Baking With Pyrex

Baking By Pixie_girl Updated 26 Feb 2011 , 8:07pm by Pixie_girl

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Pixie_girl Posted 24 Feb 2011 , 10:30pm
post #1 of 5

Hello, I am new to this forum. I just wanted some advice about cooking with Pyrex! The book that I have asks for a 15cm (or 6" dia) dome cake. I can only think that the best thing to bake this in is Pyrex, as I cannot seem to come across anything else suitable.

How does everyone else make dome shaped cakes? And if I HAVE to use pyrex, what's the best advice?

Many Thanks,

Amy x

4 replies
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AKS Posted 25 Feb 2011 , 1:49am
post #2 of 5

I'll do my best to help with this one. Usually for a dome, I use 1/2 of the ball pan by Wilton, but I have baked in Pyrex before (cake-like breads, but not cakes). Make sure that you grease the bowl VERY well. Bake no higher than 350F. Just keep watching it. Good luck! HTH.

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lilmissbakesalot Posted 25 Feb 2011 , 2:11am
post #3 of 5

I just carve down a normal round tier. I don't like baking in the deep deep pans since the inside takes FOREVER even with the baking core so the outside is overdone by the time the inside is done.

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Theresa-Louise Posted 25 Feb 2011 , 9:53am
post #4 of 5

I made a dome cake in a pyrex bowl last weekend it took 55 minutes at 180 degrees but came out really well. I would certainly do it again if I needed to.

Good luck icon_smile.gif

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Pixie_girl Posted 26 Feb 2011 , 8:07pm
post #5 of 5

Thanks for all your help, will give it a try and see how it turns out!

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