Marathon Housewares KW200012GR Premium Silicone Bundt Pan, Green
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- PREMIUM QUALITY- HTV (High temperature vulcanization) and FDA approved silicon.
- EASY STORAGE- Flexible and retains original shape. Fold or roll for convenient storage.
- EASY TO USE- Effortless baking and cleaning. Easy release non-stick gourmet silicone bakeware.
- PERFECT SIZE- 9" x 3" pan. Turns out perfectly baked bundt or jello cakes with consistent and beautiful results each time!
- AVAILABLE COLOURS- Tangerine Orange, Lemon Yellow, Blueberry Blue, Lime Green, Deep Cherry Red, Plum Aubergine, Bright Fuchsia and Chocolate Brown.
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This item Marathon Housewares KW200012GR Premium Silicone Bundt Pan, Green
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|Item Dimensions||10 x 10 x 3.25 in||2.5 x 10.5 x 10.5 in||10.2 x 10.2 x 3.62 in||4 x 10.5 x 9.5 in||3.8 x 9.5 x 9.5 in||10.5 x 10.5 x 4.5 in|
Marathon Housewares silicone bakeware features a non-stick surface that is flexible and easy to release. Bakeware is oven, microwave, freezer and dishwasher safe and is effortless to clean and store. Cooks evenly without burnt edges and cools immediately upon removal from the oven - protecting tabletops and countertops. Unique bounce back feature allows mold to be easily folded and stored in tight spaces and drawers. Meets FDA standards for silicone bakeware and is tested to withstand extreme temperatures from -50C up to 220C (-58F to 428F). Colour: Green.
Top customer reviews
1. Cake took longer to bake, even though the included tip sheet said it would probably bake more quickly. I baked the cake 30 minutes longer than the usual 1.5 hours - so that's 2 hours at 350 in the oven.
2. It did not brown evenly. The bottom (top when inverted) was brown only where the silicone pan touched the metal cookie sheet I placed it on, as suggested by the tip sheet. (Heavy raw cake batter makes the silicone pan tricky to put into the oven, hence the suggestion to use a cookie sheet.) The inside "hole" of the baked cake was practically raw looking, but still held together. No brownness whatsoever on the inside hole of the cake. I will try to bake it longer in the future, but since it looked brown in the oven on the top and sides, I thought it was done. Knife test proved cake was done in the center, and after 2 hours in the oven, I was sure it was done.
3. Because I followed the tip sheet suggestion of placing the silicone pan on a cookie sheet, the baked cake was easy to remove from the oven. I let it cool 15 minutes, then easily removed the cake from the pan.
I will try several more cakes using the silicone pan, and I'll also bake another sour cream coffee cake for a longer time, and try to edit this post in the future. Happy baking! I would still recommend this pan, especially to those living at high altitude.
This thing is perfect. A little Pam, pour the batter in, slide it in the oven on a cookie sheet (stability) and presto - amazing cake. The first one I made was a little lopsided, but I figured out it was because I didn't grease the pan thoroughly.
The edges aren't burnt or hard like they can get on a metal pan. I rarely ice my cakes anymore. Just dust with a little powdered sugar or make a light citrusy glaze.
I've been making a lot of rum cakes this fall and winter. I can pour the glaze in once the cake is cooled and let it soak up everything, so there isn't a runny mess once it is on the plate.
I purchased some loaf silicone pans from other sellers and will try they asap so that I have time to return. I plan to return this one. Waste of my time and money.