Nicole, this might have happened if you used a recipe that had a lot of fat and not much water; fat doesn't freeze as solidly as water. Could be your freezer's not at 0°F and, as you said, it might be the ceramic pan - ceramic tends to insulate. For more possibilities, call our bakers' hotline, 855-371-BAKE (2253) _ I m sure they can help you get to the bottom of this! PJH

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