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