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Baking a cake in the office

If you’re not aware it’s the Macmillan coffee morning on 26th September 2014 where all the Clarendon Centres - as well as many other coffee shops, businesses, pubs and social clubs - will be raising money through hosting events in aid of Macmillan Cancer support.

Whilst thinking about how to run the event, I spotted a article about how to make a cake in a microwave, then I had the idea of making a cake using just the equipment I could find in the kitchen at Airfield House (Clarendon’s smallest centre).

Luckily the recipe I had used measurements in cups which was useful as we had no way of measuring things out. The first hurdle, however, was deciding which cup size to use, given we had a range available (this crucial decision could have drastic consequences).

The instructions were fairly simple: literally throw it in a bowl and whisk it up. Borrowing a large mixing bowl from a client was easy in return for a slice of the finished product, however finding a whisk was impossible, therefore a fork and some elbow grease were used until something resembling a cake mixture was created

I could have used any microwavable dish, mug or bowl but I’ll admit I did cheat by borrowing my wives silicone cake moulds. This was purely for cosmetic reasons and convenience (as I only had my lunch hour to bake).

The final hurdle before baking was to cover it in microwaveable cling wrap. We had none so to avoid unwanted explosions we covered the cake with a plate.

After 10 minutes in the microwave we had something which looked a little spongy – success!

Decorations were going to be a layer of swiss white chocolate, however the melting was overdone and it started to solidify a bit and turn into caramel, salvaged as a hot drink with some boiling water). In the end it was simply some slightly smudgy writing by a person with absolutely no artistic talent.

In conclusion, apart from the chocolate topping we had success and can verify that it is possible to make a cake in the office kitchen in a lunch hour.

Would we do it again?

The main difference between our cake and a traditionally baked one is the outer edge. Although ours tasted like a sponge cake it didn’t have the golden crisp edge so the taste was not quite as good. Although the baking time was a mere ten minutes the actual preparation and cleaning time was exactly the same as a conventional method so I’d probably say no, however if you have no oven or your oven breaks and in the absence of Gordon Ramsay, there is no excuse for not baking a cake in support for Macmillan as this method works perfectly well.

Client Feedback:

MK Surveys said: Very pale in colour (Needs chocolate),Perhaps would be better hot and with custard, Very spongy and perhaps not as full of flavour as an oven baked cake 6/10.


Airoil Flaregas: Pleasantly surprised if you hadn’t told me it was micro waved I wouldn’t have known.


Written by Phillip Stacey, Customer Service Manager,  Airfield House.