I have to admit I was a little skeptical about using these, so when I finally did, I was pleasantly surprised. The breads came out of the molds very easily, and had a very nice, even light golden color all the way around and in every nook & cranny. The bread sliced up in perfect, thin little slices for canapes, with a tight crumb and virtually no crust.My only major complaint is with the recipe on the box. First, there's no measurement for salt (but the instructions call for it); and in the end, the dough did not completely fill the molds, in the rising or baking. Consequently, when I removed the breads from the molds, 3/4 of each loaf was perfectly shaped, then tapered down to a narrow rounded end which had not risen to fill the mold. Next time, I'm going to try my own bread recipe.The only other problem is that while the end caps come off easily enough, they are pretty difficult to put on (round caps for star, flower, & heart-shaped molds). This also enables to the molds to roll around on the baking sheet. It would have been better if they formed the end caps in the same shapes as the molds.Otherwise, I was very pleased with these bread molds and can see myself using them often.These made a huge hit over Thanksgiving - the grandkids loved the shapes! And, so did my Ladies Who Lunch group. So far, I've made herb bread, pumpernickel, Russian rye, plain white, plain whole wheat, Boston brown, cinnamon-raisin, and a crazy herb-seed-whole-grain thing I made up. LOL! That's when I learned the first hint...Hint #1: If you're making wholegrain loaves fill the molds at *least* two-thirds full because whole-grain doesn't rise as well.Hint #2: Don't even try a slack (very wet) dough, like a ciabatta dough! It just spreads right out of the ends of the mold.Hint #3: I use a two-pound-loaf bread machine on the dough cycle for nearly all my home-made breads, so sometimes I just fill one or two canape molds and use the rest of the dough in a regular loaf pan. Then I freeze the baked canape loaf. It keeps surprisingly well when slipped out of the mold, cooled, and wrapped in plastic wrap (FreezeTite is good) and then in aluminum foil before freezing. Label and date, and keep them all corralled in a large zip-top bag or a freezer-safe container. That way there's always a selection.Hint #4: Dry the molds well! If you're more organized than I am, you can wash and dry them and put them in the warm oven as it cools -- to drive the last of the moisture out. I handwash them - don't know that I have to, but I reason that the little bit of Pam that might be left after handwashing could eventually serve to "season" them, like cast iron. They can wait until the oven's warm again before putting them back in their box...I have a set of these that I have had for years and my daughter-in-law always loves the bread I make in them so I bought these for her. I use Pillsbury's French Bread loafs from the refrigerator section in the grocery store, one fits perfect in each tube. Make sure you spray the inside and covers thoroughly before putting the bread in the tube or you will not get it out. Bake them standing up on a cookie sheet and flip them 15 minutes into baking time. They are only made of tin so dry thoroughly before storing them or they will rust.I bought these to make little canapes for a holiday party. The star shape came out beautifully - really was fun to have on the table. The heart shape, not so much. It was more of a lopsided lump that did not look anything like a heart. I'm going to try again, though. The flower shape was OK but one of the petals did not fill in - might have been the dough. The guests loved them! I wound up just leaving the loaves, sliced, on a cutting board with cheeses and meats - was a lovely display!I've made a number of breads from rye to cinnamon swirl, pizza flavor, to cheese swirl and more. Each using a standard recipe, appx. 3 cups of flour and one cup liquid. Create your own flavors! Carefully jellyroll the dough and slide into the tube. The 3 cup flour recipies are just perfect for these three tubes. One friend recommended I let the tubes sit vertically to raise the dough, then bake that way also. I wanted to bake in my toaster oven so I laid them flat. (Horizontally). They came out perfect! Yes, I made corn bread in them too. I just added a little extra flour so the batter was a little thicker and it wouldn't leak out the ends. Put foil on the ends and then place the end caps on-no leaking! I sprayed the insides with butter spray and the breads slid right out. Funny (?) how my relatives all said "Oh you shouldn't have gone to all that trouble cutting out those shapes". I gave them a tired pathetic look and said "yes, it did take me two long days to make these appetizers, but you're worth it.". HaHaHaHa......Well made canape' bread molds. Two things i found out is to 1. spray the pans and 2. Leave about an inch on each end of the molds which allows room for the dough to raise. Too much dough and the caps pop off and unusual shapes are baked.The tubes make wonderful looking small toasts. They are fairly easy to use. The bread does not stick inside if one follows the directions. I used my regular bread formula and not the one that comes with the tubes. The bread took longer to bake than the directions. My only comment is that I would prefer a darker crust but I think I can achieve that by removing the bread after it is cooked and placing it back in the oven at a higher temperature. We shall see...I love my pans. I’ve used for showers and receptions as bread to go with meatballs. I’ve made mini star shaped pizzas. So many uses I like having two or three sets at all times. This weekend will be star for a coming home gathering for our favorite soldier.