Silicone Floral CuPampered Chefake Pan

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Discussion Overview

This thread explores various experiences and ideas related to using the Silicone Floral Cupcake Pan. Participants share their baking successes, challenges, and creative uses for the pan, contributing a range of recipes and tips.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared their experience of making muffins and discovering that floral biscuits could be made by using cheap biscuits in the pan.
  • Another participant expressed enthusiasm for the pan's aesthetic appeal and sought additional ideas for its use.
  • Several users mentioned making brownies, with one participant noting the addition of peanut butter chips and another using Andes mints, both resulting in positive feedback.
  • One participant described using the pan to create floral butter for brunches and making banana loaf in muffin cups instead of a loaf pan.
  • A participant inquired about tips for success with the pan, referencing a customer who had issues with baked goods sticking.
  • Another participant emphasized the importance of oiling the pan thoroughly and allowing baked goods to cool for five minutes before removing them.
  • Some participants shared imaginative ideas for themed brunches, including rose-themed dishes and ice cream served in the pan.
  • One participant noted that they had success with ice cream in the pan, while another shared a technique for making chocolate flowers for hosts.
  • Several participants discussed challenges with baked goods not releasing properly from the pan, with some suggesting trimming the bottoms of muffins for stability.
  • One participant shared a method of using a tart shaper to flatten the bottoms of baked goods after removing them from the oven.
  • Another participant mentioned that using a kitchen spritzer worked well for them, while others debated the effectiveness of different types of sprays.
  • One participant noted that they struggled with the pan but had success with a pineapple upside-down cake.
  • Another participant suggested adjusting the batter's consistency for better results.

Areas of Agreement / Disagreement

Views differ regarding the best methods for ensuring baked goods release from the pan, with no clear consensus on a single effective technique.

Contextual Notes

Participants' experiences vary widely, reflecting personal baking practices and preferences, with some sharing specific recipes and others discussing general tips.

Who May Find This Useful

Consultants looking for creative ideas and troubleshooting tips for using the Silicone Floral Cupcake Pan may find this discussion beneficial.

raebates
raebates
Staff member
Messages
18,217
I did muffins in this for my shows this month. Of course, the muffin mix doesn't fill all 12. I've tried various things in the empty cups, which led me to a wonderful discovery:

Floral Biscuits!

I used the really cheap biscuits. I pushed one deep into each of the empty wells. They were beautiful. I could so see using these to decorate a breakfast buffet. I also think they'd be cute for a Mother's Day breakfast for biscuits and gravy.
 
Need idea! So you did the refrigerated dough, right? I love the pan...pretty without the work, but it's great to give MORE ideas! Thanks!
 
I continue to love the simple brownies made with three eggs, and other ingredients
on the box. Then I add a teaspoon of peanut butter chips. They were a big hit today,
and I got 18 from one box mix. I only sprayed and used 6 cups on the second batch.
I did not put anything into the empty cups, and they did not appear to suffer for being empty.
 
I, too, made brownies in there. I added some "andes mints" baking pieces to the batter. They were so good. They stayed so moist inside.
 
Here are a few things I do with mine:

I take butter and let it sit at room temperature and then fill a few cups and place it in the freezer to harden again and make it easier to take out. I then serve floral butter at my brunches.

I also make my banana loaf in the muffin cups instead of a loaf pan.
 
Any suggestions for success with these pans? I don't have the floral pan yet, but had a customer who was having trouble with hers. Said she tried muffins and brownies I think and both stuck all over the pan. Without using it myself I don't feel as though I was much help. Thanks for any tips!
 
  • Thread starter
  • #7
The main trick is to make sure every nook and cranny is oiled. Second, you have to let whatever you've baked cool in the pan for 5 minutes. Seriously. It's a must. Otherwise, the details stay in the pan when you turn your baked goods out.
 
  • Thread starter
  • #8
I'm now imagining a rose-themed brunch--rose biscuits, rose butter, rose ice floating in the water and OJ pitchers. Lovely.
 
