I have the lekue financier in blue and muffin in red. I also have most all lekue 2007 collection in blue. The blue has no fillers. The red seems to have some, but very unnoticeable. To determine fillers you strecth, twist, squeeze, or pinch and if you see streaks of white those are the fillers, usually fiberglass. I think 100 percent silicone keeps its shape better towards the end of cake baking about when the cake is done (198oF to 200oF???). If your are making a cold dessert or your cake doesn’t bake to that high temperature, any silicone will do! The mini cheesecakes doesn’t heat this high.
Rose’s silicone cake strips have fillers, so when the cake is done, the strips magically strech wider. It is like a cake test done indicator! If your 9” pan (measured on the inside) is made of thinner aluminum, the strips slowly slip off which have panicked some people on amazon.com, but indeed it is an advantage because you know the cake has reached done temperature! And also easier to remove if you need to use them again right away.
If the strips don’t slip off, you can leave them on the pan, silicone cools very fast or doesn’t retain heat unlike the cloth strips which remain hot for some time and can make your cake collapse if left on the pan during cooling -)
Ok, Rose doent pay me for her strips, but like she wrote, I thought of using silicone cake strips on my own!