Silicon baking forms work well in some respects, and not so well in others. To be sure, you need to grease them in some way in order for them to release well. They are not good conductors of heat, thus have good application used like parchment paper on baking sheets or when taking hot things out of an oven, but you also need to increase the amount of cooking time. Too, they are kind of wobbly, and you need to put them on a baking sheet to give them stability, otherwise, you might end up with some of your batter in the oven (he said having had personal experience with this). This particular silicon form makes the baked good look like a rose, the possibilities are endless.
This is what the finished product could look like.