is it good for baking sheet cakes
1445142
I have not yet tried taking an entire cake out all at once but it definitely is non-stick. I might use parchment on the bottom only as extra insurance.
626941
Yes, it works perfectly for a cookie sheet or even under the pan for any drips. I use it for anything I need a flat oven tray for. I don't think it's as thin as others say it is, but, just use your imagination. I love this pan.
1641708
I use this just for polymer clay. It works great, and it will help protect wooden work surfaces. The grid is great for measuring and cutting with a tissue blade. The clay will discolor the mat a bit over time. I have not tried baking clay while it is on the mat.
108145
yes. absolutely. I used it for my wedding cake and candles. I cut it simply. great product.
945051
It says you can. I have never tried using it for baking. For roasting and slow cooking it is terrific.
567961
I haven't used it for something like that, although I don't know why you couldn't. I've mainly used mine for pie crust and biscuits. I love it. Give it a try for you red velvet or pumpkin cake roll. I think it would probably work pretty good. Good luck.
370034
I haven't tried using for baking. Up close, I wouldn't risk it (not sure if it can with-stand the heat). Perhaps you can try using it for pre-baking moulding...
2001400
I imagine so - I use mine for cake batter all the time. Bread dough is too thick for this model, though.
167435
I don't think I'd use it for heavy cakes. It is fine for ordinary round layer cakes and sturdy enough that it doesn't tip, but the depth between the layers isn't enough for loaf cakes or fruit cakes in a loaf pan.
1044179
It could be, I actually use mine as a biscuit pan, so it should be fine as a cookie sheet, just use a lower temperature when baking
1369713
No, the moisture will cause it to crack at some point. A baking steel would be better for that.
302030
Yes, I only use it for gluten free breads and have had great results. I haven't tried cakes yet.
215020
I doubt it. It warps, changes color, stinks, and thins out when used on a baking sheet under the max temperature per package directions. I would try a different brand. I would worry that it would damage the bottom of the oven, or bake itself onto it, or something else dangerous.
544320
Yes, they really work. I used them with a very loose (think syrupy) batter, and the cakes stayed in the papers. Good luck with your baking project!
1037598
Yes, it works just fine for both frosting and for cookies. Use the stiff frosting, if you are making it.
552986
I ordered it because I wanted to mix my bread dough but honestly i would not recommend it for that. It's good for regular cake dough but when the dough is heavy like for the bread one, the dough instead of mixing is sticking...
796950
I haven't used it in a cake, but I would assume it would be fine for recipes that called for "Dutch-processed" cocoa powder. Do not use in recipes that call for natural cocoa, because it likely has enough baking soda or other alkali to balance out the acidity of natural cocoa. I have only used it a bunch of times in a hazelnut-mocha macaron recipe (with great sucess!), and in a hot cocoa drink.