I wonder whether cake batter would cook up as well in that odd-shaped pan.
I have a couple of pans that are somewhat intricate, though not as much as these. I’ve never had a problem so far. I used to do the grease/flour technique, but now I just use the PAM for baking spray, which seems to solve the releasing part. Not sure whether all those fine edges will wind up overbaked, though.
I will let you know when I try it.