Dinosaur Silicone Cake Pan

This great silicone cake pan is just what you need for running up a batch of delicious dinosaur shaped cakes for a Birthday party or to jazz up tea time.  Of course, when you have to supply a plate of cakes for the school fete ... stick some sprinkles or smarties on top and these will be the ones that the kids will want!  

Obviously you could also use this for jelly, blancmange or panna cotta instead 

The cake pan is light, flexible (makes it much easier to get the cakes out when they're cooked)  You will be able to make eight dinosaur shaped cakes (2 each of Diplodocus, Triceratops, Stegosaurus and T-rex) each measuring approx 3cm x 7.5cm x 3.5cm

The mould is a cool dinosaur footprint shape and measures 27cm x 19cm x 3cm

If you haven't come across silicone bakeware ... it is the latest thing in kitchenware.  It is non stick, completely flexible and dishwasher safe 

It is heat resistant up to 220°C and can be put into the freezer ... so it is easy to care for.

Cakes may cook a bit quicker than in traditional bakeware so you should keep a careful eye on your cakes during baking until you get use to the cooking times.

As the pans are very flexible you do have to stand them on a metal baking sheet when you're using them to avoid any mishaps with your precious cakes.

You should treat yourself to one of these pans ... and give the Mum who makes the shimmery cupcakes a run for her money!

ONE silicone cake pan supplied  

Some tips for using silicon bakeware:

• Always wash & dry before you first use them
• Always grease & flour when making cakes if the sugar content is higher than the fat content in your recipe. If the sugar content is equal to or higher than the fat content the cake mix will stick firmly to ANY type of baking tin or mould.  Grease with butter/spread then dust lightly with flour (or cocoa powder if you're making a chocolate cake)
•  Always use on a baking tray - they need supporting
• Never lift them if they are unsupported or by the the rim
• Never use sharp objects (knives, skewers and the like) on the moulds. If the mould is pierced it will rip!
• Do not use on direct flame or on the hob of your cooker
• Let the cakes cool for a few minutes before turning out. It is usually best to remove them when they are still warm. Once a cake goes cold in a mould or tin the surface becomes tacky which can make it difficult to remove.  Soft, very fine crumb cakes may need to be refrigerated so they firm up before removing
• DO NOT USE FOR THE 1ST TIME FOR AN ESSENTIAL BATCH OF CAKES - AS YOU MAY HAVE TO ADJUST BAKING TIMES AND WHEN TO REMOVE THE CAKES FROM THE MOULD - WE STRONGLY ADVISE THAT YOU PRACTICE YOUR RECIPE SEVERAL TIMES IN ADVANCE