I just purchased a set of silicone pans and really like them, but I do not find them to be as non-stick as I thought they would be. For example, I made a lemon cake in the square pan and the bottom crust kind of left stuck to the pan. There may be timing issues there. Do I let the cake cool at all/for 10 minutes/completely before unmolding? Any insight on how I can make my silicone baking experience better?