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KitchenAid Silicone Bakeware 9-Inch Round Cake Pan, Red

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Brand: KitchenAid
Category: Kitchen

List Price: ~~$16.99~~
Buy Used: $5.00
You Save: $11.99 (71%)

Avg. Customer Rating: 3.0 out of 5 stars

6 reviews
Sales Rank: 70133

Color: red
Number Of Items: 1
Batteries Included: No
Shipping Weight (lbs): 0.6
Dimensions (in): 11.5 x 10.9 x 1.8
Legal Disclaimer: Sale Ends: 05-11-2008. You may return or exchange merchandise purchased from Macy's @ Amazon by mail only.

MPN: KBS931ER
Model: KBS931ER
UPC: 015388001679
EAN: 0015388001679
ASIN: B0000DC65R

Availability: Usually ships in 1-2 business days

Features:

•	9-inch round cake pan for making simple round cake layers
•	Floppy nonstick silicone construction heats efficiently and releases cake easily
•	Moves efficiently from freezer to microwave to oven without buckling
•	Safe for use with metal, wood, or nylon utensils
•	Dishwasher-safe; limited lifetime warranty ( with 1-year hassle-free replacement)

KitchenAid? Silicone Bakeware:

•	KitchenAid Silicone Loaf Pan, Red
•	KitchenAid? Silicone Square Cake Pan, 9"
•	Kitchenaid Silicone Fluted Cake Pan, Red
•	KitchenAid Silicone Bakeware 9-Inch Round Cake Pan, Red

Accessories:

•	KitchenAid 12-Cup Muffin Pan with Wire Sled, Red
•	KitchenAid Silicone Square Cake Pan, Red

Similar Items:

•	Kitchenaid 9 Inch x 13 Inch Silicone Mat, Red
•	KitchenAid 11 by 16-5/8-Inch Silicone Mat, Blue
•	SiliconeZone Large 9-by-13-Inch Silicone Cake Pan, Red
•	KitchenAid Silicone Loaf Pan, Blue
•	Kitchenaid Silicone Fluted Cake Pan, Red

Editorial Reviews:

Amazon.com Review
Silicone bakeware is hard to believe; for many, it takes an act of faith to use it for the first time. But after that, it's hard to remember using anything else. The red KitchenAid 9-inch round cake pan is a basic pan for baking simple round layers, and even though it's made of floppy silicone rubber, it does as good a job (or better) than any metal or glass pan. For one thing, it's easier to release a cake from a silicone pan once it's done baking; just invert the pan, exert a slight pressure to the bottom, and peel the cake away from the pan. And since it's made of resilient silicone, this pan can handle the use of metal spatulas or utensils without its permanent nonstick quality being affected; don't use anything with a serrated edge, though.

Baking times from recipes may need to be adjusted slightly for use with silicone pans, since they heat up so much more quickly than conventional pans. It is safe to move silicone baking pans directly from the freezer to a microwave or preheated oven; there's no need to worry about gradual temperature increases since it won't buckle like metal or shatter like glass. The pan can be placed on a baking sheet or directly on the oven rack while baking. Do not use it on a gas or electric burner or under a broiler.

KitchenAid silicone baking pans are dishwasher-safe; if washing by hand, do not use abrasive cleansers or scouring pads. Some acidic foods might stain the silicone, but this will not affect the pan's performance in the oven. The KitchenAid silicone round cake pan measures 9 inches across (11 inches counting the 1-inch rim) and 2 inches tall. KitchenAid guarantees the pan with a one-year hassle-free replacement warranty as well as a lifetime limited warranty. --Garland Withers

Product Description
Bake me a cake as fast as you can? this professional-quality 9" cake pan heats quickly and evenly to ensure uniform baking. Rolled rims and a nonstick silicone finish offer a quick release and quick clean ups.

Customer Reviews: Read 1 more reviews...

