please help shed some light on my conundrum...
last week, i baked dorie greenspan's classic banana bundt cake (www.doriegreenspan.com/2008/03/baking...).
i used a silicone fluted bundt pan. when i unmolded the cake, it was VERY dark (like molasses) and yet the inside was still very moist. after the cake cooled (i.e. the next day), i drizzled Dorie's lemony white icing (lemon juice + icing sugar) onto the cake. 15 minutes later, the drizzle had ABOSRBED into the cake. AGH! what a disaster.
i had made this cake countless times before ... but always in my metal angel food cake pan (two-piece, non-stick). so, today, i tried again ... same recipe but in my metal pan. the cake came out was golden ... NOT dark. the drizzle stays ON TOP of the cake and is visible.
i know silicone isn't the greatest bakeware but i really wanted a fluted (i.e. pretty) cake. i used to have an uncoated metal fluted bundt pan...i baked in it once. when i tried to unmold the cake, it ripped into two pieces ... 1/2 still in the pan. i was heartbroken! the cake was NOT salvageable.
so, was it the silicone pan that resulted in a very dark cake with no visible drizzle??? if so, i'm tossing that silicone bundt pan.
and if you use an uncoated metal fluted bundt pan, how do you get your cakes not to stick??