What is the LockSar silicone round cake mold made of?

The LockSar silicone round cake mold is made of high-quality silicone material that's easy to clean and non-stick.

What is the size of the LockSar silicone round cake mold?

The LockSar silicone round cake mold measures 22 cm in diameter and 6 cm in height.

What is the temperature range of the LockSar silicone round cake mold?

The LockSar silicone round cake mold can withstand temperatures ranging from -40 to 230 degrees Celsius.

Is the LockSar silicone round cake mold easy to clean?

Yes, the LockSar silicone round cake mold is easy to clean and non-stick, making it a breeze to use and maintain.

Can I use the LockSar silicone round cake mold in the microwave?

No, it's not recommended to use the LockSar silicone round cake mold in the microwave, as it may cause damage to the product.

Is the LockSar silicone round cake mold dishwasher safe?

Yes, the LockSar silicone round cake mold is dishwasher safe, making it easy to clean and maintain.

What is the product code of the LockSar silicone round cake mold?

The product code of the LockSar silicone round cake mold is 2067371001.

Where is the LockSar silicone round cake mold made?

The LockSar silicone round cake mold is made in Russia.

How do I store and transport the LockSar silicone round cake mold?

The LockSar silicone round cake mold is easy to store and transport due to its compact size.

LockSar Silicone Round Cake Mold Review

Hello everyone!

I'm excited to share my review of the LockSar silicone round cake mold.

LockSar Silicone Round Cake Mold

I picked it up for 127 rubles on Ozon.

This cake mold has become my go-to kitchen essential. I use it for everything!

Here's what you get:

1 x Silicone Round Cake Mold

Materials:

Silicone

Size:

22 cm

It looks bigger than my 26 cm skillet, but the actual diameter is 22 cm.

Border Height:

6 cm

Country:

Russia

Brand:

LockSar

Product Code:

2067371001

Temperature Range:

-40 +230

You can use it in:

Freezer

Dishwasher

Oven

Design and Build Quality

The cake mold arrived at my doorstep in a simple transparent packaging with no extra frills.

There's a hole for hanging it on a hook for storage.

Packaging is dense but flexible.

The bottom has a ribbed design, which creates a nice pattern on the baked goods.

Cleaning is a breeze, and any excess batter doesn't leave any residue.

I've even compared it to the baking dish my mother-in-law gave me, and I can say this one is a winner. It doesn't stick to the surface like the other one does, even when it's brand new.

I have several skillets and a ceramic cake mold, but this LockSar silicone cake mold is my favorite so far.

And now, some photos and recipes I've tried with this cake mold:

Apple CakeIt's essentially a classic apple charlotte.

I make it differently by using whole wheat flour and other types of flour instead of all-purpose flour, and I substitute sugar with sugar substitute. This recipe is a game-changer for me, as it uses a ton of rye and oat flour, which I just love. Plus, it's so convenient to whip up multiple dishes at once (as you can see, I've got a apple brownie going on the side).

Time-saving at its finest – I can make multiple dishes in one go!

Cottage Cheese CasseroleI've got two versions of this recipe, so bear with me.

First, the standard one:

This recipe uses 4-5 packs of 180-200g cottage cheese, 2 eggs, 3-4 tablespoons of oat flour mixed with 100ml milk, and a pinch of salt and sugar to taste. I also add 1/2 teaspoon of baking powder. It's baked in the oven for 30-45 minutes, depending on your oven's settings.

Now, I've tweaked the recipe to make it even better (inspired by a suet pudding recipe I found online, and it's turned out amazing – light, fluffy, and packed with protein).

This version uses 2 packs of Savushkin, 3 packs of cottage cheese, 3 eggs, salt, sugar, and baking powder. I mix everything together, let it rest, and then bake it in a cold oven for 40-50 minutes.

Pizza, now only here!I've started making a cottage cheese dough, which is a bit denser than the one for pancakes. However, I've found that using less flour is a game-changer – it's almost like making pancakes, but with a lot less mess!

Before I discovered this recipe, I was using way more flour – but now I can get away with just a bit. I'll explain why in a minute.

Here's the old way:

2 packs of cottage cheese, 5% fat (that's the key), salt, sugar, 1 egg, and a couple of tablespoons of rice flour. I mix everything together, shape it into a pizza base, and bake it in the oven for 20 minutes.

I spent some time preparing the filling while the pizza was baking. You can get creative with your toppings – mushrooms, chicken, bacon, tomatoes, ketchup, sour cream on yogurt (make sure it's not regular yogurt and some Greek yogurt might be too tangy), cucumbers, grated cheese, or even pre-shredded cheese.

Now my pizzas always look this great!When the pizza was done, I didn't know how long it took, but I cooked it for 20 minutes or until it was lightly browned... And then I added the filling. And another 10 minutes. That's it. It's deliciously low-carb, and my husband and I devoured it in one sitting – it's quite filling without affecting my figure too much.

I baked some applesI baked some regular apples when we were on a lactose-free diet. You can have apples, but not fresh ones or bananas. So, I decided to lightly roast them in the oven.

I recently made some veggies in a pouch to avoid washing a huge roasting pan.

I also made a crust for a carrot PP torte.I made it three times, and the first time it turned out fluffy like a sponge cake, then it was completely flat, and the last time it was somewhat better, but not exactly what I wanted, so here's the result – I won't share the recipe until I'm confident in the outcome).

I made the cream using Savushkin sugar and took a tub of cream cheese and powdered sugar. It tastes great. The cream really saves the day.

With some nuts on top.

I'm not sure if adding too many nuts to the dough would affect the rising... I don't know, in general.

In the near future, I plan to make my favorite PP bird in this shape, as the temperature in the freezer is suitable for its use:

This way, I won't run out of containers anytime soon)

My impressions

I really like that I can use this form without oil or apply a tiny bit of it with a silicone brush and it's ready. I don't need to dust it with flour or butter or breadcrumbs.

It cooks faster than in glass or ceramic due to the material.

It comes out easily without any issues, and there's no problem with the bottom of the cake sticking to the pan.

***

Summary. I think it's clear that I wholeheartedly recommend this pan to anyone who loves cooking. It's super convenient, easy to clean, and you can cook with less oil or even without it at all. It's perfect for those who are on a calorie count and have a tendency for pies sticking to the sides and bottom of the pan.

***

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