Her are some frequently asked questions and tips on using ZANDA PANDA Specialty Bakeware
What is it and what's it made of?
• Decorative, kid-friendly silicone molds for baking and crafts.
• 100% food-grade, FDA approved, platinum cured silicone.
• Temperature range of -40 to 446 °F (-40 to 230°C).
• Oven, microwave, freezer and dishwasher safe
Kaleidoscope Collection Baking Tips
We designed the Kaleidoscope molds to be very flexible, so they will release easily from chocolate, soap and other delicate, molded materials. We also made them with a thicker, flat bottom so you'll have a stable base when pressing cookie dough or cast paper into the mold, or brushing chocolate or confectionary coating into it.
So when baking cakes, it's key to remember that the thickest part of the mold (the flat bottom, where the decoration is), will take the longest to bake. So particualrly if you're using a cookie sheet underneath, be sure to bake at a lower temperature and for a longer period of time, to ensure that the decorative surface at the bottom of the mold bakes thoroughly and browns. You can either place the molds directly on the oven rack or use a cookie/baking sheet underneath.
With a flexible mold, it's recommended that you allow your cakes to 'set' and cool thoroughly before removing them, particularly with a light textured cake. Most cookies, breads, etc. are sturdy enough in texture to come right out of the mold with minimal cooling. Try not to flex or twist the mold until your cake has cooled and 'set'.
The quick change in temperature when removing the cake from the oven can also cause condensation on the interior of the mold, which can temporarily make the surface of your baked goods that touch the mold softer or a bit gooey and stickier. If you allow your cake to cool and 'set' before removing, the moisture will be absorbed into the cake, making a cohesive surface texture.
A light-textured cake may have more small, surface air holes when baked, so the detail may not be as sharp as with a heavier textured, denser, bundt-type cake recipe.
Preparation: We do not recommend baking sprays, as they can leave a gummy residue on the pans. The best preparation for baking a cake is to brush the interior of the mold with a light coating of melted vegetable shortening, then lightly dusting with flour. You may wish to lightly dust with flour when baking cookies or bread.
Bake the perfect Kaleidoscope Cake: Brush interior of pan with a light coating of melted vegetable shortening and dust with flour. We do not recommend baking sprays, as some can leave a gummy residue on pans. Prepare batter as usual. Bake at 300°F / 150 °C / gas mark 2 (slow oven) for 50-60 minutes for 1/2 box of mix (or equivalent), about 75 minutes if you're using all the batter at once. Good indicators of doneness are when a toothpick inserted in center comes out clean and cake begins to pull away from pan. For best results, open oven door a bit and allow cake to cool completely in oven before removing. If desired, glaze or dust with confectioners sugar.
Can also be used as a cookie mold (see below). For very elegant ice cream sandwiches, fill two cookies with your favorite ice cream, frozen yogurt or sorbet or make adorable heart-shaped mini sandwich cookies!
Kaleidoscope Butterfly Topper: You can bake cookies right in the mold for the best detail, or press the dough in, pop it out and place on a cookie sheet as individual cookies, using the whole design or just an individual element, such as a butterfly. More information can be found at: http://www.zandapanda.com/kaleidoscopecookies.asp
Unicorn Cake: Lightly coat interior of mold with melted vegetable shortening (Crisco) and dust with flour or cocoa, then prepare batter as usual. Use two boxes of your favorite cake mix (or equivalent) . Place Unicorn mold on cookie sheet and use during filling, baking and to transport to and from oven. Bake at 325 degrees fahrenheit / 165 degrees centigrade / gas mark 3 for 1 hour and 30 minutes or until toothpick or skewer inserted in center comes out clean. For best results, allow cake to cool completely in oven. For very light, fluffy cakes, you may wish to freeze the cake slightly before removing from the mold.
Demold: Using floss or a plastic utensil, trim cake level with (open) top of mold. To remove cake from mold, place serving plate over open mold. Invert mold and plate together. Starting at rim, gently loosen the mold from the detailed areas of the cake, with a slight outward, then upward motion, working your way around the cake, then gently demold.
Quick-Tempered Chocolate: Use this method to make a 'No-Bake Backwards Cake™'. Finely chop chocolate or use chocolate chips. Melt two thirds of the chocolate in the microwave for thirty second intervals, stirring in between with a silicone or rubber spatula (do not use a wooden utensil, as it may introduce moisture which will cause the chocolate to 'seize'). Keep the temperature below 120°F/48.9°C. When chocolate has melted, add the remaining one third in three batches, stirring until smooth after each addition. Using a pastry brush, paint the melted chocolate into your mold. Be sure to brush into the crevices, brushing out any trapped air bubbles.
Fill your chocolate shell with layers of your favorite fillings, place serving plate over mold, turn mold and plate over together, gently peel mold from cake.
Other excellent coatings for No-Bake Backwards Cakes are confectionary coating (candy melts/summer coating) and edible clay which can be pressed into the mold and the shell layered with your favorite fillings (GREAT method for kids!)
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