Thank you everybody for all that information. I did some research too and couldn’t find anything except microwave cake recipes for that pan and most of them used cake mixes.
Thank you Jan for the link to Epinions. I’ve decided I’m not going to buy that particular pan. I’ll stick with the pizza stones. I’m trying to get information because I’m hosting a Pampered Chef party in April. A lot of my friends think I’m the best baker around (which isn’t true of course, it’s just that they don’t bake much) and so they ask me questions. I do enjoy baking and trying new recipes. I bake almost every week but still have lots to learn. I hope that with the help of all of you I may one day become the level of baker I would like to be.
Kayex: I have used ramekins too for small cakes but they are different that these ones from Pampered chef. Pampered Chef is unglazed stoneware.
I made the Plum and Blueberry Upside-Down Torte from RHC today. I only had frozen plums and frozen blueberries so I decided to give it a try. I thawed the fruit till it was just barely thawed and not making any juice yet. Spreading the cake batter on top was trickier. Due to the heat of the caramel sauce, the barely thawed fruit immediately started releasing juice. The next time I’m using frozen fruit I’m going to let the caramel cool before putting the fruit on top. However, it baked up beautifully. The cake is beautiful and moist. I’m definitely going to make this again. It’s delicious !