Silicone Round Cake Pan

I ordered this cake pan along with the brownie and loaf pans. All are excellent and perform as advertised. I placed the pan directly onto the oven rack and the recipe baked perfectly. And, of course, the best part is that you just turn the pan upside down and the baked product falls right out, with only a negligible amount of residue/film that cleans off easily with a single wipe. Also, customer service is outstanding. On another note, I'm glad to be using silicone now, as I've discovered traditional metal pans are not nearly as safe we thought. The metal frame and handles on the Boxiki pans do not come in contact with the food, yet provide a sturdy way to handle the pans. I highly recommend this line of baking pans.

I bought this so that I could double the recipe of a cake I made for my husband's birthday, adding a triple layer to the cake. I already had 2 silicone baking pans from another brand, which I also like. This worked absolutely fine. Nothing stuck to the pan, super easy to eject the cake. I did grease and flour the sides. I like the sturdy handles. The silicone seems a little thinner than the other two I have, but it functions the same. As long as it's 100% and food-safe, I'm fine with that. I've only used it once.

THE ITEM IS ENTIRELY FLIMSY. I HAVE DOUGHT IT IS SILICONE. I PURCHASED OTHER SILICONE ITEMS THAT ARE STURDY. I HAVE NOT REMOVED THE ITEM LABLE. I HAVE SOME THOUGHTS OF REQUESTING FOR A RETURN. THIS IS ANOTHER PURCHASE AMONG OTHERS, HAD I SEEN IT IN A STORE, I WOULD NOT HAVE PURCHASED IT.

As times change, modern technology provides us new material to benefit from. A silicone pan works well to provide even making and easy cake separation from the pan. You don’t have to worry about adjusting oven temperature due to using a dark pan or a light pan. Using a cake pan band saturated with water to prevent the sides of the cake from overcooking, may still be required. Good product.

Good

I got this Boxiki Kitchen Round 9-inch Silicone Cake Pan (two of them actually!) because I wanted to make an ice-cream cake for the first time for my brother's birthday -- and even though I have cake pans, they are metal, and old & rusty and/or scratched up. So I wanted to get new pans -- and preferably non-toxic (including BPA-free) silicone, so that they'd be flexible and non-stick but without toxic non-stick chemicals (like Teflon or aluminum). When I came across the listing for these pans, I decided to get it almost immediately, because I especially liked that it had steel handles & frame which protects it from bending and folding, as I already have a silicone muffin/cupcake pan, and even when the cups are filled with batter, sometimes/many times, the pan bends or folds because its so flexible, and although in one way, that is good, because it keeps things from getting stuck, by the same token, when it bends & folds without warning while holding batter in its cups, it splashes batter, making a lot of mess. So I really liked that these cake pans were the best of both worlds -- the non-toxic silicone that's non-stick AS WELL AS a sturdy steel frame to make it more stable, so that hopefully, it wouldn't fold up when it was full of batter. Soon after I got this cake pans, I used it to bake the 2 layers of the cake (the "Black Magic" chocolate cake recipe on Allrecipes.com) that I used for the ice-cream cake -- and even though the pan was non-stick silicone, because some of the reviews for the "Black Magic" cake recipe said that their cake stuck to their pans, as a double (even triple!) protection against sticking, I used Unbleached 9-Inch Round Parchment Liners with Easy Lift Tabs to line the pans, as well as greased (buttered) and floured on top of the parchment paper as well as the sides of these pans. Fortunately, whether it was because of the flexible silicone or the parchment liner or because of greasing & flouring the pans, or all or a combination of these factors, I had little to no trouble with the cakes sticking to the pan (there were a few crumbs/bits that were left in the pan, but none that really affected the cakes in any way) and they came out of the pans pretty easily and were baked well. Unfortunately the problem came afterwards, after the cakes had cooled, and I removed them from the pan & put them in the freezer to chill/freeze and tried to use these pans to make the ice-cream layer. Because since the cake layers came out so well in the silicone pans, I made a mistake and decided to make the ice-cream layers in the silicone pans as well, instead of using a metal/steel/aluminum cake pan (as I should have!) and to be honest it was a DISASTER (as can be seen in the picture below). After I'd removed & wrapped up the cake layers and stashed them in the freezer, I spooned some softened Alden's Organic Coffee Chip Ice Cream into each of these Boxiki Kitchen Round 9-inch Silicone Cake Pans and spread it evenly in the pan, to make the ice-cream layers for the cake. However, after putting these cake pans in the freezer & stacking it with cake-boards on top/in between, I noticed that the bottom of the pans were tilting/folding on one side. Unfortunately, if that's not bad enough, then worst of all is that despite keeping these pans with the ice-cream in the freezer for over 12 hours without opening it even once (I put it in around 11 clock at night, before going up to bed, though I didn't sleep till like 2 or 3 am and woke up around 10 or 11) when I checked on it in the morning, it was not only NOT frozen hard as it should have been (and I expected) but was still relatively soft, and even though I kept it in the freezer for most of the day, before I finally HAD to take it out in the evening (almost 24 hour after I'd first stuck it in the freezer) to assemble, frost and decorate the cake and it was NO harder/more frozen than it was earlier. Initially I thought it might be my freezer that was the problem, but since it was on the coldest setting, and the stuff next to it in the freezer were frozen ROCK-HARD, I think it was the PAN that I used to harden the the ice-cream in -- and while this pan is GREAT to make cakes in, I now know that the silicone makes it too soft & flexible for ice cream cakes Because though the final result TASTED good, it was a DISASTER (as seen in the picture below) because since it was melting all over the place, I couldn't even really frost & decorate it the way I wanted to because it just kept melting, and mixing with the frosting (I didn't even get to the point of decorating it) and making a HUGE mess, no matter what I did. Which is why in the future, I'll keep this kind of pan only for actual cakes (or cake layers) and use a firm metal pan (stainless steel or non-toxic nonstick) with parchment paper liners & easy-lift tabs for ice-cream layers. So, for the most part, I'm happy with these pans and really like them! ★☆★☆ 4 STARS!!!!!!!

