How To Use A Cake Pop Pan? - Coffee House and Pastries

To start,dip one end of a lollipop stick in the candy coating,then push the coated end into the bottom of one of the cake pop eggs.

How do you keep cake pops from sticking to the pan?

1. Grease your cake pop mould well. Use some melted butter to grease your cake pop mould, and then lightly dust with flour. This will prevent the cake pops sticking to the mould and ensure a perfectly round cake pop.

What can you use to hold up cake pops?

Pierce holes in an upside-down egg carton for an easy alternative. If you need a quick holder for your cake pops, check your fridge to see if you have an egg carton you can use. If you do, flip it upside-down, then push a stick through each egg dome. When you’re finished, just prop the sticks in the holes!

Do you freeze cake pops before dipping?

Before dipping the balls you want to set the stick by placing the cake pops in the freezer for 15 minutes. If you dip them and the candy melts are too hot, they will crack because of the sudden temperature change.

Can I dip cake pops in melted chocolate?

Take the cookie sheet of cake balls out of the freezer about 5 minutes before you plan to dip them. If they are frozen when you dip them in the warm chocolate or candy melts the candy coating may crack from the change of temperature. Once you’re ready to dip the cake balls in coating you need to melt the chocolate.

Where do you put cake pops to dry?

See photo above! And another trick: the best way to allow the coating to dry and set– without ruining the perfectly round cake pop– is to place them right side up in a large styrofoam block or even a box.

How do I display my cake pops?

The most common way to display cake pops is to use styrofoam blocks / cake dummies. But to make it look neat, you can cover those with pretty paper and ribbons to match it your personal theme and style. Just use a round styrofoam block for example and wrap pretty paper around and secure it with tiny needles.

How do you dip cake pops without falling off?

Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball.

Do you refrigerate cake pops?

Do refrigerate cake pops in individual packages or in airtight containers (arrange them in flat layers separated by paper towels). When you take everything out of the fridge, condensation will collect on the outside of the package or container, not on the pops.

Can you leave cake pops in the fridge overnight before dipping?

Place the pre-made cake pop shapes in an airtight container and place them in the fridge for up to a week or in the freezer for up to a month. When you are ready to finish the cake pops, adding the lollipop stick and dipping them in the melted chocolate, simply take them out of the container and start dipping!

How do you make easy vanilla cake pops?

How to Make Cake Pop Recipe

Bake the vanilla cake, let it cool and remove the outer brownish layer with a knife.
Crumble the cake into small pieces and mix it with the frosting.
Form the crumbs into cake balls.
Freeze the vanilla cake pops for 15 minutes.

How to make the perfect cake pops?

Prepare and bake cake mix as directed on the box or use a homemade cake mix.

Allow to cool for about 30 minutes.

Crumble cake into a large bowl.

Add frosting and mix thoroughly with hands.

Measure cake mixture and roll into 1″ sized balls.

Place on a wax paper lined baking sheet.

Place in the fridge for 20-30 minutes to firm up.

How to make best cake pops recipe- easy?

First make the cake. Heat oven to 190C/170C fan/gas 5.

While the cakes are cooling,make the buttercream. In a large bowl or the bowl of stand mixer,beat the butter and icing sugar together until smooth,add

Melt the white chocolate in the microwave,blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl.

How do you make a cake pop?

1 box of your favorite Betty Crocker cake mix – we recommend vanilla,chocolate,or strawberry

A can (12 oz) of a carbonated beverage of your choice for each cake mix that you’ve chosen – for best results,try a fruit-flavored soda pop like grape,strawberry,

1 cupcake tin

Spoon or scoop

Mixer

Mixing bowl

Toothpicks

Amazon.com: HiYZ Silicone Cake Pop Mold Set, 12 Cavity Lollipop Maker Kit with 60pcs Pop Stick,15-Hole Acrylic Lollipop Holder for Baking Lollipop, Hard Candy, Cake and Chocolate (Pink): Home & Kitchen

5.0 stars out of 5 for this product Extremely beneficial On February 25, 2022, a review will be conducted in the United States.I enjoy this equipment since it makes producing cake pops a simple, fast procedure that is also healthy because you don’t have to mix the cake with the icing.It is also simple to use and clean.I would purchase another silicon mold for parties so that I could save time and power.I just filled the mold with my cake mixture and baked it for 20 minutes at 350 degrees.This product comes highly recommended.

Top reviews from the United States

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On January 12, 2022, a review was published in the United States of America.Cake pops were created by my teenage granddaughter and me.The stand’s purpose was to hold them up, essentially to make the process more convenient.It did not work.I was quite dissatisfied.On November 20, 2021, a review was published in the United States of America.

The stand itself was really thin!
It arrived in a fractured taco shell due to the lack of protection provided by the package.
It is not worth the money spent on it!

Do not make a purchase!The review will take place in the United States on March 4, 2022.Color: Lollipop Holder and Set of Lollipops Purchase that has been verified This is really little!

Due to the fact that this stand is just 6 inches long and can only accommodate 5-6 real cake pops, I’m utilizing a universal cake pop mold.Dum-dum sucker stands at the corner of the street.The cakepop wrappers included in the package are too small to even cover a cakepop.Disappointing On January 4, 2022, a review was published in the United States of America.It’s too short and unsteady to hold the cake pops in place properly.

He trips and falls.On October 10, 2021, the United States will conduct a review.Customer Feedback on a Free Product on Vine (Can you tell me what this is?) This is an excellent value considering all that is included.Packing materials include cake pop bags, ties (the little metal twist ties, which I personally do not favor for packaging cake pops), and a cake pop mold.I like to use balloon ribbon since it is more visually appealing.) as well as sticks The sticks are just 4 inches tall, which is obviously on the small side, but they still function.This holder is compact and lightweight, making it simple to store.

Suitable for manufacturing standard cake pops, these are inexpensive.If you’re going to go all out and construct enormous or unusually shaped ones, this stand will most likely not be able to hold them.The gap between each pop is tiny, and it is intended to contain essentially your standard round pops or anything similar in size.If you want something that would allow you to stretch out, you will definitely want a larger cake pop stand to accommodate your needs.

