I had tried Wilton silicone baking molds, but just not sure if it was me or the molds. I just couldn't get a decent cake baked. Then I read an article from the InternetChef on silicone bakeware and tried it. Now everything is fine. I also had to change from the Wilton brand. But for decorations, Wilton is still the best.
I tried an 8 inch silicone cake pan and really disliked it. Too floppy, things baked differently (not necessarily worse but took longer), and it was a pain to wash. I finally threw it out. Just a gimmick I really didn't need.
Great post to revive, Tracy!
I dislike all the rules associated with silicone and no-stick pans.
Magic line is still tops IMO.
I prepare the pan for baking by greasing with my home-made cake release (equal parts of AP flour, neutral oil and solid veg shortening, plop into container and whisk together).
This mixture will keep for quite a long time if it is sealed with a tight fitting lid and stored in a cool place.
It will "break" between uses, so I stir around with the application brush every time. Coat pan lightly, then place cut to fit parchment paper and proceed as usual.
I am also quite the fan of silpat sheets for cookie baking (no need to grease the cookie sheet for this indispensable cookie pan tool).