Instructions

1. Mix the boxed cake or pastry mix of your choice according to the directions. Although directions vary, they usually call for combining the mix with 1 1/4 cups of water, 3 whole eggs and 1/3 cup of vegetable oil until smooth.

2. Make three or four 1/2-inch-long slits vertically around the sides of the bottom of a few 8-ounce paper cups, and one 1/2-inch-long slit in the bottom. The paper cup will serve as the mold for the pastry, and the slits allow steam to escape. You can, however, use any microwave-safe paper container, such as a Chinese take-out box, if desired.

3. Pour about half of the pastry batter in the canister of a whipped cream siphon and attach the lid. Charge the siphon using two nitrous-oxide charges, one after the other.

4. Coat the interior of the paper cups with a thin sheen of cooking spray. Hold the siphon upside down and siphon the pastry batter into the cups until about one-fourth to one-half full.

5. Microwave the pastries one at a time on "High" for 30 seconds. Remove the cup of pastry and place it upside down on a plate. This lets steam escape and keeps air from coming into contact with the pastry.

6. Repeat with the other cups. Chill the plate of pastry-filled, upside-down cups in the refrigerator for one hour. Chilling the pastries upside down prevents them from "falling," or deflating, while they set.

7. Take the pastries out after one hour and tap the bottom of the cups to release them. Decorate or garnish the pastries as desired, using flavored sugars, fresh berries, icings, frosting or any condiment you want to use. You can basically treat it like a regular pastry at this point.