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

I doubt that the bundt pans will work. The heat going up the center would bake the lava part too much and you would just end up with chocolate cake. The rose pans might work if you reduce the time and watch very carefully. The trick will be in getting the MLC out. Individual pans or custard cups are really the easiest. Baked correctly, the cake part is pretty fragile and the inside like sauce. I've always removed mine directly onto each serving plate. Nancy

I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan. When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made. Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans. When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.