I have seen this mentioned before but I can't find anything anywhere, so I apologize for starting a new chat about it.
I would like to make a really big tea cup cake and was going to use a metal mixing bowl to bake it in.
Does anyone have any advice or tips for this?
Do I use bake even strips? Does the temp/bake time need to be changed?
Anything would help! TFL
Hi lindambc!! I got this from the other topic but just typed it in my computer and I do not remember who post this but it was a CC member, I hope it helps you this is what I have.
â¢ Baking in a stailes steel bowl_?just like baking in anything else. (or in this case a wondermold on steroids!)
â¢ grease well.
â¢ fill half to 2/3 (may wish to measure bowl capacity in advance to be sure you make/use right amount of batter)
â¢ use heating core (due to depth and amount of batter)
â¢ may wish to bake lower (325) to be sure it cooks evenly.
stainless steel bowl is sturdier than flimsy stamped aluminum pan, so no problem there. put on a cookie sheet in case of over flow in the oven! Trust me it's a nasty mess after it bubbles overI just recently baked a cake in my stainless steel bowl. I wanted a rounded top for my cheeseburger cake. I used a flower nail and baked my cake at 325 degrees. I will be doing this again next week to make another cheeseburger cake. I will use my bigger bowl though. I used the 8" bowl and I needed a bigger "top bun"I've done small bowls without the nail and they were fine. But when I've done bigger ones, I use the flower nail just to be safe. I also (but this is with every cake now) bake them at 300 degrees and just keep a good eye on them
Good look and happy baking
It will take longer to bake than a round pan How much longer depends on the size of the bowl and how much batter you use.
The center is what takes longer so don't take it out until you toothpick test it. Don't be surprised if it takes as long as an hour for a single cake mix size.
Cooling strips could help but would not stay on very well. You might try using paper towels instead: wet them well but not dripping and slap them on the pan; if they don't stick they are not wet enough. When I suggested this on this board some time ago someone posted that they fell off and started a fire I have never had such a thing happen, Mine stick to the pan until I washed them off.
Thanks so much for the help. Both of you gave me great infor. Think I am ready to try this!!!!
I agree witrh kakeladi how long depend on the size of the bowl and how much batter you use, last week I baked 1 silgle batter and it took like 1 1/2 hors to bake it at 325 F. do not open the oven often (you know that ) chek it thru the little window!!
If you have a ??? PM because my english is not Perfect and my husband is not home right know.
I bake all round sports balls in my bigg SS bowl. I put in two flower nails and bake at 325. Works like a charm, bt it does take a while to bake!!
I was always wondering how that worked. Thanks for the help too!
And this might sound dumb, but where to do you put the flower nails at? the bottom of the bowl or the top of the batter? And when you talk about stainless steel bowls, are the mixing bowl types what you're talking about??
Sorry for all the questions, but I'm sorta new at this too, lol!
Hi Kiddocakes!!! Your ??? is not dumb, some body told me there is not dumb ??? and it is right, every day we learn something and I am more than happy to help you. (I ask the same thing the first time that I read about flower nails ), the flower nail you place it at the bottom of the bowl right on the center, yo can use stainless steel bowls, or heat proof glass bowl the time to bake it will change, it depends on the size of the cake and what kind of bowl do you use.
I hope it helps
Forgot to tell you, you can use them when you bake square, round or any type of cake, when the baking mold is too big some times I use 2 or 3 flower nails.
Thank you so much! I'll be sure to try it the next time I have a ball shaped cake to make!!