Is anybody out there still using old-fashioned metal pans to bake their cakes, cupcakes, quiches and loafs? Seriously, stop right now. The kitchen cupboard revolution starts here.
What you really need right now is some silicone bakeware. It’s been around in professional kitchens for several years and is now popping up everywhere from Lakeland to Aldi as the kitchenware of the moment. Sainsbury’s has a new range coming out at Christmas that is perfect for presents and even Le Creuset has a range – and given their heritage as a cast-iron pan brand, it really shows that they know where the future’s at.
Silicone bakeware is great! It’s non-stick so you don’t have to bother with greasing (my pet hate) and it comes in bright cheerful colours, which I love. It is so easy to clean – no scrubbing required – and can take serious heat and serious cold – I’ve recently been trying out a recipe for fudge and I pour boiling hot sugary stuff directly into a silicone ice cube tray, then freeze it straight away. I haven’t seen another mould that works as well.
The only drawback that I’ve found is that the muffin and cupcake trays can be a little flexible, so need a sturdy support underneath them, like a metal tray, so that when you take them out of the oven, they don’t flop all over the place.
If you haven’t got any yet, come on guys, embrace the future! It makes cake baking even more fun.
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