Silicon Bakeware

WorkingHardDFW

I've got a couple of silicone trays - one small one and one larger muffin style one. Both of them work fabulously for yorkshires, fairly cakes (don't need cake cases) - anything really.

I used the larger one today to make six syrup sponges for after lunch and even with the golden syrup nothing stuck.

MRSTITTLEMOUSE

I've used the same silicone mould for over 5 years,I keep it just for yorkshire puds and apart from it being discoloured because of the hot oil it's as good as new.

whistler-alison

Hi - I used mine to make a lamb toad on Saturday and it came out great. It always sticks in a tin. And it rose beautifully and was nice and crispy.

Jazzy_B

I bought some 7" silicone sponge pans in TK Maxx a few weeks ago, but I've been having a couple of problems. The pans had a 10 year guarantee, so I assume they're good quality.
Can anyone recommend a cooking time and temperature. I manage to burn the tops but the sponge is still a bit soggy in the middle. I've done this numerous times, so we've been having quite a bit of trifle. I've tried reducing the heat, and extending the cooking time, but results are not reliable. I've also tried cooking them on a lower shelf without success.
Also, I've had problems getting them out the pans. I normally leave them for 5 mins,before tipping them out. They seem to stick, even if I flour or grease the pans.
I've hunted the posts here, and it looks as if I need to leave them to cool completely before removing them, but doesn't that make them soggy?
I haven't found this info requested before, so I just wondered if anyone could pass on their tips.
Thanks for reading

liney

The cakes don't go soggy, because as they cool the steam (water) evaporates.

Do you have a fan assisted oven? I usually find i have to reduce the temperature slighty with mine.

Other than that, the obvious would be are you being very careful when measureing the ingredients out, because baking really does need to be precise quantities.

Jazzy_B

Yes, it's always the same basic recipe.
3 eggs
6ozs sr flour, Stork SB, caster sugar, and a drop of milk.
I've been making the same recipe for more years than I care to admit.
It's not a fan oven.
The only difference is the silicone pans,

liney

I use 3 eggs to 6oz too, but no milk, just a teaspoon of vanilla. Maybe try without the milk?

Pennylane

I have just one item of silicone bakeware - a blue loaf "tin". I only bought it because it was hugely reduced but I am very impressed with it.

I have an old fave meatloaf recipe and I've done that in there several times and it's been just as good as in a proper tin. SO easy to clean as well.

A weeny part of me keeps wondering how "healthy" silicone is for food. Anybody know? I'm sure they can't be worse than using aged tins can they?

michelefauk

Hi, I hope this is the right place to ask, a friend of mine was given some silicone baking tins recently from her MIL who lives in the states, she has got bun tins, muffin tins and a couple of round cake tins. They are fab, bendy and she says so easy to use. I have never seen anything like them here, has anyone come across them? I would love to buy a whole set if anyone knows where they can get them from? and hopefully not too expensive!
Thanks

code-a-holic

Argos!

I have the set. and they are fab! And only £7.49.
http://www.argos.co.uk/static/Product/partNumber/8611477/Trail/searchtext%3ESILICON.htm

I have senn antony warrel thompson silicon items in Morrisons. They were about £6 a piece if i remember correctly.