using a cake mould

Thanks for that tip shysal I will try it! Funnily enough, while I am writing this I have a silicone muffin tray on the go in the oven [with muffins in it] I make a lot of choc muffins and then freeze them ready for use.

Pleased the train was a success.

I use the UK alternative to Pam Spray - Fry Light 1cal cooking spray, and I don't flour.

A friend uses a flexible silicone muffin tray for Yorkshire puddings, and doesn't use any oil. I tried it once, they were enormous, rose beautifully! They took a few minutes longer, not having the instant start of hot oil normally used.

In the end, I found a Dr Oetekar pan spray in Tesco [where home baking is] so did this as a dry run as it were in the silicone mould.It came out beautifully
so the train cake was a great success. Will try other silicone moulds for cake now.

Thank you for some tips you gave, I'm glad I read this.

I would let it cool quite a bit if its a sponge type cake it will probably firm up a bit while it cools.
Put a cake board or big enough cooling tray on top of the cake and turn it over, with help if needed.

I did a dry run to get the cake mixture, quantities etc right. Two times Mary Berry's easy chocolate cake. The mould was a large number 1

It was a very hard task eating the lovely chocolate cake afterwards but someone had to do it.

thanks for your answers...I am doing a train [looks like a steam train] and it's a silicone mould, I am so glad Dove works the same as normal flour for it.I have not heard of Pam spray[or seen it in shops?]Do I leave the cake and mould to cool down completely after cooking before trying to turn out and what is the procedure for turning it out onto a board?

My DD2 has her own designer cake-making business and she uses Pam spray. It seems to work well.

For an ordinary Delia sponge straight Doves flour works the same as the equivalent normal flour. What shape are you doing?

Nelliemoser ,thank you very much for this tip, I will certainly try it, and if it worked for you it should work for me. The only thing is [I should have said this in my first post] I have to make the cake with wheat and gluten free flour [I use Dove] so would have to shake this flour which I think is rice flour over the coating, however, it may still work well so I will try it thanks.

Rosesarered
I did this for DGs birthday cake.

Get some water free vegetable Cookeen type fat (not soft marge)! Melt it gently and pastry brush it all over the inside of the mould and into any corners. Before it fully dries shake flour all around the inside. Check there are no un-floured bits and oil and flour these again if there are.

I was impressed by how well it worked.

Good luck!