Angel food cake help!

[Lichem]

So I made angel food cake for the first time yesterday. I couldn't find a Bundt pan or loaf pans, which I swear we had. I then changed my recipe to cupcakes but only had one cupcake tin and decided to experiment by putting the rest of the mix into oven baked donut molds. Taking them out of the ungreased molds was a hassle, but the result was perfect for a dessert! The little hole in the middle was perfect to fill with fruit and whipped cream. I really loved this but could not get them out of the pan without a huge mess and broken pieces of cake. Should I wait for them to fully cool next time? Will they come out easier or harder then? Tips? I'm really wanting to retry for revenge

 

[retired baker]

they usually run a palette knife around the mold to release the sponge, the mold isn't greased. It has to be cooled upside down to prevent collapse.