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Silicone Canelé Mold
Original price was: $27.90.$13.95Current price is: $13.95.
Product details
Product:Silicone Cake Mold
Material:Food Grade Silicone
Shape: Flower
Size:About 29.5*17.5*5cm(measured by hand,1cm error is allowed)
Color: Random sent
Application:Cake,Bread And So On.
Packing include:
1pcs Silicone Cake Mold
Cam Hoang –
While these are actually only rated to 428ºF according to the packaging, they do actually work at that temperature. The other pans I tried smoked at below their rated temperature, so I returned those and kept these. The cannele don’t come out as well as if they could be baked at 500ºF for 10-min., but they’re still delicious. These pans release them well (better than the others), and are easier to clean than the others. So, while I wish they used higher-quality silicone these are the best option I’ve found (after trying https://www.wizzgoo.com/product/silicone-canele-mold/).
Nicholas Duprey –
Super high quality bakeware – my caneles came out successful in these moulds and I used other copper kind before.. Super fast shipping. High recommended. Worth the money.
Moonglow Gardens –
Baked my first batch of Canneles this morning. I used the recipe that came with the mold and two I found on line. The batter must sit in the frig over night, so you need to plan for these. I suppose if you made the batter in the morning, it would be okay to bake them late in the day. The mold worked very well. I greased them well with butter and then coated the molds with granulated sugar. They fell out as soon as I turned the mold over. Of course, the mold washes easily as with all silicone items. One warning; do NOT over-fill the molds! I filled them 3/4 full as one of my recipes instructed and they rose well above the mold so the top halves were a little dry and crunchy….still tasted okay. Next time I will only fill 1/2 to 1/3 full. One of my recipes calls for light brown sugar and I will use it next time. The powdered sugar in the canneles did not give as much sweetness as I wanted.
Victoria Jempty –
Baked my cannels at 450F for thirty minutes, then reduced to 400F for 37 minutes. Perfectly browned, chewy crust and creamy soft in middle. Popped out with no sticking. I did butter and freeze the molds before pouring batter into them.