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Silicone cake pans ?

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Help. I just made one of my favorite cakes in a new silicone cake pan. It fell after it came out of the oven and the texture where the cake touched the pan seems strange, it has a very open pourus look to it. What did I do wrong or should I have known before I baked the cake?

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  1. Aside from being generally leery about the health concerns about baking in plastic, I don't know anyone who has had good results. It just doesn't conduct heat properly or efficiently. One friend uses silicon only in regular metal pans.

    4 Replies
    1. re: alex8alot

      I bake sometimes with a Silpat sheet rather than parchment paper and have never had the texture change like this.

      1. re: CapeCodChowHound

        There was NYTimes article a while back that recommended against using the silicone bakeware (pans, muffin cups, etc.) but praised the Silpat. I don't remember exactly what the reasoning was (I think I recall that the cake also fell in the test they ran, but I could be making that up), but I think your experience might be pretty standard.

        1. re: CapeCodChowHound

          I must agree with alex8alot. the silicone just does not conduct as well as metal. Not to mention trying to get a floppy bundt pan in the oven when it is full of liquidy batter.

          1. re: CapeCodChowHound

            the silpat is always used on a baking sheet, isn't it? It definitely is a wonderful thing, I use it all the time. BUt as a stand-along baking tool, it wouldn't do anything