I have the silicone one. I got it as a work xmas exchange gift. At first I didn't like it, but now I do.
Use shortening and flour to keep cake from sticking. Not a spray.
Use about 2 1/2 cups batter for the top and about 3 1/2 for the bottom.
You can bake them together in oven, but place on separate cookie sheets.The top with get done first.
Let the cake cool for at least 10 or 15 minutes after taking it out of the oven.
If you use the insert, weigh it down with rice or beans or something.
(I know, lots of tips, but it doesn't really come with directions. trial and error)
Major plus side of this pan! You can make really nice chocolate 'liner' for the giant cupcake. I use almost a whole bag of wilton candy melts. Layering 3 or 4 times while freezing quickly between. Then just peel back the silicone and it looks amazing! You'll have to carve down the cake a little bit though.