. I searched PamperedChef for the recipe .. nothing. Does anybody have the actual proven recipe?

Thanks!
Click to expand...

There isn't an official recipe for this. It's something that we all just have experimented with. Microwaves vary in their power, so the timing is slightly different for some.

Which cake version are you looking for? If you go to the files section and type in Rice Cooker Plus, you'll find a recipe file that has a recipe for a Molten Lava Cake.

Which pan are you wanting to use? The fluted stone, rice cooker, or the DCB. If you use the DCB, you can either flip it out onto a serving platter and the melted frosting will ooze down the top and sides of the cake, or you can keep it in the baker and just scoop out the servings.

I make the Chocolate Peanut Butter cake a lot at home and at shows. The way I make it is:

1 box of chocolate cake (any variety: milk chocolate, devil's food, etc)
the ingredients listed on the box to make the cake: eggs, oil, water
1 cup of creamy Peanut Butter
1 can of chocolate frosting (not the "whipped" kind)

I spray the baker with oil, then mix up the cake mix in a batter bowl or stainless steel bowl. Pour the batter in the baker. Open the can of frosting and then use the medium scoop and scoop the frosting and plop it on top of the batter, trying to evenly space out the frosting blobs. (I don't use the entire container of frosting-but just about, because in some microwaves it is too much and it will ooze out of the baker and drip down and make a mess of their turntable.) Then, measure 1 cup peanut butter in the Measure-All cup. Use the scoop again and put blobs in between the spaces of the frosting.

Put the lid on the baker and put it in the microwave for 12 minutes. Take it out, take off the lid and just test to see if the cake is done. It should be spongy to the touch and you'll see liquid stuff all on the bottom and sides. It's not pretty, but it tastes great. I usually let it sit uncovered on the counter for at least 15/20 minutes. Then we just scoop out the servings. Some vanilla ice cream goes great with it, or a glass of milk. It's so yummy and very rich.

The great thing about keeping it in the baker is that it stays warm. Plus, if there's leftovers, you can cover it with the lid.

I hope that helps! Good luck with it!
 
I do the recipe just as 'babywings' said except I don't put the lid on. I've made it at least 10 times and it has turned out perfectly each time. I did the peanut butter a few times but for shows just do the frosting. You can add some peanut butter chips or chocolate chips for fun. I also use about 3/4 of a can of frosting - not the whipped.

Good luck! Try it out at home first and see how you like it!
 
I am planning on making the cake in the DCB. Somebody said NOT to use the cake mix that has pudding in it. Of course the box I bought hid the phrase (contains pudding so your cake will be moist) and I didn't see it until I got home. Should I get another box of cake mix or is it okay to use a mix with pudding in it?Thanks for all your help.
 
Oh Jillmami, congrats on your sales. My 90 days was up on 2/4/10, also! I guess we're no longer the "babies" in the group.
 
I've been afraid to make these until now. Is it just the regular stuff that goes in a cake with the cake or do you have to use sour cream? And do you scoop or spread the peanut butter?
 
No sour cream - just the directions for the regular cake according to the back of the box. I just plopped a few spoonfuls of peanut butter in with the frosting. My family prefers it without peanut butter so I just use frosting now.
 
Thanks RMDave! Congrats to you as well in finishing your first 90 days!!
 
Ended 90 with $7060 in sales so I'm happy. Its a good start.
 
RMDave said:
Ended 90 with $7060 in sales so I'm happy. Its a good start.
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No, that is an AWESOME start!​
 
Thanks Leslie!
 
RMDave said:
Ended 90 with $7060 in sales so I'm happy. Its a good start.
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Way to go! That's fantastic!
 
babywings76 said:
Way to go! That's fantastic!
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Thanks for the cheerleading, Amanda!
 
OK. Here goes. I'm making this recipe on Thursday evening and am getting sorta mixed signals. Cake mix WITH or WITHOUT pudding in it?
 
I have always used WITHOUT pudding. Just regular old cake mix.

Good luck!!
 
Thanks Jill
 
Cake was a success. I used regular Devils Food (no pudding in the mix) about half a tub of Milk Chocolate frosting .. 11 minutes with the top left off. Tested the cake and it was done. Covered and let it sit 15 minutes. Extremely rich. Served it with Butter Pecan ice cream. The guests went nuts. Sold for 6 DCBs .. I was happy.
 
Nice Dave! It's a YUMMY dessert and SO easy!! Nice job on the sales!! Did you do a main dish also?
 
Yes, Jill, I also did the incredible 30 minute chicken. Was another push for the DCB and it paid off. Thanks for your kind words.
 
Tropicalburstqt2 said:
I don't have the rice cooker or the DCB, but have found that the Classic mixing bowl works quite well!! :-)
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I would definatley recommend the DCB on your list of "must haves." It is super versitale and always is a hit at my shows! Although, I do love the batter bowls too.
 
I'm doing this for a get together tonight - hadn't thought about the peanut butter but I'll definitely be adding that! Yum!!
 
I just made this because I wanted to test it out to see if I wanted to do it for my first show since reactivating. I gotta say, I don't see what all the big fuss is about this recipe. Maybe my taste buds are too "fancy" because I could spend hours in the kitchen and not care.

I was so excited about it. I flipped it out hoping for a "dramatic" presentation but all I got was something that looked like...well....you can see the picture.

As for the taste...well, it tasted like boxed cake and icing. Don't know what I was expecting.

I'm afraid if I do this at a show there won't be "oohs" and "ahhhs". :(
 

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I have tried this with the fluted stoneware pan and the DCB but both times it overflowed, what a mess. I don't know what the difference is because at my cluster meeting they did it the same and it didn't over flow so not sure what the problem is ?
 
lauriedip said:
I have tried this with the fluted stoneware pan and the DCB but both times it overflowed, what a mess. I don't know what the difference is because at my cluster meeting they did it the same and it didn't over flow so not sure what the problem is ?
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Mine didn't overflow. I used 3/4 the can of frosting, and cooked 10 minutes covered, then 1 minute uncovered.
 

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.

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