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Silicone Springform Ice Cream Cake Pan

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Silicone Ice Cream Pan

When I make ice cream cakes at home, I layer baked and cooled cake with slightly softened ice cream in the pan that I used to bake the cakes. Assembling the cake inside of a pan with straight sides gives my cake a good shape and stability, although I typically have to line the pan with plastic wrap to help me remove it from the baking dish. Williams Sonoma has a new summertime pan that promises to streamline the ice cream cake process a little more: the Silicone Springform Ice Cream Cake Pan. The unusual pan has removable silicone sides that peel away from the sides of a cake – no force needed, and no need to invert the cake to try to pop it out of the pan – after removing a pin that holds them together. The base of the pan is ceramic and doubles as a serving dish once the sides of the pan are removed. The pan measures 5 3/4″ x 10 1/2″ x 3″ high and is both freezer and oven safe, so you can use it to bake your cake layers, and once they have cooled, you can use it to assemble and freeze your cake easily. It definitely speeds up the ice cream cake process, and makes for a neat visual on top of that!

Now, you may not prepare too many ice cream cakes at home (although this pan certainly makes it easy), so it is worth noting that this pan can be used for a variety of other things. It can be used as regular bakeware and is sturdy enough – thanks to that ceramic base – to support cakes, quick breads and other baked goods. It can also be used as a mold for other types of cakes and desserts. Mousses, or mousse cakes, can be assembled in this pan, as can cheescakes, tortes and molded semifreddos.

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  • rainey
    June 7, 2012

    I don’t see myself wanting or needing one but, even so, I can admire excellent design. I particularly like that it looks like heavy and well buttressed construction to hold its shape (a real failure of the early silicone bakeware). Well done, W-S! I wonder how this would work with meatloaf and terrines.
    When they get around to replacing conventional springform pans and bundt molds with something that splits in half I can see the crammed drawer I store my bakeware in collapsing to manageable proportions. Can’t wait!!! …tho I suppose silicone will never be a material that angelfood will claw its way up. Domage.
    And more kudos still to the person who first appreciated the properties of silicone for the kitchen! It is constantly evolving into heat resistant, malleable, wipe-clean versatility. Is there a Nobel prize for kitchenware?

  • alyssa
    June 7, 2012

    I’m so getting this! We love ice cream cakes but because our son is allergic to most nuts, we can no longer buy cakes like this at Baskin Robbins. This will make creating the same type of cakes at home a breeze. Thanks for posting!

  • Jennifer
    June 7, 2012

    This looks like a potentially great addition to my well-stocked baking artillary. You said it can be used for other things besides ice cream cakes. Have you tried this yourself? Also, can you bake a standard sized cake in it without waste? I’ve actually never made an ice cream cake before (but I do love to make homemade ice cream and cakes!). I’m a bit ignorant about how to go about it. I guess I need to do some research. : )

  • Stephanie
    June 7, 2012

    Wow – How cool! I love this idea!

  • Yael
    June 7, 2012

    Love this! One more thing to buy on my trip to the States this summer!

  • Melody Scott
    June 8, 2012

    I love all things silicone! I have a silicone steamer, several pans and I’m looking for silicone tongs to keep my non-stick pans intact for longer.

    This is a very cool tool, and I’m envious because I’ve never made an ice cream cake at home. Now I certainly want to!

  • Patsy
    June 13, 2012

    That is seriously cool!

  • Erin
    June 18, 2012

    I have never made an ice cream cake but I bet I would if I had this!

  • Mo
    June 25, 2012

    I purchased this Silcone Ice Cream Pan for my daughter yesterday. We thought we would try it out today and we were confused, with the amount of “boxed cake mix” that we would pour in to the pan. I called Customer Service for William-Sonoma and the gal said they had no information on the amount from a “boxed cake mix”.They only have what is on the box, that the pan comes with. Ugh! We ended up pouring in what we thought wouldn’t go over the pan. We had mix left over and are going to make mini-cupcakes with that. IF anyone has any advice using the correct amount of batter, we sure would appreciate a response!

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