1 out of 5 stars

Why bother? Buy Metal ones! April 7, 2008
There is no clear advantage to using these silicone baking pans. I am a professional baker and I have used Silpats for years - but a baking pan is a different story.
First, you have to either use a peel, as mentioned by another review, or a cookie sheet under them to get them in and out of the oven without having it destroy the cake.
And then you have to spray, and even that doesn't always work. I used my one silicone pan and two metal pans. I sprayed all three. The cake stuck to my silicone pan so I ended up with a two layer cake instead of a three layer cake.
The muffin pans are fine, but I would avoid any of the larger pans. For the cost, you can buy similar metal ones and do what you would always do - spray them!

2 out of 5 stars

Not a great pan February 1, 2008
I have used this pan three times now, and every time it is in the oven my entire apartment smells like burning plastic. Also, all of my cakes have turned out uneven and the last one stuck to the bottom of the pan.

5 out of 5 stars

Perfect Spong Cake Everytime March 1, 2007
3 out of 3 found this review helpful

I used this cake pan time after time and they all came out perfectly (if I had the batter right of couse). I have been baking with many different kinds of cake pans. I tried Wilton professional alumium kind, Kitchen aid black non-stick, stainless steel, regular non-stick.... I wished that I had only bought this one (in fact it's best to have two) instead of having a couple boxes full of metal pans. I usally bake exclusively spongy cake because it's heathier and tastier (Subjectively speaking), so this perfect 5 stars review is for the Spongy cake result.

The spongy cakes that I made all came out perfect. 5 cups of batter yield one 9" x 2" round smooth cake. I used a heavy duty cookie sheet to support it or a use a water bath of light duty cookie sheet (to prevent wrapping of the cookie sheet) I didn't grease the pan before baking but I cooled the cake upside down on a cookie sheet and peel the pan right off. (The top is then flat too, no leveling) I think peeling the cake pan off the cake instead of lifting the cake up will prevent breaking the cake apart. The most beautiful thing about the cake is that the sides are all evenly baked! So perfect and make decorating a breeze! Not much crumble or over browned sides or bottom.

I would highly recommand anyone to have at least one of this in hand for baking the light, moist, fluffy spongy cake.

1 out of 5 stars

Metal is better February 26, 2007
I used these pans for the first time for a 3-layer German Chocolate layer cake. Experimented by putting one directly on the oven rack, 2 on a cookie sheet. The layer on the oven rack baked up just fine, the two on the cookie sheet rose unevenly and took 10 minutes longer to get done. I let them cool completely in the pans, as the manufacturer instructs, but when I removed them they fell apart! The one baked directly on the oven rack stuck to the bottom (the pans were sprayed with PAM before baking) then fell apart when it finally unstuck from the pan. Very disappointing, as I bought these to avoid the hassle of cutting waxed paper to line metal baking pans. I'll keep my Wilton and Chicago Metallic cake pans.

4 out of 5 stars

Good, but not perfect October 25, 2006
6 out of 6 found this review helpful

I bought these cake pans expecting the same ease of use as silicone cookie sheet sheets like the Silpat, to which I have never had anything stick.

These pans actually recommend that they be sprayed with a baking spray. I skimped a bit the first time and my cake stuck. You really need to spray it as much as you would any other pan. Even so, these pans are not completely nonstick. I still have to run a knife along the edge, sometimes cutting through stuck material. These pans circumvent the need for lining the bottom with parchment paper but not the need to grease the pan.

One important note is that since they are so floppy, they need to be handled differently when removing from the oven. While they have nice broad brims, grabbing them solely by this edge may cause the pan to twist or deform, cracking the cake when it is most delicate--right out of the oven. You need to either use a peel like a flat metal cookie sheet or slowly push it onto another flat surface before removing.

With all that said, they stand up pretty well without needing special care. They wash easily in the dishwasher or by hand and do not warp in shape. Burnt material comes off readily. They are fairly cool to the touch right out of the oven, and their floppiness helps in releasing the bottom.

These pans could be improved if they were made of material more like the Silpat, making them more non-stick. They would also be more versatile if they shipped with a removing metal ring or pan that it would sit within, giving it rigidity when handling into and out of the oven.

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