I appreciate that this one is tiny and compact, which makes it easy to keep in a small space.
If I do decide to construct anything that is too large, I could space these out until they have dried and then make additional space as needed..
This is really well-made and comes at a reasonable price.

On February 25, 2022, a review will be conducted in the United States.Blue mold is the color of choice.I enjoy this equipment since it makes producing cake pops a simple, fast procedure that is also healthy because you don’t have to mix the cake with the icing.It is also simple to use and clean.

I would purchase another silicon mold for parties so that I could save time and power.I just filled the mold with my cake mixture and baked it for 20 minutes at 350 degrees.This product comes highly recommended.5.0 stars out of 5 for this product Extremely beneficial On February 25, 2022, a review will be conducted in the United States.

I enjoy this equipment since it makes producing cake pops a simple, fast procedure that is also healthy because you don’t have to mix the cake with the icing.
It is also simple to use and clean.
I would purchase another silicon mold for parties so that I could save time and power.

I just filled the mold with my cake mixture and baked it for 20 minutes at 350 degrees.This product comes highly recommended.On September 15, 2021, a review will be conducted in the United States.

This is a Vine customer review of a free product (what is it?) I can’t wait to put this to use!It is little, but it will contain 15 cake pops (which I will be preparing for my husband’s birthday), so I believe it will be just right!I’ll share some photos after the pops have been added:) 5.0 stars out of 5 for this product Compact On September 15, 2021, a review will be conducted in the United States.I can’t wait to put this to use!It is little, but it will contain 15 cake pops (which I will be preparing for my husband’s birthday), so I believe it will be just right!

I’ll share some photos after the pops have been added:) The photographs in this review On March 6, 2022, a review will be conducted in the United States.Pink is the color of choice.The stand was sturdy, however it could only accommodate pops in every other hole.

The mold was completely ineffective.

Pound Cake Recipe- A Classic Southern Favorite

Oh, there is nothing finer than a warm slice of pound cake straight out of the oven.In the South, this simple and delicious pound cake recipe has been around for a long time, and it is one of my personal favorites!When it comes to homemade pound cake, you’ve arrived to the correct spot.We guarantee that you will like this easy, tasty pound cake whether you are a beginner baker or have been baking for years.

Why is Pound Cake Called a Pound Cake?

Have you ever wondered where the term ″Pound Cake″ came from?It’s true.I’m going to provide you with some entertaining trivia.You never know when something like this could come in handy;0) Pound cake was initially developed in Europe around the 18th century.This delicious and simple cake recipe originally asked for a pound of each of the following ingredients: one pound of flour, one pound of butter, one pound of eggs, and one pound of sugar.The recipe has since been updated to include more ingredients.

Pound Cake Variations

In modern times, pound cakes have been adjusted from their original recipe proportions, frequently in favor of a lighter, more buttery cake texture and flavor.They do, however, contain all of the same straightforward elements (plus a few extras here and there).Pound cake is available in a wide variety of flavors, ranging from lemon to chocolate and everything in between, and it’s easy to find.The ease with which these classic pound cake recipes may be made (not to mention the incredible flavor they provide) will guarantee that they remain popular for many years to come.Everyone enjoys a delicious pound cake, and as an extra plus, there is no need for icing or cake decorating skills to make one!The Pound Cake recipe that I am sharing with you today was created by my grandmother, and it has been our go-to recipe for pound cake cravings for many years.

It’s easy to make, has a lovely even crumb, is quite moist, and has a ton of flavor to boot!
We’ve been creating this cake for years, either for special events or just because we feel like it.
This simple pound cake recipe will quickly become a family favorite; after all, sometimes the simplest dishes are the best!

If you want, you may eat your pound cake plain or dress it up with fresh berries and ice cream or a simple frosting.If you enjoy the taste of lemon, I highly recommend using a small amount of lemon essence.We always manage to do so!

how to make a pound cake from scratch

Here is a brief summary of the steps to make this Pound Cake Recipe. *You can download the complete, printable recipe card for this Pound Cake Recipe here. Prepare a tube pan or a bundt pan by greasing and flouring it.

Reduce the oven rack to the next-to-lowest position on the oven shelf. Preheat the oven to 350 degrees Fahrenheit.

Whisk the all-purpose flour and baking powder together in a separate dish and set it aside for later.

In the mixing bowl of a stand mixer, cream the softened unsalted butter until it is light and fluffy (using a paddle attachment). Gradually add the sugar and continue to beat until the mixture is light and fluffy, about 3 to 5 minutes. Add the room temperature eggs one at a time, mixing well after each addition to ensure complete incorporation.

1 cup of milk should have the vanilla and lemon extracts already added to it. To the butter, sugar, and egg combination, add the flour mixture in two batches, alternating with the milk. Start with the dry components and work your way up to the wet ones. I add the dry ingredients three times and the milk twice.

Pour the cake batter into the pan that has been prepared. Bake for 1 hour and 10 minutes at 350 degrees F, or until a toothpick inserted into the center comes out clean. Allow the pound cake to cool for approximately 10 minutes before carefully turning it out onto a wire rack to cool completely.

Adding an easy vanilla glaze to the pound cake

Once our pound cake was baked, we drizzled it with a Simple Vanilla Glaze to finish it off. This simple glaze can be made in minutes, and the finished product is very stunning! The sauce can be spooned on by the teaspoonful or piped into an empty disposable pastry bag with the tip cut removed. (Using a piping bag will allow you to have a bit more control.)

Can Pound Cake be Frozen?

Yes!The best part about a slice of warm buttery pound cake is that it can be wrapped and frozen for up to several weeks or even months at a time.The perfect treat for those days when you have unexpected visitors or when you just want something sweet to accompany your coffee or tea (or a huge piece for breakfast)…(Don’t tell anyone!) How to Freeze a Pound Cake (with Recipe): * To freeze your pound cakes, turn them out onto a cake sheet and wrap them snugly in plastic wrap, followed by a layer of tightly wrapped aluminum foil.Freeze.If you want to wrap your cakes while they’re still warm, that’s OK with me.) As soon as you are ready to defrost the cake, cover it tightly in aluminum foil and set it on the counter for a few minutes until condensation develops on the foil.