I have been looking for a sturdy silicone pan that is easy to carry from countertop to the oven without being afraid of spilling. This cake pan does the trick. It bakes really well to. Used it a few times already - no complains yet, and it is colorful and stylish. Love it and recommend it. A bit pricey comparing to other similar products, but worth it.

Here is an update to my review below. I had only used 2 or the 4 rounds that I purchased when i originally did my review. Now that I have used the rest, I feel like I wasted my money. Please see my pics where my cornbread stuck and burned at the bottom only. The tops look good. I’m so glad I didn’t buy their other products. I never write reviews, but I had to with this item. I bought 4 of these and they are amazing!! The only negative thing is that they you need to first place them on a cookie sheet before you put them in the over. Otherwise when you pick them up, it looks like a water balloon at the bottom. Also, they are truly non-stick and no need to lubricantethem first. I mix everything in their then stick it in the oven. No need to dirty up other dishes!!

Sehr gute Backform, das Backgut lässt sich nach kurzem Abkühlen gut auf einer Unterlage/Tortenplatte stürzen ohne Reste in der Form zu hinterlassen. Ich kann diese Backform uneingeschränkt weiterempfehlen.

Le problème des moules en silicone, c'est leur manque de rigidité ! Avec celui là pas de problème puisque les poignées et l'arc de cercle du sommet sont rigides. Je pensais m'en servir uniquement pour la pâtisserie mais finalement je m'en sers même pour la cuisine, n'ayant pas de moule en verre assez gros pour faire cuire les aliments, celui ci a carrément fait l'affaire, je suis vraiment ravie de mon achat ! Il vient donc compléter la collection de moules à pâtisserie :)

Al tener las asas metálicas, evitas que se dejame.

No more dripping butter or dough into stove. Easy to handle.

Regalata a una persona anziana che con le classiche teglie "molli" non si trovava, l'anello rigido la rende comodissima. Funziona bene.