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Silicon or metal cake tins?

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  • Silicon or metal cake tins?

    Hey!

    I've only ever cooked cakes at home, for fun. But, recently I have fancied trying to bake a little more professionally and try to decorate them to sell.

    What would you recommend? Silicone or metal cake tins? I've only ever used metal tins, but would like to hear anyone's pro's and con's, opinions and tips

  • #2
    I've only ever used silicone moulds for small cakes such as madeleines. The silicone is bendy so makes removing the cakes easier. But for large cakes I wouldn't give up my good quality metal tins. If the tins are lined properly with baking parchment, there is no problem extracting the cake from the tin once baked.

    I suppose it depends on what shape cakes you intend to make. Intricate shapes may fare better with silicone rather than metal.

    As far as the washing up is concerned, I find metal tins much easier to clean than silicone moulds.
    Carol
    Pop Up Zoo Greetings cards - Raising money for Sands in memory of my precious son Ben Folksy Shop, Facebook Page, You Tube
    Carol's Yummy Bakes - My new business Website, Facebook Page


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    • #3
      dunno if it's because they were cheap from Home Bargains but my silicon victoria sponge tins still stick. I use a bit of grease in the bottom and the sides now but that defeats the object somewhat?
      Tutor in PMC Silver Clay in the West Midlands
      Facebook:
      https://www.facebook.com/MetalClayTutor
      Website:
      http://www.artclayjewellery.co.uk

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      • #4
        Originally posted by julesie View Post
        dunno if it's because they were cheap from Home Bargains but my silicon victoria sponge tins still stick. I use a bit of grease in the bottom and the sides now but that defeats the object somewhat?
        I think you are still supposed to grease them. I have to grease my silicone moulds
        Carol
        Pop Up Zoo Greetings cards - Raising money for Sands in memory of my precious son Ben Folksy Shop, Facebook Page, You Tube
        Carol's Yummy Bakes - My new business Website, Facebook Page


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        • #5
          I like to use metal tins for larger cakes and silicone for mini cupcakes. I have some in heart shapes and they work really well
          www.goodnightboutique.com

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          • #6
            but when I grease them, even the very final layer get stuck
            Tutor in PMC Silver Clay in the West Midlands
            Facebook:
            https://www.facebook.com/MetalClayTutor
            Website:
            http://www.artclayjewellery.co.uk

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            • #7
              Just because it is made from silicone it doesn't mean it won't stick. The real bonus is that silicone is an insulator and protects the bottom and sides from burning or drying out too much as one often finds when making heavier cakes like fruit cake mixes. I always line the larger silicone moulds with parchment so they always come out clean and the parchment peels away easily. Blind baked pastry, however needs to be dry without a hint of soggyness so silicone is never going to fit the bill here.

              The question therefore hangs, do you want to retain moisture and insulate what you are cooking or do you want to dry it out? The answer is that it depends on what you are putting in the oven!

              Clive
              Learning together for profit or pleasure
              I could be unhappy with my life but someone keeps sending me spring

              Blog https://classicalgenesis.wordpress.com

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              • #8
                Metal everytime for me, can't get on with silicon, my sis bakes for a living and she also is not a fan of silicon; either way greasing/flouring/baking paper is required - for large cakes I like metal springform tins and loose bottom fluted tins for tarts etc.

                Good luck with your venture!

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                • #9
                  Originally posted by Mandywhit View Post
                  Metal everytime for me, can't get on with silicon, my sis bakes for a living and she also is not a fan of silicon; either way greasing/flouring/baking paper is required - for large cakes I like metal springform tins and loose bottom fluted tins for tarts etc.

                  Good luck with your venture!
                  I've never had any luck with silicone - my cakes always stick, seem greasier and generally are rubbish. Metal every time for me.
                  Wid

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