I just baked a batch of cookies unfortunately most of the cookies was done. the bottoms were not is this because they are silicone do they have to be cooked at a different temperature or time please help.

REPLY

I used a standard cake pan (a little deeper than the metal ones (about 3"). I poured in my cake mix to about 2/3 full. 1) it took at least 30 minutes longer to cook (total about 60 min) 2) It isn't even (rather rounded??) on the top and it cracked in several places across the top.

I noticed that the sides were 'bulging' outward during the baking but there wasn't much I could do about it. I had a cookie sheet under the cake pan. I haven't turned it out yet. It's in the freezer. I need to decorate it and I'm a little worried! What did I do wrong??

REPLY

Since you have experience w/ chemicals. What pans would you recommend? I have children and bake alot. Thanx

REPLY

Surprisingly, I tried a pineapple upside down cake in a silicone tube and it worked!!

BB

REPLY

I would like to know how to remove a quiche from a fluted probakeflex pan. The instructions says to invert pan, but you cannot invert a quiche without breaking up the crust.

REPLY

I have a Kaiser bakeware classic bundt pan. I use it quite a bit, but somehow it developed brown spots that I cannot remove. I think they are rust, although I don't understand how that had happened. Unless I can clean them somehow (and I tried several stain removers and other cleaning equipment to no avail), I think it's high time I replace it.
My question is whether I should stick with metal and buy a metal bundt pan, or should I buy a silicone one? The silicone ones come in more designs here. I should mention that the silicone bundt pans I am considering have an outside plastic band to help them hold their shape and are a terra-cotta color.

Thanks!

Boaz

REPLY

Hi! I tried a banana cake in a fancy cake mold. what a disaster!! I probably put too much in the pan, but it got all over my oven! Even my self-clean didn't work very well.

What kind of cake would you recommend for the fancy cake molds if yellow cakes don't seem to work well?

Bobbie

REPLY

I have made many Demarle brand purchases, and we get a very strong odor when baking, regardless of what we bake. I paid close attention at the shows, and I don't use harsh detergents to clean them and do not cook at improper temperatures. I was hoping someone might have some suggestions for getting rid of the smell. This has been quite an investment for me.

REPLY

I bought those adorable mold that are heart shaped at Target. They came with no instructions for us other than keep from a high heat above 450. A tad weary... I used them anyways. I read comments on how unsuccessful other bakers have had with these silicon products. My cake is even, nice and firm... seemed overall to be baked and came out of the pan with ease. I guess the key was... I was making a chocolate cake and I have always sprayed and floured. It really saved my daughters Birthday cake. I am now starting to be more curious about this product. Thanks for adding information to this site.

Susie-homemaker

REPLY

There is no comparison to the Flexipan and any other silicone products on the market. If you go to http://www.demarle.com/en/la-societe/competences.html you will see the certifications proving that Demarle has no carcinogens and is perfectly safe and leaves NO aftertaste or health concerns. They also have a kosher certificate posted on the demarleathome.com website for those who are interested. If you haven't tried Demarle, the ORIGINAL proprietor, you may run into some of the problems listed on your blog. Hopefully that website for Demarle Magazine, a website for professional chefs around the world, should clear up this matter. I highly doubt that chefs who stake their whole reputation on taste would use anything that would compromise taste. I see chefs on the Food Network use these molds, silpats, roul pats on just about every Food Network Challenge. If it was an unsafe product wouldn't the professionals stop using it? They have nothing to gain as a personal endorsement as it has been purchased by professional chefs for many many years before it became a fad that cheaper silicone companies tried to copy. The fad would have long since been abandoned.Hope this helps!

REPLY

Rose is out of town, but I'll attempt to answer your question. If your tops of your cupcakes are getting sticky, they are absorbing moisture... can happen even when the air is dry. Are you cooling your cupcakes inside a container of some sort, or are they left on the counter over night?

REPLY

Hi Rose, i have the same problem too. i am from Australia, climate is dry. i usually bake in the evenings. after leaving my cakes overnight to cool overnighte the cakes get moist and a little sticky on the top. hope you can advise.

REPLY

Nope, i work in the chem field, and i know what goes into making Silicone pans. So i am an authority on them.

REPLY

you probably bought crap pans. I use these all the time and my concoctions smell and taste delicious. And stop the scare tactics...go one some other site to post your paranoia.

REPLY

You people don't realize that Silicone pans are made from Petrochems...derivatives from crude petroleum. Silicone pans, in my opinion, give off a very small amount of carcinogens during each baking or use.

Each molecule builds up in your body to increase the chances of getting cancer.

