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Silicone Cake Pans
Allison Question:
Hello Rose,
I am a novice baker who's been turning out fabulous cakes thanks to your Cake Bible.
I have,however, had trouble locating magic strips for my cake pans, and was advised to try a silicon pan to achieve an even layer. What is your experience with silicon cake pans?
Thank you,
Rose Reply:
i am so entranced by silicone that i now represent (am spokesperson for) Lékué silicone of spain. the cake layer is not quite as high but it is more even and interestingly it has a more even, lighter, and i think much improved texture.
Read about my association with Lékué Silicone pans and bakeware from Spain.
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when my tupperware gets sticky like that I use TSP to give them a good cleaning.... then washing them very well after to remove any left over TSP
Might work on this too.
My method is put a little TSP on counter get a wet cloth and then scrub the item it takes time but it is worth it... my tupperware is 40 years old and just like new.
Reply to this Posted by: colleen | April 14, 2009 1:12 PM #
I finally got my silicon bakeware to work for me. I sprayed them with non-stick cooking spray before I poured the batter in them. I put the pans on wire racks and not baking sheets before putting in the oven. I lowered my oven temperature 25 degrees than suggested in the recipe or cake box but added 10 to 15 mins to the baking time, checking every 5 mins during the last 15 mins to see if they were cooked through. I cooled completely in the pans before trying to release the cake or brownies. If I have the time I let them cool overnight. I loosen the cake/brownies from the side of the pan and then invert. I then work, manipulate the flexibility of the pan to get the release but they do come out.
Reply to this Posted by: Dottie | March 30, 2009 10:00 PM #
I have two silicone loaf pans. When I take them out to use, they are relly sticky and seem to have a film on them. When I try to wash them in hot soapy water, it still doesn't come off. What is it and how can I get it off of my pans?
Reply to this Posted by: ES | March 30, 2009 8:01 PM #
I want to know what to do with sticking cakes in silicone cake pan. the question on internet was not answered. i have tried every thing but they still stick. can someone please help me?
Reply to this Posted by: pat marks | March 19, 2009 2:02 PM #
Re the heart shaped silicone muffin tins from Target, I have the red ones...they bake beautifully but are very sticky after baking. I've tried Soft Scrub, Goo Gone, Ajax, liquid detergent, nothing works. It is disgusting to handle. How do you clean them?
Thank you.
Reply to this Posted by: Marge | February 3, 2009 11:33 AM #
I've had so little success with the silicone bakeware I've tried--under such variable conditions--that I've given up on it. I haven't tried Lekue, though. Why is it better than the others?
Reply to this Posted by: Ann Hodgman | January 31, 2009 10:17 PM #
I have an entire set of silicon cake pans that I have a problem with. When I try to release the cakes or brownies from the pans part of them stick to the bottom of the pans. It totally ruins the effect. I thought I wasn't letting them cool long enough so I left them in overnight and they still stick. I thought the whole purpose of using the silicon bakeware was the non stick properties. I read that you shouldn't use the nonstick baking sprays on them, I not sure why not. I don't want to have to use parchmant paper, besides the bundt pan isn't conducive to that process anyway. Do anyone have a solution or what I am doing wrong?
Reply to this Posted by: Dottie | January 31, 2009 9:20 PM #
Hello,
I am looking for a Crescent Moon shaped cake pan. I know that a few different sillicone bakeware companies make them in personal cake size. I was just wondering if anyone knows where I can buy a larger one or if they are even made? I am looking to buy one before June of this year for my sisters 20th birthday. Thank you all in advance.
Reply to this Posted by: Joleen W. | January 23, 2009 12:25 PM #
So, so agree about silicone pans. There are many things they don't work for. They don't even unmold cakes all that well!
Reply to this Posted by: ann hodgman | September 3, 2008 12:19 PM #
i use baker's joy which contains flour. unless making a cake mix (and i'm sure you are not!) in order to use a silicone bundt pan successfully you need to set it on a rack and then set the rack on a pan. the cake must cool in the pan completely before unmolding. this works well for a chocolate cake yielding an extra moist and fudgy cake but i find yellow cakes bake very unevenly.
