How to use silicone baking cases?

chickywiggle

i never greaase them and have muffin ones, bun ones, cake ones and loaf ones and they just pop out fine.

HOWEVER word of advice - remind your family first that they can be reused..... my hubby binned half of them after a cake devouring session becuase he thought i'd just bought pretty disposable ones :mad:

ceridwen

seraphina wrote: »

I don't like silicon cake tins/loaf tins but I do really like silicone muffin liners - I never have any problems with crumbs being left behind, muffins just pop out for me.

Also I use them for freezing individual portions of hummus, which can then go straight in a lunchbox from the freezer and they're defrosted by lunchtime. Never thought of using them for yorkies, will give them a go!

Another use I hadnt thought of:). I've used mini ones for individual portions of homemade pesto frozen up in the freezer and then decanted into a freezer bag (so that they are available to use again).

maryb

I find the texture of the muffin is quite different - flatter and denser- than when cooked in paper cases but that can be useful if you want to slice and butter them or have a flat top for icing.

I don't use paper muffin cases any more but I do use a rigid muffin tin. I find that the wax paper circles they sell for putting on top of jam are just the right size for lining the bottom of each cup and that makes them mega easy to turn out while being a lot less wasteful than paper cases.

Rigid muffin tins are also good for baking cupcakes in paper cases because the sides come up higher than the paper case and that helps to get a flat top so you can put a really gooey scoop of icing on - too sickly for me but DD could eat them all day. Whereas when I do them in silicome cases they are more domed. Again, it's what you want and what works for you

morganlefay

I've got a silicone 'tin' for making madeleines (we like them round here) and it certainly does 'fry' them if you oil it, so you get a crispy outside, which we don't like, so now I always use a tin one - I think it just depends on how you like your muffins (or madeleines) to be.

soapy955_2

I got a set of silicon muffin cases in Asda. They were really cheap and really pretty too, and they work well.

ALIBOBSY

I love my silicon cases, I have muffin cases, a muffin "tin" and a loaf "tin" all of which get used regularly.
I don't find any problems washing them, just soak in hot water (most of my washing up gets a soak anyway-lazy girl lol) and any bits just slide off.
Only thing I would say is they aren't very rigid so muffin liners are better in a muffin tray, the muffin and loaf "tins" are better on a flat metal tray rather than straight on the shelf of the oven.

I also have sets of metal tins as well, so use all sorts in our house, guess its what you prefer lol.

Ali x

marmiterulesok

Well,I've made the muffins,using an eggless recipe that I found at www.allrecipes.co.uk ,a great discovery I made today.They were low-fat apple,banana and cinnamon muffins.The only change to the recipe is that I added some cocoa powder.
The silicone mold ones are underdone in the middle,but the paper case ones were even more underdone.I've already given them more time in the oven to see if that helps.I think they might have to go in the bin.:o
I don't know quite where I went wrong,mind you,I don't often do eggless baking.
So,I'm going to try cinnamon topped blueberry muffins,which uses egg.I've only got frozen blueberries,but I don't suppose that matters.
One more question:how high do you fill the pastry cases?I only filled them 2/3rds,so didn't get a 'muffin top'.Is it alright to fill to the top or almost?
Thanks.

Primrose

I'm not raving about this silicone stuff. We paid a lot of money for a silicone loaf tin when they first came out and when filled with a cake or bread mixture it feels very wobbly and insecure when moving in and out of the oven. They don't need to be greased but I find them quite difficult to manipulate and prefer the cheap non stick pans and trays you can get from ASDA and other homeware suppliers.

silligilli

I just bought a square silicon baking tray from Dunelm. It was advised that you grease it the first time you use it but then it's ok not to. It also said that if you use a recipe with very little fat content to grease them. I rested mine on a baking sheet when cooking. I used it for very sticky brownies and they turned out fine, very easy to clean too, I just filled mine with hot water and a squeeze of w.u. liquid and left for 2 mins - all fine. I'm thinking of replacing some more tins with silicon soon.

Sambucus_Nigra

Primrose wrote: »

I'm not raving about this silicone stuff. We paid a lot of money for a silicone loaf tin when they first came out and when filled with a cake or bread mixture it feels very wobbly and insecure when moving in and out of the oven. They don't need to be greased but I find them quite difficult to manipulate and prefer the cheap non stick pans and trays you can get from ASDA and other homeware suppliers.

Do you put it inside another tin of the same size?