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Baking with SIlicone Pans?

Does anyone have any advice for me? I have a silicone bundt pan and both times I have tried to bake in it, the results have been terrible.

The first time I used it, I made a sour cream pound cake. The instructions said to stablize the pan by putting in in a cookie sheet. The end result was very dark on the bottom and pale and unattractive everywhere else, plus a big chunk of the cake stuck in the pan.

Yesterday, I tried using it again. I made a banana cake. This time I used Baker's Joy in the pan, and I didn't put it on a cookie sheet because the recipe said that in order for it to cook evenly air needed to circulate in the hole. Again, by the time the cake was done, the top was close to burnt. At least this time the cake slipped right out of the pan, but it looked terrible (thank god for ganache)

Any helpful tips? I would toss the pan and get a nice cast aluminum one, but I live in a Bundt pan free country, and putting one in my luggage at Christmas would be awfully heavy, so I'd really like to make this work.

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  1. Sorry but my experiences with silicone have been similar to yours. A lot of what I've tried making have come out completely burnt on one side. With the two bite brownies they were so black and shiny on the bottom they closely resembled my granite counter.

    Whereabouts do you live lulubelle? Could you order bakeware online maybe?

    ETA: Just looked at your profile... Bangladesh/Chicago - I wonder if one of your relatives stateside would send you an early christmas present?

    1. I haven't had that problem and I don't think I'm doing anything different than you are. I use the Baker's Joy, and I put it on a cookie sheet. I've done both bundts and little cakes. Do you put your cake in the upper third of your oven? That might be the difference. I'd also suggest using 2 cookie sheets for some added insulation on the bottom since you're burning. Or, since you're concerned about circulation through the center (I didn't even consider that!), put your cookie sheets on the bottom rack to deflect the direct heat and put your cake on the upper rack so you get the circulation. Good luck!

      2 Replies
      1. re: morwen

        Or put a wire-grid cooling rack onto your cookie sheet and set the silicone pan atop the cooking rack.

        1. re: morwen

          morwen: my very limited (one-time!) experience is the same as yours. I have Wilton silicone cupcake hearts and made almond cakes in them. Like you, I put them on a cookie sheet and had no burning or uneven baking. I've had a very good experience so far!

          lulubelle: I know it's a bummer to put the time, effort and money in and not have the cake come out right, so if I were you, I might be looking for that special shipment from Chicago, but I would definitely give the tips from morwen and greygarious a shot before giving up. I know you want to make it work and I have a feeling their tips could do it for ya!

        2. I no longer use silicone pans for baking. They are excellent for cold desserts; like a jello mold but awful for baking. Last week I made a vanilla yogurt, jello, raspberry dessert and poured it in the silicone bundt pan and it was an excellent tool for the job.

          3 Replies
          1. re: HillJ

            Ditto for making caramels--the slab of caramel pops right out when it's cool, and it's a cinch to cut into small squares. The first time I made the same recipe in a metal pan, I wound up digging the caramel out, bite by bite, with a spoon--a good excuse to eat it all myself, but I *had* planned on wrapping them individually and giving them away as a gift!

            1. re: MsMaryMc

              Wonderul tip, MsMaryMc! Never tried the silicone for caramel!

              1. re: MsMaryMc

                I am so glad you let us know this, I too had a mishap! Thanks!

            2. What kind of oven do you have? I'm only asking because when I was abroad I had a gas/propane? type of oven and stove with fire.

              It was pretty bad for baking and things always came out very uneven, so perhaps it isn't the silicone? Personally I'm very skeptical of those pans so I never purchased any but who knows, since others haven't had the greatest experience then it's likely that they're just just not cut out for the job.

              How's the mail over there? Perhaps your relatives could send you one? They're still pretty light.

              1. o g-d i hated mine.
                it either burns or comes out rubbery (kinda like the pan itself!)
                no one would buy them for a quarter at the garage sale either!
                i had/have a muffin pan and a bundt pan. it was actually my only bundt pan. i am 39 and i dont own a bundt pan. am i spelling bundt wrong!?!? i'm bundt-free and it's been ok... somehow i manage.

                7 Replies
                1. re: Boccone Dolce

                  One thing they are good for: melt-and-pour soapmaking.

                  1. re: Boccone Dolce

                    LOL, "i am 39 and i dont own a bundt pan. am i spelling bundt wrong!?!? i'm bundt-free and it's been ok... somehow i manage." True baking confessions, tonight at 7:30, here on Chowhound! :)

                    Were your silicone pans "first generation?" I ask because I learned about this a bit from alkapal on another thread...and also in a specialty baking store...apparently, the first silicone pans were kind of a nightmare and the subsequent ones worked out much better. Just curious. You stay bundt-free, girlfriend. I think they wrote a song about it! LOL!

                    1. re: kattyeyes

                      I made a very expensive pound cake in a silicone and it turned out terrible raw in places burned in place and also stuck to the pan. I was so upset I spent about $ 20.00 on cake ingredients and we couldn't even eat the cake. I will never use one again. I'll stick to ny Mother's 1970 bundt pan that has never failed me.

                      1. re: kattyeyes

                        If by "first generation" you mean "Cheap Made in Elbonia Pieces of CRAP" then yes...yes they are!!!

                        I could probably make HUGE Jell-o shots with the muffin pan, pop 'em out onto plates and serve with spoons...

                        Did I mention I'm not a good baker? :oP
                        Does that info help?!?
                        Maybe I need to add that to my profile: Bundt-free & FABULOUS

                        (I just don't see what's so great about a bundt cake. Sure, it's cake- but you can't sneak out bites from the sides and cover them with frosting- the huge doughnut-ish circle caves in where the round or square cake is much more forgiving.

                        1. re: Boccone Dolce

                          LOLOL...I love the Jell-o shots idea. I wanna party with YOU! ;) I think you should definitely update your profile accordingly. That's hysterical...esp. about the forgiving aspect of round/square cakes vs. the bundt. Damn those Germans. ;)

                          1. re: Boccone Dolce

                            You don't need to frost it, and it serves a lot of people without looking messy. I've never had one cave in. (burn yes, cave in, no)

                            1. re: lulubelle

                              Lulu- it will cave in if you attempt to sneak bites from the sides! Trust me.

                              I don't wanna further dis yer bundt, so I'll stop with the sarcasm...

                      2. I'm somewhat surprised by the experiences posted here. I use a silicone muffin pan (makes twelve muffins) and a silicone bread pan (5X9 loaf pan) and they both work perfectly. I've never had a failure with either of them. Based on my experience and comparing that ith the issues discussed here to date, I would try looking at other factors in the baking process before condemning the silicone pans.

                        1 Reply
                        1. re: todao

                          I've been baking for about 30 years at this point. I'm pretty intuitive and pretty scientific in my approach, and the only thing that has changed is the pan. I have baked plenty of other things here in this country, in this oven, using these ingredients, (most of which are from the American Commissary anyway, not local ingredients, which could conceivably cause a change in the results). I have to assume that it is the pan.

                        2. Thank you everyone of your tips and your own stories of success and failure. I am going to give the pan one more shot. It is not really possible to have one shipped--the local mail is very unreliable, and DHL would be prohibitively expensive. If my next effort doesn't turn out, it will be cheesecakes until January (for some reason I have three springform pans, but no bundt pan)

                          1 Reply
                          1. re: lulubelle

                            I use my springform pans for regular cakes all the time. You might not get a bundt out of them but you can have more than just cheesecake. Any regular cake recipe will work in them--and in fact, since it's a springform, you have that extra insurance on getting the cake to release from the pan.