Caroline G
For your pastry, whether it is a cake, a Kouglof cake, a charlotte, a sponge cake, a financier, it must be recognized that for each style of cake, we find on the special mold market, so using the right mold is recommended.
For cooking, for presentation, each mold has its particularity. The type of mold is important, it has been studied for the preparation envisaged and therefore it promotes the success of your pastry. Depending on your stove and the heat of your oven, electric or gas, it all counts!
In a gas cooker, tinned molds are perfectly suitable, in an electric oven, flexible molds, Teflon, non-stick, steel, will be quite suitable. The molds made of steel, Teflon or Téfal, distribute the heat very well, you must avoid washing your cake molds in the dishwasher, and before each use, grease them is better!
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Silicone or flexible molds can be put in the dishwasher and do not need to be greased before use.
There are also paper or aluminum molds on the market which also offer good results, small molds for cup cakes are particularly popular, however, these molds can only be used once!
In conclusion, the material of the cake mold, the shapes, are determining factors in the baking and success of your pastries, think about it!
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The silicone mold is not suitable for liquid pasta, for creams or flans, the aluminum mold distributes the heat very well and is suitable for all types of oven, however it remains fragile and is damaged quickly. The non-stick mold, Tefal type, allows the cake not to stick, it distributes the heat very well on the other hand, just like the aluminum mold, it is also damaged very quickly. Steel molds are the ones used by professionals, so for a great mold you will know which one to choose!