Reply to this Posted by: rose levy beranbaum | September 2, 2008 8:08 PM #
Do you put oil on the silicon bundt pan before putting batter in?
Reply to this Posted by: Matt | September 1, 2008 10:23 AM #
i was told by lékué that after extensive use the pores of the silicone will exude a bit of oil from the batter baked in them and the thing to do is to put them in a moderate oven for about 30 minutes to "cleanse" them.
Reply to this Posted by: Rose Levy Beranbaum | August 17, 2008 4:43 PM #
I notice that every time I take my silicone bundt pan out of the closet, even after I have meticulously washed it after baking, it has a sticky grease film on the outside. Scrubbing it with dish detergent temporarily removes the grease, but it oozes out again in the cabinet. I wasn't aware that silicone baking pans were absorpbant. Is there any way to avoid this problem?
Reply to this Posted by: Judith Anderson | August 16, 2008 9:18 PM #
Strange..Wouldn't you think this would be a copyrighted (by NordicWare) design?
Reply to this Posted by: Linda | March 17, 2008 5:30 AM #
Linda, Hamilton Beach makes one.
Reply to this Posted by: Matthew | March 16, 2008 9:19 PM #
I picked up a silicone bundt-type cake pan at a garage sale. It's blue, and in the same design as NordicWare's Cathedral pan. No maker's ID on it. Does anyone know who might have made it? I don't see any silicone on NordicWare's website.
Reply to this Posted by: Linda | March 16, 2008 7:25 PM #
Thanks for the help on the heart shaped silicone pan from Target!! I was on here looking like crazy and Leann had the exact same question I had. Mines in the oven as I type this. Baking it at 350. Wasn't really sure how much of the box mix to use though. It seemed way too full when I poured the whole mix in but hopefully i works. I also put a baking sheet under it.
Thanks Rose for the reassurance! I'll post again when I see the results!
Thanks
Jamie
Reply to this Posted by: Jamie | February 13, 2008 11:00 PM #
Thanks for the help on the heart shaped silicone pan from Target!! I was on here looking like crazy and Leann had the exact same question I had. Mines in the oven as I type this. Baking it at 350. Wasn't really sure how much of the box mix to use though. It seemed way too full when I poured the whole mix in but hopefully i works. I also put a baking sheet under it.
Thanks Rose for the reassurance! I'll post again when I see the results!
Thanks
Jamie
Reply to this Posted by: Jamie | February 13, 2008 10:57 PM #
yes but a stainless steel rack is even better for air circulation.
Reply to this Posted by: Rose Levy Beranbaum | January 30, 2008 6:16 AM #
Do i need to put a pan underneath the silicone muffin pan for baking? It is so floppy, I can't imagine getting it into the oven without something rigid underneath.
Reply to this Posted by: Lydia | January 30, 2008 4:23 AM #
Phyllis:
I don't know where you live, but I recently saw loose bottom 9" pans at Bed Bath and Beyond...and I think they are a national chain...but you may not be in the US! I am still amazed how the internet brings people so close together from so far away
Reply to this Posted by: Bill | January 29, 2008 2:09 PM #
parrish aka magic line in l.a. (they have an 800 #) sweet celebrations in MN also carries them.
Reply to this Posted by: Rose Levy Beranbaum | January 28, 2008 8:53 AM #
Dear Ms. Berenbaum,
I can't find either 8 or 9-inch round cake pans with loose bottoms.
Do you know of a company that makes them? I called both sources in your Cake Bible book but they either don't make them any more or are out of business.
All best to you,
Phyllis Magida
Reply to this Posted by: Phyllis Magida | January 28, 2008 8:47 AM #
silicone rose! a disaster!!!
Reply to this Posted by: loulou | January 9, 2008 9:01 AM #
i must congratulate you on your courage and imagination! i actually prefer silicone muffin pans because the cupcakes or muffins end up having a better shape but as you pointed out, not if they have a middle row.
