What fun! I've made Jello molds for years. I used Vasaline to grease the molds, then poured the cement. I found out the hard way they split in half in about a year so I would suggest the fibers used in cement. Can't remember the name but Home Depot or the like will know. I used the longest deck screws I could find to hold two together. It helps if you have two molds the same, if not finish one with the screws sticking out and pour another and when it sets up flip it over onto the finished one then back over and let it harden. I was real fond of the train cake pans and the flower molds. Also used molds with holes in the center and sliped the finished double sided molds down lengths of pipe like a totem pole.

linea56 - The URL here has answers to the question of getting rid of highlighted or underlined text, depending on what browser you are using. About crevices in fancy bundt pans - I bought small/medium new artist's brushes (natural hair round ones work best), sterilized them and marked them "for food use only". It makes quick work of spreading the spray, butter, shortening, or homemade Pam and you won't get the "too much oil" problem that makes bubbles. Other sizes I use in the kitchen include a 1" wide one that looks like a paint brush for watering down the insides of pans when I make candy, jam, or something that should not have stray undissolved sugar clinging there since it might cause the food to recrystallize after cooking to high temp. Lots cheaper and better made than those sold exclusively for food prep. Tan natural bristles are best, IMO, because they can be sterilized, while nylon or poly brushes do not last long on really hot pans. Craft stores run discounts on artist's brushes every month it seems, so stock up when you see an ad. Nancy Here is a link that might be useful: Removing underlined text on pages

Beanthere - I ordered three! I got the Charlotte instead of the Classic though. They are so different, I had to have them all. Merry Christmas to me? The descriptions all say 12 cup capacity. And instawares had the lowest prices and free shipping, so I think I got a great deal. $75.41 total. http://www.instawares.com/bundform-charlotte-9-12.kaf-630335.0.7.htm Thank you, Alice! I'm not a big chocolate lover, so Tunnel of Fudge doesn't call out to me, but I found some great recipes at Allrecipes and Recipezaar. I have to bring desserts to work and the bar we shoot pool at a few times a year, plus we have a lot of dinner parties - so these will make it easy! And easy to transport! I usually make crack candy or bourbon balls, this will be so much easier. And I'm going to try a meatloaf in it! Dressing will be so pretty too. Let's see, what else takes to forms.....

If the batter is mixed up and is enough for two cakes at once, you really MUST make and bake immediately due to the type of chemical leavening. Once the leavening ingredients (soda, baking powder) have been activated with the liquid ingredients, they need to be baked immediately for the best results. That's why ovens need to be preheated - you never want any type of recipe that is leavened with chemical leavening waiting for the oven to heat. The leavening is activated twice, once when it's mixed with the liquid, and the second time when it hits the heat from the oven. You won't want half the batter to wait in the bowl while one cake finishes baking or the "umph" from the leavening ingredients will diminish and the cakes will be different sizes. Secondary point: If it's important for the cakes to be very close to the same size, it would be important to have two identical pans and to weigh the batter in both pans when you fill them to assure they have the same amount of batter in both. This will also help them to bake evenly at the same time in the oven. Last point: If you can mix the batter for each cake separately, then it wouldn't matter. Just make the first cake and place it to cool on a rack. Wait for the pan to cool, wash and dry thoroughly, and make and bake the second cake. -Grainlady