Has any one had any exerience with this? any tips?

You have to watch that you do not use a can with the plastic lining.
When I want a specific tin can size, I make a round or rectangular cake and then use the can as a cutter. Then I just put some filling between the layers and ice it.

I learned of this in a book called "Small Batch Baking" by Debby Maugans Nakos. Some tips I've learned on my own:

1) Use cans without the white coating inside, 2) use cans that had fruit canned originally, 3) use cans that take a can opener to remove top, leaving the rim,and crimp the sharp edge, 4) use the Wilton Pan Release or make your own, 1/3 flour-1/3 oil-1/3 shortening, 5) fill no more than 2/3 full, 6) if filled too far, use long handled teaspoon to remove to another can, and 7) if baking more than one or two, place on cookie sheet.

I do this all the time when baking if I have excess batter. Gives me a chance to test a cake before its going to an event. With only DH and I in house we get to try all kinds of flavors, and gives him something special from my hobby...is own cake.

I poured one once with ganache and it was to DIE for!

Great Idea! I gotta try this!