Is Your Silicone Bakeware Secretly Sabotaging Your Baking?
Ever followed a cake recipe to the letter, measured your King Arthur flour with precision, used room temperature eggs, and still pulled a pale, sad, slightly gummy cake out of the oven? You check the temperature, you check the time, you blame the recipe. But what if the problem isn’t the ingredients or the oven? What if it’s the pan itself?