Then remove the plastic wrap and continue to defrost.
This is a recipe that may be used in a variety of situations.
As part of our Petit Four Video Tutorial, we’ve cooked this pound cake recipe into sheet cakes and then cut them into squares.

Other Favorite Pound Cake Recipes!

Pound cakes are a personal favorite of ours, and we have a few delectable pound cake recipes in our Recipes area that you simply must try!Additionally, we hope you’ll include these additional favorites on your list of ″must-try″ dishes in addition to today’s Classic Pound Cake recipe.First and foremost, we like this Lemon Pound Cake.When it comes to cake recipes, our delicious and luscious Lemon Raspberry Swirl Pound Cake is a must-try if you enjoy the flavors of lemon and raspberry together.The taste is out of this world!You may find it at the following link: Lemon Raspberry Swirl Pound Cake is a light and fluffy cake with a lemon raspberry swirl.

In addition to being a terrific choice all year long, this excellent southern Red Velvet Marble Pound Cake (complete with peppermint icing) is a fantastic choice for Christmas.
When cut, it is quite stunning, and it is incredibly tasty!
Do not forget to try our Double Chocolate Pound Cake recipe, which is usually a hit with the audience!

Finally, our vibrant Rainbow Pound Cake recipe is based on this recipe, but with rainbows baked throughout the cake instead of on the outside!You may use this for rainbow-themed events, St.Patrick’s Day, or just to spice things up!

Other Classic Cake Recipes to Try!

Additionally, there are numerous other traditional cake recipes that should be on your ″must-bake″ list, in addition to pound cake! This collection of great classic cake recipes are considered old fashioned favorites for a reason, so don’t miss out! Italian Cream Cake is a cake made with cream and sugar.

Red Velvet Cake

German Chocolate Cake

Carrot Cake

Hummingbird Cake

Black Forest Cake

Thank you for taking the time to visit! You may share your thoughts and photos of your finished pound cake by commenting and uploading them to the comments section below.

Ingredients

3-sticks (339 g) unsalted butter, melted
3-cups (600 g) sugar
5-large eggs
3-cups (375 g) all-purpose flour (not self-rising)
3-cups (375 g) sour cream
3-cups (375 g) sour cream (not self-rising)
Baking powder, 1 cup (235 g) full milk, 2 teaspoons (8 g) vanilla extract, 1 teaspoon (4 g) lemon extract (optional)
1/2 teaspoon (2 g) baking soda

Instructions

Prepare a tube pan by greasing and flouring it.
Reduce the oven rack to the next-to-lowest position on the oven shelf. Preheat the oven to 350 degrees Fahrenheit.
Separately, mix together the flour and baking powder until well combined
keep aside for later use.
The butter should be creamed in your mixer with the paddle attachment, then gradually add the sugar and beat until light and fluffy, about 3 to 5 minutes.
One at a time, mix in between each egg to ensure complete incorporation
The vanilla and lemon extracts should be added to the 1 cup of milk. To the butter, sugar, and egg combination, add the flour mixture in two batches, alternating with the milk. Start with the dry components and work your way up to the wet ones. I add the dry ingredients three times and the milk twice.
Bake for 1 hour and 10 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean.
Approximately 8 cups of batter will be produced from this recipe.
Allow for around 10 minutes of cooling time in the pan before turning out onto a wire rack
**
Interestingly enough, this is the recipe that we used in our petit fours video. In order to make petit fours, we pour the batter onto an 11×15-inch pan so that they are lovely and short (about 1 1/4 inches in height).

My Cake School Cake Recipes, Cake Tutorials, and More

In our Recipes Section, we offer an ever-growing selection of beloved cake and frosting recipes that you may try!If you have time, please take a look around.For those of you who have a particular interest in cake decorating, we’ve created hundreds of cake decorating video tutorials since our site was launched more than ten years ago!We offer a section dedicated to free tutorials, which includes a category dedicated to free cake videos.Alternatively, becoming a member of our site will get you access to hundreds more cake decorating video tutorials.You can find a complete listing of our cake lessons here, as well as information on how to become a member: Learn Cake Decorating Online with My Cake School!

Members get access to every cake video we’ve ever created.
Thank you for taking the time to visit!
Continue to check back for additional cake recipes and cake lessons in the future.

Chocolate Bundt Cake

Chocolate aficionados will swoon over the rich, dark cocoa flavors of this ultra-plush Bundt cake, which is evocative of the traditional tunnel of fudge cake in texture and flavor.A full cup of Dutch-process cocoa powder bloomed in hot water with espresso powder brings out the best in the chocolate flavoring.As an alternative to a filling, we drizzle the cake with an optional glaze prepared from butter and cocoa powder as well as honey and milk, saving you the trouble of purchasing separate components for a ganache.It was with two different Dutch process cocoa powders, Droste and King Arthur Double Dutch Dark Cocoa, that we tried this recipe.If you don’t have access to any of these brands, follow Cook’s Illustrated’s recommendation to use cocoa powder that has at least 1 gram of fat per 5-gram serving, as indicated on the nutrition label, instead.Lower-fat products may result in a drier cake when compared to higher-fat brands.

This cake may also be prepared as a loaf, and it is also vegan-friendly.
See the VARIATIONS section for further information.
1 hour 35 minutes total time (active time: 45 minutes; total duration: 1 hour 35 minutes Storage Notes: The baked and glazed cake can be kept at room temperature for up to 4 days if kept well covered.

Leftovers can be stored in an airtight container in the freezer for up to 1 month.Make the cake by following these steps: Preheat the oven to 350 degrees Fahrenheit with a rack in the centre of the oven.Prepare a large (10- to 15-cup/2.3- to 3.5-liter) Bundt pan by spraying it with baking spray or greasing it completely with a thin coating of vegetable oil before starting.

