Real Baking with Rose Levy Beranbaum

Dear Sirs,

This is Sandy Gong,from Daffodil Industrial Co.,LTD.We are factory of manufacturing silicone cake mold.There are so many styles.Pls contact me if you are inerested in our products.I will send you pitures.

Best regards.
Yours
Sandy
Best Regards!

Sandy Gong

Daffodil Industrial Co.,Ltd
Tel:86-757-25385389
Fax:86-757-25385222
Email: sales15@dsilicone.com
MSN: gongxiaoqin560@hotmail.com
AAD:Nanpu Industrial Estate Jun'an Town
Shunde Foshan Guangdong,528329,China

Reply to this      Posted by: Sandy | August 5, 2009 5:30 AM #

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 #

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 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 #

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 #

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 #

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 #

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 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

Reply to this      Posted by: Sister Gloriamarie Amalfitano | November 4, 2007 6:35 PM #

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Reply to this      Posted by: huiliancentury | September 21, 2007 9:34 AM #

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 #

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 #

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 #

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 had silicone bakewear "bloom" with white crystals when left in the cupboard for a few weeks (put away clean, I swear!). It happened twice, so I tossed the bundt pan. Has anyone else experienced this?
Also, I thought I'd read that the magic strips could be used in place of a bain marie (for a flourless chocolate cake, for example). Is this true?

Reply to this      Posted by: Lynn in Tucson | March 17, 2007 1:14 PM #

I remember seeing magic baking strips for sale by the yard so that you can cut them to the lengths that you want. But I can not find those now. Does anyone know where I can purchase them?

Reply to this      Posted by: Patty | August 23, 2006 5:10 PM #

Re:Magic Strips (Allison)You can order those strips from "Sweet Celebrations" or "King Arthur Flour" the strips are a god-send for us rookies.:)BW

Reply to this      Posted by: Beverly Wilhite | January 8, 2006 9:03 AM #

Why then, am I the only one who can't make them work for me? I bake the loveliest cupcakes and they always tilt from the heat when I use silicone. How can I keep them flat?

Reply to this      Posted by: Jennifer | December 14, 2005 11:01 AM #