Preheat oven to 350 F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use New Wilton Cake Release, for perfect, crumb-free cakes!).
Heavy batters such as pudding added or pound cake mixes work best.
Clip mold halves together.
To bake, position mold bottom side up in stand. Pour 1 cup of cake batter into mold and position on cookie sheet in oven to catch any overflow. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool on wire rack for 10 minutes. Remove clips and gently lift off top half of mold. Let cool 5 minutes and remove back half. Place cake back into top half of mold to cool completely.
We recommend hand washing pan in hot, soapy water.