a recent posting from rose’s out-cakes reminded me of of a cake i made back in 2008 that now resembles ROSE’S heavenly CAKES: Genoise Rose (page 169). i made cake bible’s genoise classique using a silicone rose bundt pan. the crust didn’t turn uniformly brown and the baking time was nearly twice.
the crust browned more on the tips of the convolutions, which indeed worked out beautifully for a rose shape! also, been a genoise, it didn’t matter to me if the cake turned dry due to the extended baking time: syrup would fix this. in all, the resulting cake had a wonderful texture, airy as usual and deliciously moist after the syrup was applied (and i didn’t need to use more than the usual amount of syrup). it is my suspicion that silicone pans bake cakes moister.
however, before you rush and get a silicone bundt pan, be aware that although i was ‘relatively’ successful with my genoise rose, a silicone bundt pan may not work well for a butter or oil based cake which uses baking powder (something to do with the cake not heating or setting fast enough since silicone runs cooler than metal, or the cake not rising tall enough since clinging on silicone is different than clinging on metal).
you be your own guinea pig.