Bring it over...I'll put the coffee pot on!

Nancy

Very pretty Clare! I almost bought this form about a month ago but went with a Christmas Themed one instead.

I agree with Nancy, put the coffee on and cut a piece!

Michelle

Wow, its beautiful! I have never used silicone, but I bought the Chrysanthemum pan a year or so ago and was scared out of my mind, but it came out like a dream :)

Your cake looks and sounds delish!

Pretty! I was lucky to receive one from San in a white elephant. I have also used mixes. Pound cake also works well and I made a peanut butter cup cake that was really good!

that looks wonderful - boxed cake or not. i have a similar pan but not the silicone. i don't know if anything has changed in silicone, but i can taste it - that's why i don't use silpat either.

i just found out there is a pan called maryann(e). i'm on a quest LOL

enjoy your cake...i'll have a glass of ice cold milk with mine, please :-)

maryanne

Thanks everyone. It was yummy. Very moist and tasty. I always "doctor" box cake mixes when I use them. The teaspoon of pure almond extract really made a big difference.
Clare

Pretty cake ... got milk ? :)

Maryanne, is this it?

Daisy Maryanne Pan

First introduced in the United States in 1921, Mary AnnÂs Cake Shell Pans were designed to bake light cake shells for everything from fruit curds and fresh berries to creamy custards. Inspired by this tradition, we created this daisy-shaped version of that classic bakeware with scalloped sides and an inverted well. The panÂs aluminized-steel construction promotes uniform baking, and its nonstick finish releases cakes with perfect detail. 11" diam., 2 1/2" high. A Williams-Sonoma exclusive.

Michelle

Maryanne - Interesting pan. They had a bunch on ebay. Here is the cheapest Marianne Cake Pan.
Clare

What fun cake pans!

Your cake looks just fine Clare and I bet it tasted great.

SharonCb

Ahhhh....I like the basket-weave Maryanne Pan on Ebay! It would make a very nice looking Flan!

Here is the cake pan I picked up a few weeks ago. It was a difficult choice as there were so many I wanted.

Michelle

Michelle - Very nice cake pan. I love all the different shapes out there. It is so hard to choose. I could have bought a castle or something else (I forget) but I liked the rose best. I have 40 roses.

Is the one you are showing, Nordicware? I have some of those too. Do you have a problem with the baked goods sticking? I have in the past. And I really greased the heck out of it. Any suggestions?
Clare

Your cake looks so good!

I make my own cake release & it's been working just fine for my baking needs. Not only for cakes, also use to grease any type of baking sheets/pans.

Lucy

Bakers Release
2 cups Crisco
1 1/4 cup flour

Mix together well, store in a covered airtight container. I keep it in my cabinet w/the other baking items. I like this mix as it hasn't left that gummy residue that the sprays leave behind on my pans.

Bakers Release
2 cups Crisco
1 1/4 cup flour

What a great idea Lucy! I usually put crisco and then flour but your mix is so convenient and much less messy. I almost lost my new pandoro pan trying to manipulate the flour around the crevices. Being so odd shaped, it is very hard to get a good grip and it almost slipped from my hands.

I am definitely trying the Baker's Release!

Thanks.

Michelle

Lucy - thanks for the recipe. I will give it a try too, especially on these odd shape pans.
Clare

Beautiful cake pans!

And thanks for the Bakers release recipe - I am going to give that a try.

Alexa

Your welcome, Michelle, Clare, & Alexa,

I use either a pastry brush to coat an odd shaped pan, or a sheet of paper towel, whatever is easiest.
We do a considerable amount of baking in my home, & it tends to goes fairly quickly. The recipe could be easily cut in half if your needs are different.

Lucy

This is the Peanut Butter Cup Cake I made in my Rose pan.
{{!gwi}}

Maggie - Yours looks so nice with the frosting on it. The petals really stand out. I will have to try that. And I bet it is yummy. I love anything made with PB. And chocolate icing, perfect combination. Pretty with the flowers too.
Clare

Maggie-that peanut butter cup cake is gorgeous!!! I think I need that recipe please!

Tracey

From Good Housekeeping:

Peanut Butter Cup Cake
Brown sugar and peanut butter keep this one moist for a week.

2 Cups all purpose flour
2 teaspoons baking powder
3/4 cup creamy peanut butter
1/2cup butter or margarine (1 stick/, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup whole milk
Rich Chocolate Glaze (optional)

Preheat oven to 325 degrees F. Grease decorative 10 cup metal loaf pan or 10 cup fluted baking pan (such as a Bundt)*; dust pan with flour.

Combine flour and baking powder; set aside. In large bowl, with mixer at low speed, beat peanut butter and butter with granulated and brown sugars until blended; frequently scraping bowl. Increase speed to medium high; beat until creamy, about 3 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until smooth. Spoon batter into prepared pan and spread evenly. Bake until toothpick inserted in center of cake comes out clean, 60 to 65 minutes. Cook cake in pan on wire rack 15 minutes. Invert cake onto wire rack to cool completely. Glaze cooled cake if you like.

*for rose cake pan and my oven I only baked 50 minutes.

Rich Chocolate Glaze
3 ounces milk chocolate, broken into pieces
3 tablespoons butter or margarine
1 tablespoons light corn syrup
1 tablespoon milk

In 1 quart measuring cup, h eat chocolate with remaining ingredients in microwave on high until smooth, 1 1/2 to 2 minutes, stirring twice during cooking. Immediately pour glaze over top of cooled cake, allowing it to run down sides. Let cake stand at least 30 minutes to allow glaze to set before serving.

WoW Maggie..that looks and "is written" to by super duper yummy...but does it really stay around for a week? LOL

Beautiful cake Maggie!!! Love the cake plate too!!

Thanks for the recipe.

Michelle

I love the plate, too - it is from a Granjan in a swap:) Has a cool server, too.

I think I'm going to have to pick up the Rose bundt pan.

It would be so cute for Valentine's Day. I know I'm jumping way ahead but this year I want to make Valentine's Day a big deal at our house.

Michelle