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Boo-Bottle
Boo-Bottle asked in Food & DrinkCooking & Recipes · 5 years ago

Baking with silicon? Any good?

So I love baking cake and a friend recommended I get silicon cases instead of using metal. Ive never used this style of baking before, is there a trick to cooking with silicon? Do u have to turn up the oven a little bit more? Any advice as more companies now making silicone instead of old school metal.

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  • Nikki P
    Lv 7
    5 years ago

    I had silicone pans. Notice I used past tense.

    I did not like them as the outside of the cake always seemed a bit soft and on the "under done" side.

    Yes the cake is easier to remove but using parchment paper is just as good and I like the texture of the cake better from a metal pan.

    I will say I am sorry I gave away all the silicone pans though. I think it would be perfect to use to "wrap" a springform pan when I make a cheesecake. Foil still seems to sometimes let in a bit of water.

  • John
    Lv 7
    5 years ago

    BTW, I'm not all anal about it, but you will look smarter if you call it what it is - SILICONE. Silicon is a semimetallic element. I've never cooked with it but Jacque Pepin loves it.

  • CrustyCurmudgeon
    Lv 7
    5 years ago

    Tip: If you're using a bunt pan, support it with a cookie sheet. Watched someone fill and place it in an oven without bottom support, and it took two days to clean up.

  • Monice
    5 years ago

    Yes

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