#1 Original Non-Stick Pound Cake Baking Mold - Made in France - Designed with Award-Winning Chef Dominique Ansel - Certified Food Safe Technology (Professional-Grade Quality)

First time I used this mould with my tried and tested pound cake recipe, the pound cake stuck to the sides of the silicone pan and it looked a little undercooked, even though I used the correct temperature and time that I normally do for this recipe. Boy, was I disappointed! I was able to clean the mould easily by first soaking it in warm soapy water for 5 minutes. Rinsing with a strong stream of water and a sponge was all it took to clean it up. Since my first try resulted in an under-cooked cake, I tried the same recipe and made two slight changes. I increased the oven temperature by 10 degrees and increased the baking time from 50 minutes to 65 minutes. After removing the cake from the oven, I also let it sit in the mould for 15 minutes before attempting to release it from the mould. That did the trick; the pound cake came out of the mould easily with no sticking at all, and it was evenly cooked throughout! It seems, from my experience, when using this mould, one needs a slightly higher temperature and longer cooking time that what your recipe calls for. That actually makes sense because silicone is a pretty good thermal insulator, preventing some of the heat from the oven from reaching the cake. I am very pleased with this cake mould and especially admire how the cake doesn't stick to the silicone even while not using any oil or flour on the mould itself. Once I realized I needed a little higher cooking temperature and longer cooking time, my recipe came out great. I also suggest placing the mould on something rigid like a baking pan while it's cooking to help prevent the mould from collapsing or bending and your cake mix spilling out. I highly recommend this silicone mould. Happy baking!

I am a fan of silicone baking pans, so I was excited to try this one -- especially since the instructions say not to use grease or butter or oil on the pan. My first attempt at baking with it, the cake stuck to the sides of the pan when I followed the recipe's normal instructions. It tasted really good, but did not look pretty because large pieces of the cake stuck to the pan. I also had a problem with the cake falling in the middle, but I think that's because the instructions for my recipe said to turn the cake halfway through baking. Since my oven heats evenly and these pans conduct the heat well, I think that step is not necessary with this pan, and is probably why the cake fell. The second time, I did not turn the cake and I allowed it to rest in the pan longer than the recipe's prescribed 10 minutes. The cake did not fall, and it was much easier to turn out of the pan. There were still a few small bits stuck to the side, but not nearly as many, and the cake looked much prettier. Still, my one complaint about this pan is that I wish it had come with a recipe. I think I would have felt more comfortable trying a recipe recommended for the pan before diving in with my own. Understanding the process recommended for the pan would have given me a lot more confidence in adjusting my recipe for this pan. The pan was easy enough to clean when I let it soak in hot soapy water for a few minutes. And that's just one of the many reasons I love silicone baking pans! I do recommend this pan but caution that it may take using it a couple of times to get it right for your recipe.

This silicone pan is the same exterior dimensions as my 9“ x 5“ loaf pan. However, it only has the capacity of my 8“ x 4“ loaf pan. This is probably due to the curvature of the bottom. The 9 x 5 non-stick loaf pan, that is also in the photo with this pan, I used nonstick spray. The instructions said not to grease the silicone pan. I had the same amount of stickiness in both pans. They both required the same amount of effort to clean up, relatively easy. However, all of the grooves in the silicone pan required additional time, to get out the residue. I made a poppyseed loaf of bread, that included one cup of oil and three eggs. It was pretty liquidy as I poured it into the two pans. Because I did not set the pan on a baking tray, it was more difficult to get into the oven, because of the flexibility. You have to be very careful, because it will fold, if you grasp the edges, and the batter is runny. Even my though the metal nonstick pan had a larger volume of batter, the two pans cooked in the same oven for the same amount of time. I figured the silicone pan would take less time, it did not. There is an area at the bottom of the pan, that is indented, so that you can fill it with decorations, when you turn it over. Be aware, it’s not very deep. If I’m making a loaf for my family to eat at home, I will probably stick with my regular loaf pan. If I am trying to make something fancy for other people. I will then use this silicone pan.

Our first use of the Flexipan Pound Cake Baking Mold was a great success, and we look forward to even better results as we get more familiar with the quirks of baking in silicone. Our chocolate-chip banana bread came out deliciously browned with well-defined ridges from the mold, and we were impressed when it flipped right out of the ungreased pan (unfortunately, our loaf had a large dome on top causing it to crack in the middle when it was turned upside-down; next time, we'll slice off the dome to create a flat surface). Placing the Flexipan on a perforated baking pan as recommended made moving it safe and easy, both before and after filling and baking. However, with no guidance as to how long to cool the loaf before removing it from the pan, we had to guess, but 15 minutes worked nicely. The Flexipan's listed capacity of 38.2 fluid ounces (about 4.75 cups) is approximately equal to an 8"x4" loaf pan. Hand-washing the Flexipan is simple, with just a bit of extra attention needed around the edges. Overall, we're very pleased with the performance and ease of use of our Flexipan!