When is the best time to turn out the cakes? Warm, cool? Help...mine crumbled.
842390
I agree with the answer Lohmeyer posted. For cakes I would butter or spray the pans with pam or some oil spray before putting the batter in.
842391
I made some jalapeño bread. The recipe I used was for a big bundt pan and it said to let it cool for 15 minutes, so that´s the amount of time I waited before turning out the breads. I also sprayed the mini cavities before adding the batter.
842392
I use this mold for making soap, so I'm not a good one to answer this question.
842393
I've found that if you wait until the cakes are about lukewarm to the touch, they come out without issue. I generally have rather moist recipes though, so it could be related to your recipe as well. I also buttered the silicone quickly before I put the batter in, to make extra sure I wouldn't have to deal with crumbly cakes.
183494
Did you use the max of 5 pounds of chocolate? Or did you refill? Curious to how long it will last with a large crowd like yours. I'm thinking about splurging for Chocoley's Just Melt It! No oil required! :] Thanks, Leslie
310968
I do not use cake mixes, so I can't speak to the first part of your question. I bake the 4 1/2" pans at 325 degrees for approx 20 min. Good Luck.
27013
Myself, I pre-coat my cakes with a very thin layer of buttercream, icing, called crumb coating. Then chill the cake again before applying the MMF. This makes for a cleaner, and easier, install. Also, it's a bit easier to reposition the MMF if needed.
1654342
If you spray the pan with PAM or similar product first and then spread some flour in it, add the cake mix, and then bake the cake. After cake is baked, take it out and let it cool for 5 minutes and flip it over. There should be no sticking to the pan.
871540
Just speaking from my personal experience, I live in a humid climate (Florida). I can make mine and leave it out for up to 3 weeks and sometimes when I go back to check on them, they are still a bit soft. Even gum paste. Florida climate is really super hard to live in and make good gum paste or fondant decorations. It's also hard to ice a cake here too. ugh :( The frosting melts!
25269
Mine started sticking too.. made ugly cakes and I threw it out. I know they were meant to not stick for more than using them a few times. I sprayed with the flour spray thinking maybe it would work better but some still stuck. The pans cost too much not to be better than this. I thought I was buying the best brand of pan. I washed by hand each little cake hole. Nothing was sticking on them that would have caused this problem. Just disappointed. If, anyone has an answer to this I would really like to know.
1865384
I put it on a cookie sheet. The base is glass so it has some structure to it but I wouldn't handle it with out the cookie sheet until the cake is cooked and cooled.
863010
Did you use Swans Down Cake flour, if not I think it is under cooked and too much oil. I always use butter or Crisco vegetable oil. Some times the temp. of you oven can cause this also. I had this happen to me with a new pan which was heavier than the one I normally use, the next time I used the pan I lower the heat from 350 to 325 and it came out okay. Hope this will be of some help to you.
2114580
I only used them once so far but did grease the pans with a little butter then lightly floured them. Tap off the excess flour. The cakes came out easily. I cooled the cakes in the pans on a rack for about 5 minutes then turned the pans over and the cakes came right out. I let them cool completely on the wire racks.
1427472
I, too, wondered if this might happen. I baked one Angel Food cake since receiving the pan, the bottom and sides held sufficiently so that it cooled just fine. I am pleased with it, and cleanup was easy, too. I am planning to bake a chiffon cake for Thanksgiving.
732820
I am sorry your dates were dry--ours have always been moist and sweet. I looked it up online though, and there are three ways to moisten them: steam them for about 3 minutes, put them in boiling water for a few minutes, until,the sugar crystals on the outside have melted, or...spray them with a spray bottle of water and wrap in a paper towel. I would just return them and ask for another bag, if it was me.
1894649
I had to return mine because it immediately started to crumble - even after putting it in the fridge for a few minutes..........mine was a regular buttercream frosting
14632
Linda, make sure to grease each cup and the bottom insert piece too. The pans are great as far as nonstrick but always grease them (I use cold butter). Start by filling each cup half way to make sure you have enough batter. Don't fill to the top as each little cake will puff up and you don't want the pan to over flow. They cook pretty fast, so you might want to set your oven a bit lower (I usually use 300-325 degrees). Once they are cooked let them cool before trying to remove. Just push up from the underside and slide the metal bottom piece off the cake. Good luck!
771028
I am not sure. I know that when we have used it we had a party so it dissapeared by the next day so it was still fresh. Or we had it on a separate plate and put the plate that it was on in the fridge and just used a plastic cake cover to cover it. That is what we do. Hope that helps. Sorry for the delay in our answer.
633784
When using fondant,I pop them out before they are hard,I haven't broken any chocolate yet. Good luck
1865351
I made the cake the day before and it was fine. If plastic wrap touches it the faces come off. It's only good for a couple days. I ordered mine about month before I used it. Just keep in the plastic on a cool place