Silicone cake molds generally have anti-stick properties. When using silicone cake molds with anti-stick function, there is usually no need to take special anti-stick measures, as the cake will easily separate from the mold after baking. However, sometimes when using certain fancy silicone cake molds, we hope that the cakes or other baked goods we make can maintain very good patterns. In this case, we will still apply a thin layer of butter on the silicone cake mold to improve its anti-stickiness. This is also the reason why we apply oil to the silicone mold when making cakes. If the silicone cake mold itself does not have anti-stick function, it needs to be treated for anti-stick before baking desserts.
1. In general, the anti-stick treatment of baking silicone cake molds can be carried out according to the following steps:
(1) After heating and melting the butter into a liquid, dip a brush in the butter and brush it on the inner wall of silicone cake molds (or directly apply softened butter to the inner wall of the mold with your hands).
(2) Sprinkle some dry flour inside the buttered silicone mold.
(3) Gently shake the silicone mold to make the flour stick evenly on the inner wall of the mold.
(4) Pour out the excess flour, and the silicone mold is ready for use.
2. When silicone cake molds are treated for anti-stick, several issues need to be noted:
(1) If vegetable oil is used instead of butter, it also has anti-stick function, but its anti-stickiness is not as good as that of butter. Flour can also be omitted. For example, in the case of butter cake, which itself can easily stick to molds, just applying a layer of butter to the mold is enough for anti-stick. Generally, the anti-stick effects of these methods can be ranked from good to poor as follows: apply butter and sprinkle flour > apply only butter > apply only vegetable oil.
(2) Whether it's a large or small silicone cake mold, the anti-stick measures are the same.
(3) Some types of cakes cannot be treated for anti-stick, such as chiffon cake. During the baking process, the cake needs to rely on the adhesion of the silicone cake mold to fully expand. Generally, the varieties that cannot adopt anti-stick measures will have special instructions in the recipe.
(4) For sweet desserts with a smooth appearance (such as various puddings), the mold only needs to be coated with butter without flour sprinkling, otherwise it will affect the appearance of the dessert.
(5) Puff pastry desserts typically secrete more butter during production and are not likely to stick to molds after baking, so they do not require any anti-stick measures.
As long as the anti-stick effect is good, most desserts are easy to remove from the mold after baking. If cakes are not treated for anti-stick and silicone cake molds are used to remove them, a small knife can be used to cut along the inner wall of the cake mold, separating the mold from the cake, and then the cake can be lifted out from the bottom of the mold (if it is a springform pan, oil paper can be placed at the bottom of the mold, and the cake can be poured out after separating the cake from the mold).