1. For baking, always prepare molds generously with non-stick cooking spray. Use fingertips to be sure all inside surfaces are well coated. DO NOT FLOUR.

2. To prepare shells using Side A, be sure all horizontal surfaces are covered and batter is level. Bake until you can see that they have pulled away from the sides of the molds. Place a paper towel between each mold and its cooling rack and unmold the shells. Caution, escaping steam is hot! Remove paper towels after cakes have cooled.

3. With some main dishes, a thorough dusting of your Cūlinique® Surprise Inside™ molds with breadcrumbs, ground nutmeats or cracker crumbs will help assure success.

4. Unmolding gelatin can be difficult because a large air bubble tends to get trapped underneath. To unmold, place an inverted platter on top. Gently push a plastic drinking straw between platter and mold. Invert all. Air bubble will escape through straw.

5. When adding the filling, be sure it matches the temperature of the shell as closely as possible, i.e., cold with cold, warm with warm, hot with hot. For layered desserts, fill both tunnel areas completely with no hills or valleys.

6. For ice cream cakes, mix fresh chilled fruit, nuts or candy into softened ice cream or sherbet before filling tunnels of both frozen cake shells.

7. Frozen fruit is not suitable and will cause cakes to become soggy. For best results, fresh fruit should be cold and cut into bite-sized chunks. Add just enough chilled glaze to coat. Pack the fruit snuggly into chilled cake shells. Serve on the same day.

8. Canned fruit pie fillings work great. Using a slotted spoon, remove the chilled filling from the can and rap the spoon on the edge of a bowl. The excess glaze will fall into the bowl and makes a nice topping. Pack the fruit snuggly into both tunnel areas.

9. For gelatin-filled cakes, spoon partially gelled spoonable gelatin directly into tunnels of chilled cake shells. If adding fresh fruit make sure to pat dry, chill, and layer inside tunnels, alternating with spooned gelatin.

10. For layered desserts, place filled top shell in front of you with the filled bottom shell behind it. Grasp top shell and cooling rack as if holding a sandwich and flip them onto bottom shell. Allow congealable fillings to set firm before flipping.

11. Side B of your molds is useful for baking all kinds of fillings (ie. cheesecake). Cut off any crown that may form and pop them into place with filler, such as fruit preserves.