Reviews & Comments

MrsK-Loggs I use silicone myself but I have a cookie sheet and a muffin and bread pan. Silicone is used when you want something to turn out really moist you might want to increase the temperature but not so high to where it damages the pan. If the oven rack is coated with aluminum remove it that messes with how it will turn out also you might want to increase cooking time as well since it is silicone it keeps too much heat from getting in while at the same time keeping it from burning. Maybe also reduce the liquid by a small amount sometimes things don't bake through because there's too much liquid.

My first major flop, literally! Looked so good, but have not figured out what went wrong. Measured and followed all assembly instructions. Cooked it for the max suggested cooking time using my silicone fluted pan. Stuck my toothpick in, and it appeared clean (done). The cake looked great, until I inverted it and the whole inside closest to the tube collapsed--not cooked enough at all. Cooked it ANOTHER 20 minutes out of the pan as it was too goopy to put back in it. Filed in the messy caved middle with cool whip and a few marachino cherries and it was edible, but nothing like the other reviews. It must of been the pan, but I did not know cooking times any diferent with Silicone? Anyone else know?

Absolutely stunning to serve! My card club thought I'd bought it somewhere:).

I made this 3 days ago and it is still moist. My hubby loved it. I found it SUPER EASY to put together (which I particulary like). Will definitely make it again. Also sent the recipe to my daughters.

This was really easy to make, and was a big hit!! Not too sweet either, about like a cake doughnut. I also added a little more vanilla than it called for. I'll make it again and again.