I am doing the Turtle Fudge Skillet cake for a cake and coffee theme show tomorrow night. I had seen in a magazine a while back to scoop ice cream into a muffin pan ahead of time to have individual servings. I thought this would be a great idea for the floral cupcake pan. I don't have ice cream on hand right now to give it a try, but I will be picking some up for the show when I shop tomorrow morning. I guess i'll have time to try it, since the show isn't until 6:30PM.
Has anyone tried something like this with any success??
 
Ice cream works well with the floral cupcake pan! I've served some at show with the summer berry recipe.
 
At my last cluster meeting a director showed us how she melts white chocolate with food coloring & makes beautiful pink chocolate flowers that she wraps up & gives to her hosts in May for HWC.
 
my upline talked about doing little meatloafs in hers then she freezes them individually for dh lunches. also what about cheese balls or should i say cheese flowers?
 
These are really great ideas~I want to try them and share them with my customers!!
 
Thanks for sharing ladies! I haven't had mine out in months---I'm going to have to bring it out of the closet and try some of these.
 
Do you have to oil the pan for the pink chocolate flowers or only when you are baking?
 
Here's another question about the floral cupcakes. I had a host make a batch of lemon poppy seed muffins. They turned out great, came out of the silicone great.... but since the muffins raised they would not stand up! A flower on the bottom and the raised bottom made them look like weeble wobbles.
Any tips/suggestions?
 
I make these but cut the bottom part (raised part) flat before serving...
 
  • Thread starter
  • #18
I trim the bottoms, too, if they're too round. That happens often with muffins.
 
raebates said:
I'm now imagining a rose-themed brunch--rose biscuits, rose butter, rose ice floating in the water and OJ pitchers. Lovely.
Click to expand...

Sitting Pretty with Mom? I love the theme........just in time for Mom! Thanks for all the tips!
 
Do I flour after I oil? Mine are on the cooling rack right now but are giving me the impression they aren't going to pop out! I have another batch ready to go (its cake batter).Thanks!
 
  • Thread starter
  • #21
No flour is necessary. As a matter of fact, flour can keep them from looking good.
 
I still have struggled with this pan and the product coming out of them. Any more suggestions? I made one good batch and have already sold 2 of these because of it but now I can't duplicate it. DH got the successful ones out and I have tried unsuccessfully two more times since!
 
I don't own this product but a hostess I had a couple of weeks ago does and she made some cakes for her party with this pan. She said she sprays the inside of the pan and then pushes them out with her finger from the underside. Hers seemed to turn out great.
 
junkfortara said:
Here's another question about the floral cupcakes. I had a host make a batch of lemon poppy seed muffins. They turned out great, came out of the silicone great.... but since the muffins raised they would not stand up! A flower on the bottom and the raised bottom made them look like weeble wobbles.
Any tips/suggestions?
Click to expand...

One of my consultants discovered you can push them down with the tart shaper right after you take them out of the oven. Doesn't mess up the top, and flattens the bottom!
 
I use pan spray first. After cakes come out of the oven, I let them sit on a rack for 10 minutes before popping them out of pan (I invert the pan over the large cutting board). The only time I haven't had them pop out is when I tried to get them out too soon. Good luck!;)
 
Patty Davis said:
One of my consultants discovered you can push them down with the tart shaper right after you take them out of the oven. Doesn't mess up the top, and flattens the bottom!
Click to expand...
I cut off the puffy part with a serrated knife to make them all sit flat.
 
Would you use "Pam" type spray or oil from our kitchen spritzer?
 
dkitten13 said:
I still have struggled with this pan and the product coming out of them. Any more suggestions? I made one good batch and have already sold 2 of these because of it but now I can't duplicate it. DH got the successful ones out and I have tried unsuccessfully two more times since!
Click to expand...

I too, struggle with the silicone pans. The only thing I seem to be able to make in the crown cake pan is a pineapple upside down cake.
 
The batter needs to be a little stiffer, I find. Try reducing your liquid by 1/8 cup and see if it doesn't work better.Also: CRISCO BAKING, or BAKER'S SECRET for sure. And, cool only 2 minutes before turning it out.
 
I used our kitchen spritzer and they came out pretty good once totally cooled. Howvever, a word to the wise, I think the problem was with a no name cake mix. The two times it worked - brand name - two times it didn't - no name.
 
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