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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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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 #
i have had the same experience.
the only cake i have baked successfully in a silicone bundt pan is a chocolate cake and only by using the method below. yellow or white cake batters do just as you described except if using a cake mix. but a chocolate cake baked in a silicone bundt pan is velvety and moist. i'm even putting it in my new book it's so good.
but the only way to get even baking for this cake in this pan is to set the silicone bundt pan on a rack and then set the rack on a sheet pan or rigid cookie sheet. putting it on the rack allows the air to circulate and get to the bottom of the pan. having it on the rigid pan allows you to remove it from the oven without flexing the pan which would crack the cake as a cake when hot is most fragile and the silicone is flexible. you must allow it to cool completely or until barely warm before unmolding.
Reply to this Posted by: Rose Levy Beranbaum | November 4, 2007 7:38 PM #
I have a problem with silicone bundt pans. I have read Rose's booklet and it doesn't address my question.
I purchased 2 Wilton silicone bundt pans at Bed Bath and Beyond. They are blue.
I have made 4 cakes using them and each cake came out somewhat burnt on the flutie bits and down the outsides.
I have checked oven temperature. I have tried cooking at a lower temperature. But by the time the toothpick comes out clean and I unload the pan, the cakes are sorta burnt. I've read the directions that came with the pans so often I practically have them memorized.
I end up feeding them to the birds because I feel I can't use them. I am making them to sell at Gourmet Pantry at my church's Christmas fair and i just can't see selling slightly burnt cakes.
Is there something special about baking with these pans I don't know?
Thank you for your help,
Sister Gloriamarie
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Reply to this Posted by: huiliancentury | September 21, 2007 9:34 AM #
yes--it takes a little longer in silicone.
Reply to this Posted by: Rose Levy Beranbaum | September 15, 2007 3:34 PM #
We seem to notice a difference in cooking times when using a silicone bundt pan. Have you notice that you have to adjust the cooking time?
Reply to this Posted by: fred brace | September 15, 2007 3:32 PM #
Tisha - you can find a description of Fat Daddio's cake pans if you do a simple google search. I don't have any, but they are supposed to be exactly like standard aluminum pans, plus the manufacturer claims they are completely dishwasher safe.
Reply to this Posted by: Patrincia | June 7, 2007 9:16 PM #
never heard of it.
Reply to this Posted by: Rose Levy Beranbaum | June 6, 2007 10:44 PM #
I've recently heard some profesional cake bakers and sugar artists get excited about a new anodized aluminum cake pan made by Fat Daddio's? Can you tell me anyting about the pans or the company?
Andrea
Reply to this Posted by: Tisha Andrews | June 6, 2007 10:40 PM #
Michele - silicone does have kind of a "greasy" feeling to it. I don't have any silicone cake pans, but I have the silicone baking mats and they always feel a bit greasy. I've tried using a dry paper towel on them, which seems to work a little, but I can never completely eliminate it. (I've also noticed the greasiness is worse when it's very warm).
As for the stickiness you described - if it's from baked on cooking oil, try scrubbing it with a baking soda paste. That's what I use on all my cookware and bakeware - it works very well.
Reply to this Posted by: Patrincia | May 20, 2007 5:03 PM #
does anyone know how to clean silicone baking pans so that all the grease and stickiness is removed from them after each use?
Reply to this Posted by: Michele Q. Kuznitz | May 20, 2007 1:33 PM #
please look at the booklet i did on silicone and various threads discussing its properties and what it works well for and what it doesn't. it will not work to place the hot water as you suggested--the pan needs to be in the water bath for cheesecake.
Reply to this Posted by: Rose Levy Beranbaum | May 14, 2007 5:25 PM #
Thank you Patrincia and Rose.
I'm puzzled as to how silicon works. If it can be made into heat-proof gloves, how does it work in baking ?
If its purpose is to equalize the temp and prevent drying, will a different method like placing a large bowl or pan of hot water in a separate rack under or above the cheesecake pan work?
Reply to this Posted by: Juliana | May 14, 2007 12:53 PM #
thank you so much patrincia. juliana if you want to use the double layer of heavy duty foil instead, just put some cream of tartar in the water and it will prevent staining the pans.
the water in the water bath serves to equalize the temperature and provide moisture to prevent drying.
Reply to this Posted by: Rose Levy Beranbaum | May 13, 2007 4:33 PM #
Juliana - Yes, Rose did mention baking cheesecakes in silicone pans:
"i love removable bottom pans for cakes that i'd rather not invert such as a coffee crumb or streusel cake. they're great for a cheesecake as well as long as you are sure to use a double layer of heavy duty foil to wrap around them to keep out the water. another great trick i'm using is to set the pan in a slightly larger silicone pan before putting it in the water bath!!!"
Reply to this Posted by: Patrincia | May 13, 2007 3:53 PM #
Hi Rose,
I've tried to search your blog topics for information regarding silicon cake pans and cheesecakes but I can't seem to remember where I last saw one particular posting. Did you reply to a question similar to mine below?
I like to bake cheesecakes with a loose-bottomed cake pan but I don't like to wrap it with foil before putting it into the waterbath because somehow, the foil oxidizes during baking and leaves a stain on the outside of the pan as well as on the pan used for the waterbath. Also, sometimes the foil tears and the water runs into the loose-bottomed pan during baking, which makes the cheesecake soggy and coated with aluminium.
Did you mention somewhere (or did I read it in some other website?) that I can put the loose-bottomed pan in a bigger pan that is made of silicon and then put the silicon pan in the waterbath?
If this is possible, will the water heat be conducted through the silicon to the metal pan? I mean, what is the purpose of the waterbath? Is it just to provide steam for the baking (like in baking french loaves) or is it meant to lower the temp of the metal pan?
If the purpose is to lower the temp of the metal pan, then won't silicon act as an insulator to the water and the metal pan? Afterall, silicon is also used to make heat-proof gloves.
Thanks.
Reply to this Posted by: Juliana | May 13, 2007 2:15 PM #
Kitchen Conservatory carries Magic Cake strips. They are in St. Louis, MO or you can order online at www.kitchenconservatory.com
Reply to this Posted by: mjo | March 18, 2007 8:38 PM #
i've never had white crystals form with lékué silicone bakeware which is 100% pure platinum silicone but i have had some whitish streaking. i simply put it in the dishwasher and it disappeared. if the silicone has been used a great deal the "pores" absorb some of the fat from what is put in it. to release this, all you have to do is put it in a 350 dgree oven for about 10 minutes or until you see some oil that rises to the surface. then wash it and you're good to go.
re cake strips instead of bain marie--believe me i tried it and it's NOT the same. better than nothing but not much!
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