C&T Posted July 13, 2010 Share Posted July 13, 2010 Help! I have bought some new moulds for baking cakes. I am trying them for the first time tonight - and I am not having a great deal of luck! The cakes a rising and are coming out cooked with no problem. I just can't get them out of the moulds! Have tried oiling lightly, but that didn't really work. Can anyone help? The bits of cake taste great - but look an absolute mess!! Thanks in advance! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 14, 2010 Share Posted July 14, 2010 What size moulds are you using? I have recently bought 2 eight inch silicone cake moulds from Home Bargains. They were a bit of an indulgence (as I already have a pair of 8 inch cake tins) and were £1.99 each. I've literally just baked a lovely ginger cake and it has turned out of the mould beautifully, no mess left behind. I did wipe a bit of cooking oil around the mould before the mixture went in, as you have done, but I don't think you need to. I also have a pink silicone muffin tray, bought from a market a while ago for £3. I remember trying to bake some sort of coconut macaroon in them last year and making a right mess, got bits stuck on the top of the mould and burnt on, changed the colour of the silicone. The pink silicone is much thinner than these new moulds though. Quote Link to comment Share on other sites More sharing options...
C&T Posted July 15, 2010 Author Share Posted July 15, 2010 Hi, Thye are smaller ones - little mini muffins and things. I found waiting for them to cool right down (i.e. they are cold) helped a little - but the cakes still just looked messy... The sides are ok'ish - where I can get a knife around it - but the bottoms stick really well! Not quite "what it said on the tin" if you know what I mean... I can buy cases for the mini muffins, but for the other shapes that won't be possible And as for the larger shaped mould - I am almost dreading trying it - could just be an enormous waste of cake... Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 15, 2010 Share Posted July 15, 2010 I've given up using my silicone muffin mould. It's easier to just use bun cases and a normal metal bun tin (which of course is more stable!) The smaller moulds must be really fiddly. What about just inverting the larger mould after it has cooled, then rolling the mould off it, do you think that would work? Quote Link to comment Share on other sites More sharing options...
C&T Posted July 15, 2010 Author Share Posted July 15, 2010 I'll have to give it a try! But is a very fiddly shape... If all else fails, I can put the crumbs in the bottom of a bowl and top up with banana's and custard! Ho hum. You live and learn... Quote Link to comment Share on other sites More sharing options...
Guest Posted July 15, 2010 Share Posted July 15, 2010 I have found this blog from a person who uses silicone moulds - very nice ones some of them (I have the CAKE one but havn't had the chance to use it yet!) at very nice prices. Anyhow - she recommends that you oil AND flour them. Lots of pictures showing that she has done just that. http://www.siliconemoulds.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 15, 2010 Share Posted July 15, 2010 I was telling my mum about this thread and she said you should always grease and then flour cake tins! Quote Link to comment Share on other sites More sharing options...
C&T Posted July 19, 2010 Author Share Posted July 19, 2010 Thanks both! I shall try oiling AND adding flour next time... Hopefully will be much better results!! Quote Link to comment Share on other sites More sharing options...
Snowy Posted July 20, 2010 Share Posted July 20, 2010 I've got some of the mini muffin silicone moulds and the first time I used them straight into the moulds they really stuck. But I used them again and they worked better the next time - could it be a case of 'weathering' them? Quote Link to comment Share on other sites More sharing options...
C&T Posted July 20, 2010 Author Share Posted July 20, 2010 I've got some of the mini muffin silicone moulds and the first time I used them straight into the moulds they really stuck. But I used them again and they worked better the next time - could it be a case of 'weathering' them? But that means I am going to have to keep making cakes/muffins to weather in all the moulds.. What a shame!!! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 20, 2010 Share Posted July 20, 2010 Well you only need to ask if you need help disposing of all the cake Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted July 22, 2010 Share Posted July 22, 2010 There is an easy answer. Treat them EXACTLY like normal non-stick tins. If the recipe has HIGHER sugar content to fat content, grease and flour. Cakes will FALL out the moulds. If you used the same recipe in a non stick tin and didn't do this either , they'll stick like very sticky things. Just the exact same principles If the sugar content is LOWER than the fat content..... grease the first couple of uses and then don't bother. Quote Link to comment Share on other sites More sharing options...
C&T Posted July 22, 2010 Author Share Posted July 22, 2010 Arrhhh!! OK. Never heard of that rule! Thank you! I normally line my tins, so don't have the same sticky problem. Cake making on Saturday - so I'll give it a go! Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted July 22, 2010 Share Posted July 22, 2010 oh - and let your cakes cool a bit first so they are less fragile. Never leave cakes to go totally cold in a tin or mould as they'll start to sweat and are a nuisance to get out. Best to remove whilst still warm and complete cooling on a rack. Have fun ! Quote Link to comment Share on other sites More sharing options...
