I had been wanting this mold for some time now and my church picnic was the perfect excuse to splurge. I usually buy molds at the grocery store, but WOW. Talk about HIGH QUALITY! It is durable, heavy and truly NON-STICK. I always use bundt cake molds for my infamous chocoflan "the impossible cake." It is chocolate cake on bottom with a layer of cheesecake flan on top. As the cake bakes, the batters invert and that is why it is called the impossble cake. Perfect chocolate custard type cake. Perfect, yet time consuming to make. The catch with this recipe is the MOLD. You have to have a good sturdy mold and use the proper water bath for the baking process. After baking for 1.5 hrs you have to let the cake cool for a few hours, eithr at room temp or in the fridge. The most nerve racking part is when you invert it. HOPING, PRAYING, CROSSING your fingers it will not stick to the mold. I properly greased my pan using PAM (I wasn't taking any changes after over 2 hrs of prep/baking) and it came RIGHT OUT ever so smoothly. The only "bad" thing about mold is that since the top of this cake was custard, the sharp edges of the cake didn't quite hold and the heart split in half, but only the flan layer did this. The chocolate cake layer on the bottom half was perfectly fine. So maybe this mold is more for cake batter type cakes and not custard, but either way it looks beautiful! We just used those sections to start cutting cake.I read some reviews of people saying slicing the cake was difficult and the slices were too big. I don't think there is such a thing as a slice of cake being "too big." Isn't that better? lolMy chocoflan was for my first annual church event was quite the hit. The intricate design was not problem. We were able to cut thinner slices so more people would taste my creation. I am very pleased with my Nordic Ware mold and I will definitely be splurging more in the future!