I just wasted two days trying to bake my daughter’s birthday cake using Kitchenaide’s silicone bakeware. I decided to use them based on the reviews I read online saying how silicone bakeware never sticks. Well trust me, they stick more than any metal or glassware I’ve ever used.
Cake number one came out of the oven and after partially cooling seemed ready to flip. Voila, the top of the cake had a crater and was split down the center. After reading more reviews online, I learned this happens if your cake isn’t 100% cool. So I threw the cake away and mixed up a new batter.
Cake number two came out of the oven and went into the fridge for several hours. I carefully peeled the pan away from the cake. Now the sides and top were sticking.
Cake number three came out with the top of the cake still stuck to the pan. This time I should have kept the cake and thrown the pans in the trash.
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I used KitchenAid Silicone Bundt Cake Pan. I cooked a Chocolate Sour Cream Cake. Before, using a Nordic Bundt pan, I made the same cake several times with great success. With KitchenAid’s pan, the cake did not cook. The center, after it was inverted was still liquid, pudding - if you will. I did everything like I normally would. Inserted a cake tester at 45 minutes, which came out clean. Evidenally, I picked the wrong place to test.
Believe me, I was so upset, I sent the Bundt pan and the cake pan that I had bought back to KitchenAid. I wouldn’t have anything in my kitchen with the name KitchenAid on it. Right back to Nordic for Bundt cake pan. To me, the center doesn’t transfer the heat.
BW.
Bruce on August 17th, 2009 at 4:05 pm | Link