French Food and Wine

Topic has 21 replies.
Print Search Sort Posts:

silicone bakeware

I know we at least a couple of avid bakers on here so may I ask a question?
Mrs TP doesn't do a lot of baking, A very ill Aunt requested her favorite cake.  We own a silicone cake bakeware of the right size.
All ingredients seem to mix to a good consistency and into the oven. At the appointed time I gently opened the door a little way and the cake still wobbled.  It was left in for longer about 10 then another 10 mins. it seems the top half has cooked well but the bottom half not so, soggy bottom!

My though was the silicone would stop the heat of the oven getting through to the bottom as it would in a metal cake tin, any ideas folks?

Passivpool Energy "A++" rated Swimming Pools, the lowest running costs in the Universe.
   Report   Reply Quote

Re: silicone bakeware

I use silicone cases and have never noticed any problems when baking.
   Report   Reply Quote

Re: silicone bakeware

I suppose that it is called the 'art' of cooking for a reason, as cakes, for example, do not usually bake to a precise time, too many imponderables, so they can be ready a little sooner or later, in fact I have two cakes I make, one is always ready 10 minutes earlier and another, about 15 minutes over the proposed bake time.

Some recipes say that if the cake is starting to 'brown' too early to cover the top with foil until baked and I would frankly turn the oven down a bit if I had covered it.

And another thing that can affect this is it having been on the wrong shelf.

I don't believe that the silicone has anything to do with this.





And now to silicone cake 'tins'. My Tefal silicone has recently been chucked out, and with gusto, and please bear in mind, in general I love Tefal products. They did bake properly, it never inhibited baking, and it ALWAYS stuck.

So I did have a lovely looking well baked cake, and then a third of it would be left in the mould....... great eh!

 And I did try every last thing, I greased, didn't grease, greased and floured and it still stuck. And lining silicone with baking parchment, rather goes against what it is all supposed to be about.

I would NEVER recommend it, NEVER buy it again and just think that the stuff is a big waste of time.


What is this favourite cake? I would probably try again and personally I would turn the oven down a tadge, ie if it says 160 I would try 150 or 145 and bake it for ten minutes longer and in my oven at least, cakes tend to go on a middle shelf.




   Report   Reply Quote

Re: silicone bakeware

It must have a very significant effect as silicone is a very good insulator and steel a very good conductor, I guess you will have to make allowances like moving the cake higher or lower in the oven or lowering the temperature and cooking for longer.
   Report   Reply Quote

Re: silicone bakeware

I've never had any problems with silicone.  BUT I only have moulds for muffins, cup cakes, madeleines and not a full size cake mould.

I too do as Id has suggested:  turn down the temperature, adjust the time as necessary and my cakes also go on a middle shelf.

I use double layer grease proof paper on top if it's a slow bake like a rich fruit cake.

These days I use disposable aluminium to save on washing-up but you do need to watch carefully as everything seems to cook faster as the tins are thin and the heat seems to reach the contents more readily.

Apprendre une langue, c'est faire un voyage différent chaque jour.
from Fle pour les curieux
   Report   Reply Quote

Re: silicone bakeware

Perhaps silicone does need a different temperature from tin?

Given the dodgy temperature readings from my oven, I installeded a dangly thermometer so I know roughly what the temp is; I read an average between the over thermometer and my little dangly one. It seems to work.
Ticking over, just about.
   Report   Reply Quote

Re: silicone bakeware

I've never bought silicone bakeware, so can't give an opinion.
I have a very basic french gas oven, with only one shelf. Because the burners are in the base, at first everything got burnt on the bottom so I found a metal bakesheet and put that on the (only) shelf. No problems now with bread, cakes biscuits etc.
You need to find the best way to suit your oven by trial and error.
ps I bought 2 sponge flan tins from Lakeland which had some sort of insertion of silicone to release the sponges. When baked in my oven the silicone softened and baked into the sponges. I let Lakeland know and got my money back.
But that confirmed my suspicion of silicone.

   Report   Reply Quote

Re: silicone bakeware

Thanks all, I think the same as Chancer it insulates. I did however position in the middle of the oven and turned down the heat and allow to cook for longer. Probably 50% longer but the bottom 1/4 was underbaked. I suppose given long enough convection would have worked and found it's way to the bottom.
Yes it did stick so I think in this case silicone is no good.

Ah well we will try again with a tin, off to Wilko!
Thankfully it's edible with the top half like a cake and the bottom like bread pudding! Big Smile [:D]

Passivpool Energy "A++" rated Swimming Pools, the lowest running costs in the Universe.
   Report   Reply Quote

Most Read

Enter our competitions

Win books, DVDs, travel and even holidays in France in our great competitions! Take a look at our latest competitions…

Enter now

Join us on social media

France magazine
Living France magazine
French Property News magazine