Sorry, I have lots of questions and not enough time to help others right this moment (forgive me, I don't mean to be rude to hit and run with questions). I need your help and advice on flexible pans. I've never ever worked with them before. Any and ALL tips, info., insights are really really wanted! How to handle working with them and items that don't work well in them.....please tell me all about them??? Also I noticed that the portions are just too small. I'm not comfortable with that. Any thoughts, ways you deal with that? I figure if I do cake bases or other bases to set the shaped individual portions on that will help, but that's not ideal because I'm going to get VERY busy at x-mas.