silicone bundt pan vs. metal angel food cake pan
please help shed some light on my conundrum...
last week, i baked dorie greenspan's classic banana bundt cake (www.doriegreenspan.com/2008/03/baking...).
i used a silicone fluted bundt pan. when i unmolded the cake, it was VERY dark (like molasses) and yet the inside was still very moist. after the cake cooled (i.e. the next day), i drizzled Dorie's lemony white icing (lemon juice + icing sugar) onto the cake. 15 minutes later, the drizzle had ABOSRBED into the cake. AGH! what a disaster.
i had made this cake countless times before ... but always in my metal angel food cake pan (two-piece, non-stick). so, today, i tried again ... same recipe but in my metal pan. the cake came out was golden ... NOT dark. the drizzle stays ON TOP of the cake and is visible.
i know silicone isn't the greatest bakeware but i really wanted a fluted (i.e. pretty) cake. i used to have an uncoated metal fluted bundt pan...i baked in it once. when i tried to unmold the cake, it ripped into two pieces ... 1/2 still in the pan. i was heartbroken! the cake was NOT salvageable.
so, was it the silicone pan that resulted in a very dark cake with no visible drizzle??? if so, i'm tossing that silicone bundt pan.
and if you use an uncoated metal fluted bundt pan, how do you get your cakes not to stick??
To get your cake not to stick in an uncoated metal bundt pan you need to brush it with a mixture of butter (or shortening, whichever you use in the cake) and flour. Use a stiff pastry brush to get into the crevaces and don't be shy about using as much as you need.
Make sure to let it cool completely before you attempt to unmold it.
I can't comment about the drizzle, but my experience with silicone bakeware is that it browned unevenly, so your dark cake doesn't surprise me. Silicone is an insulator of heat and for that reason you get dark results--similar to when you bake in glass, and the reason you need to reduce the oven temp slightly when baking with silicone or glass. (By contrast metal is a conductor and, in my opinion, a better substrate for baking pans).
congrats you learned that silicone is an insulator not a conductor of heat so your food only cooks from the top and the reason you use a pan with a center hole is to expose more batter to heat at once which and silicone does the exact opposite so i think you have learned your lesson don't bother with silicone any more unless you like underdone cakes.
I tried to post something but not sure if i did it correctly.
I too had the same issues with silcone (sad bad Angel food cakes) but I tried baking them in the micro wave first and had great results today time with tell.
I baked them for 5min at 50% power then I baked them in the oven to brown them like 5-10 min.
the image shows the one on left was cooked in the microwave and the one on the left is still uncooked.
they look good and can't wait to see if they worked!!!!
I tried the top and they are so fluffy, I also cooked one large one in a metal pan to see the difference in taste and texture.
I almost too gave up...