This week I microwaved a cake for the first time ever! It was weird haha but it came out nice. I chose the microwave because cakes don't brown in there, and it keeps my White Cake Cake Pops looking white white white :)
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This is after it sat in the fridge overnight - hence the plastic wrap |
The recipe, and what I used it for, are after the break!
I originally found the recipe for microwave cake
here and I only had to alter it slightly. It calls for Meringue Powder instead of eggs (which I luckily had left over from my Cake Decorating Class last year) because eggs I guess don't bake so well in the microwave. It tasted fine, and it rose, so I guess it all worked out? The only thing I did change was the microwave time. I had mine in there for 8 minutes before it passed the tooth pick test and the sides started pulling away from the dish. But I think I could have stopped it after 7:30, because it ended up being a little tough afterwards. I also followed advice I had seen on another microwave recipe, and covered the cake immediately for 5 minutes after it was done. This was supposed to keep some more of the moisture in.
I don't know that I would recommend this as a cake to eat plain, but for cake pops it worked out great. It was perfectly white, and although it was a bit dry, once I added the frosting to the crumbles it was good to go :)
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It crumbled up super fine, and didn't hold
together at all until I added in the frosting. |
And why did I need this extra white cake? So I could make Hello Kitty Pops and not worry about any dark spots showing through all the white!
These Hello Kitty Pops are so Adorable !!!
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