REPLY

We bought some of these flexipans for our business. We bake pound cakes and cheesecakes, brownies, pies, all sorts of baked goods. The cakes in the silicone stunk up our building while they were baking, and we had to throw away the results. The cakes smelled like burning rubber, and were not baked through. We have the bundt ones, and the batter weighs them down, causing the pretty scalloped edge to FLATTEN resulting in an ugly cake. I just can't see The Cheesecake factory using these. our little hometown cheesecake business knows better, now.

REPLY

Thanks Rose, I"m looking forward to trying both products!

REPLY

Rose,
What is your preferred loaf pan for bread baking: silicone or metal, or do they produce relatively equal results? Also, for the barcelona brownies you speak of a financier mold by lekue...is that the same as their mini cake pans? I can't find anything by them specifically called "financier". Thanks...

REPLY

Hi, I want to try moulding barfi (an indian sweetmeat) in a silicone ANGEL cake mould. The barfi is cooked on the stove, (quite sticky), and then after it's cooled a little, poured into the mould and left in the fridge to set. Will the silicone be suitable for this, and should I use oil or spray to grease the mould before use?
Thanks, HEMA

REPLY

A silicone heart shaped pan is my latest purchase. I wish to bake a white layer cake for V day. How high should the batter be and how long do I bake it---in Denver,CO---the mile high city? Thank you!

REPLY

I love the silicone tart pans for making the butter pecan tarts my family loves so much, but I am unable to get the pans clean. It bothers me that they "look" dirty. I have tried everything I can think of. Does anyone else have any suggestions. Thanks.

REPLY

That's funny, because I just won a bake off using my fluted bundt mold from Demarle and the judges didn't seem to have a problem with it. Other than the first use, I never notice an odor and have never had something not taste right.

REPLY

You are correct, Mark. I smell a strange odor EVERY TIME I bake with my Demarle molds- and the food doesn't taste the same-- a little odd. It's like the Emperor's new clothes-- no one admits it bc of the convenience.

REPLY

Thank you for the info on placing the silicone pan on a rack in a sheet pan.

I am using a cake mix.

Do I lower or raise the oven temperature because this is a silicone pan and not metal?

Do I adjust the cooking time??

I am using a silicone cup cake pan that will go together to make a train shaped cake.

REPLY

I am waiting for my bread dough to rise, and was reading on how to use the two loaf pans (silicone) that I purchased at a rummage sale. The only thing that concerns me is the browning of the sides and tops of plain old white bread. Is it comparable to my trusty old metal pans? Thanks!

REPLY

I use silpats a lot, never had a problem with any aftertaste. Is it possible Mark's restuarant oven temp is higher than the recommended cooking temp?

REPLY

Sorry, Caren, but other chefs have noticed this flavor transfer when using these pans. With all due respect to Martha, perhaps certain people's palates are extra-sensitive to picking up the off flavor imparted by some silicone bakeware.

REPLY

Sorry Mark--I have used Flexipan molds for almost 3 years now and haven't EVER had a rubbery aftertaste. Are you cleaning your pans properly? For one thing, silicone is not rubber, it is more of a composite of glass. As a distributer of Flexipan, with many professional chefs in our business--I have never heard this complaint. The Flexipan is made of the same material as the Silpat.....and we all know that Martha Stewart is pretty darn picky!

REPLY

If a restaurant is using them, they aren't going to be using something that makes their meal taste rubbery. Who would eat it? And Subway and the Cheesecake Factory use Flexipan along with tons of others. If you do have a rubbery taste, you should contact the rep who sold them to you. The only way to buy these is through an independent rep or the Demarle corporate company that sells only for commercial use.

REPLY

The Flexipans I have are manufactured for restaurant use. I know that these pans do not have rubber in them, but each time I have used them I note a chemical aftertaste in the baked product, which to me tastes faintly rubbery. As I said, other chefs have noted the same with these pans.

REPLY

I became a rep for Demarle at Home only AFTER using their Flexipans and Silpats. Once I saw what they did, I got rid of every P Chef stone I had AND my glass too. I have used them exclusively in my cooking since June and have not once tasted anything that tasted rubbery. And I'm not just saying that because I'm a rep. If you are using true Demarle at Home products, and not the cheap ones you find in stores, you will not taste anything rubbery. They are made of silicone and glass. Not rubber. As for Rose's questions, the whole mold is made of silicone and beaded glass. You do not have to use any kind of spray, oil or grease to make these pans release.

REPLY

I have tried baking cakes in Flexipans and found that a chocolate torte baked in it had an unmistakable taste of something rubbery. I repeated the test, and noted the rubbery aftertaste in the cake. I'm not the only one who has noted this with Flexipans; this issue was also noted by others on eGullet.