Reply to this Posted by: Rose Levy Beranbaum | January 8, 2008 10:31 PM #
The comments about the silicone bakeware have been enlightening and certainly helpful, especially regarding the bundt cake pan, which I purchased but have so far not put to use. I did, however, purchase a silicone muffin pan last year, each cup sized at 31/2 x 11/4 inches. The first time I used it, the muffins came out lopsided. The second time they did the same. I have an electric range and I followed all the instructions, but couldn't figure out why the muffins were coming out lopsided. Finally, I took a drastic step which some would consider a little crazy, considering what I paid for the pans, but I took my kitchen scissors and cut each pan right up through the middle, leaving 3 cups per piece. I placed these on the baking sheet, spaced a little apart, and lo and behold, no more lopsided muffins. A somewhat drastic step for sure, but one that has paid off in the end.
Reply to this Posted by: Ginny | January 8, 2008 10:26 PM #
Thanks Matthew
I did look after reading your reply and I found an 11 inch fluted quiche pan that is 1 inch deep. I'm not sure how much of the outside dimension of 11 inch is taken up with the fluted edge.
I would use this as a waterproof sleeve to go over my springform pan of 10 1/2 inches, so as long as it would provide a water protector it would work well. I then put this into a 12 x 2 in. metal cake pan that holds the water.
I would prefer to have the sleeve a bit deeper than 1 inch, but I might be able to make due and carefully watch the water bath depth. I really don't like using foil as occasionally the foil will leak, allowing water to seep into the springform and cake.Not good!!
If you know of a deeper round, let me know.
Thanks
Reply to this Posted by: Barb | January 8, 2008 10:02 AM #
Barb,
I just did a quick search and saw several at 10 or 11 inches, but you're right 10.5 seems harder to find. You might be able to stretch the 10 inch pan--how tall were you looking for?
Reply to this Posted by: Matthew | January 2, 2008 11:23 AM #
Hi Rose
I got quite excited when you began to talk about cheesecakes in water baths.
I bake cheesecakes for my son's restaurant so I make quite a few. My problem is that I use 10 1/2 in pans and I also don't like foil for a water bath cover. I have hunted for a round silicone pan wide enough to use as the spring form cover. I cannot find one large enough. I believe there would be a market for these if they were reasonably priced. I find that others in forums feel the same way about foil. Do you know if this size exists?
Thanks
Reply to this Posted by: Barb | January 2, 2008 10:22 AM #
I was given a silicone bundt pan as a gift...tried it once and it was a disaster!
Reply to this Posted by: Bill | January 2, 2008 9:59 AM #
as i mentioned above, the bundt type silicone pan can be a problem but the smaller pans such as the heart, muffin pans, financier pans, madeleine are all terrific.
leann, i can't attest to cheap silicone but i can tell you that the lékué heart shape pan worked perfectly using the same oven temperature as usual--350F. it may take a few extra minutes to bake. you do need to put these pans on a baking sheet bc they are so flexible but they won't melt in the oven. and as i said above, putting them on a rack before putting them on the baking sheet gives the best circulation of air, especially for pans such as muffin pans that have a center row.
Reply to this Posted by: Rose Levy Beranbaum | January 1, 2008 3:26 PM #
I've tried the suggestions for baking in silicone bundt pans and they do not work. The cakes burn, no matter what kind I use.
I've lowered the oven temp, tried cooking at the original temp but for shorter period. Still burns.
I've had it with silicone baking pans.
Reply to this Posted by: Gloriamarie | January 1, 2008 1:21 PM #
I just got a inexpensive silicone/plastic flexible heart shaped pan (from Valentine decorations) at Target. I have no idea how to use it. No recipe or mix tells you what temp or time to bake a cake when it's in a silicone pan. Just metal, dark, etc. Also, do i put the silicone pan on a cookie sheet to keep it flat or straight on the rack like a regular cake pan? I'm so afraid of it melting all over the oven. This pan didn't come with any kind of instructions.
Reply to this Posted by: Leann | January 1, 2008 1:13 PM #