ahammons
- 762
Click For Summary
Discussion Overview
The thread centers around experiences and opinions regarding the Turtle Fudge Skillet Cake, particularly in the context of preparing it for shows. Participants share their personal experiences, challenges faced during preparation, and tips for improvement.
Discussion Character
- Anecdotal
- Opinion-based
- Technical explanation
Main Points Raised
- One participant, identifying as a consultant, expressed that the cake was easy to make and well-received at a show.
- Another participant mentioned that it is their favorite dessert recipe for shows, especially when served with vanilla bean ice cream.
- One participant found humor in attendees asking if the cake was fried due to its name.
- A participant shared their experience of the cake not looking great at a show, noting issues with the cake rising pointy and the topping not spreading well.
- Several users suggested that warming the topping could help it spread easier and that frosting the cake immediately after flipping might improve presentation.
- One participant shared their method of preparing the cake, emphasizing the importance of butter application and temperature for even rising.
- Another participant noted that they have consistently had success with the cake at shows.
- One participant reflected on their experience of baking the cake in advance and questioned the cooling process before flipping.
Areas of Agreement / Disagreement
Views differ on the best methods for preparing the cake, particularly regarding the application of butter and the timing of frosting. No clear consensus emerges on the optimal approach to avoid a pointy middle.
Contextual Notes
Participants share a range of experiences from baking the cake at home versus at shows, highlighting different techniques and outcomes.
Who May Find This Useful
Consultants looking for insights on preparing the Turtle Fudge Skillet Cake for shows may find the shared experiences and tips beneficial.
ChefBeckyD
Gold Member
- 20,320
ahammons
- 762
lauraP2000
- 114
I made this recently at a show, but I felt it didn't look all that great.
First, the cake rised pointy. I think it's because of that first butter step (in the Exec skillet) -- either I should have skipped it or I did too much or too little butter on the sides.
Then, when I poured the warm topping from the micro-cooker, it just kinda glopped out onto the cake. It was embarrasing. Luckily, the chocolate smell was strong and enticing. But still, only half the cake was eaten.
Any tips for improvement?
First, the cake rised pointy. I think it's because of that first butter step (in the Exec skillet) -- either I should have skipped it or I did too much or too little butter on the sides.
Then, when I poured the warm topping from the micro-cooker, it just kinda glopped out onto the cake. It was embarrasing. Luckily, the chocolate smell was strong and enticing. But still, only half the cake was eaten.
Any tips for improvement?
ChefBeckyD
Gold Member
- 20,320
For the topping - I would make sure it was warmer, so it would spread easier - and also frost the cake as soon as you flip it. Don't wait for it to cool.
For a pointy middle......hmmm, I'm stumped on that one. I make this cake all the time - I always use butter - I just melt it and sorta swirl it around the bottom of the pan, and then pour in the cake mix. I've never had a "pointy middle"
Was the temperature correct? Usually a cake will raise in the middle like that because the edges either can't climb the sides of the pan (don't spread the butter along the sides) or because the temp is high enough that the edges are baking faster than the middle - once they are baked, they won't climb any higher. (which is why muffins are usually baked at a higher temp. - to give them that nice peak)
After the cake is glazed with the caramel/chocolate mixture, I sprinkle the chopped pecans all over it, and then drizzle more caramel over it. It always gets lots of oohhhs and aahhhs.
For a pointy middle......hmmm, I'm stumped on that one. I make this cake all the time - I always use butter - I just melt it and sorta swirl it around the bottom of the pan, and then pour in the cake mix. I've never had a "pointy middle"
Was the temperature correct? Usually a cake will raise in the middle like that because the edges either can't climb the sides of the pan (don't spread the butter along the sides) or because the temp is high enough that the edges are baking faster than the middle - once they are baked, they won't climb any higher. (which is why muffins are usually baked at a higher temp. - to give them that nice peak) After the cake is glazed with the caramel/chocolate mixture, I sprinkle the chopped pecans all over it, and then drizzle more caramel over it. It always gets lots of oohhhs and aahhhs.
pcchris
Silver Member
- 3,464
lauraP2000
- 114
ChefBeckyD said:For the topping - I would make sure it was warmer, so it would spread easier - and also frost the cake as soon as you flip it. Don't wait for it to cool.
For a pointy middle......hmmm, I'm stumped on that one. I make this cake all the time - I always use butter - I just melt it and sorta swirl it around the bottom of the pan, and then pour in the cake mix. I've never had a "pointy middle"
After the cake is glazed with the caramel/chocolate mixture, I sprinkle the chopped pecans all over it, and then drizzle more caramel over it. It always gets lots of oohhhs and aahhhs.
Thanks Becky - I think I did get some butter on the sides, so I'll be sure not to do that again. And adding more caramel after the nuts sounds good too. When I got home, I realized I completely forgot that last "optional" step!
I had baked the cake in advance at home (as I had seen another consultant do), but I could try baking it at the host's place. But aren't you supposed to let the cake cool in the pan before flipping anyway?
ChefBeckyD
Gold Member
- 20,320
Frequently Asked Questions
What ingredients do I need to make Turtle Fudge Skillet Cake?
To make Turtle Fudge Skillet Cake, you will need a cake mix, eggs, oil, water, chocolate fudge sauce, caramel sauce, chopped pecans, and whipped cream for serving. You can also add chocolate chips for extra richness.
How long does it take to prepare and bake the Turtle Fudge Skillet Cake?
The preparation time for Turtle Fudge Skillet Cake is about 15 minutes, and the baking time is approximately 30-35 minutes. Overall, you can expect to have the cake ready in about an hour.
Can I make Turtle Fudge Skillet Cake in advance?
Yes, you can make Turtle Fudge Skillet Cake in advance. It can be baked and stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
What kitchen tools do I need to make this cake?
You will need a large mixing bowl, a whisk or electric mixer, a skillet (preferably cast iron), and measuring cups and spoons. A spatula will also be helpful for spreading the batter and serving the cake.
Can I customize the Turtle Fudge Skillet Cake recipe?
Absolutely! You can customize the Turtle Fudge Skillet Cake by adding different nuts, using a different flavor of cake mix, or incorporating other toppings like coconut or marshmallows. Feel free to get creative with your favorite flavors!
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