I was wondering if anyone bakes in their stainless steel bowls? If you do, would you please share your experiences, good and bad?

I am concerned because of the depth of the bowl and making sure my cake is baked in the center. I would be using the bowl that has a diameter of 8". I am looking to get a rounded top for a cheeseburger cake I want to make. I have thought about just partially filling it and only using that part for the top of the bun and baking the bottom bun in my regular 8" pan.

darkchocolate

good idea on just doing top in bowl and bottom in reg. pan (more realistic!)

as for stainless steel bowls -- just a different shape of metal cake pan.

and the regular advice applies, like grease well.

plus:

use a heating core -- as you're probably aware, the choice of many here is a flower nail -- it can be extended in length w/ tightly wrapped aluminum foil or if you can find a piece -- very small diameter copper tube (like that really thin stuff used to lead water to the fridge ice maker)

also bake at a slightly lower temp -- 325

after that just like baking in regular pans.

HTH

and looking forward to the pics

I baked the rump of my luau pig in an 8" stainless steel bowl, I just sprayed the inside with Pam and I used hot milk sponge cake, it rose beautifully, sank just a bit as it cooled, but I cut away the top surface to level anyway so it was fine.

I baked a sponge cake for my doll cake's skirt in a stainless steel bowl measuring 8" diameter, 3 1/4" depth with a flat bottom of 3 1/2" and it turned out well. I just greased the inside of the bowl like usual and baked at normal oven temperature per recipe. I read about baking in stainless steel bowl either from this site or from somewhere else.

Good luck.

I have done a couple of hamburger cakes. I never used the bowl shape for the top. All I do is bake the 8"in round cake, do not level it. Then I trimmed off the edge so it is slightly more rounded in shape and then heaped on the frosting so it is still rounded. Hope this helps....you can look at my pics for an exaple if you would like.

If you decides to use moniquerei's method, I suggest you use a slim scissor to cut the edges instead of knife. I read this from a local cake decorating book. I think it will be easier and neater.