REPLY

I have to say you are wrong too. I am an independent rep for Demarle at Home, the makers of Silpat and Flexipan. These are 100% non stick! You can bake any cake in them and flip them out, NO Stick! I can send you one if you would like to see for yourself. They are made of silicone and beaded glass. These are the real deal.

REPLY

Rose,
Your previous comment about Flexipan (maker of the Silpat) is that it needs flour or oil--this is untrue on both counts. The mold starts with woven glass (like a screen door) and is sprayed with 3 layers 100% food grade silicone, giving it a slick finish. Any and all flour would stick to the cake, not the mold. Flexipan has won the number one spot repeatedly at Europain and as the most innovative baking product in the world. There is not another product on the market that compares. See more at www.demarleathome.com--dare to be wowed!

REPLY

Hi Rose,

are silicon tartlet pans as good as or better than the nonstick steel ones?

Thanks
Florian

REPLY

Hmmmmm - If silicone can absorb odors, you might want to try scrubbing with a baking soda paste before trying the Softscrub - it works like a dream and it's natural vs. chemical. I keep a shaker of baking soda right at my sink and use it on all my cookware and baking pans - friends always comment on how "new" looking my stuff stays.

REPLY

Rose,

I have a question that I've not seen posted yet and hope you can help. I have several silicon pans and absolutely love them. However I've noticed that even after washing, the cooking spray has begun to build up around the outer lips and I'm finding it very difficult to remove it all. Any suggestions?

REPLY

Great, I'll get it in the mail within the next couple of days. Keep in mind that the opening of the show is missing.

How fitting that you are a knitter as well. It just gives me more to admire about you. By the way, I knit for an organization called Project Linus (www.projectlinus.org) which provides hand made blankets (knitted, crocheted or quilted) to children who are ill, traumatized or otherwise in need. Just making a plug to anyone who has free time to make a gift of love for a child. The blankets are distributed locally, so that you know your are contributing to your own community. It's easy to knit, crochet or quilt while waiting for bread to rise.

Enough from me. Take care.

REPLY

The whole show was about showers of various kinds and though there was a segment about quilted fondant and one about making frosting pansies, there were also ones on shower favors and invitations. Your demonstration was the highlight, in my opinion. I don't usually watch this particular show, but I was in a time crunch to finish knitting and it seemed opportune at the time. Why don't I just mail you the tape and you can decide for yourself?

REPLY

Rose, How appropos that you should mention PBS. About 3 weeks ago (while you were away on your European jaunt) I sat down to finish knitting my Project Linus baby blanket and watch the cooking shows on KTEH in San Jose. As they were describing the segments on "Bake, Decorate, Celebrate", I nearly dropped a stitch when your name was announced. I quickly jumped up and stuck a tape in the VCR and managed to record you making your Favorite Yellow Cake. Need I mention that that was the best part of the show!!

Anyway, I wonder if you already have a copy of this show or would you like me to send this one to you? I don't know if you remember, but I was the one who sent you the Johnson and Wales tape a few weeks ago. I realize that this tape isn't quite complete since I missed the first few minutes of the show, but it does contain the most important part. Let me know if you want me to send it and I will stick it in the mail.

I hope you are feeling better soon. What you need is some good old Jewish Penicillin!! Take care.

REPLY

Rose,
I made your chiffon cake for my husband's birthday, and you were right about using a tube pan. It worked beautifully and was shockingly high. I must thank you for your easy-to-follow recipes that seem to always work. I had never made a layer cake before, but I wanted to make a chocolate cake and decorate it like a construction secene for my son's second birthday. I made the American chocolate butter cake with chocolate ganache frosting (I added the butter)from the Cake Bible, and it was perfect--sturdy enough to hold a frosting road, bulldozers, candy corn pylons, chocolate rock cany boulders, and Oreo cookie piles of dirt. My son was thrilled. And I was pretty impressed with myself. I remember the chocolate cakes from my childhood sliding all over the place and being held together by toothpicks. Your recipes are magic!
Thanks!
Jodie

REPLY

Actually there is a product that is 100% non-stick, and it is a Flexipan, made by Demarle, maker of the Silpat. Flexipan molds don't need any oil or flour and brown beautifully--this is because they are made with woven glass, covered with 100% Silicone. Also, Silicone is inert--completely safe. It is all the rage and new on the residential scale, but Flexipan has been used for 2 decades worldwide in commercial kitchens. Check it out.

REPLY

I want instant information on cakes

REPLY

Elizabeth - How about storing your angel food cakes uncovered in the fridge?

REPLY

I enjoy making angel food cakes but after one day they get "wet". I have tried putting it in a tupperware cake keeper,and wrapping it in wax paper and tinfoil...still gets wet, any suggestions? Thanks so much!

REPLY

Oops, I tried to correct my spelling error above (meet/meat), but accidentally posted the same message twice ...sorry.