Pay particular attention to the central tube, which is where sticking is most prone to occur.whisking constantly, until the cocoa and espresso powders are well blended in a medium-sized mixing bowl or 4-cup (1-liter) glass liquid measuring cup Pour in the hot water while whisking constantly until everything is well mixed.The mixture will thicken and become glossy, nearly to the point of resembling pudding.Allow it cool for a few minutes before whisking in the milk until well integrated.In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until well combined.

The brown and granulated sugars, oil, and butter should be mixed together on medium speed in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, until the mixture is lightened in color, creamy, and fluffy, about 2 minutes.Scrape down the sides and bottom of the mixing bowl and attachment as needed.Continue to beat on medium speed until the vanilla extract is well mixed, then add the eggs one at a time, beating after each addition until the first is fully combined.Scrape the bottom of the dish once more.Reduce the speed to low and gradually add half of the cocoa powder mixture.It is possible that the batter will appear divided or curdled, but do not be concerned.

Following a thorough mixing of the liquid components, turn off the mixer and add half of the flour mixture, mixing on low speed until the dry ingredients are well integrated.Repeat the process with the remainder of the cocoa mixture and then the remainder of the flour mixture.Stop the mixer and scrape along the sides and bottom of the bowl once more to remove any remaining flour.Increase the speed of the mixer to medium and continue to beat for approximately 30 seconds.

Once you have removed the bowl from the mixer, use a flexible spatula to give it one more scrape and stir to ensure that there are no dry pockets or slicks of unincorporated butter remaining on either the edges or bottom of the bowl.
A thick and glossy surface will be achieved with the completed batter, similar to that of a soft pudding or mousse.
Scrape the batter into the Bundt pan and level the top with the back of a spoon or an offset spatula to ensure a flat surface.

Gently press the pan on the counter a few times to release any trapped air pockets in the batter.Bake for 45 to 50 minutes, or until a cake tester (or a wooden skewer) put into the center comes out clean, depending on how big your cake is.When softly pushed with your finger, the cake should spring back a little, although it may still feel extremely soft to the touch.If that happens, don’t worry; it will firm up as it cools.

Transfer the pan to a wire rack and allow it to cool for 10 minutes before using.The cake should be removed from the pan using a tiny flexible spatula or a round-edged knife and then inverted onto a wire rack to cool completely.Allow the cake to cool fully before serving.Make the optional glaze as follows: Place all of the ingredients in a small microwave-safe bowl and stir until well-combined.

There is no need to stir because the mixture will blend together nicely once the additional ingredients are added.
Combine the butter and milk in a 2-cup (480-milliliter) glass liquid measuring cup and set aside.
Microwave on HIGH for 30 seconds to 1 minute, or until the butter is completely melted.

Because the milk may froth, keep an eye on it and stop the microwave and stir when necessary.Immediately pour in the butter mixture into the cocoa powder mixture and whisk vigorously until everything is shiny, smooth, and well-combined.In a separate bowl, whisk together the vanilla and salt.

It is conceivable that the glaze will cool and thicken to the point that it is no longer pourable after whisking.If this is the case, simply reheat the mixture in the microwave for 10 to 20 seconds on HIGH, or until it is glossy and thin enough to pour onto the cake.You may heat it more or less depending on how much you want it to trickle down the cake – heat it more and it will drip down the entire cake; cook it slightly less and it will drip down more slowly and not as far.Continue to thin with extra milk if the consistency is still too thick for your liking.Using a pastry brush, paint the glaze all over the top of the cake, allowing it to flow down the edges.

If desired, use a spoon or an offset spatula to press more of the mixture over and down the sides of the pan.Allow approximately 30 minutes for the glaze to set before cutting and serving, or storing.NOTES: This recipe can also be prepared as a loaf cake, which is a variation.

Use the ingredient amounts as indicated for two loaves, but you can also divide them to create one loaf if you just want one loaf.An 8 1/2-by-4 1/2-inch loaf pan was our favourite height for this recipe, but a 9-by-5-inch loaf pan would work equally well.Then, using a piece of parchment paper that has been cut to form a sling down one of the long edges of the pan, grease and flour the pan(s) to make sure they are not sticking.Continue with the recipe as stated (if you are making two loaves, each pan will require around 720 grams of batter), baking for approximately 50 minutes at 350 degrees.

Allow the cake to cool in the pan for 10 minutes before removing it from the pan with the help of the parchment sling.
Glaze, if desired, in the manner described here.
To make this cake vegan, replace the dairy milk and butter with nondairy milk and vegan butter (one-for-one substitutions) in both the cake and the icing.

Leave out the eggs and add 1 1/2 teaspoons cider vinegar along with the vanilla extract to the cake mixture before baking.
In place of honey, agave syrup can be used to make the glaze for the cake.
This recipe has been revised to provide extra information on the cocoa powder.
By Voraciously staff writer Becky Krystal, who was inspired by a dish from cookbook author Marcy Goldman published in the Washington Post in 1997.
Becky Krystal put the product through its paces.
Send your questions to [email protected], which will be answered by the Food Section.

Amazon.com: Baker’s Edge Nonstick Edge Brownie Pan: Novelty Cake Pans: Home & Kitchen

5.0 stars out of 5 for this product Houston. We have lifted off, and the pan is relatively heavy, according to a review published in the United States on February 4, 2019. I unpacked everything, washed it, and had my first batch ready in less than 5 hours.:) Now it’s up to you to get creative with it.

Top reviews from the United States

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Purchased in the United States on May 28, 2016 and reviewed on May 29, 2016Verified Purchase As I sit here munching yet another corner piece, I find myself wondering why I purchased this pan in the first place.It cost me money that I didn’t have to spend on the pan and a fantastic silicone cover that fits nicely on top of the pan.And I believe that was a miscalculation.Previously, I prepared brownies from scratch since I don’t believe in using boxed mixes, and my children and husband devoured the entire batch.I would simply clip the edges here and there, nibble on the odd corner piece, and savor the chewy deliciousness.But now that I’ve tried out this pan, I’m sitting here eating about half of the brownies that I cooked.

