Flexipan® #1 Original Non-Stick Pound Cake Baking Mold - Made in France - Designed with Award-Winning Chef Dominique Ansel - Certified Food Safe Technology (Professional-Grade Quality)

First time I used this mould with my tried and tested pound cake recipe, the pound cake stuck to the sides of the silicone pan and it looked a little undercooked, even though I used the correct temperature and time that I normally do for this recipe. Boy, was I disappointed! I was able to clean the mould easily by first soaking it in warm soapy water for 5 minutes. Rinsing with a strong stream of water and a sponge was all it took to clean it up. Since my first try resulted in an under-cooked cake, I tried the same recipe and made two slight changes. I increased the oven temperature by 10 degrees and increased the baking time from 50 minutes to 65 minutes. After removing the cake from the oven, I also let it sit in the mould for 15 minutes before attempting to release it from the mould. That did the trick; the pound cake came out of the mould easily with no sticking at all, and it was evenly cooked throughout! It seems, from my experience, when using this mould, one needs a slightly higher temperature and longer cooking time that what your recipe calls for. That actually makes sense because silicone is a pretty good thermal insulator, preventing some of the heat from the oven from reaching the cake. I am very pleased with this cake mould and especially admire how the cake doesn't stick to the silicone even while not using any oil or flour on the mould itself. Once I realized I needed a little higher cooking temperature and longer cooking time, my recipe came out great. I also suggest placing the mould on something rigid like a baking pan while it's cooking to help prevent the mould from collapsing or bending and your cake mix spilling out. I highly recommend this silicone mould. Happy baking!

This silicone pan is the same exterior dimensions as my 9“ x 5“ loaf pan. However, it only has the capacity of my 8“ x 4“ loaf pan. This is probably due to the curvature of the bottom. The 9 x 5 non-stick loaf pan, that is also in the photo with this pan, I used nonstick spray. The instructions said not to grease the silicone pan. I had the same amount of stickiness in both pans. They both required the same amount of effort to clean up, relatively easy. However, all of the grooves in the silicone pan required additional time, to get out the residue. I made a poppyseed loaf of bread, that included one cup of oil and three eggs. It was pretty liquidy as I poured it into the two pans. Because I did not set the pan on a baking tray, it was more difficult to get into the oven, because of the flexibility. You have to be very careful, because it will fold, if you grasp the edges, and the batter is runny. Even my though the metal nonstick pan had a larger volume of batter, the two pans cooked in the same oven for the same amount of time. I figured the silicone pan would take less time, it did not. There is an area at the bottom of the pan, that is indented, so that you can fill it with decorations, when you turn it over. Be aware, it’s not very deep. If I’m making a loaf for my family to eat at home, I will probably stick with my regular loaf pan. If I am trying to make something fancy for other people. I will then use this silicone pan.

I am a fan of silicone baking pans, so I was excited to try this one -- especially since the instructions say not to use grease or butter or oil on the pan. My first attempt at baking with it, the cake stuck to the sides of the pan when I followed the recipe's normal instructions. It tasted really good, but did not look pretty because large pieces of the cake stuck to the pan. I also had a problem with the cake falling in the middle, but I think that's because the instructions for my recipe said to turn the cake halfway through baking. Since my oven heats evenly and these pans conduct the heat well, I think that step is not necessary with this pan, and is probably why the cake fell. The second time, I did not turn the cake and I allowed it to rest in the pan longer than the recipe's prescribed 10 minutes. The cake did not fall, and it was much easier to turn out of the pan. There were still a few small bits stuck to the side, but not nearly as many, and the cake looked much prettier. Still, my one complaint about this pan is that I wish it had come with a recipe. I think I would have felt more comfortable trying a recipe recommended for the pan before diving in with my own. Understanding the process recommended for the pan would have given me a lot more confidence in adjusting my recipe for this pan. The pan was easy enough to clean when I let it soak in hot soapy water for a few minutes. And that's just one of the many reasons I love silicone baking pans! I do recommend this pan but caution that it may take using it a couple of times to get it right for your recipe.

Our first use of the Flexipan Pound Cake Baking Mold was a great success, and we look forward to even better results as we get more familiar with the quirks of baking in silicone. Our chocolate-chip banana bread came out deliciously browned with well-defined ridges from the mold, and we were impressed when it flipped right out of the ungreased pan (unfortunately, our loaf had a large dome on top causing it to crack in the middle when it was turned upside-down; next time, we'll slice off the dome to create a flat surface). Placing the Flexipan on a perforated baking pan as recommended made moving it safe and easy, both before and after filling and baking. However, with no guidance as to how long to cool the loaf before removing it from the pan, we had to guess, but 15 minutes worked nicely. The Flexipan's listed capacity of 38.2 fluid ounces (about 4.75 cups) is approximately equal to an 8"x4" loaf pan. Hand-washing the Flexipan is simple, with just a bit of extra attention needed around the edges. Overall, we're very pleased with the performance and ease of use of our Flexipan!

