
I was hesitant at first because I was already so used to parchment and all my recipes were also developed with parchment. But not much seems to change, except that I no longer have to pre-cut the paper! Definitely also a win for the environment. Looks and feels the same as my existing silpats and has worked well with both chiffon and butter cakes as expected. As a precaution, don't peel it off the cake like it's a thin piece of parchment. Because of the thickness, you can cut off a piece of the cake. Just peel slowly and it will be fine without oiling it at all.

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