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Silicone Cake Cases


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Showing 26-50 of 81 posts in this discussion
Posted on 12 Nov 2011 00:38:13 GMT
Gadget Lover says:
I just think this "cupcake" craze is madness. When I was a kid my mum made "buns" in tins with paper cases on them. Nowt wrong with them.
For special treats she turned Buns into butterfly cakes by cutting a circle of sponge out, cutting it in half, filling the hole with butter cream and placing the "wings" back on top in the buttercream.
No one baked better than my mum.!!!

Posted on 17 Dec 2011 19:51:38 GMT
I would also like to know if I can bake a christmas cake in a silicon tray? Recipe calls for 4-5 hours at 120C?

In reply to an earlier post on 17 Dec 2011 19:55:32 GMT
Gadget Lover says:
I'd recommend against it. Use a metal tin.

In reply to an earlier post on 17 Dec 2011 19:55:33 GMT
Gadget Lover says:
I'd recommend against it. Use a metal tin.

Posted on 17 Dec 2011 20:14:49 GMT
Ok will do. Thank you

Posted on 18 Dec 2011 21:26:08 GMT
Last edited by the author on 19 Dec 2011 20:48:25 GMT
Mrs J says:
i have silicon cases - and larger shaped ones (e.g. heart for valentines) - I do find that you need less cooking time so the cake isn't too dry and also I do find if you leave in the silicon case for too long, the cake feels wet, perhaps the paper allows the cake to breathe better whereas the silicon keeps in the moisture. I also don't think "posh" ones are any different to cheap ones, other than which shop you buy them from. Silicon is silicon. My cup cake ones are from the pound shop, some from lakeland and some from JLewis... However, I still prefer tin,, which I use for serious cooking :)

In reply to an earlier post on 19 Dec 2011 01:04:24 GMT
Linda Thomas says:
All my bake-ware is Silicone, but don't believe everything you read about it being easy to turn out and non-stick! I still coat in a small amount of marg and then a dusting of flour this will stop it from sticking. They will come out perfect then! As stated below you need to turn upside down and peel, for things such as fair cakes, larger moulds use a large jar and peel downwards. Were Silicone comes into it's own is it's ease of cleaning and durability. It can't be beaten on these points.

In reply to an earlier post on 19 Dec 2011 10:14:29 GMT
claire says:
I also still apply plenty of marg especially in the corners,i just wondered if anyone had done a christmas or heavier fruit cake in the silicon mould and how it had turned out?

In reply to an earlier post on 20 Dec 2011 21:39:22 GMT
Gedil says:
Hi tracy brush with liquid butter before putting in your mixture works a treat G

Posted on 27 Dec 2011 17:32:23 GMT
All this 'peeling off, and 'rinsing in cold water' . Is gaudy, silicon bakeware really worth the bother? Ok, so it may look pretty, especially if you're baking with children, but nothing beats a good quality baking tin. Oh, and by the way, I wouldn't dream of making my Christmas cake in a floppy, silicon 'tin'.

In reply to an earlier post on 27 Dec 2011 17:35:00 GMT
I too, remember (and still make) butterfly cakes. And whatever happened to good old fashioned queen cakes?

Posted on 28 Dec 2011 20:07:12 GMT
Last edited by the author on 28 Dec 2011 20:07:48 GMT
I don't know if anyone has said this, but the cases need to be oiled when you use them for the first time.

The better the qualiry of the silicone the less likely thet are to stick.

If there is a problem with sticking, then I suggest that you freeze them and then turn out when they are quite cold. They don't need to be frozen but it helps. I once made on of those butterfly cakes that came in portion sections and it stuck firm and we had to make cake crumbs out of it. Then I thought about the freezing.
This should help get them out.

Posted on 28 Dec 2011 21:49:35 GMT
Sam says:
I'd try greasing the insides with butter or something like that, they should come straight out then. :)

In reply to an earlier post on 30 Dec 2011 21:17:16 GMT
Last edited by the author on 30 Dec 2011 21:19:08 GMT
Cheeseman says:
The sad fact of life is that silicone fairy cake cases are not as magical as you might think! Green they may be but you will need a can of bakers spray to ensure that your fairy cakes emerge smoothly and in one piece. So, what you save on paper cases you will spend on bakers spray. Try Wilton's Bake Easy available through Amazon!

Posted on 30 Dec 2011 21:25:08 GMT
Ian Webster says:
and have a HAPPY NEW YEAR
from Ian

Posted on 30 Dec 2011 21:53:20 GMT
I just had to comment on this subject, I use silicone cases but you have to take the cakes out of the cases while they are very hot, you gently ease them out and tip them onto a wire rack to cool, mine never stick like this, I love using silicone now.

Posted on 31 Dec 2011 00:15:32 GMT
P. Barrett says:
I think that silicone cake tins, especially muffin tins, can be very useful and have never found that they taint the food. Always grease them a little the first few times you use them and they allow you to tip the cake out easily if you let it cool sllightly first. Like anything else, it gets easier with practice. The other obvious plus points for me are that they will go in the dishwasher and do not rust. The better the quallity the easier they are to use and I have bought some cheap ones which are so thin and flexible that they are a waste of money. I would recommend Tefal as they are firm around the edges and do not need to be put on a baking tray. Lakeland also sell some completely non-stick metal tins which are excellent.

