I'm baking chocolate muffins & want to put cherry pie filling in the middle. Is it okay to just pour a bit of batter in then bake it briefly, then put filling in and re,ainder batter & finish baking?

slice-heaven-com will download the original instructions for a fee. You might be able to wing it without them, knowing that Wilton recommends filling large, deep pans only half deep. Fill it with water first, then pour water into a large measuring vessel to gauge how many cups of cake batter you will need at that depth. The average cake mix makes about 4 cups batter, but they vary. You could always just prepare 2 boxes and reserve any excess for another use. As for baking, this pan will probably take a little bit longer than a 9 by 13 by 1-1/2 at 350 F. Maybe you could add 15 minutes and check on it. Do not open the oven if it is clearly not done.

Molten Centre Chocolate Cake Ingredients Ganache ¼ cup whipping cream
2 oz bittersweet chocolate, chopped
Molten Cakes ½ cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, chopped
2 large whole eggs, at room temperature
2 large egg yolks, at toom temperature
¼ cup sugar
2 Tbsp cocoa powder
icing sugar, for dusting
Assembly Directions Ganache Molten Cakes Assembly 1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

yes it will

Preheat your oven to 25 degrees lower than the package says. Then take a long strip of foil and cover just the edges of the pie( like a halo). The thawed edges will bake so much faster than the rest of the pie. Then bake it as usual. Just check it every 20 minutes or so. Everyone's oven is different.

90 cakes, 60 pies and 150 muffins. Funny problem for a flat panel tv.

A chicken pot pie is a savory pie made with chicken that has a flaky crust on the top and bottom. Because this crust is not as strong as other kinds of crusts, the pie is usally baked inside a pan.

• Either the oven was not fully preheated before baking so it dried out a bit on the edges.
• Or The temperature was just up to high and it baked to fast making it crisp on the outside yet not done on the inside.
• Or there is to much batter in the pan and while the temperature is set proper there is to much batter to throughly cook.

Regards, Tony