Prepare the Pan
Using a pastry brush, grease the pan thoroughly with solid shortening and dust with flour. Or, use a baking spray that does not contain lecithin. Be sure to coat all the crevices in the pan so the cake will release easily and the design will be sharply defined.
Filling the Pan
Spoon the batter into the pan slowly to prevent the formation of air bubbles. Tap the pan 3 times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Using a rubber or silicone spatula, spread the batter so the sides are slightly higher than the center. The cake will bake more evenly and be less likely to form peaks.
Baking the Cake
Bake in a pre-heated oven for the time indicated on the recipe.
Removing the Cake from the Pan
Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and allow to cool completely.
1. After each use, use hot water (diluted food cleanser) or into the dishwasher to clean, do not use abrasive cleaning agents or foam cleaning. Make sure the silicone mold is dry before each use and storage.
2. Silicone mold can only be used in ovens, ovens, microwave ovens, and is strictly prohibited directly for gas, open flame!