REPLY

Mary - I'm not an expert, but I can't see why you wouldn't be able to cook meat in the silicone pans. I use my silpats (silicone sheet liners) for cooking everything from meatloaf to caramel. I believe most of the kitchen silicone items are heatproof up to 500 degrees, and they don't absorb odors. Just be sure to support a cake pan with a sheet pan if you find it's too floppy to keep it's shape once it's filled.

REPLY

Mary - I'm not an expert, but I can't see why you wouldn't be able to cook meet in the silicone pans. I use my silpats (silicone sheet liners) for cooking everything from meatloaf to caramel. I believe most of the kitchen silicone items are heatproof up to 500 degrees, and they don't absorb odors. Just be sure to support a cake pan with a sheet pan if you find it's too floppy to keep it's shape once it's filled.

REPLY

Rose, do you know if Leuke has produced a 9" x 2" round pan yet? I can find the 9.5", but that's the wrong size for most US-based recipes.

REPLY

Can you cook meat in these and such or are they strictly for baking?

REPLY

I have a problem with cooking time ?
any suggestions on how to time w/
the silicone pans..
cake was very wet inside and
to be honest I was very disappointed w/ the product.
pls help me !

REPLY

I am making hard candy that you cook to hard crack. Can I pour this into your silicone cups?

REPLY

Thank you for your help. I did read what you wrote. Did you read what I wrote! I didn't oil and flour the pan the first time, however i did the second time. I used a oil and flour spray (baking spray) that I have had much success with my non silicon pans. I didn't try putting the pan on a rack and then on the sheet pan as you suggested, because none of these suggestions were with the instructions for the pan I purchased. Also, the instructions didn't indicate that the cake might cook slower. As a matter of fact the cake cooked faster. This is why I asked the question. Now that I have gotten the answer as to what I was doing wrong I will try this. I also have printed out your booklet that you posted. Thanks again!

REPLY

Hi. I am having a terrible time with these new silicon pans. I have made two pound cakes with these pans and one stuck to the pan and was burnt on the sides. The other was not done in the middle. I tried not greasing the pan with the first and using baking spray with the second. I'm not sure how long to cook my cake. Do I cook the same as if I were using a non silicon pan. What am I doing wrong?

REPLY

Hi. Just a note to let you know our web-site, www.magi-cake.com is up and running. Now you can purchase the original, American-made MAGI-CAKE STRIPS, direct from the manufacturer. Thank You, Scott

REPLY

So I bought 2 silicone 20cm (about 8"x2") round pans with shiny interiors, they're a European make, and tried the All-Occasion Downy yellow cake twice.

The first time it was really stodgy and didn't rise, I figured it might be old baking powder and changed it. The second time I forgot to add the sugar till halfway through the creaming so of course the result was also good for a doorstop.

HOWEVER this brings me to my real point: both times the tops of the cakes stayed pale, and instead of browning evenly over the top, developed random brown spots and a surface that looked like lots of worms tunnelling under it. (wish I had taken pictures)

The third time I followed all instructions very carefully, baked them up in my regular metal pans with Magi-cake strips and had beautifully (and evenly )risen, nicely browned cakes.

So the question is, even though I did make mistakes with the batter, will silicone pans give nicely browned cakes at least on the surface if not the sides, or are the brown spots and tunnelled surface normal?

REPLY

Hello Rose

As a VERY novice baker who enjoys collecting good baking books, I've loved reading your Cake and Pie & Pastry Bibles, am looking forward to getting your Bread Bible and the latest book you're working on!

A couple of questions about silicon cake pans, I've noticed most brands sell 9.5" ones - given that you've mentioned the height of the cake will actually be lower, will a 9.5" pan make it even lower and how will baking times be affected?

Secondly - I have a silicon angel food pan which I haven't used yet, but am planning to make a chiffon cake. Will the pan be able to be turned upside down for cooling or will the cake fall out? Should I be using a knife to cut the cake out of the pan or will this damage the silicon pan? It is a one-piece and I guess I should have thought about all this before buying it!

Thanks so much
Daphne

REPLY

Rose,

I just bought 2 of your silicone 9.5 inch roung cake pans. They are the flexible non-stick ones. I have a future daughter-in-law that loves to make cakes and decorate them. The store where I bought them said there used to be a book that explained about how to use them, etc.

I know little about them and plan on giving them as a shower gift soon and would like to tell my future daughter-in-law about them.

Do you know of the book, or have any information I could give her?

Thank You!

Karen DeVries

REPLY

I have given thought to buying silicone bakeware. I wonder though about the "plastic." With all that's being said about teflon being carcinogenic, is silicone the next thing coming that's bad for us? Skeptical, I am...

REPLY