The one thing that left me scratching my head about this product, and I don't really know what to make of it, is that the packaging explicitly says that you should not grease it. Now granted part of the idea behind silicone baking products is that they tend to be non-stick compared to some of the alternatives, but I've had plenty of times where a little extra help on that front went a long ways towards producing a good outcome and making my life easier. Pros: Sturdy: This is hands down the sturdiest silicone cake pan I've ever seen. The silicone is very thick. You won't need to worry about this one collapsing on you. Lovely design: It's pretty. Brand name with the certifications that come with that. According to the manufacturer's website they've been NSF certified since 1997 and the packaging did indicate that. That makes for some nice peace of mind compared to the off-brand silicone cookware where you never quite know the safety of what you're getting. Wide temperature range: This is marked as being safe from -40 C/F to 240 C/464 F. Personally I'd exercise caution taking this over 400F as I've read that silicone can start to release chemicals at a much higher rate at that point, but this is the range claimed. Cons: There's a funny smell. Even after I washed it. It's almost like soap residue from something washed with one of those awful "long lasting scent!" dish soaps. In a product from an unknown brand I'd say this is a sign of questionable chemical composition of the silicone, but this is one of the top brand names in silicone bakeware. So I don't quite know what to make of this given that it's supposed to be a new product, not used. To be fair I had just endured a sensitization event courtesy of that awful reformulated Dawn dish soap that cranked my sense of smell up to 1000, so your average person very well may not smell anything. The other flaw I found with this is that the inside of the pan grabs everything. I mean absolutely everything. I dried it after washing with a dish towel. The inside (but not the outside, no problems there) was absolutely coated in lint after even the slightest touch of the towel. And some of the fibers had to be picked off singly because they didn't rinse off. So plan on this being an air dry only.

The Flexipan is good quality made from high-quality silicone, and designed to provide excellent heat distribution and even cooking. The silicone material is flexible, allowing for easy release without the need for excessive greasing or flouring BUT you need to make sure your cake/bread has cooled long enough or else it won’t release easily. If done too soon pieces will stick and it won’t come out in one piece. And with grooves in this design there is plenty of delicate areas, so please be patient. But once you have it out you will have a beautiful baked good and the mold cleans easily with little scrubbing. I left in soaking for about 10 minutes and then it easily washed clean. Whether you’re a home baker or a professional, this mold is likely to enhance your baking experience.

I've been to Dominique Ansel's bakery in SoHo pretty often, and while there's no replacement for most of the pastries you'd get there, its nice to have something to aspire to at home while skipping the long line! The mold is deceptively large because the actual size of the cake or whatever you're making is not as big as a typical loaf cake. It's designed and made in collaboration with the people behind Silpat, ie. the OG silicone baking sheet liner, of which I own several, so I trust the quality and make of this mold. I don't eat a ton of pound cake in general, but I can see this working for any batter that doesn't have too many mix-ins to make it lumpy and not fit into the grooves. I'm excited to try this out with cold-set desserts as well. Cleanup is a bit of a pain due to the grooved design, but made easier if you soak it in warm water. Silicone doesn't need to be prepped with grease, which is great, but it does tend to absorb smells and oils over time from whatever is put into it so I'm waiting to see how that pans out.

I was very excited to try this pan out, as I love baking and generally love all of my French baking tools. Given that this is from Dominique Ansel and he was promoted all over the box it arrived in, I chose to make his lemon pound cake recipe on the Flexipan website. The first issue I ran into is that the QR codes on the front and back of the box were difficult for my iPhone to register. Once they did work, they took me to a French language only website and no obvious way to switch to English. I was able to find the English language website after a brief search. I followed the lemon pound cake recipe as instructed and used convection bake on our high-end induction range. Theoretically, using convection bake should take less time. The recipe said it should bake for 40 to 45 minutes; I ended up needing to bake it for over 75 minutes (photos included). I waited the 25 minutes as instructed before inverting and removing it from the mold, but some of the crust unfortunately still stuck to the pan. For comparison, I had a small amount of batter that wouldn’t fit into the mold and I baked that in a small soufflé cup; that was ready in 45 minutes. I am generally satisfied with the pan, although I will have to test out my other tried and true pound cake recipes in this mold to see if they also take more time to bake than expected. In the areas that didn’t stick to the pan, the cake was crisp and shiny on the outside and moist and delicious on the inside.

C’était la marque référente des moules en silicone depuis des années aussi bien pour les pros que pour les amateurs pâtissiers -dommage que cette marque disparaisse et en plus française

Parfait Très jolie Facile d'utilisation