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Silicone Molds for Baking

Ever used one? There are some very attractive silicone molds coming out just in time for holiday baking. I especially like the shapes of some of the silicone bundt pans, and they are a LOT cheaper than their cast metal counterparts. BUT... Do they work well? I'm wondering whether they're so much cheaper because they're only good for one or two bakings. I'm also wondering if the large (12 cup) molds hold their shape once they're filled with batter. I'm also assuming that the way to go for baking is to set them on a cookie sheet, or even inside a layer cake pan, then fill them, move them into the oven and bake. Do those of you who have used them love them or hate them? A curious mind here, and all that jazz... Thanks!

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  1. I don't have one, but there are several previous threads on this. Some people who own them like them, but most people dislike them.

    1. Bought a whole set at a yard sale... cuz VERY clean, still in box, and cheap. First mistake I made was to pour batter into a loaf or bundt pan and THEN try to put it on a baking sheet to go into the oven... not easy. Was fulling expecting finished products to almost jump outta pan on their own... didn't happen. I donated set to a thrift shop.

      1. I love them but have found you get what you pay for. The better ones have some sort of metal frame built into them so they don't flop about. I use the muffin ones for Yorkshire puddings and nothing beats it.

        1. I have passed on them for a few reasons; Possible chemical leaching, durability over time, and every one I have seen is made in China.

          1. There's a huge range in quality - some work great, others are awful. Cleaning them varies greatly, also: some are easy to clean, others are very tough.

            1. Thank you all for the information. I think I'll just stay with the good old fashioned kind of metal pans that I KNOW will work well! Why buy grief when you can stick with trouble free? '-)

              1. I don't use them for baking, but they are a lifesaver for freezing liquids in 1/4 cup portions. Broth, stock, puppy dog ice cream, dashi, etc. Easy to portion, then pop out the 'pucks' when frozen and store in a gallon-sized bag.

                1 Reply
                1. I use my metal ones for muffins and breads. But I have baking sheets that I do use often when baking cookies. They're great because they cool quickly, and cookies don't spread. They do stain, so they don't look new, but that has nothing to do with how they perform.

                  1. I will never own another metal cupcake/muffin tin as long as I live.

                    I was skeptical about silicon, until someone gave me a box of cupcake molds for Christmas -- and they're GREAT. Muffins and cupcakes pop right out, no sticking, no rusting, and no scouring that stupid damned tin. Not enough batter to fill all the cups? No biggie -- use only what you need.

                    They weigh nothing, don't rust, take up only a tiny bit of space in my cupboard, and I toss them in the top rack of my dishwasher.

                    I've now added a tart pan and two cake pans to my collection. I use them often, and haven't given even a passing thought to needing metal ones.

                    Only caution -- do not, as a friend of mine did, let your teenager cut brownies....the kid used a sharp knife to cut brownies and managed to put a huge gash in her new baking pan. Mom was *not* amused.

                    1. I have both; I have been seduced, as have many of us, by the newness and shapeliness of the silicone molds for baking. I find them difficult to maneuver when you have to remove the baked substance, difficult to clean, and I'm concerned about plastic in general. What turned me completely was going to antique shows and yard sales: you see a million OLD, USED metal bakeware things, you buy them, and they work GREAT. I doubt if in years to come we will be saying the same thing about the silicone molds.

                      1. I'll stick to my metal pans for baking, but I love my square silicone pans for making caramels. I pour up the cooked caramel in the silicone pans and after it's cooled and set, I can easily pop the whole slab out and cut it up on a cutting board. The results are considerable better for gifting than gobs of caramel dug and scraped out with a spoon, one at a time, from a metal pan!

                        1. I have never used a silicone pan but as a devotee of thrift shops and yard sales I have noticed that a terrific number of them seem to be discarded to these venues. People seem not to be clinging to them.

                          1. Cheap? Don't know where everyone is shopping but quality silicone molds and baking sheets are not cheap. Buy a good brand like de Buyer, Moulinex or Sur la Table and you won't go wrong. It is a substantial investment. Don't buy China, you get what you pay for. French or Italian made silicone mats and molds are best.

                            1. My mom went thru a phase where she gave us all a bunch at Christmas. These are quality ones, I don't remember the name but they are french. I really like the muffin pan and the bundt pan the most. Popovers, all types of muffins just slide right out. My coffee cake, monkey bread and other cakes hold their shape and come right out too. Would I have bought them? No, but I am happy to own them.

                              And my silpat matts? I couldn't live without those!

                              1. I too had the same issues with silcone (sad rawish tops(bottom of pan)Angel food cakes) but today I tried baking them in the microwave first and had good results, but 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!!!!(they did and I gave some to friend with whip cream, figs and berries and she was like WOW!)

                                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. Mine were small bunt cakes, the flexible kind. I also made on in the traditional 2pc metal pan.(I have a one piece, why I can't remember, prob from my mom's kitchen)

                                I almost too gave up...unitl I remember making mini pancakes in the microwave and tossing them spice for my nephews. Who used to love them.

                                Now I did test first with a cheap store bought pre-mix cake(99cents) before trying it out on my home made Angel Food cake. While the cake was gross, it worked. But I would recommend finish baking it in the oven. The texture was more like sponge cake. I only make 2 types of cakes, Angel food cake and White Chocolate MUDD Cake....

                                After this I now will Make my Angel foods cakes this way. i Think Angel Food Cake, worked well because of the fluffy egg whites and low cooking temp. Maybe bread will be my next test.

                                I don't like Microwaves but if you know how to cook with them they can be convenient.

                                Now I keep my Silcone.

                                4 Replies
                                1. re: slovenmind

                                  sorry, but if I baked a homemade angel-food cake with my grandmother's recipe in the microwave, she would be out of her grave in a heartbeat and give me a good whuppin.

                                  1. re: sunshine842

                                    Wait, what?? You can microwave in them? I don't think I would trust that!

                                    And while I love my microwave there are something that should never be nuked.

                                    1. re: foodieX2

                                      I don't bake anything in my microwave, ever.

                                      I can see using silicon bakeware as a container in the microwave, but not for actually baking.

                                      1. re: sunshine842

                                        My only exception is Barbara Kafka's steamed chocolate pudding which really isn't baking. I am not a chocolate fan but my son is so I taught him how to make it.


                                2. Hi Caroline -

                                  Yes, and I was pleasantly surprised.

                                  I bought a backform mould for Bundt/Guglehupf in Lisboa, Portugal. Both the box and the stamp on the " Fabricado em Portugal, " so I am 99% sure it was actually made there, and conforms to EU standards.

                                  I was not sure this would work well, or hold the edges. But the price was a very good value at 85% off the metal ones, so it was worth the risk. Baking with it has been a good experience, and it does keep a sharp edge, even when cooled and released.

                                  Since we had the address and phone Nr. of the store, we ordered another which is wider, but not as tall. 2 weeks later it arrived, and also bakes well.

                                  The comment above about the knife is accurate. I caught myself doing that with a small knife the first time, but sans any damage to the silicone backform. I now use a small silicone spatula, or the narrow plastic tool that is included with the Rösle Multichopper.

                                  1. All I know is I tried those egg poaching cups & hated them! Whether I oiled them or not, the eggs stuck like crazy & what a b. to clean! Funny, because I really wanted to like & use them.