I have had a question asked about the cakes you can bake in the classic batter bowl. I have not personally baked in the bowl.....I am NO BAKER!! Anyway, I knew who to ask... Here is her question... Angela, I'm curious, do you know anyone who has used the batter bowls for cakes? The recipes say you can use any batter - does that work well? When I've made stand up cakes before, it was recommended to use a dense cake like pound cake. I'd prefer to make a white or chocolate cake, but don't want it to fall down either. Thanks ladies. She is baking this week for a "Great American Bake Sale" on Saturday and needs your help.....:angel:
My friend did a batter bowl cake for a birthday party. She used a regular boxed cake and it turned out fine. Just let it cool completely before turning it out.
I wanted to "bump" this again for the morning crowd!! TIA for the responses and the one I have gotten so far. I wanted to see if you all have had the same success with box cakes.
yep I've made the "doll" cake and used a box mix-I have some pictures on my page if you want/need to look-- let it cool like you would normally use the bowl- open end up- then flip it to the cooling rack and let it fall... if you let it cool open side down it might tear the cake in the bowl.
I made a Carrie Underwood cake (if you saw the ACM's, you'll understand) and used a regular box cake mix and it turned out great. The thing I didn't realize at first though was that you have to mix the cake in a separate container, and then put it in a greased batter bowl. My first cake stuck a little. Come to think of it, the fluted baking stone might have been a better Carrie cake. LOL.