Silicon baking forms work well in some respects, and not so well in others. To be sure, you need to grease them in some way in order for them to release well. They are not good conductors of heat, thus have good application used like parchment paper on baking sheets or when taking hot things out of an oven, but you also need to increase the amount of cooking time. Too, they are kind of wobbly, and you need to put them on a baking sheet to give them stability, otherwise, you might end up with some of your batter in the oven (he said having had personal experience with this). This particular silicon form makes the baked good look like a rose, the possibilities are endless.
This is what the finished product could look like.
1 comment:
I used a silicon pan, as well as the larger Nordic 6-cake rose pan AND the Nordic rosebud pan to make cupcakes for a wedding. I had the plan of stacking them in tiers in terms of size. They turned out beautifully - until the site caterer got hold of them (grrrr. The lazy cows just threw them haphazardly onto the display!).
But the point is that even just plain cake is exquisite - icing would actually ruin this sort of thing.
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