[Sca-cooks] silicon baking molds - oop
ldygab at msn.com
Wed Nov 14 14:18:25 PST 2007
I also used one...made a bundt cake. The bundt pan was smaller than a normal one and I had to use the extra batter to make cupcakes & had the same problem. Was more like steamed than "cooked" and was heavy in the center. I got rid of them and am sticking to aluminum/metal or anything but silicone.
To all those that like them....good luck.
Gabrielle (a lurker)
Nobody can make you feel inferior unless you give them permission. Eleanor Roosevelt
> Date: Wed, 14 Nov 2007 17:10:37 -0500
> To: sca-cooks at lists.ansteorra.org
> From: ranvaig at columbus.rr.com
> Subject: Re: [Sca-cooks] silicon baking molds - oop
> >No, but do put them on a rigid baking sheet to hold them in place while you
> >are baking with them. I think you'll like them!
> I bought a silicone cupcake pan and only used it once for muffins. They didnt get crispy, the sides were very soft, almost steamed, and the center was heavy. No one wanted to eat them and I ended up throwing the lot away. Is this typical? I shoved pan in the cupboard and havent tried again, I was so annoyed at the waste.
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