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Can I bake a cake in a copper mold?
- Thread starter dawnnys
- Start date
Oh! On second thought, it's probably aluminum because it's very
light (copper-colored aluminum). I bought it at a garage sale (with the tin (I think) brioche pan I was asking about the other day) but I am pretty sure it's not real copper.
So now my question is - how do I adapt the cooking time to bake in my roughly 7 x 7 x 5-inch star pan, from a recipe that calls for a 9 x 13-inch pan?!
By the way, you can cook in copper (not sure about baking with it) if it is lined with tin or stainless steel, and that is because of the possible reaction with acidic ingredients.
light (copper-colored aluminum). I bought it at a garage sale (with the tin (I think) brioche pan I was asking about the other day) but I am pretty sure it's not real copper.
So now my question is - how do I adapt the cooking time to bake in my roughly 7 x 7 x 5-inch star pan, from a recipe that calls for a 9 x 13-inch pan?!
By the way, you can cook in copper (not sure about baking with it) if it is lined with tin or stainless steel, and that is because of the possible reaction with acidic ingredients.
Dawn, are you sure it's a baking pan? I've seen a lot of those light copper-colored
gelatin molds and that sounds like what you're describing. In fact, I had one until I recently discarded it because it was awfully worn.
Now I'm not sure that would mean you shouldn't bake in it, but wanted to mention it. If it's a baking pan, I assume it's heavier than the very light weight mold.
On second thought, the "brioche" pan sounds like a gelatin mold of yesteryear, also. Lots of them had a pattern in the bottom so the jello would have the design when unmolded.
gelatin molds and that sounds like what you're describing. In fact, I had one until I recently discarded it because it was awfully worn.
Now I'm not sure that would mean you shouldn't bake in it, but wanted to mention it. If it's a baking pan, I assume it's heavier than the very light weight mold.
On second thought, the "brioche" pan sounds like a gelatin mold of yesteryear, also. Lots of them had a pattern in the bottom so the jello would have the design when unmolded.
Dawn check this out.
I guess if it's really copper, you could bake in it, but if it's the coated aluminum, I'd get another opinion.
http://www.mygrannysatticantiques.com/html/vintage_aluminum_jello_molds.htm
I guess if it's really copper, you could bake in it, but if it's the coated aluminum, I'd get another opinion.
http://www.mygrannysatticantiques.com/html/vintage_aluminum_jello_molds.htm
shaun-in-to
Well-known member
Good point. I thought Dawn meant the flowers and stuff were around the rim, not in the bottom. That
would indicate a gelatine/blacmange/pudding mould rather than one for baking.
would indicate a gelatine/blacmange/pudding mould rather than one for baking.
That's it! The third one down... all baked and tested, so if I don't
show up here for a few days, I'm in the hospital ;o) No, really, if Wilton makes aluminum, it must be ok to cook in. No lining, but it's not copper, either, but copper-colored aluminum. Thanks for the PM charley - it baked in about the same amount of time called for in a larger pan, I just used less batter, as you said.
show up here for a few days, I'm in the hospital ;o) No, really, if Wilton makes aluminum, it must be ok to cook in. No lining, but it's not copper, either, but copper-colored aluminum. Thanks for the PM charley - it baked in about the same amount of time called for in a larger pan, I just used less batter, as you said.