(no subject)

[karra]

No one is coming, but I baked a cake anyway.





Mmm. Red velvet and chocolate.

And then I watched Saw.

Comments

[twoweevils.livejournal.com]

That looks yummy!

Did you bake it in one of those silicon cake pans? How are they to use? I see them all over, and I'd like to get one, but I'd really like a review by someone I know before I invest my $10 or whatever.

K.

[karra.livejournal.com]

Thanks!!

No, I used a pro-form non-stick bakeware. It was cheaper than the silicone, and it comes in nicer shapes. The company is Nordic Ware. Their website has 'em at 14, but I got mine for 7 at Meijer Thrifty.

http://www.nordicware.com/b2c/product_category.cfm?prod_master_cat=4&prod_cat=16

I've used the silicon exactly once. You can /taste/ it, I swear.

[twoweevils.livejournal.com]

I've used the silicon exactly once. You can /taste/ it, I swear.

Ooh, good to know! I'm attracted by the new and shiny (and bright green silicon pans), and also by the prospect of getting the cake out of the pan without having it lose parts of itself, but I will have to look at the Nordic Ware.

Non-stick=no greasing or flouring at all?? My baking pans all date from the 1970's so this is a new concept.

K.

[karra.livejournal.com]

Then I'd go with the Nordic Ware. It tells you to rub a bit of butter on the surface the first time, but I forgot to and it worked out fine. I know that most of the non-stick ones don't need any greasing or flouring at all. Though, I've been using Baker's Joy on all my pans. What that does is work like grease, butter or flour and keeps it from sticking. Plus, you don't have to refridgerate it, so it won't go bad, and it doesn't add anything extra to the cake. It's great.

http://www.bakersjoy.com/index.html
If you try either of these, lemme know how they work for you!

I was especially happy with the Nordic, because I have always wanted flower pans, but they're always so expensive. The only really neat shape ones had before these was a lamb that never worked right and a cross.

[twoweevils.livejournal.com]

I have used Baker's Joy, but it seems to me that I can always taste that. Kind of a raw flour taste. But I am definitely going to check out the Nordic Ware.

K.

[karra.livejournal.com]

I noticed the taste too, so what I did was spray only a bit on a paper towel and then spread it that way.

The Nordic Ware is great.

Hey, have you ever seen those old cake loaf pans with the holes in the bottom? What's /that/ about?

[twoweevils.livejournal.com]

Dude, I'm old but I'm not that old. *giggle*

Seriously, I know what you're talking about but I don't know why. The only thing I can think of is to let steam escape so the loaf doesn't come out too heavy. Or maybe they were for meatloaf, to let some of the grease out...? But you wouldn't want grease dripping in your oven.

I'm trying to think where I could even research this. I'll let you know if I find anything out.

K.

[karra.livejournal.com]

The bottom says 1982. *G*
And you are not old.

It seems like the batter would seep, but I've never tried it...

Thanks!

[chimera-dreams.livejournal.com]

Looks lovely, especially on that plate!

[karra.livejournal.com]

Thank you! )

[amarnask.livejournal.com]

Honey, that looks like a pile of shit. What sorta pan did you use?

[karra.livejournal.com]

See above.