It was a smooth transition.
In this pan, I used the same recipe that I used to make in a 9×13 pan, and it fit nicely in the pan.
With the help of the charming little spatula that comes with it, I easily removed the brownies from their pan, which I had buttered and gently dusted.

The thing is, you know what isn’t going to be adorable and little?Thanks to this pan, I’m alive.These are, without a doubt, the most delectable brownies I have ever created.

I contemplated purchasing this pan a few years ago but ultimately decided against it.I should have since it was excellent.On October 7, 2017, a review was published in the United States, and the purchase was verified.This pan was initially introduced to me through a YouTube video that Elton Brown had made about pointless kitchen devices.While almost everything else he demonstrated was, in fact, ineffective, he was completely incorrect about this particular pan.

Top reviews from other countries

3.0 stars out of 5 for this product 3 out of 5 stars On March 5, 2021, the United Kingdom will conduct a review. Purchase that has been verified It was only a mediocre experience. I believe the reviews were a little too enthusiastic.

Microwave Cake

Rating: 5 out of 5 stars 03/04/2007 The following combinations have been explored so far: chocolate cake mix with cherry pie filling, white cake mix with strawberry pie filling, and yellow cake mix with apple pie filling and cinnamon.It has worked out well each of the three occasions.When looking for a different manner to serve it, consider the following: CAKE IN A COFFEE MUG Combine your favorite microwave cake ingredients in a coffee mug.Cooking spray should be sprayed into a coffee mug.In order to fill cups with a 1 cup liquid capacity, add 1/2 cup batter.Microwave on high for 1 minute and 40 seconds.

Allow for approximately 5 minutes in or out of the microwave.
It’s delicious in the mug, but it’s also simple to take out.
(This recipe yields 10 and 1/2 mugs) For mugs with a capacity of 1 1/2 cups or greater, use 3/4 cup batter and microwave for 2 minutes, then let settle for 5 minutes.

(This recipe makes enough for 7 cups.) Please keep in mind that the first time I attempted the usual recipe, I used a silacone pan rather of a bundt pan.The finished product was palatable, although the middle was a touch sticky.When I used the bundt pan the next two times, I didn’t have the same issue as the first.

Because the mugs are so little, there isn’t an issue with them.Rating: 5 out of 5 stars 5/10/2001This is a fantastic recipe!Another excellent substitute is spice cake, which I make using a can of pumpkin and then chill before dusting the top with powdered sugar.Rating: 5 out of 5 stars 02/10/2001 This is just fantastic!It was served with vanilla ice cream after I made the chocolate cake with cherry pie filling and sprinkled chocolate syrup over top while still warm.

Sinful!Thank you so much for making this recipe available!:) Rating: 5 out of 5 stars 07/22/2004 The chocolate cake with cherry pie filling is very delectable!I’m going to use 1 cup of chocolate chips to decorate this cake.Add half a small bottle (250 mL) of sour cream to the chocolate chips after they have been microwaved just until melted, and stir well to combine.Rating: 5 out of 5 stars 04/14/2009 This dish turned out really fantastic.I took the photograph of the completed yellow cake that you see here (mine was Lemon).

I made a few tweaks that others might find useful as well.I didn’t have any canned pie filling on hand, and the only cake mix I had was a Lemon Supreme, not a yellow.So.In the spirit of reminiscing about an old cake recipe and knowing that I needed to get the liquid/texture combination just right in order for this to turn out successfully, I experimented and used a 15oz.

container of Ricotta Cheese and increased the amount of applesauce to make the final total of 26oz.
of wet ingredients.
I baked it in a silicone bundt pan, and it turned out beautifully!

I believe you must use a high-wattage microwave, since all baking attempts I’ve made in a smaller microwave I’ve had for several years have failed miserably.Aside from that, ricotta is an excellent method to add protein to baked foods, and it is likely that it enhanced the texture of the cake.The lemon flavor had a strong bite to it, which may have appealed to those who complained that the yellow cake was too bland for their tastes.I glazed it with a simple lemon glaze, as you can see in the photo, and it quickly went!

Thank you for sharing this recipe!Rating: 5 out of 5 stars 08/14/2004 This was a really nice read.Lemon cake with lemon pie filling (dusted with powdered sugar!) is another favorite of mine.Thank you for sharing this really simple dish with us.

When the kids are in the mood for cake, this is a great option because I don’t have much time.
Rating: 4 out of 5 stars 05/11/2005 I was really impressed by how well this turned out.
I was expecting it to turn out rubbery, but I went ahead and attempted it because it seemed so simple (and inexpensive).

I’m glad I did it.I created the chocolate cake with a devils food cake mix (which already had pudding), a can of cherry pie filling, eggs, applesauce, and almond extract, among other ingredients.(The almond flavor was particularly enjoyable when combined with the chocolate and cherries).

I baked it in a soft-sided silicone bundt pan, and it came out of the pan with no effort.I believe that the success of this dish is mostly dependent on the quality of your microwave oven.It was successful for me, and I want to make it again.Thanks!Rating: 5 out of 5 stars 09/01/2005 This was a really simple dish to make!

I wanted something quick and easy for a last-minute dessert, and this was perfect.Instead of microwaving, I baked the potatoes for 40 minutes at 350 degrees.It came out moist and delectably delicious.

I did, however, include a tablespoon of cinnamon.Who knows why I didn’t come up with this idea sooner.Rating: 5 out of 5 stars 09/29/2001We have to say that the cherry filling version of this cake is one of our all-time favorites.It was really quick and simple to put together.

Rating: 2 out of 5 stars On January 29th, 2005, this did not work for me.
Perhaps it is dependent on the microwave?
Despite the fact that I turned it, it got quite done in some places and not done at all in other places.

