6-Cavity Dessert Shell Pan
Bakes edible individual dessert dishes, great for brownie bowls, sponge cakes and more. One 8 x 8 in. size brownie mix makes 6 brownies. Individual cavities are 3.5 in. diameter x 1.5 in. deep.
6-Cavity Dessert Shell Pan is rated out of 5 by 6.
Rated 5 out of 5 by Chef Sam from Great Pan. Here is my recipe for sponge cake. Great sponge cake for 6 cav desert pan. Combine 2 large eggs and 1 cup sugar and ¼ tsp salt. Beat until well combined and fluffy. Add 1 TBS melted butter 1 tsp of vanilla and beat until well combined. Add ½ cup milk and 1 cup cake flour by alternating them in two or three mixings. Fill desert pan cups 2/3 full. This recipe will make 7 cakes so take a small ovenproof bowl for last one and bake it separately. Bake in preheated 350 deg oven for approximately 20 min. cakes should rise only to pan top level (if over filled they will be higher) Place cookie pan on top while cakes cool in pan (this will flatten the bottoms) de-pan in fifteen minutes and enjoy?Chef Sam
Date published: 2011-03-18
Rated 5 out of 5 by LWalsh1234 from I used this pan to make brownie shells...pan worked like a charm...and i got rave reviews for the brownie sundaes i made. I would like to make cupcakes with it...that way the frosting would sit in the divot...i love frosting so i think i could get more frosting IN it, than with a traditional cupcake! I still have a lot of experimenting to do!
Date published: 2011-01-14
Rated 5 out of 5 by Chef Sam from Pears Susan By Chef Sam Prepare ahead one batch of Chef Sam desert sponge cake cups. Prepare ahead whipped cream. Beat to stiff peaks ½ cup of heavy whipping cream, 1 TBSP sugar and 1 or 2 TBSP, to taste, of Grand Mariner liquor. Open can of Bartlett Pear Slices. Drain and reserve syrup. In a small sauce pan combine over medium heat 1 TBSP each of butter, light brown sugar and grenadine. Sizzle mixture until it starts to thicken, approximately two minutes. Add 3 TBSP of reserved pear syrup and five slices of pear. Add a sprinkle of cinnamon and a dash of nutmeg. Combine and remove from heat. Quickly Assemble Desert. Place sponge cake desert cup in a shallow bowl. Fill desert cup with 2 TBSP of reserved pear syrup. Place a scoop of vanilla ice cream into cup. Arrange pears around desert cup; pour syrup from the pan over ice cream, cup and pears. Top desert with a dollop of whipped cream and Morello Cherry and drizzle cream with cherry juice. Enjoy. Chef Sam
Date published: 2011-03-19
Rated 5 out of 5 by wiltonfan4life from MY KIDS CAN NOT GET ENOUGH OF THIS PAN I HAVE 3 OF THEM I MAKE DIFFRENT THINGS IN THEM ..MY KIDS FAVORITE IS THE BROWNIE SUNDAYS..MY HUSBAND IS A HUGE FAN OF THEM ASWELL..THESE ARE FABULOUSE AS ALL MY WILTON PRODUCTS ...STILL TRYING NEW THINGS TO DO WITH THESE..
Date published: 2011-01-15
Rated 5 out of 5 by steph; ) from Chef Sam,I am a baker in disguise. I am going to bring these to my school&eat them. Thanks! P.S.I am ten............
Date published: 2015-01-10
Rated 5 out of 5 by Chef Sam from Add 1 tsp of baking power to the chef sam desert cup recipe if you want them to rise..sorry about that! chef Sam
Date published: 2011-03-18