Customer Reviews

KitchenAid Silicone Bakeware 9-Inch Round Cake Pan, Red

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(3)

 

 

I used my new Kitchenaid 9" round cake pans today and they work great!! I lightly sprayed them with Pam cooking spray that contained flour. They bake beautifully without any attempt to stick. I placed the silicone pans directly on the oven cooking rack without the use of a baking sheet. They sat perfectly level on the oven rack. Taking them out of the oven is a breeze. The cake pans cool quickly and were easy to handle. They have a wide brim that allows you to hold the pans securely. I love these pans! I have ordered the Heart shaped and Square pans. Get these pans while they are cheap in price. You can not go wrong. Use Pam spray and your cakes will pop out like mine without any trouble. Also, these pans will interlock inside one another for easy storage.

I bought these cake pans expecting the same ease of use as silicone cookie sheet sheets like the Silpat®, to which I have never had anything stick.

These pans actually recommend that they be sprayed with a baking spray. I skimped a bit the first time and my cake stuck. You really need to spray it as much as you would any other pan. Even so, these pans are not completely nonstick. I still have to run a knife along the edge, sometimes cutting through stuck material. These pans circumvent the need for lining the bottom with parchment paper but not the need to grease the pan.

One important note is that since they are so floppy, they need to be handled differently when removing from the oven. While they have nice broad brims, grabbing them solely by this edge may cause the pan to twist or deform, cracking the cake when it is most delicate--right out of the oven. You need to either use a peel like a flat metal cookie sheet or slowly push it onto another flat surface before removing.

With all that said, they stand up pretty well without needing special care. They wash easily in the dishwasher or by hand and do not warp in shape. Burnt material comes off readily. They are fairly cool to the touch right out of the oven, and their floppiness helps in releasing the bottom.

These pans could be improved if they were made of material more like the Silpat, making them more non-stick. They would also be more versatile if they shipped with a removing metal ring or pan that it would sit within, giving it rigidity when handling into and out of the oven.

I used this cake pan time after time and they all came out perfectly (if I had the batter right of couse). I have been baking with many different kinds of cake pans. I tried Wilton professional alumium kind, Kitchen aid black non-stick, stainless steel, regular non-stick.... I wished that I had only bought this one (in fact it's best to have two) instead of having a couple boxes full of metal pans. I usally bake exclusively spongy cake because it's heathier and tastier (Subjectively speaking), so this perfect 5 stars review is for the Spongy cake result.

The spongy cakes that I made all came out perfect. 5 cups of batter yield one 9" x 2" round smooth cake. I used a heavy duty cookie sheet to support it or a use a water bath of light duty cookie sheet (to prevent wrapping of the cookie sheet) I didn't grease the pan before baking but I cooled the cake upside down on a cookie sheet and peel the pan right off. (The top is then flat too, no leveling) I think peeling the cake pan off the cake instead of lifting the cake up will prevent breaking the cake apart. The most beautiful thing about the cake is that the sides are all evenly baked! So perfect and make decorating a breeze! Not much crumble or over browned sides or bottom.

I would highly recommand anyone to have at least one of this in hand for baking the light, moist, fluffy spongy cake.

There is no clear advantage to using these silicone baking pans. I am a professional baker and I have used Silpats for years - but a baking pan is a different story.
First, you have to either use a peel, as mentioned by another review, or a cookie sheet under them to get them in and out of the oven without having it destroy the cake.
And then you have to spray, and even that doesn't always work. I used my one silicone pan and two metal pans. I sprayed all three. The cake stuck to my silicone pan so I ended up with a two layer cake instead of a three layer cake.
The muffin pans are fine, but I would avoid any of the larger pans. For the cost, you can buy similar metal ones and do what you would always do - spray them!

Pro: it doesn't break
Con: it doesn't break so I can have an excuse to get rid of it.

If you are looking for silicone bakeware, keep going. This is not in the answer. I have been using silicone products for 2-3 years and thought to give this a try. Things stick to it. I was making a 5 layer cake and used this for one of the layers. The other 4 popped out like normal and the kitchenaid one stuck. I tried the "stick" test with my casserole and it stuck too. I read the instructions, which suggests you coat it with non-stick. Huh? Isn't that what silicone is for? I tried it several times and same sticky results. I highly recommend you save your money and invest in better products.

I have used this pan three times now, and every time it is in the oven my entire apartment smells like burning plastic. Also, all of my cakes have turned out uneven and the last one stuck to the bottom of the pan.

I used these pans for the first time for a 3-layer German Chocolate layer cake. Experimented by putting one directly on the oven rack, 2 on a cookie sheet. The layer on the oven rack baked up just fine, the two on the cookie sheet rose unevenly and took 10 minutes longer to get done. I let them cool completely in the pans, as the manufacturer instructs, but when I removed them they fell apart! The one baked directly on the oven rack stuck to the bottom (the pans were sprayed with PAM before baking) then fell apart when it finally unstuck from the pan. Very disappointing, as I bought these to avoid the hassle of cutting waxed paper to line metal baking pans. I'll keep my Wilton and Chicago Metallic cake pans.