Has anyone ever used this? If so does it come out moist? I am going to be making small cakes out of this and I wanted to know if it would be OK.
I have the williams sonoma train pan and it is my first time using it. I know I need a firmer cake so I was wondering if this will work.

I also wanted to know if I bake it today will it still be moist and taste fresh for Saturday.

Thanks.