I am going to make one of the pregnant belly cakes next week, and I know I saw on here before that a lot of people said it was fine to make the dome in pyrex bowls.. I was wondering if there is something I should do to make sure the whole thing cooks evenly? Logically, I would think the outside would dry out by the time the deep center was done cooking... If that is the case, has anyone carved one from flat round pans? Does anyone know the approx bake time on a large domed cake? Would a domed cake pan somehow cook more evenly than a pyrex bowl?
Thanks for any suggestions
I would lower the temperature of your oven...you could also use a flower nail in the center...in the past I have used a fondue forks bent, and put in the center of the batter, attach to the edge of the bowl...good luck with your cake...it should be fine.