The other day I needed to pick up some round cake pans. There were some silicon pans and so I thought I would give them a try. After browsing through the selection I picked the Hamilton Beach 9inch silicon cake pan. I thought that the construction felt more ridged than the other pans that were around that day.
Some of the benefits of silicon pans:
- Pans heat quickly and bake evenly with no burnt or dark edges or bottom
- Removal from pans is easy – a slight twist or gently pulling on the sides and roll out the baked goods
- They’re freezer, refrigerator, microwave, dishwasher and oven safe.
- Bake, store, freeze and reheat right in the pans
- No rusting or staining
- No need to alter your batter or temperature – bake as usual
- Cleanup is a easy
Some of the down sides to silicon bake-ware:
- The pans are more flexible, you may have put them on a baking sheet to help support the pan
- You’ll have to be a bit more careful around sharp objects so you don’t rip, tear, or poke a hole in the silicon
- some of the bakeware is sized a bit differently than their metal and glass counterparts, you’ll have to size your recipes accordingly
So what is the first recipe I put into these cake pans?
My partner was have a birthday so after deciding on a recipe and icing I started in on the cake. I have been digging into the Magnolia Bakery Cook Book and each recipe is very rich and tasty. If you love scratch baking then this book is a great addition to your cook book collection.
After asking a few questions about favorite cake and icing it was decided that the Chocolate Buttermilk layer cake with the White Chocolate Cream-cheese Icing would be the winner.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs, room temperature
- 6 ounces unsweetened chocolate, melted (either in microwave or over double boiler) ( actually used 8 oz of chocolate to add a heavier chocolate mouth feel)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with parchment paper (since I had silicon cake pans I just sprayed a light coat of no stick spray )
- In a medium-size bowl, sift together the flour and the baking soda. Set aside.
- In a large bowl, cream the butter and the sugars until smooth, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the chocolate, mixing until well-incorporated
- Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth. Divide the cake batter between the prepared pans and bake for 25-35 minutes or until a cake tester ( or toothpick ) comes out clean.
- Let cakes cool in pan for 10 minutes. Remove from pans and cool completely on wire racks
White Chocolate Cream-cheese Icing
- 2 packages (8 ounces each) cream cheese, at room temperature
- 8 ounces good quality white chocolate (I used Ghirardelli’s)
- 2 1/2 teaspoons vanilla extract
- Stir white chocolate in the top of a double boiler set over simmering water until just melted
- Cool to lukewarm
- Using an electric mixer, beat cream cheese and cooled, melted white chocolate and vanilla, gradually
- continue beating until smooth icing should be light and spreadable
After the cake is cooled completely start icing the cake
I’ve included a video below on how to ice a layer cake.
So after baking this cake and putting the icing on I would say that the silicon molds worked out very well. I would certainly recommend them as a no fuss way to bake a cake. The rounds practically leaped out of the pan. Isn’t that what we really need is jumping cake?
How did the cake taste? The cake was very chocolaty and the icing paired very well with it. Extremely delicious and decadent. Wish I had some to share with you.
Have a great day and enjoy,