Anyone use silicon baking tins?

[Innat]

I've got some cup cake cases, a loaf tin and a round cake tin. Sometimes they work great and the cakes slide out a treat. Other times the cakes get totally stuck and they are a disaster. I don't know what I'm doing differently.

Does anyone have any tips on how to use them effectively? do you need to grease them? or are they just a disaster and best avoided?

I've got several.

I tend to find the cheap ones do stick and I can't find a way to stop it.

the more expensive ones I have don't seem to have the same problems.

do you let them cakes cool first? that helps

i have one, a cheapy tesco one and it's mostly fine. I normally only use it for flapjack and stuff though that's hard to get out of a regular tin

I tried a cheap Sainsbo's one and it was rubbish, the cake was burned round the edges. So I took it back and spent the money on Lakeland disposable cake tin liners to put in my normal cake tin instead - much better!

I got one for muffins and I really don't like it. It's hard to clean and tricky to handle getting out of the oven ime.

Of course, I'm also a terrible cook

i have Lakeland, Jamie Oliver and John Lewis silicone cake/muffin 'tins'. i agree with TheArmadillo, the more esxpensive the better and the cakes need to cool. I dishwasher clean mine and they are fine

Interesting...I have a mixture of cheap and more expensive ones (as an experiment really). The one time they worked really well was when I took the cakes out straight away, but maybe that was a fluke and I should let them cool more.

maybe it depends on what was in the mixture, mine often have maltesers in which i find need to cool a bit!!!!!!!!!

I have some asda individual muffin cases, and a square cake tin and a deep muffin tray from tesco. I've never had any problems with any of them sticking, but the large square cake tin can sometimes result in a cake with dry tough edges. I don't grease any of them first.

Oh, having said that though, I found that using a proper muffin recipe rather than a fairy cake sponge recipe worked better in the individual cupcake cases as it's denser. They actually fall out of the cases themselves then!

Ah James, maybe that was the difference - once the cakes did just fall out the cases, i can't remember what type they were but maybe they were muffins. the last lot i made that stuck badly were chocolate fairy cakes. I made them as a present so was a bit dissapointed, although using extra icing to stick the bottoms back on is not a tragedy I suppose!

I made a capuccino loaf cake yesterday which didn't stick too badly but i decided to grease it first (annoying as that was one thing that drew me to buy them in the first place) but i did try to tak eit straight out.

Right next experiment then...something with maltesers - yum. What a shame I need to keep experimenting!

I used this recipe a couple of days ago and it worked like a dream, they fell out of the cases perfectly formed and were lovely (they'd be good using lemon curd too) but I had to guesstimate the ingredients slightly as it's an american recipe using cups.

Strawberry Jam Muffins:

2 cups all-purpose (plain) flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Strawberry jam

1. Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
2. In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened.
3. Spoon into cupcake wrapper-lined or greased muffin tins, filling each cup one-third full. Drop 1/2 to 1 teaspoon strawberry jam into the center; covering with batter to 2/3 full.
4. Bake in a 375*F oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool on wire racks.

Makes 1 dozen muffins.

I have one and I love it. It's a square one and I use it for the most gooey squidgy cake imaginable and it is fantastic. I would get more but they're so expensive.