"This was my first silicone mold experience. I set it directly on the oven rack. I tested it empty to make sure it would sit level-ish.
Following suggestions on line, I greased with cooking spray and coated with confectioners (powder) sugar and cooled completely before removing and the cake popped out with no problem. It took about 10 minutes longer to bake than expected - I watched it carefully for the last few minutes - I also filled the mold a little to high, so that could account for additional baking time. I used a bread knife to cut the overage off the top so it would sit level on the plate.
I don't know if it was using a silicone mold vs. a metal cake pan, or luck in perfect timing on the baking duration, but this was the moistest cake I have made in years. (It was a store bought funfetti cake.)
I coated with buttercream frosting and then with marshmallow rolled fondant tinted with decorator gel color. The marshmallow fondant did taste much better than standard fondant - but the kids ate a few bites and then scraped it off, so I will probably use decorator icing next time.
I wanted to share the picture, and I know it doesn't look perfect but, I ended up getting started on the decorating part at midnight and hadn't used fondant in a couple of years. I used a black decorator marker to make the eyes and mouth. If you plan to use marshmallow fondant, remember it should be refrigerated 12 hrs before use, so make it the night before."