The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Funky silicone smell left on my Angels Food cake! Are silicon moulds just hype?

luc's picture

Funky silicone smell left on my Angels Food cake! Are silicon moulds just hype?

Tonight I did an Angel's -Food cake from scratch - the egg whites, the merengue, the castors sugar, the corn flour etc. etc. The whole nine yards of it.

Lacking a proper Angels food type mold I poured the mix into a silicon Savarin mould.
Everything went well - including getting my oven to remain stable at the right temp. and everything.

However - this is the first time I'd ever used a silicon mould. I was interested to check them out after hearing that nothing would stick to them, yadda yadda yadda.

Well... don't believe everything you read/hear.
Angels food cake generally is gently cut out of and Angel's Food mould - in fact... the recipe even stated not to grease/butter or otherwise lubricate the mould. So I figured silicone would work just swell.


The batter stuck to the silicon like crazy. Not enough to rip out huge chunks but certainly enough to make the surface of the cake less than stellar. Now granted - a Savarin cake usually is only has a bit of appricot nap or glaze on it and is NOT covered in frosting like an Angels Food cake is... but even so... the Silicon fell far short of the hype.

What's more... is that the cake has the undeniable aroma of silicon. Not what I want to be smelling when I try to enjoy a piece of light and fluffy Angels food cake!

Here are a few questions for any here that have experience:

1) Did your silicon moulds live up to the hype?
2) What did you bake in them?
3) Did they impart a very synthetic aroma of silicon in your finished product?
4) Do industrial bakers use silicon moulds?
5) Would you bother to use them again?
6) If your mould imparted a funky silicon smell - did it go away after the cake cooled down?

Thanks in advance to anyone who cares to comment and share their insight.

Best regards,

Joe Fisher's picture
Joe Fisher

I only own one silicone mould - a 4x8 bread pan. I dislike it quite a bit. I don't like how floppy it is, and EVERYthing sticks to it.

I can't answer your other questions, but it will be the last piece of sillycone bakeware I buy. This one will prolly end up in a garage sale :)


KazaKhan's picture

To answer your questions :-
1. No
2. Bread
3. Yes
4. I wouldn't think so
5. No
6. Not really

I'll also add that I had to check the oven a few times as the silicone smell was so overwhelming throughout the entire house that I just couldn't believe the thing wasn't actually on fire. I will not be trying silicone again...

jef_lepine's picture

Here are my answers:

1) Did your silicon moulds live up to the hype? - YES
2) What did you bake in them? - muffins, cakes, cheesecake, pastries
3) Did they impart a very synthetic aroma of silicon in your finished product? - NO
4) Do industrial bakers use silicon moulds? - YES
5) Would you bother to use them again? - YES

I'll say that my experience with silicone molds is with the black Demarle Flexipans. They are shiny, very flexible, and don't usually stick to the product. These are used extensively in the foodservice business for ease of use and superior results. Saying all this...

I have used one of the home-version silicone muffin pans. It is red and it pales in comparassion to the Demarle pans, but I suppose you get what you pay for: Demarle Flexipan - $100, Red piece of junk - $10.

KazaKhan's picture

The one I used was red & I should add that other than the smell it did perform well. I borrowed it off my brother and he wouldn't have been spending much on bread or cake pans etc. Even though jef has now set me straight I'll still be sticking to my tins :-)

luc's picture

I've wondered who's had good luck with this type of bakeware.

I'll have to check the receipt for the Savarin pan that I have - that is made out of silicone. It wasn't cheap - so I expected better quality and performance.

I'll have to give a look to the Demarle Flexipans.

I don't think anyone is opposed to spending money on good quality bakeware... at least I'm not - but the silicone mould that I used sure was a letdown.

Mini Oven's picture
Mini Oven

I filled mine with water and set them outside in winter to freeze. They make great garden fence ornaments. The tall bunt pan or gugelhupf pan worked great for this. I served the ice cube fantastic "on the rocks" sauna stove for slow steam, worked great then. Twisted inside out, it makes a great party hat. Mini Oven

MadP's picture

I have never liked the silicone pan that I have. It is a bundt pan, and the only bundt pan I own. I rarely have call for that type of pan, so I have never replaced it with a real pan. I can't say I have ever noticed a silicone smell, but if you are baking something very simple and uncomplicated like and Angel Food, I could imagine that it would easily pick up any odor. What I don't like is how floppy it is and that it doesn't clean well. I'll stick to the real stuff from now on.


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spsq's picture

My silicone pans smelled strongly the first time I used them, but not afterwards.  And the smell was not in the food.  I definitely find them "no stick".   Don't remove the food immediately, let it cool for a bit.

 That said, I don't really care for silicone.  The bottoms of my breads don't seem to brown properly, and my cakes/breads in the bundt pan don't hold their shape.  I did buy some muffin pans ($.99 on a sale rack) b/c  I hate it when muffins stick!

beanfromex's picture

Thanks for the interesting questions and responses.

While up in canada in december I had thought of picking some up, but now have changed my mind.