joeswife76
- 5
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.
RMDave
Gold Member
- 923
babywings76
Gold Member
- 7,266
There is a thread about doing the pie filling dump cakes. I'd have to do a search to find it, though. But if you look in the DCB file, it has TONS of recipes and one of them is the pie filling dump cake one. Also, it should be found if you do a search for Michael Reeves DCB bundle or Dinnertime in No time sets.
ejuliano
- 29
I do the pie filling one. I put the cake mix, then pie filling, then frosting. I use the entire tub of frosting and entire can of pie filling. I've done a bunch of combos of cake mix, filling and frosting. I did use crushed pineapple once. What I did with that was pour the pineapple in a strainer to get the extra juice out of it. I didn't try to get it all out, but just the excess. I did it before without draining it and the inside was too gummy.
Buffysaurus
- 4
I've found the the best cake in dunkin' Hines devils food cake... I've tried vanilla frosting with strawberry cake (wanted to add chocolate ice cream for a chocolate covered strawberry) and all I can say "STAY AWAY" something with the vanilla frosting and cooking it smelled like eggs 
If you cook the cake too long then the gooey inside cooks too much and you do not get the extra liquid.
If you cook the cake too long then the gooey inside cooks too much and you do not get the extra liquid.
joeswife76
- 5
Ok so I tried it out and it was great. I used golden cake mix, apple pie pilling and vanilla frosting, I started with 12 minutes but it really needed an extra minute. It was a hit and there was a lot of the "sauce" on the bottom to top the cake with. So good. For my show tonight we are doing chocolate cake and frosting with either cherry or raspberry pie filling. Should be delish!
DessertDivaFL
Gold Member
- 1,290
joeswife76
- 5
msmileyface
- 147
babywings76
Gold Member
- 7,266
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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