its_me_susan
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lkspeir said:Be sure you use non stick spray - not the PC spritzer. In the "Inside Scoop" class at conference they told us that.
pamperedbecky said:I believe it says there's no need for the spray with flour, but I can't find my Use and Care Card in this mess of a kitchen right now and they're not on CC yet. I used it with the Caramel Sticky Bun recipe and it was awesome!! It also says it's dishwasher safe, but I can't get mine to fit in there. I'd like to try it just with a regular cake/cupcake mix and see how it turns out.
Is that what you're planning to do with your "B" recipe? Do you just follow cupcake bake times on the box? I have to find that Use and Care card!!!
So far I LOVE this new product!
JackieMac said:Hi,I made them and used the large scoop to fill thme with.ut 3 on our new simple additions plate.Garnished it with a strawberry fan and some choc. sauce.Everyone loved the way it looked.I got two bookings and one is signing up! Good luck
ShanaSmith said:I have used my pan a couple of times so far and I have to say I really like it. I did lemon cake (for some reason I have a lot of that ) They look really nice plated with a slice of lemon and a couple of blue berries.
BethCooks4U said:I melted chocolate and poured it in the molds. After chilling, they popped right out (no oiling of the mold needed). Also great for ice cream or butter molds or ice. I would completely fill the mold for ice cream or ice (use lemonade or other flavors too!) and 1/4 to 1/3 full for chocolate or butter (too thick a piece if you filled it more).
After releasing from the molds just put them in a zip lock bag and freeze or refrigerate (depending on the food type used).
I plan to make the chocolate molds as a hostess gift this fall and bring them to the shows. I also plan to do the butter molds for my Thanksgiving dinner and any other entertaining I do this fall.
ShanaSmith said:I have used my pan a couple of times so far and I have to say I really like it. I did lemon cake (for some reason I have a lot of that ) They look really nice plated with a slice of lemon and a couple of blue berries.
BethCooks4U said:Also great for ice cream or ....ice. I would completely fill the mold for ice cream or ice (use lemonade or other flavors too!) .......After releasing from the molds just put them in a zip lock bag and freeze or refrigerate (depending on the food type used).
Yeah, the first time I cleaned it I didn't pop out the little cups so it was left with little crumb-y things. So, cleaning it the 2nd time, I popped those out and it worked great!!gilliandanielle said:It should be easy to clean as it is made out of the same material as our srapers. The "cup" parts of it can be pushed out to clean the little creases, so I imagine it isn't difficult, but I haven't used mine yet.
its_me_susan said:That's right - but can you over spray that? With or without the flour? I need to search for my use and care card.... I packed them so I could read them out.
chefmelody said:Everyone mentions using these for ice in a punch bowl... but has anyone tried it? With the shape these are, won't they float wrong-side up, not showing the pretty florals?
its_me_susan said:Beth did you completely fill with chocolate? What kind of chocolate did you use? Bet we can fill with fudge too!
I melted the chocolate in the microwave, stirred it to finish melting and smooth texture. Filled the cupcakes 1/4 to 1/3 full. Less is better here. Too thick a piece and they won't be able to eat them. I then put them in the refrigerator for about 5 minutes to set and then popped them out.lisacb77 said:Beth, did you freeze or refrig the chocolate, and if so, how long? I've borrowed my directors for my open house and I like this idea better than cupcakes. How did you melt the chocolate?
lisacb77 said:I used it last night w/cake mix for cupcakes. Here's a tip, I think the medium scoop works just fine. That was all I had and I read how everyone was using large. SO...I used about a scoop & half per and filled them up. Needless to say the tops puffed like normal cupcakes and I had these weird looking creations!
Fortunately, the tops separated easily, so now I can tell ppl at my open house today how to make those coveted muffin tops from Seinfeld!
The second batch I just did a medium scoop and they worked much better. They also seemed to form better and have less air bubbles, I wonder if b/c the pan was pre-heated? I may make some again and pre-heat the pan to see if it makes a difference.
BethCooks4U said:I melted chocolate and poured it in the molds.
kat29 said:Beth,
When you did the chocolate molds what kind of chocolate did you use? I was thinking of making them for a pampered spouse day here on base. Just not sure oh what type of chocolate to use.
I'm gonna have to go back through this thread and write down what ever said to use the silicone cupcake pan for then make a flyer with it to have with me to show everyone what all you can use it for.
I used a block of garidelle (I don't know how to spell that but you know what I mean) chocolate that time because I had it in the house. You can use any chocolate you like even chocolate chips. I have used all kinds of chocolates in a variety of molds. I like the chocolate disks the best but they all work fine.kat29 said:Beth,
When you did the chocolate molds what kind of chocolate did you use? I was thinking of making them for a pampered spouse day here on base. Just not sure oh what type of chocolate to use.
I'm gonna have to go back through this thread and write down what ever said to use the silicone cupcake pan for then make a flyer with it to have with me to show everyone what all you can use it for.
raebates said:I just used mine last night. I'm a big fan of Baker's Joy spray. It has flour in it. Overspray wasn't a problem. The muffins I made popped right out. They clean like a dream, since you can turn each flower inside out to get in all the nooks and crannies.
BethCooks4U said:Here's another recipe for the SIlicone Cupcake Pan:
Mayo Muffins
1 1/2 cup flour
1 cup milk
2 heaping tablespoons mayo (not reduced fat)
Mix together in small batter bowl. Scoop with medium sccop into cupcake wells that have been sprayed with non-stick cooking spray. Bake at 400 degrees for 20 minutes.
For variety, add cinnamon & sugar or Italian Seasoning or Dill or Resemary Herb... to batter.
(got this recipe from my upline)
Which ever you choose, depending on the flavoring you use in them. I tried them yesterday with all-purpose flour and they did not turn out so be sure to use the self-rising type!its_me_susan said:Beth are these a bread? Or a dessert muffin?
BethCooks4U said:Which ever you choose, depending on the flavoring you use in them. I tried them yesterday with all-purpose flour and they did not turn out so be sure to use the self-rising type!Bethcooks4U said:Self-rising flour already has baking powder & baking soda mixed into it - if you are going to use all-purpose flour, just add 1/2 teas. of soda, and 1/4 teas. of b.powder per cup of flour. (I think those are the right measurements )