Baking With Pyrex

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

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
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.

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.

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

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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