Instructions for Use

• Always wash and dry new moulds before first use
• Always grease and flour new baking moulds when making cakes (not required for bread / pastry)
• Moulds always need greasing / flouring if sugar content is higher than the fat content in your recipe. If it's lower - you shouldn't need to bother
• Always use moulds on a baking tray on top of oven rack. They DO require support.
• Never lift a filled mould unsupported. They are floppy. The rims of the moulds cannot take large weight strain either.
• Never use sharp instruments (skewers, knifes etc) on silicone moulds. They'll pierce the mould and it will rip.
• Never use baking tray liners as oven spillage mats on the floor of your oven - they are not suitable due to oven floor direct temperature (far higher than internal air temperature). If there is an element in the base, it will burn !
• Not suitable for direct flame - ie barbeque and don't put it on the hob ring of the cooker when on

When making cakes with any traditional tin bakeware, you always grease and flour or grease and line. This is beause a chemical reaction occurs when making cakes. If the sugar content is HIGHER OR EQUAL to the fat content, that cake mix will weld itself silly to any type of tin or mould - standard or non stick. Therefore, to acheieve best results prepare the mould first.

I prefer to lightly grease my moulds with butter or spreadable butter. Then, lightly dust with flour (cocoa powder works too) and tap out any excess over the sink before pouring in your batter. This makes it very simple to release your cakes. It's especially important to follow this step with intricate moulds such as our . Even if the recipe has a much higher fat content, do grease it lightly for the first use.

ALWAYS support the mould by putting it on a baking tray. Don't lift them full from the rims - the silicone does not have a high enough breaking strain and will not support heavy loads on it's own. The moulds are also very flexible which makes it easy to release your cakes - but impossible to get to the own if not supported on a tray anyway !

Let the cakes cool for a few minutes before turning out. However, in general, it's best to remove when they are still warm. Once a cake goes totally cold in a mould or tin, the surface of the cake becomes tacky (almost like it's sweat) and this makes it more awkward to get out. Soft, very fine crumb cakes may need to be refrigerated to really firm up before turning out.

LOW SUGAR CONTENT OR HIGH FAT CONTENT

Pastry has a very high fat content and bread a very low sugar and fat content. These never require greasing or lining of moulds
For carmel, nougat and marshmallow. Oil the mould well before using. You can dust with cornflour for nougat and marshmallow.

Toffee, Scottish tablet and fudge have a hard set and no greasing or flouring is required.

Yuo can use them for soap, chocolate, plaster of paris and resins. No greasing or flouring ever required.

Should you need further help, send a message to us and we will be happy to help. Recipes and more info can also be found on our blog at www.siliconemoulds.blogspot.com