Posted on 31 Dec 2011 11:58:53 GMT
P. O'Shea says:
Really useful comments seems overall traditional bakeware is thought to be best. I will not be buying Silicone now, thanks.

Posted on 1 Jan 2012 13:36:17 GMT
Miss T. Gill says:
Like many are saying, I wouldn't use silicone for cakes and such but I do have star shaped muffin/cupcake cases from John Lewis that are fantastic. I've never had a problem with them and suspect that having the points helps get the finished muffin out as it naturally bends away due to the shape. When out of the oven I leave it a few minutes then pop them all out and I get great little star shaped muffins! That in itself is worth it :D

Posted on 4 Feb 2012 11:28:28 GMT
Last edited by the author on 4 Feb 2012 11:30:48 GMT
Well, bought 2 sets of silicone cupcakes (Wilkinsons and Poundland) to try (had I read this first, might not have!). Used first time today with trepidation! Worked PERFECTLY! Turned them out within about a minute using Anna's method - tip upside down after releasing sides by pulling, then tap bottom. I did though grease every case first. So, pros and cons....some cakes did lose shape - I had pushed them too close together, but that was my lack of experience rather than the fault of the cases. I am an ex-avid baker who only bakes occasionally and have also just downsized...I don't have room for the array of tins I used to keep. For me, they are perfect and would totally recommend - and I don't believe you need to buy expensive ones.

In reply to an earlier post on 5 Feb 2012 21:05:12 GMT
engineman says:
Having had a similar problem, I use an old loaf tin on each side to support. which helps to hold its shape and does no affect the cooking. The solution to the small cases is to apply a little Wilton's Cake Release, obtainable from Lakeland or Dunelm Mill.

Posted on 5 Feb 2012 23:07:51 GMT
suze says:
strange....I have used silicone cup cake moulds for a year now, we bake often. First I bought a cheaper set to try them, they are still great, so I bought a scan pan set, even better! Then I bought a square cake tin, just as good. None of the above stick, it must be your mixture. I still use my aluminium round cake tin, it's ancient (with a removeable bottom) but when it dies on me I will buy a scanpan silicone one. The best cake tin I ever bought was from Lidl, it was a porcelain plate bottom (which you could serve the cake on) and a spring loaded rim. The rivets came out last year though, so it was useless. I'v never seen one like it since, but I would buy it again. My cakes rose like the eiffel tower in that tin!

Posted on 6 Feb 2012 19:05:08 GMT
I love the silicone bakeware, when I first started using them I too could not get them out of cases but now I just rub them with a pastry brush dipped in oil (not too much) and they come out perfect. I use mine all the time but I cannot find a way to get all the oil from the trays that I use for roast potatoes, the best way was in the dishwasher but not all of it will come off. They also discolour quickly and the mats last for about three months ( I also use them for roast vegetables) apart from that I could not do without them now. For my vegetable I get a polythene bag (freezer bags) put my dry raw potatoes or other veg in there I then add a squirt or two of oil chopped or pressed garlic and a mix I made up of turmeric, pepper and paprika, (about a teaspoon) screw the top of the bag give it a good shake to coat and them put them on my silicone tray with a little sprinkling of salt and cook they come out yummy there is no need to parboil potatoes at all and they do not stick on silicone.

Posted on 6 Feb 2012 23:22:34 GMT
Lost Soldier says:
I use mine primarily for angel food cup cakes and there is some sticking sometimes but i can always remove them intact. When i use paper cases for angel food cup cakes it is a pain to peel the paper off but by bit.

I have a silicone tube pan too, it makes removing the cake easy but cleaning is not necessarily easier than traditional pan. I prefer to stick them in the dish washer.

Posted on 7 Feb 2012 17:20:51 GMT
OK.
There are lots of points raised here and I'll try to address some of them.

1. Silicone is used professionally. The chefs use a brand called flexipan and they have since it first came out. It is really expensive though.
2. If your cakes seem to be sticking, put them in the freezer until they are firm enough or frozen enough to push out. Sometimes there really is a problem and I find that this is the best solution.
3. The first few times that they are used silicone can stick but they do get better.
4. The only ones that I have had a problem with are the Tefal ones that were the most expensive.
5. If they stick and it states that they are non stick, return them. It should do what it says on the box!
6. They do cook well, as they conduct the heat evenly. You do need to put them on a firm baking sheet and not on the rungs of the oven shelf.
7. I have had a problem with a loaf pan as the outside cooked too quickly and was hard by the time that the inside was cooked. I remedied this the second time by cooking at a lower temperature.
8. Pastry is a dream and it never sticks. Fab mince pies because of this.
9. Do not be tempted to cook a quiche or tart in them though as you won't be bale to get it out. It is not that it will stick but you will not be able to push it out as you can with a conventional loose bottomed pan.
I'm open to more points.
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Discussion in:  cooking discussion forum
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Initial post:  29 Oct 2011
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