Silicone Molds: Selecting, Cooking and Baking With
Posted 15 September 2003 - 06:17 PM
I am not a baker..to the point where I need to remove my pasta or grinder attachments to the stand mixer in order to dig up the pastry whisk thing. I do Christmas cookies, an occassional tart shell for savories, and a cake or two each year. One of my standards is a lemon pound cake with lemon glaze..can't get much simplier than that...anyway, I made it today...yikes!
1. Cooked it 10 minutes longer than in my regular tube pan...undercooked in the middle.
2. Nothing sticks? This cake stuck and ripped of the entire bottome...was that due to undercooking or what? I let the cake cool in the pan.
3. Cakes, to me, need form. there is just no form to these pans.
I'm ready to say I'm unimpressed, but I know my lack of baking skills might contribute...comments?longer?
Posted 15 September 2003 - 07:13 PM
Posted 15 September 2003 - 07:29 PM
I saw clear-ish tinted ones at Linens and Things at the middle of August, and saw these pretty red ones this past week at Bed Bath and Beyond. The tube pan retails at $21.99, I also got the loaf pan for $16.99.
Further observation, the scallops on the tube pan had cake all stuck up in them, and whilethe center was undercooked, the outer rim was TOO golden brown.
I'll give them another shot, maybe more if I hear good suggestions here, but otherwise I'm back to my Calphalon baking pans.
*edited to add that I am actually a COOKIE baker, but not a cake/pie /bread baker...just to clarify my origiginal post.
Edited by Kim WB, 15 September 2003 - 07:31 PM.
Posted 16 September 2003 - 11:57 AM
Posted 01 October 2003 - 05:23 AM
Maybe silicone is better for smaller cakes than bigger ones?
Posted 26 February 2004 - 06:50 AM
Any experiences here?
Posted 26 February 2004 - 07:32 PM
I think that a good heayweight cake pan is a much better investment.
Posted 27 February 2004 - 04:38 AM
Posted 03 March 2004 - 04:32 PM
Posted 05 March 2004 - 09:32 AM
KitchenAid Silicone 24-Cup Mini Muffin Pan with Sled, Red
KitchenAid Silicone 6-in-1 Loaf Pan with Sled, Red
KitchenAid Silicone Heart Cake Pan, Red
Most of these are available in blue as well, but the blue pans are usually more expensive.
There are many more shapes of these pans available, some with or without sleds. Just check the "You may also be interested in these items" list at the bottom of the linked pages. Please support eGullet by making Amazon links that give eGullet a commission. Click here for instructions. Thanks.
Posted 23 June 2004 - 02:35 PM
Any advice as I am looking to buy one or two cake pans?
Posted 23 June 2004 - 02:48 PM
Posted 23 June 2004 - 03:40 PM
The ones I saw were entirely made of silicon (I think). So they were very flexible, think "rubber pans" that can be twisted and manipulated. That's why they seemed like a good idea, if they are flexible getting a cake out of them might be a lot easier. Are those the one you bought?
Bought a silicone-lined tube pan to make spongecake last April .. $20 ... when I went to remove the cake, there was no appreciable difference to warrant the extra expense ... just my personal opinion .. I had expected much better results ...
Posted 23 June 2004 - 06:10 PM
Posted 23 June 2004 - 06:13 PM
You have to put them on a sheet pan before you fill them.
Baked items do come out easily, totally non-stick.
To me they are a novelty, I don't need them but they are rather fun to play with.
Posted 23 June 2004 - 07:11 PM
I just keep my gazillion different cake pans in a milk crate in the basement...which doesn't help if you live in an apartment....
Posted 23 June 2004 - 09:09 PM
But the silicone moulds are excellent when you freeze mousse or bavarois-type desserts in them. They turn out quite easily, being flexible.
I haven't put them through a steaming trial though.
Posted 13 August 2004 - 02:34 PM
I still have to grease my muffin tins, but with that caveat find that the muffins bake and come out well. However, despite trying plain, greased, and grease & flouring, I can't get my cakes to come out of the more intricate bundt-shaped tube pan or the miniature versions thereof. The cakes bake beautifully, then when I try to remove them, the bottom of the cake falls separates from the top third or top half, which sticks and crumbles.
I've had the same problem with different cake recipes, so I'm wondering if there is a trick I'm missing elsewhere: a particular time after removal from the oven when they'll come out cleanly; a different release agent (I use the 2:1 canola oil:liquid lecithin formula from Laurel's Kitchen Bread Book); some special technique of flexing the pans; or perhaps they're not getting clean enough between uses and something is building up on their surfaces (they do seem to stay a little greasy feeling despite copious soap and hot water; or might they be getting scratched from over-vigorous washing (using only a brush with nylon bristles or "non-stick safe" scrubbie sponges)?
Posted 13 August 2004 - 02:38 PM
In the end, they are kind of like brooms. The more you use them, the better they get. If it doesn't get better, try another one. It is possible to get one that didn't cure or cook properly during manufacturing.
Posted 13 August 2004 - 08:47 PM
Stiffness of the batter? Hmm....I wonder if I've gone too low-gluten with soft wheat flour for some of the recipes, or am beating in too much air with the Kitchen Aid.
Darn....I guess I need to bake another cake this weekend, maybe a little hotter oven, try to increase the gluten a little, find some volunteers to help me eat it.
Such a good problem to have.
Posted 14 August 2004 - 09:34 AM
Posted 16 August 2004 - 08:38 AM
I made a coconut cake in my semi-speres and couldn't get them to release. I didn't spray the molds prior to baking. So I popped them in the freezer for 1/2 hour and they came out perfectly. I think it's all going to depend upon what item your baking as to how easily it releases with-out freezing. I think it could be easy to over-bake items as a crutch for releasing.
I'm not an expert on these pans.........but I'm pretty sure they aren't meant to be sprayed or greased prior to baking.
Posted 16 August 2004 - 11:23 AM
Besides using or not using a releasing agent of whatever type, and perhaps the oven temp (maybe it should be moved up a bit for the silicone, like dropping it 25 degrees for baking in glass?), are there other basic factors I should be considering towards a cleaner release?
Posted 16 August 2004 - 11:37 AM
Does anyone else have difficutly getting odors out of silicone?
I have a few spatulas that I have used in strongly flavored savory preparations and I can't seem to get the smell out.
I have tried soaking in hot soapy water, bleach, etc... but the smells often linger.
I have started keeping my silicone spatulas for pastry work separate from those used for savory cooking because I can't seem to get the silicone from retaining smells.
I soaked them in denture cleaner and it seemed to work only somewhat. The garlic odor was replaced by a mint-like scent... but only briefly. I tried baking soda, but it was not particularly effective. I tried baking soda and hours sunlight... it worked ok, but it wasn't the type of solution I would like for an item I use so often.
Any ideas on how to get the stink out?
Posted 18 August 2004 - 04:44 AM
But I still haven't worked out what to do with my silicone spatulas, apart from designating them savoury and sweet. Just like cutting boards, right?
Posted 18 August 2004 - 07:13 AM
Posted 21 July 2006 - 06:57 AM