Dome cake pans can help you create some beautiful, dome-shaped cakes for a variety of occasions. Dome cake pans are versatile, allowing you to fill your cake with frosting, fruit or ice cream and create festive designs. Dome cake pans can create a jack-o-lantern cake for Halloween, a baseball-shaped cake for a sporting event and much more. These pans come with two pieces that are baked separately, filled in the centre and then assembled together.
- Skill level:
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Things you need
- Dome cake pan
- Insert pan
- Two boxes cake batter, made according to package directions
Preheat your oven to 177 degrees Celsius.
Rub shortening on the two pan components to prevent sticking.
Pour batter to the fill line on the dome pan, being careful not to overfill.
Place the insert pan over the dome pan, securing the insert pan in place by turning the pan clockwise until the handles are locked and aligned.
Pour the rest of the batter in the insert pan up to the fill line. Do not overfill.
Set your timer for 50 minutes to bake the cakes.
Place your cake pans on the centre of the oven rack.
Check the cake when the timer goes off by inserting a toothpick into the cake. If it comes out clean, the cake is ready. Otherwise, put the cake back in the oven and keep checking it until the toothpick comes out clean.
Remove the cake from the oven and allow it to cool for at least 20 minutes before taking the insert pan off of the dome pan.
Turn the insert pan counter-clockwise to separate the two pans.
Lift off the insert pan and leave the cakes inside the pans.
Frost or fill the cavity inside of the dome cake.
Remove the cake from the insert pan and place it over the frosted or filled cavity in the dome pan.
Place a large plate over the dome pan and remove the whole cake from the pan.
Frost the cake as directed in your recipe.
Tips and warnings
- To fill your dome cake more easily, freeze the cake for 30 minutes before filling the cake.
- Avoid using metal utensils directly on your pans.
- Make sure to thoroughly wash your pans after using them.
- Do not fill the pans past the filling lines.
- Store your filled cake in a refrigerator or freezer.
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