A parfait housed in a cup shape cake is like a dream, and i couldn’t resist trying my hand at making one. The major obstacle is in demoulding the cake, and i wondered if a silicone cake mould would help. In short, it works like a charm.
I made the cake using a souffle recipe, and when baked to golden brown, the cake does not stick to the silicone mould at all. Parts of the centre of the cake was not fully baked so those parts were slightly sticking to the mould, but otherwise, the cake actually developed a nice non-sticking soft crust all round. On hindsight i should have placed the mould on a rack when baking.
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