Hi, im trying to make a bigger round cake; the bowl is around 9.5inch on the top. should i put one tin foil in the middle? or multiple at random? thanks!
What I understood is no preheat the oven . Place the batter bowl directly to the cold oven and set the temperature to 325f. Is my understanding is correct. Please correct me if I am wrong.
I’m sorry it wasn’t clear. It’s an option for baking in larger bowls. If you use bowls larger than the 6”, the center of your cake won’t cook through- it’s just too dense. So you can make a tin foil plug and weigh it down so it doesn’t float up with some coins or clean rocks or something like that. That creates an air tube through the center of the batter and allows it to bake properly. If you look at large cake tins, some will come with a metal cone to put in the center for the same reason
i think boxes typically want you at 350f, but i set the oven to 325. it bakes slower, but it is more gentle and since the bowl makes a thick cake, you don't want to overcook the outside edges. it'll also take longer to bake this way, and honestly I am not sure how long, but figure around the 25-30 min time, check the center. unfortunately, i have done this so long, i never set a timer when i bake and base it's done-ness on the smell. it makes it really hard to tell people how long to bake things! lol
No I’m sorry it wasn’t clear. It’s an option for baking in larger bowls. If you use bowls larger than the 6”, the center of your cake won’t cook through- it’s just too dense. So you can make a tin foil plug and weigh it down so it doesn’t float up with some coins or clean rocks or something like that. That creates an air tube through the center of the batter and allows it to bake properly. If you look at large cake tins, some will come with a metal cone to put in the center for the same reason
Thank you!!! Currently on my 3rd attempt at a soccer ball cake and every time the middle was raw. That foil trick is a lifesaver!! ❤
I hope it works out for you. People have commented it is tricky to do- you need the right weight so it doesn’t sink into your batter. Good luck!
This was very helpful thanks 😊
Glad it was helpful!
Thankfully
Thanks!
You did a Sans cake? Would've loved to see that :D
Hi, im trying to make a bigger round cake; the bowl is around 9.5inch on the top. should i put one tin foil in the middle? or multiple at random? thanks!
What I understood is no preheat the oven .
Place the batter bowl directly to the cold oven and set the temperature to 325f.
Is my understanding is correct.
Please correct me if I am wrong.
you got it right. i am sorry if this got to you too late, but you did understand correctly
I dont understand what went on with the foil. And it seems you dipped it in just one plate?
Please could you explain that procedure?
Thank you.
I’m sorry it wasn’t clear. It’s an option for baking in larger bowls. If you use bowls larger than the 6”, the center of your cake won’t cook through- it’s just too dense. So you can make a tin foil plug and weigh it down so it doesn’t float up with some coins or clean rocks or something like that. That creates an air tube through the center of the batter and allows it to bake properly. If you look at large cake tins, some will come with a metal cone to put in the center for the same reason
I did this three years ago for a carriage cake. It saved me a lot of money❤
So am assuming you set the temp/cook like the cake box instructions?
i think boxes typically want you at 350f, but i set the oven to 325. it bakes slower, but it is more gentle and since the bowl makes a thick cake, you don't want to overcook the outside edges. it'll also take longer to bake this way, and honestly I am not sure how long, but figure around the 25-30 min time, check the center. unfortunately, i have done this so long, i never set a timer when i bake and base it's done-ness on the smell. it makes it really hard to tell people how long to bake things! lol
so you just dip the foil for a couple of minutes and then take it out?
No I’m sorry it wasn’t clear. It’s an option for baking in larger bowls. If you use bowls larger than the 6”, the center of your cake won’t cook through- it’s just too dense. So you can make a tin foil plug and weigh it down so it doesn’t float up with some coins or clean rocks or something like that. That creates an air tube through the center of the batter and allows it to bake properly. If you look at large cake tins, some will come with a metal cone to put in the center for the same reason
Are those regular kitchem bowls
they are old pyrex bowls. i don't know if today's glass can handle it - unless they are for baking
Thankfully