Mrs. Anderson's Baking 9in Silicone Round Cake Pan - Kitchen & Company

June 13,2024

Mrs. Anderson’s Silicone Cake Pan for baking cake and quick bread recipes, like cornbread, with quick food release and easier cleanupHigher tested European-grade silicone is stronger, more flexible and durable to maintain its original shape and non-stick qualities through more usesMakes 9-inch cakes; great for baking birthday cake, layer cakes, cheesecakes, coffee cake, cornbread, and moreSturdy design stands on its own; flexes to pop out foods with ease; naturally non-stick for quick release; no stuck-on foods or messy cleanupBPA free; instructions included; safe for use in the freezer, microwave and oven (to 500-degrees Fahrenheit); dishwasher safe for easy cleanup.

Mrs. Anderson’s Silicone Cake Pan for baking cake and quick bread recipes, like cornbread, with quick food release and easier cleanup

Higher tested European-grade silicone is stronger, more flexible and durable to maintain its original shape and non-stick qualities through more uses

Makes 9-inch cakes; great for baking birthday cake, layer cakes, cheesecakes, coffee cake, cornbread, and more

Sturdy design stands on its own; flexes to pop out foods with ease; naturally non-stick for quick release; no stuck-on foods or messy cleanup

BPA free; instructions included; safe for use in the freezer, microwave and oven (to 500-degrees Fahrenheit); dishwasher safe for easy cleanup

Mrs. Anderson's Baking 9in Silicone Round Cake Pan

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Anderson's 9-Inch Silicone Cake Pan is perfect for baking bundt cakes and gelatin molds. Made from 100-percent European-grade silicone, Mrs. Anderson's specialty bakeware offers the same quick food release and easy cleanup as FDA-approved silicone but is even more flexible and durable to maintain its original shape and non-stick qualities through more uses. Designed with ample support to stand on its own, yet flexible enough to unmold foods with a gentle twist.

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The tart pan is equally wide at the bottom and the top. The low, fluted sides are almost perpendicular and usually only about one inch deep. A pan for holding and shaping the dough and filling of a pie, made of a heat-conducting. A tart pan has straight sides some fluted, some not that turn out neat, more professional looking pastries than the slope-sided pie pans. Size: 16-Inches.

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