Since I had not had good experiences with the silicone molds of the 1st generation, I refrained in recent years to the acquisition of this material. But since this was me here warmly recommended, I dared. The result was wonderful. Before filling the dough I pinsle any form but one with a home-made bakery-release agent. This means you can "cook" quickly and inexpensively in a blender. Equal parts safflower oil, Palmin soft and flour (also works with the gluten-free version) Mix in a blender for 2 minutes at level 4 (out of 10, so in some half-step). In a screw-top jar and keep refilling it in the refrigerator. Is it at room heat in the kitchen, to separate the three components! Pro Form is sufficient in itself little more than a teaspoon. Note should be, that the cake in the form (placed on a cooling rack) must cool down, then he comes out in one! I personally pinsle from the silicone brush that is then something more than the specified, a teaspoon.
Since me the stable form has convinced I'm going to buy myself a box shape.
