Do not over bake the fondants since the inside is supposed to be runny. Do not undercook them or you won't be able to remove them from the mould.
Serve them straight away since they continue cooking after being removed from the oven.
If using pudding moulds without a bottom, the batter needs to cool before filling the moulds. If too warm, it is too runny and might leak out.
It is convenient to bake the fondants in rings lined with baking paper.