What am I doing wrong with Medifast shake cakes?

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So I'm not a fan of the powdered shakes I purchased, and I have 7 boxes to whittle down. I was going to return them, but they take 2 weeks to process everything and I don't want to run out of food. I found the shake cake recipe and it was a godsend! I have been using the microwave to heat it up (sometimes I use the 1T eggbeaters, sometimes I opt out)... and while I found it always deflated oddly when I took it out - I assumed it was normal and yesterday finally got a really good consistency. Instead of making them constantly in the microwave, I saw that you could also put them in the oven and bake them (450 degrees for 10mins)... Well I decided to make a big batch make 6 Medifast meals out of it and stuck them in the oven.

Then I peeked my head in at the 1 minute remaining mark and they had OVERFLOWED! All over the oven what a HUGE mess!! Not to mention, they completely deflated and were basically unusable/salvageable... 6 meals down the drain. I scraped off some and am have a bit left... but it's not 6 meals. Has anyone else had this problem? What am I doing wrong??.

This was the recipe I used:.

1 Packet Shake Mix.

1/2 tsp baking powder.

1T eggbeaters (optional the oven recipe I did not use eggbeaters).

Add water until formed a cake like batter.

450 degree oven for 10 mins. (I used PAM on a mini-bundt tray and only filled the cups barely 1/4 full). I should note that when baked - it almost was like a pudding consistency, not cake..

If anyone has some insight into this kitchen catastrophe, it would be greatly appreciated as I'd like to be able to make them in advance so I can bring them to work! Thanks!!..

Comments (12)

When I make mine I do, 1/3 tsp baking powder, 2 T eggbeaters and 1 T water. I'm not suer if the extra egg or less water would make a difference...

Comment #1

Less baking powder would make it a little less happy. Might try putting less in the cups too. so maybe 1 portion is 2-3 cups not 1..

Comment #2

The recipe I use only has 1/8 tsp baking powder and no egg. Sometimes I use more like 1/4 tsp and get a fluffy airy cake. The only time I use 1/2 tsp is making 4 packets (12 mini muffin pan cakes)..

Shake cakes are similar to the brownies and I use the same oven directions - 1 packet, 1 cake, 15-18 minutes. That will make more cake and less fudge. The mini cakes bake about the same. Basically, I kept trying until I found what worked for my oven....

Hope that helps....


Comment #3


When I make shake cakes, I like to make several at a time, too. Try using a 350 degree oven for 17 minutes or so. I put my individual cake dishes on a cookie sheet or pizza pan, so if they do run over, the mess wouldn't be so awful. I think my recipe uses 1/2 t of baking powder, 2 T egg beaters, 2 T water for each cake. Don't give up! I love the ready to drink shakes. But the only way I really like the powder shakes is in a cake....Good luck!..

Comment #4

I make 2 shake cakes a day, everyday. When I tried to just double the recipe to save me some time, it didn't turn out so I've never done this again...

Comment #5

Thank you all for these great suggestions!! I have used less water and baking powder and have had much better success! It actually comes out like a cake! You guys are wonderful thank you so much! Now I don't have to send back 5 boxes of shake mix!..

Comment #6

This sounds really good and I think I have all the stuff needed..might experment with this tomorrow,thanks!..

Comment #7

Hi....I would like to try can someone tell me how to do it?! What do you bake them in?.

And so it's one milk shake packet, 1/8t baking powder, 2T egg beaters and 2T water? Mix it up and put it in what?!.

Thank you!..

Comment #8

I put mine in a small ramekin dish. I love it!..

Comment #9

I just use a microwave safe bowl usually the same bowl I mix it up in. I don't always use the eggbeaters - sometimes just the baking powder and water until it forms a "doughy" consistency - I found that too much water causes it to collapse (or explode)...

Comment #10

I saw your post and wanted to reply.. I have done this several times and always come out with good results 1 Pkt shake mix.

1 Tbsp liquid or real egg white (less calories).

1 Tbsp sugar free syrup any flavor or use 2 Tbsp water.

If I have syrup on hand I use 1 Tbsp syrup 1 Tbsp water.

Either way it's 2 Tbsp total liquid plus the egg white.

1/4 tsp baking powder.

I use a small throw away dixie bowl that has been sprayed with pam.

Microwave for 85 secs depending on the consistency you like.

It will take a few times before you get it right on the timing..

Hope this Helps Kate..

Comment #11

I always use an old (clean) tuna can as a mold. I just spray with a bit of cooking spray, fill up with the batter, and then throw it in the toaster oven for about 15 minutes..

Good luck!.


Comment #12

This question was taken from a support group/message board and re-posted here so others can learn from it.


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