Can You Bake Mini M&m's In A Cake?

Baking By kello Updated 16 Apr 2011 , 4:30pm by kello

kello Posted 13 Apr 2011 , 12:23pm
post #1 of 13

Has anyone tried this with success? I was going to make a choc.chip cookie flavored cake, but with m&m's.

12 replies
VaBelle Posted 13 Apr 2011 , 1:21pm
post #2 of 13

I don't see why you couldn't since you can bake them in cookies. They may sink to the bottom though. I've heard a lot of people talking about it here with regular chocolate chips.

kello Posted 13 Apr 2011 , 1:31pm
post #3 of 13

Yeah, that is what I was worried about. I don't have a problem with mini choc chips though. I just don't have time to remake something if it doesn't work.

mommafixit Posted 13 Apr 2011 , 1:53pm
post #4 of 13

I heard if you coated chocolate chips in flour before adding to cake mix it would prevent them from sinking to bottom. You might be able to try this with the M&M's. HTH

ddaigle Posted 13 Apr 2011 , 1:53pm
post #5 of 13

I had a request for an m&m cake. The regular m&ms will definately sink. If you sprinkle the minis on the batter they will drop..but all will not sink all the way to the bottom. Definately use parchment paper on your pan.

KATHIESKREATIONS Posted 13 Apr 2011 , 2:13pm
post #6 of 13

I totally agree with Mammafixit, if you coated chocolate chips in flour before adding to cake mix it would prevent them from sinking to bottom. This method should work with the M&M's also.

ddaigle Posted 14 Apr 2011 , 1:20am
post #7 of 13

I coated my m&ms with flour and they literally stayed on top. I wanted them to sink a little. The flouring method did work when I coated my blueberries with when making a pound cake.

kello Posted 14 Apr 2011 , 2:06am
post #8 of 13

Thanks everyone, I will give the flour coating a try. It's for kids, so I know it won't matter too much.

KATHIESKREATIONS Posted 14 Apr 2011 , 3:55am
post #9 of 13

Maybe if you flour the M&Ms but took a skewer or something long & thin & just pushed them down some randomly....then maybe the M&Ms would be throughout the cake....just a thought icon_rolleyes.gif

scp1127 Posted 14 Apr 2011 , 5:03am
post #10 of 13

Unrelated.. blueberries were mentioned using the flour method. Last time I made my blueberry muffins, I added about a tablespoon of sugar to about three cups of blueberries along with the flour. It made a big taste difference. The sugar stuck to the blueberries and it seemed like the blueberries had a little sugar crunch on the outside. I bake the blueberries still frozen, so the sugar didn't melt. I can never leave a recipe alone.

KATHIESKREATIONS Posted 14 Apr 2011 , 11:27am
post #11 of 13

Well, that sounded interesting, scp1127, but did you like the bluberries with the sweet crunchy outsies? Idf so, I just may give that a try icon_smile.gif

scp1127 Posted 15 Apr 2011 , 1:11am
post #12 of 13

The blueberries were big to begin with. It wasn't a change you would notice unless you knew you did it. My daughter's lacrosse team are my sometimes taste testers. I made them the regular way and they loved them. The next week they tried them with the little bit of sugar and they were crazy about them. I do have a crumble topping on them also, but that was on both. I also overloaded the blueberries this time and they all said they were better. The extra blueberries were going to bring the sweetness down, so I threw in the sugar.

kello Posted 16 Apr 2011 , 4:30pm
post #13 of 13

K, tied it and it worked! Thanks for the advise.

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