Silicone Baking Pans in 7 Shapes, Loaf, Muffin, Bundt, Tart or Set of 7

$24.95

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Style: Loaf Pan Loaf Pan Muffin Pan Round Pan Square Pan Bundt Pan Donut Pan Tart Pan Set of 7

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Seven silicone baking molds in one matching gray, each with a mint-green pad on its handles. There is a loaf, a 12-cup muffin, a round cake, a square, a spiral bundt, a 6-cavity donut and a fluted tart. Buy the one shape you bake most, or all seven together, and when the bake has cooled you flex the silicone back from the edges and turn it out.

No knife run around the inside. No corner of the cake left behind in the tin. No scrubbing a baked-on rim at the sink.

The bake comes out the shape you made it

Anyone who has baked in a metal tin knows the moment when the cake looks perfect and still has to come out. You grease it, line it and run a knife round the edge, and the loaf still tears at one corner or the bundt leaves half a ridge stuck to the tin.

Silicone lets you work from the other side. The surface is non-stick and the walls bend, so once the bake has cooled a little you ease each side away, turn it over and lift it off. The spiral flutes on the bundt, the scalloped edge of the tart and the six rings of the donut mold all come out with their lines still crisp. Those are exactly the places a rigid tin tends to grab.

Because the silicone is soft, set it on a flat baking sheet before you fill it and carry the two together. The sheet keeps it level going in and coming out.

A handle at each end, marked in mint

Every mold has a wide rim that runs out into a tab at each end, with a smooth mint-green pad set into the top of it. The color shows you exactly where to hold it, even at the back of a hot oven, and it gives the whole set a clean, matching look on an open shelf. On the tart mold the pads sit in the broad flat brim instead.

Cleanup is the easy part. The silicone peels clean, and every piece goes in the dishwasher, so the muffin tray with twelve cups to scrub becomes one more thing on the bottom rack.

Which shape to start with

The Loaf Pan is the one most kitchens use first, for banana bread, pound cake or a weeknight meatloaf. The Muffin Pan bakes a dozen at a time, and the Round Pan and Square Pan cover birthday cakes, brownies and cornbread between them.

The other three are the special-occasion shapes. The Bundt Pan turns an ordinary batter into a spiral centerpiece, the Donut Pan bakes six ring donuts without a fryer, and the Tart Pan gives a quiche or a fruit tart its fluted edge. If you bake often, the Set of 7 puts every shape in one cupboard, and the next recipe you find already has a mold waiting for it.