Keep even the most intricately shaped cakes intact during unmoulding by opting for a silicone cake pan. These oven- and freezer-proof cake moulds are made from flexible silicone which has a non-stick surface. To ensure thorough baking of your cake in a silicone mould, know that some things will differ, such as pan preparation and cooking time, when using silicone instead of metal or glass bakeware. Silicone makes baking cakes in the shapes of animals, angels or automobiles easier as even these designs with nooks and crannies will release easily from a silicone cake mould.
- Skill level:
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Things you need
- Paper towel
- Cooking oil
- Silicone cake mould
- Baking tray
- Cake batter, prepared
- Cake cooling rack (optional)
- Serving platter or cake plate
Preheat your oven according to your recipe.
Saturate a paper towel with cooking oil and rub it on the interior of the cake mould.
Dust flour on the oiled portion of the cake mould to lightly coat. Turn the cake mould upside down to tap out the excess flour.
Set the silicone cake mould on the baking tray, and fill the cake pan two-thirds full of cake batter.
Bake the cake according to the recipe, but begin to check the cake five to ten minutes before the time listed in the recipe. Silicone cake moulds can cook the cake faster depending on your cake recipe and oven.
Insert a skewer into the deepest part of the cake five to ten minutes before the recipes tells you to remove the cake. Take the cake mould out of the oven as soon as the skewer emerges without batter or crumbs on it.
Let the cake cool completely in the cake mould on the baking tray or on a cake cooling rack.
Turn the cake mould upside down over a serving plate and jiggle it slightly to remove the cake from the pan.
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