It didn’t taste particularly good, either.
Rating: 5 out of 5 stars 06/25/2008 Wow, who would have thought that a microwave cake would really come out of the oven?!?!
I made the cake using spice cake and apple pie filling, and I also added 1/2 cup brown sugar and a cup of nuts to the batter before baking it.
It was really juicy and tasty, and I couldn’t stop eating it!
I’m aware that there are many different types of pie fillings.
I can’t wait to experiment with additional flavor combinations!

YAY!Thank you for bringing this little treasure to my attention!:o) Rating: 5 out of 5 stars 08/08/2010 This dish is fantastic!I work for Tupperware and frequently use this recipe to demonstrate our stack cooker.Everyone is usually surprised by how excellent it may be despite the fact that it is basic and straightforward!Rating: 4 out of 5 stars 12/07/2006 It’s quick and quite simple.

With a spice cake mix and apple pie filling, I created a variant that included a layer of chopped walnuts in the bottom of the pan before pouring in the batter.Excellent!Rating: 4 out of 5 stars 10/29/2005 Made this with apples for my husband as a fast treat after a long day.I spiced it up with cinnamon.It was a hit with him, and we served it with vanilla ice cream.

Very simple and straightforward to use.Thanks:-) Rating: 4 out of 5 stars 09/14/2010Yum!I was apprehensive at first, but it came out well.I made do with what I had on hand: white cake mix, cherry pie filling, and a half-cup of miniature chocolate chips.It’s really good!

Rating: 5 out of 5 stars 10/18/2003This is a fantastic recipe for someone who likes to cook at the last minute, like me!I was having a house show and needed that little bit more to provide as a finishing touch.The fact that I came across this recipe was entirely by chance.It’s quite simple to prepare and there’s very little mess to clean up.It is an absolute must-try!Everyone else seemed to like it as much as I did.

I’m looking forward to trying the other options!
Thank you for the wonderful recipe and for saving me so much time!
Rating: 5 out of 5 stars 11/07/2004 This recipe serves as an excellent starting point.
Even though I had read other people’s remarks, I went ahead and prepared the apple cake, but I also added a spoonful of sugar and cinnamon (each), a grated apple, and 1/4 cup of cinnamon applesauce to the recipe.
It turned out fantastic!
It tastes exactly like my grandmother’s, only it was a cinch to make!

Thanks!Rating: 5 out of 5 stars 05/22/2006 A VERY EASY, VERY DELICIOUS, and VERY MOIST recipe.This is a fantastic recipe.When heating in the microwave, I used a Tupperware heat and serve bowl to ensure equal cooking.Rating: 4 out of 5 stars 09/24/2010 Delicious and quick to prepare!

Making this for the time being because baking a cake takes an inordinate amount of time.The microwave has been turned on, and it is cooling quickly!Rating: 4 out of 5 stars 08/11/2007 It’s quick and simple.

The pie filling is essential to keeping this cake moist, and the fact that it is a microwave recipe only serves to improve its overall quality.Even excellent when topped with icing.Because I particularly dislike packaged cake flavors, this was not a good choice for me.

Rating: 5 out of 5 stars 05/25/2011Wonderful concept!I’ve cooked this recipe a few times in various permutations, and they’ve always turned out fantastic.The concept for these came from a prior review, and I decided to make them in coffee cups.It performs admirably.

I simply store any extra batter in the refrigerator until I’m ready to use it.
This is a favorite of my children’s since it is simple enough for them to prepare and cook.
Thank you for sharing this wonderful recipe with us!
Rating: 2 out of 5 stars 01/21/2011I baked the cake in cups and found it to be delicious.
I’m not sure how to put it best.

Nothing like the previous approach, which was both dry and mushy.
Only three of the twelve cups that were created were consumed by my partner and myself.
We normally enjoy cake, but this was a little too strange for our tastes.
Rating: 5 out of 5 stars 10/31/2010I created the lemon version, which I dusted with powdered sugar before serving.

Despite the fact that my DH and DS did not like for it (and wanted me to throw it away), my guests and I thought it was great!
(I’m going to experiment with different flavors to determine whether it was the lemon flavor that they didn’t like for.) Because I have a strong microwave, I will only bake for 12 minutes next time and will let it cool in the pan for a longer period of time (started to split when I turned the cake out).
Rating: 5 out of 5 stars 01/16/2014 I used a silicon bundt cake pan and a 1000-watt microwave on a turntable to make the chocolate cake with cherry pie filling.

Within 10 minutes, the cake was soft, moist, and wonderful.It was simple to make, with no sticking or soft spots.I’m going to make a spice cake with apple pie filling next.Place 1/2 cup applesauce and 1 teaspoon vanilla extract in the bottom of a bundt pan and bake for 50 minutes.Mix everything together as previously, pour over the nuts, and bake for 12 minutes.Five-star rating for YUMMY.

09/22/2006 This was something I created one day at work when things were sluggish and I was bored.It turned out beautifully!I made a spice cake with apple pie filling from a box mix.

Especially delicious when served with vanilla ice cream!Rating: 5 out of 5 stars 07/03/2011Wow, this was very excellent.Very nice and toasty!

I topped it with cinnamon and sugar, which made it even more delicious.I’d recommend it.Rating: 4 out of 5 stars 06/25/2004 This time I created a yellow cake with apple pie filling, which we didn’t appreciate for very much at all.Everything about it was OK, but it was nothing I’d make again.

The only reason I awarded it four stars was because of how convenient it was.
There’s no way to compete with it.
Perhaps one of the other flavors would be preferable, but the yellow cake and apple combination is not for me.
It’s far too bland!
Rating: 5 out of 5 stars 10/06/2012Finally!

A cake that has been microwaved!
I attempted other recipes on this site (ones that called for a traditional oven and a preheating process), but I used my microwave instead, and the results were not very pleasing: the cake ended out mushy, or sections of it were overcooked!
I’m not sure what went wrong.
This is something I haven’t tried creating yet, but here’s a hint for anyone who wants to create cakes using traditional oven recipes and bake them in a microwave oven: Reduce the amount of water in the recipe by one-third.
You won’t end up with a soggy cake if you bake it for the proper amount of time.
AND!

