JEAN QUESTIONDear Rose, I have an older copy of your "The Cake Bible" that was written before the advent and proliferation of the silicon baking pans. In general, what changes to the baking process should I consider if I use these pans? Thanks, ROSE REPLY There are actually very few changes necessary. It is important to realize, however, that no substance on earth that I know of is 100% non-stick. Because silicone happens to be the most nonstick substance, if it is prepared properly (with oil and flour) it will release the cake perfectly with no crust stuck to the pan. It is best to allow the cake to cool in the pan on a rack until warm or room temperature before unmolding it. Deep fluted tube pans, as they are now, do not conduct the heat well to the center of the cake and may require as long as 20 minutes extra baking. But this is a relatively new technology and is continuing to evolve. For small cakes and the standard 9 x 2 inch cake I feel silicone has no equal. The cakes rise more evenly, with no need to wrap the sides of the pans with cake strips, and the texture is lighter and more even though the actual height of the cake is slightly lower. Read about my association with Lékué Silicone pans and bakeware from Spain.
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