NO WAY! it will spark and catch your microwave on fire!! (take it frrom somebody with experiance)...
I assume you're talking about the disposable cake pans usually found on the baking aisle of the supermarket.
You can safely use these pans in both electric and gas ovens. As with all pans, just make sure there is at least an inch or so between the edges of the pan and all sides of your oven, in order to provide adequate air circulation.
yes
Gas ovens and electric ovens should both be set at 325 degrees in order to bake a cake at 325 degrees. The type of oven used does not effect the temperature at which a cake is baked.
You shouldn't do that, because it is dangerous and unhealthy to eat a cake that is not fully baked through. You should put the cake back in the oven and finish cooking it.
if you mean a cake it is oven baked mixture made for eating
Around 1 hour or 45 minutes for a cake to bake
It depends on what kind of cake you are making. Any regular oven baked cakes are ok but not delicacies such as cheesecake.
The recipe for Cake is Flour, Butter, an Egg, and a Fruit baked in the Oven.
If a cake is cooking only on the top, it may be that the oven is set on "broil" instead of on "bake," or that the bottom element of the oven may be broken. Another possibility is that the cake simply has not baked long enough to be "done" throughout. If the oven is set at too high a temperature, the top of the cake might scorch before the interior is baked. The oven temperature should be tested with an oven thermometer to determine whether the temperature setting is accurate.
Heat brings about a chemical change. Physical changes can be undone, but you cannot unbake a cake.
Cakes in general and Carrot Cakes in particular are baked in an oven.
If baked Alaska is left in the oven too long, the meringue will burn and the ice cream center will melt. If it is not left in long enough, the meringue will be raw.
There are 18 different recipes for the Oven. Baked Corn, Toasted Rice Balls, Roasted Rice Cake, Baked Yam, Toast, Jambun, Dinner Roll, Pizza, Doria, Gratin, Buckwheat Ball, Sweet Potatoes, Cookies, Chocolate Cookies, Cake, Chocolate Cake, Cheesecake, and Apple Pie.
Without doing the actual laboratory testing, I will suggest that the batter weighs more than the baked cake. The logic is that the liquid batter undergoes chemical reactions releasing moisture and some gases while it bakes. The liquid batter becomes a solid (sort of) cake by loosing some of the liquid content in the heat of the oven. So, batter minus moisture equals cake; you remove less from the oven than you put in the oven. The difference is wafting in the air as aroma of fresh baked cake.