Don’t overheat the cake in the microwave; otherwise, it will dry out after it has been allowed to stand, and you will end up with a hard cake instead of a soft, sliceable cake.Extra time on high for your microwaved cake of 15 or 30 seconds will spell DISASTER for your baked good!Greetings and Best Wishes for Baking!Rating: 1 out of 5 stars 02/03/2012I apologize for the inconvenience, but I attempted the chocolate/cherry cake three times using a stoneware bundt cake pan.In my 1.58Kw microwave, I cooked it twice, and in a traditional oven, I cooked it for 50-55 minutes at 350 degrees.

The outcomes were a complete disaster.The cake was left moist like pudding at the top and with a rubbery feel as a result of the microwave.The oven version, though not soggy, was overly moist, and the next day, it was rubbery and mushy.

That’s a shame.Rating: 5 out of 5 stars 07/12/2011 It doesn’t get any easier than this!For my niece’s birthday (since I wanted something quick), I created this, and it was a big hit.

I made it using Spice Cake and Apple Pie Filling, and it was really amazing.
Warm the dish before serving.
Rating: 5 out of 5 stars 09/01/2011 This surprised me because it came together in such a short amount of time!
Despite this, I didn’t really follow the instructions, so I’m not sure how objective my assessment will be.

I followed the same methods as before, except I used different components.Due to the fact that I only had a white cake mix, I followed the recommendations of another reviewer and used white cake mix, 3 eggs, 1 can of cherry pie filling, 1/2 cup applesauce, and perhaps a cup or two of chocolate chips.Using large cups, I was able to cook them quickly and successfully.

Very moist and delicious!
It was even better because I had funfetti icing, which added even more flavor!
Thank you for providing a fun and simple recipe to experiment with!
Rating: 4 out of 5 stars 12/03/2007 I used a spice cake mix and a 15-ounce can of pumpkin to make this cake.

Next time, I’ll include a pinch of cinnamon and other spices.Very fine, with only a few minor flaws.In addition, I sprinkled carmel sauce over the heated cake before serving.Yum!

Rating: 5 out of 5 stars 07/07/2004 5 stars for being quick and simple to prepare, as well as having excellent flavor!
I was astonished by how moist the cake turned out to be.
I made the chocolate-almond-cherry variation, and it’s delicious!
Rating: 5 out of 5 stars 08/16/2014 For the past 33 years, I have been cooking in the microwave, and I mean cooking, not simply reheating.

If you are one of the chefs who encountered difficulties, try these suggestions.First and foremost, it is important to understand that the test for a done cake is the same as the test for an oven cooked cake.It should be possible to clear out the center using a toothpick put in the middle.If your toothpick is clean, you may see a few moist spots on top from time to time, but they will dissipate once some time has passed.

7 percent power and a few minutes additional cooking time should enough if you have both rubbery and moist sections.The amount of time spent standing with a plate on top is critical.Your cake is still in the oven baking.I hope this information is helpful.Your cake pan should be a dry solid surface, not a wire rack, so that the bottom of the pan does not cool too quickly.This dish is simply too wonderful and too convenient not to have in your recipe collection at all times.

Rating: 2 out of 5 stars 01/02/2012 Despite the fact that it was simple to create, this cake did not appeal to me.For some reason, the bottom of the cake came out drier and harder than the rest of the cake, yet the remainder of the cake had a more rubbery texture.Because there is no heat, it has an anemic appearance, which necessitates the addition of icing.I tried it again the next day and found it to be dry and bland, with the exception of the apple pie filling bits, which were delicious.This is something I would not make again.

I used the apple pie filling and applesauce to make this recipe.
Rating: 3 out of 5 stars The recipe calls for a red velvet cake mix combined with a can of cherry pie filling.
My husband and I were both underwhelmed by the presentation (who never passes up sweets).

It had a rubbery feel to it to my touch.
I was really looking forward to seeing this because we are now rebuilding and are without an oven, but this one simply didn’t work for me in the end.
Rating: 5 out of 5 stars 04/13/2011Wow, this was such a delicious and easy dessert!
I made it according to the instructions, with a dash of cinnamon, then covered it with the vanilla glaze recipe from this site, which was delicious.
It was just great!

Thank you for your contribution!
Rating: 4 out of 5 stars 08/28/2009Microwaves and cakes are not a good combination.
It was palatable, but lacked the WOW factor.
Rating: 5 out of 5 stars 07/23/2010 My oven isn’t functioning right now, so I’ve been looking for a dessert recipe that I can prepare in the microwave instead.

It’s finally here!The combination of cherry pie filling and chocolate cake, as suggested by someone else, turned out fantastically!Because I didn’t have enough applesauce, I used vegetable oil, and I decorated it with a chocolate frosting from a can.I’m going to make it again!Rating: 5 out of 5 stars 08/11/2012This cake was really delicious.

extremely moist and delicious!Rating: 5 out of 5 stars 08/18/2010 We just finished making this at work, and we were pleasantly delighted!I followed Roxy’s instructions to make the lemon cake pictured above.The ladies at work have decided that this is the place to go on ″rough nights.″ I can’t wait to try some of the other flavors.

Rating: 5 out of 5 stars 07/07/2010Wow, such a delicious and quick dessert!The chocolate cherry cake I baked was a hit with the guys, and I was thrilled.The cake was quite delicious, and the flavor was fantastic!I’m looking forward to experimenting with different flavors.Thanks.Rating: 5 out of 5 stars I had forgotten how simple and delicious this recipe is until I tried it again.

One of my favorite desserts is a yellow cake mix with cherry pie filling, which I recently made.Rating: 4 out of 5 stars 05/27/2010Extremely satisfactory!Especially considering how simple it is.

