cake baking options

[quatre_vingts]

-If I want to make a cake that wouldn't be frosted on the sides, how would I keep them from browning? Line the pan with foil or parchment

Comments

[dancingwolfgrrl]

I *love* my silicone pan, which is a muffin tin. Everything comes out really easily, which is the best part. I have just the regular kind, but I highly recommend the brand that comes with metal rails built in (I think it's KitchenAid) -- otherwise, you have to put them on cookie sheets.

But they seem to brown and raise about the same as metal pans, IME.

[annaberri]

I have a silicone bundt cake pan, and I don't like it very much. It's really floppy and hard to get stuff out of, and my cakes never cook evenly. It might just be my particular pan (I don't know about muffin pans or anything else). I have to bake cakes twice as long as the recipes call for, and then the outside is burned but the inside is still squishy.
But like I said, it might just be my pan. It's a weird castle-shaped thing, so it's not very normal.

[plurali]

Could be a problem with your oven's calibration.

[webtar]

I have silicone muffin pans, cake pans, and a bread pan. I love them all and have had no problems with them. The cooking time might have been increased 5 min or so, but that's nothing. The cook just like normal, rising and browning and all.
As far as not having browned edges, I am not so sure what you mean. Browning edges is normal and the only way not to get that look is to cut it off. Lining the pan will still bake the same way so I don't think that would change.

[tinfoilhearts]

I just got several KitchenAid cake pans, and so far I've gotten cooking all the way around and a nice, gental rise.
The cakes I've done in it have come out beautifully, and tend to not brown up so much when there isn't an anti-stick agent used.