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KitchenAid Silicone Bakeware 9-Inch Round Cake Pan, Red | 
 enlarge | Brand: KitchenAid
List Price: $16.99
Buy New: $12.49
You Save: $4.50 (26%)
Rating:  7 reviews
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: In stock soon. Order now to get in line. First come, first served.
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| 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) |
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| Editorial Reviews:
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.
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
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| Customer Reviews: Read 2 more reviews...
 Doesn't compete September 13, 2008
shoehabit (Portland, Oregon United States)
Pro: it doesn't break
Con: it doesn't break so I can have an excuse to get rid of it.
If you are looking for silicone bakeware, keep going. This is not in the answer. I have been using silicone products for 2-3 years and thought to give this a try. Things stick to it. I was making a 5 layer cake and used this for one of the layers. The other 4 popped out like normal and the kitchenaid one stuck. I tried the "stick" test with my casserole and it stuck too. I read the instructions, which suggests you coat it with non-stick. Huh? Isn't that what silicone is for? I tried it several times and same sticky results. I highly recommend you save your money and invest in better products.
Why bother? Buy Metal ones! April 7, 2008
Jennie M. Tracy (WA USA)
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!
 Not a great pan February 1, 2008
C. Helmer (Columbus, OH)
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.
 Perfect Spong Cake Everytime March 1, 2007
P. L. cheng (Tampa, FL)
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.
Metal is better February 26, 2007
S. Weiss (Franklin, NC)
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.
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