Baking a deep cake in a ceramic bowl
I have to bake a doll dress shaped cake for my niece's birthday this Saturday, but I don't have a doll dress mold (and I live in a small town so won't be able to get one in time) so I thought of baking it in a ceramic dish with the right shape. I tried it last night with all the tips and tricks I could find on the internet (flower nail in the centre, wet towel strips wrapped around the dish, baked it for an hour and a half at a lower temperature). When it came out of the oven it looked PERFECT! A skewer came out 100% clean and the top of the cake was the flattest I have ever seen. I even sent my mom a photo to brag with my "perfect" cake. I left it in the dish to cool and went to bed, only to find a disaster this morning. The centre had collapsed completely! I used a recipe for quite a dense cake and I've baked two normal 8 inch cakes from the same batter afterwards (it makes quite a large batch) which came out fine, so I know it's not a problem with the recipe or the mixing. I know this is a very unideal situation, it being a very deep cake (about 6 in) to get the right shape as well as baking it in a ceramic dish, but unfortunately this is all I have available and I have to make it work! Any suggestions on what I can do differently? Should I bake it even longer, even when the skewer comes out clean?
Replies to This Discussion
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Permalink Reply by Katy Nott on
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I'm not sure about this one Charlene, but my immediate gut reaction is not to leave it in the bowl to cool. Just 5-10 minutes to allow it to settle, then turn it out onto a wire rack to cool. Very disappointing for you :-(
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Permalink Reply by Sandra Smiley on
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I have had the same experience when using baking strips and a lower temperature. I think, in this case with the depth of the bowl and it being ceramic, it would work better to eliminte the baking strips and set the oven to the normal temp. A bit of a dome can easily be removed and I've never noticed a difference in taste or texture. Good luck!
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I also agree with Katy, do not leave it to cool in the bowl.
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Permalink Reply by Charlene van Wyngaardt on
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Thank you very much for the advice! I tried it again without the strips
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Did it work OK this time?
Charlene van Wyngaardt said:Thank you very much for the advice! I tried it again without the strips
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Permalink Reply by June Kowalczyk on
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I've baked several cakes in a ceramic bowl. Never used strips. Takes a bit longer to bake with it being deep, but never had a collapse.
As soon as the cake was cool, I popped it out of the bowl. When completely cool, wrapped in plastic wrap. I hope 2nd times the charm.
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Sorry, I see half of my post was cut off for some reason. It came out perfect when I baked it without the strips. I just baked it a bit longer at a slightly lower temperature, and also removed it from the bowl sooner. Almost no dome, no collapse, and no doing it over again at 1am! Phew, what a relieve! :-)
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Yay - good news, well done for persevering.
Charlene van Wyngaardt said:Sorry, I see half of my post was cut off for some reason. It came out perfect when I baked it without the strips. I just baked it a bit longer at a slightly lower temperature, and also removed it from the bowl sooner. Almost no dome, no collapse, and no doing it over again at 1am! Phew, what a relieve! :-)
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Great news Charlene..
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Yah! Glad it worked for you! I think the baking strips combined with the lower baking temp is a little much, particularly for deep cakes.
Charlene van Wyngaardt said:Sorry, I see half of my post was cut off for some reason. It came out perfect when I baked it without the strips. I just baked it a bit longer at a slightly lower temperature, and also removed it from the bowl sooner. Almost no dome, no collapse, and no doing it over again at 1am! Phew, what a relieve! :-)
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