Because I don’t have a microwave-safe bundt pan, I baked it for about 55 minutes at 350 degrees for 1 teaspoon cinnamon.Yum!Rating: 4 out of 5 stars 10/18/2009 This was quite tasty and moist, to be honest!I followed the directions to the letter, but after five minutes of waiting after the twelve minutes in the microwave, it was still a little raw and gooey, so I put it back in the microwave for a minute and it came out perfectly!I used a yellow cake mix and apple pie filling, and I sprinkled some walnuts on the bottom of the pan, which I believe added a little crunch that the cake lacked otherwise.Overall, this is a fantastic dish!

I’ll definitely use this service again!Rating: 5 out of 5 stars 12/15/2018 The devil’s food cake and cherry pie filling were used to make this cake.Preheat the oven to 350°F and bake for 40 minutes.It was moist and delectably tasty.

Rating: 1 out of 5 stars 07/10/2013 He didn’t prepare anything for me.
The texture remained spongy and a little mushy.
I don’t understand why because I have a decent microwave oven.
I used a bundt pan that was safe to microwave.
I cooked it for the recommended amount of time.

Rating: 5 out of 5 stars 07/03/2018It was really delectable.
It was something I did last year as well.
When it is really hot outdoors, it is more preferable to cook dessert in the microwave than than using an oven heated to 350 degrees.

Rating: 5 out of 5 stars 03/01/2019Wow, that’s awesome!It turned out perfectly, and it was the simplest cake I’ve ever made!If necessary, I could even make a second cake.

7 tips for perfect cake pops – Yuppiechef

5 out of 5 based on 1 review.03/04/2007 The following combinations have been tried so far: chocolate cake mix with cherry pie filling, white cake mix with strawberry pie filling, and yellow cake mix with apple pie filling and cinnamon (all from Pillsbury).It has worked out beautifully each of the three occasions.For a different take on serving it, consider the following: Make your favorite microwave cake combination in a coffee mug.Cooking spray should be sprayed on a coffee mug.

1/2 cup batter should be used for mugs with a capacity of 1 cup fluid.Microwave for 1 minute and 40 seconds on high power, until hot.Allow 5 minutes in or out of the microwave to elapse before continuing.Although delicious in the mug, it’s also simple to remove.(This recipe yields 10 and 1/2 mugs.) Microwave for 2 minutes and let sit for 5 minutes if you want to make 1 1/2 cup or larger capacity mugs.(This recipe yields 7 mugs.) Please keep in mind that the first time I made the regular recipe, I used a silacone pan rather than a bundt pan.

The finished product was palatable, but the middle was a little gooey.When I used the bundt pan the following two times, I didn’t have that problem.Because the mugs are so small, there is no issue with them.5 out of 5 based on 1 review.5/10/2001This is a fantastic recipe!Another excellent substitute is spice cake, which I make with a can of pumpkin and then cool before dusting the tops with powdered sugar.

5 out of 5 based on 1 review.02/10/2001 WOW!What a fantastic job!I made a chocolate cake with cherry pie filling, drizzled chocolate syrup over it while it was still warm, and served it with vanilla ice cream to complete the dessert.

Sinful!This recipe has been shared with me, and I appreciate it very much.5 out of 5 based on 1 review.07/22/2004 The chocolate cake with cherry pie filling is absolutely delectable….I used 1 cup of chocolate chips to decorate this cake.reheat in the microwave until melted, then stir in half of a small container (about 250 mL) of sour cream until well combined.

5 out of 5 based on 1 review.
04/14/2009 A fantastic result was achieved by preparing this dish.
When I finished baking the yellow cake, I took the photo you see here (mine was Lemon).
Some of the things I changed are things that others might find useful as well.
In addition, I had a Lemon supreme cake mix rather than a yellow cake mix on hand, so I used that instead.

So.In the spirit of reminiscing about an old cake recipe and knowing that I needed to get the liquid/texture combination just right in order for this to turn out well, I experimented and used a 15oz.container of Ricotta Cheese and increased the amount of applesauce to make the final total of 26oz.

of wet ingredients.A silicone bundt pan was used, which resulted in an excellent result.My guess is that you’ll need a high-wattage microwave because any baking I’ve attempted in a smaller microwave I’ve had for several years has failed miserably.Aside from that, ricotta is a fantastic way to add protein to baked goods, and it is likely that it improved the texture of the cake.

The lemon flavor had a strong kick to it, which may have appealed to those who complained that the yellow cake was too bland for their taste.A simple lemon glaze was applied to it, as shown in the photo, and it was quickly devoured.This recipe has been very helpful.5 out of 5 based on 1 review.08/14/2004 Everything about this was excellent!

Lemon cake with lemon pie filling (dusted with powdered sugar, of course!) is another favorite of mine as well.
This recipe is extremely simple, and I appreciate you posting it.
The kids love it, and I don’t have to spend much time baking, which is perfect for me.
four-star rating 05/11/2005 My expectations were exceeded by how good this was.
As a result of my expectations, it turned out rubbery; however, I decided to try anyway because it sounded so simple (and inexpensive).

That was a smart move on my part!The chocolate cake was made with a devils food cake mix (which included pudding), a can of cherry pie filling, eggs, applesauce, and almond extract, all of which were purchased from my local grocery store.With the chocolate and cherries, (the almond flavor was especially delicious).

I baked it in a soft-sided silicone bundt pan, and it came out of the pan with little effort..Your microwave oven, I believe, has a lot to do with how well this recipe turns out for you.For me, it was a success, and I’ll be attempting it again soon.Thanks!5 out of 5 based on 1 review.09/01/2005 This recipe was incredibly simple!

Last-minute dessert was exactly what I was looking for, and this was it.
As an alternative to microwaving, I baked the cookies for 40 minutes at 350 degrees.
The finished product was moist and delicious.
There was a tablespoon of cinnamon in the recipe as well.
Who knows why I didn’t come up with this recipe sooner.

5 out of 5 based on 1 review.September 29, 2001One of our all-time favorite cake recipes is the cherry filling variation.The preparation was incredibly swift and simple.2 stars out of 5 On January 29th, 2005, I was unable to get this to function.Possibly the microwave has an impact on this?

Despite the fact that I turned it, it got very done in some places and not

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