Because I’m so happy that I reached 1,300 friends on my Facebook page, I thought it would be fun to do a giveaway. This giveaway is from one of my dearest friends in the world. Her husband manufacturers the American version of the Silpat liner for baking. It isn’t sold to the general public and is only available to commercial businesses. She is giving me 3 Shape2Bake 12×16 inch baking liners. The best thing about these – you can cut them to fit whatever pan you like or use as they come for baking on your cookie sheets.
Here is the product information:
Finally, we found an American improvement to the French Silpat! Unlike the thick silicone Silpats, Shape2BAKE is made in the USA from a super durable TEFLON® polymer – for the ultimate in non-stick and long life. Unlike Silpats, Shape2BAKE can be used on both sides for longer life and functionality. Unlike Silpats, Shape2BAKE doesn’t insulate the oven’s heat leaving uncooked product, overcooked top/edges and unbrowned bottoms. Shape2BAKE is even thin enough that it can be cut to any size or shape with scissors to custom fit your cookware (I have eliminated soaking and scrubbing by using these cut-to-fit sheets to line cake pans, round pie tins, lasagna pans, roasting pans, cookie sheets, mini toaster liners, microwave deck liners, skillets, egg pans…everything in my kitchen). Try doing that with a Silpat! They can even be used as an oven deck liner to eliminate the clean up of spills and carbonized debris on the oven floor.
Cook healthy and save time and money by eliminating parchment paper, grease, fats or oils when you bake, roast, cook or fry. Use Shape2BAKE when working with sticky materials such as batter, taffy, caramel, pralines, or anything your imagination allows. Go ahead and add all the sugar you like — it won’t stick — and Shape2BAKE will save you a mess! Shape2BAKE pan liners are thin and easy to store either flat or rolled up.
Make sure your a fan of Knead to Cook’s Facebook page by Sunday @ 6:30 p.m. Random.org will randomly select a winner and they will be announced on Sunday night, 1/8/12 @ 8 p.m. Happy Baking! ~Robin