Silicone baking tins and rich moist chocolate cake

(7 Posts)
aGnotherGnu Sat 09-Nov-13 20:36:08

I am going to do the Mary Berry magimix chocolate cake for a birthday. Haven't done this recipe for years and I have just bought 2 new sandwich tins in silicone. Have never used silicone tins, and they say not to grease them on the packaging.

But let's of people on Internet recommend to grease or even grease and flour.

Any experience? Thanks.

nextphase Sat 09-Nov-13 20:55:50

Rich moist cake? I'd put a circle of greaseproof in the bottom, but leave the sides alone.
Also consider the cooking time may be different to previous tins.

aGnotherGnu Sat 09-Nov-13 21:22:47

Oooh I didn't know that- do they tend to be longer or shorter?

I can confirm that it is no lie; the cake is both rich and moist. It's very nice smile

Bunbaker Sat 09-Nov-13 21:26:18

"I'd put a circle of greaseproof in the bottom"

Not greaseproof. Use baking parchment as greaseproof sticks to the cake.

aGnotherGnu Sat 09-Nov-13 23:35:29

I have either grease proof or baking parchment - definitely not both, and I'm not sure which! (I don't do this very often)

Any further advice on adjusting cooking times for silicone?

Mummyoftheyear Sun 10-Nov-13 07:29:56

I made a Choc fudge caje in a silicone mould this week. I used cake release spray as it was in the shape of a book and another in shape of dinosaurs. Lots of edges. Came out so easily. Remember to place on a metal tray before placing in oven and when taking out. Silicone moulds are wobbly when full. Works a treat. I love them!

Mummyoftheyear Sun 10-Nov-13 07:31:08

I'd def not put grease proof or baking paper in.

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