Hi Yaelle! I think a pound cake sounds like the perfect density. The gingerbread turned out really well and that was a Similar density The only way I would think to thicken up a recipe would be to add more flour, but that could mess up the proportions and then we might get a brick.
I had read some of the reviews about the metal pan, and one person said to spray, spray again, and then spray more. So it doesn’t sound like you could get too much! The tops of my first batch had holes in them, and I thought maybe that came from the spray. I’ve never used it before. I put on a pretty thick coating, only because that seem to be the way it came out of the can. I didn’t add any extra. But I figure the silicone pan could be manipulated to push the cakes out. Which is something I did have to do.
Are used a half a recipe from each other recipes and that came out just perfect. They were each probably filled between 2/3 and 3/4 full. I think those recipes were up for a full-size Bundt cake, if that helps at all.
Two of mine rose over the top of the pan. One just rose even with the pan. If they rise to high all you do is cut off the bottoms. And then you get a nice snack! And get to test the flavor. So I wouldn’t worry about over filling. In fact, I think it’s a plus because the cakes on mine that didn’t over rise were very slick on the bottom. When I tried to put them on a plate to take pictures they all slid down to the bottom together. The ones that I cut had a bit of traction.
Thanks! Still haven’t started so your advice came in time. I do hope to get a little taster snack because if they come out good my mom can give them to her friend as a little Christmas gift tomorrow when her friend visits. So just to get that taste, I’ll fill about 3/4...
Good to know about the spray. Might even spray again.
Assuming you can’t taste that stuff. I found only the Pam for baking brand at Target (it does have the flour in it).