I can vouch for solotripper's oven, it worked well, baked quickly and gave our yeast bread a nice crust. 
I use a bakepacker on solo trips, it is lighter to carry than a reflector oven and less bother to cook with.  However your product does not have a crust which some people might miss and I haven't been successfull in making brownies in it (too gooey).  It does make excellent muffins, biscuits, quick breads and cakes.
I have a large reflector oven which I take on trips with several campers.  We can then enjoy yeast breads and rolls, brownies, cookies and cobblers. 

Here's the skinny:
I know that Kevin Callan now uses one of these.  He switched over from using an Outback Stove.

Swedish Reflector Oven
Designed and built by Svante Freden (Skara, Sweden) (You need to Login or Register to view media files and links)

Placed on the ground in front of a fire, reflector ovens use reflected heat to cook or bake -anything from meat to fish, to bannock (soda bread), brownies, cake and muffins.      

This clever Swedish design offers many advantages:
-lightweight aluminum (0.8 kg or  1.8 lbs.),  compact (collapsible) so easy to pack and carry
-quick and easy to set up due to the integral hinges
-fast baking because it reflects towards the centre from all 7 sides and heats a relatively small volume space evenly
-fits standard 9” round or 8” square baking pans, a loaf tin or 6-muffin pan      

Setup:
1.      Remove the strap
2.      Lift the wire handle to open the oven
3.      Spread the hinged sides outward.
4.      Fold the hinged back up.  Press the centre top of the back flap bending it outward while rotating the small “button” to engage the notch cut out on the top panel.
5.      Insert the pan support wire and secure through holes on the opposite side (choice of two sets of holes depending on size of pan to be used), Push on end to snap / lock in place.
6.      Place a rock under the back to level the oven. Make sure it’s stable before placing your baking pan inside.

Use:
Prepare whatever you want to cook/bake, put it into a pan, then put it into the oven.
Regulate the oven temperature by altering the size of the fire (should be flaming rather than coals) and the distance of the oven from the fire.

The oven temperature can be roughly judged by placing your hand between the top of the oven and fire. If you can tolerate holding your hand there for about 3 seconds, the temperature is about 350F. If it’s too hot, pull your hand away sooner!

Monitor baking progress and adjust the intensity of the fire or position of the oven. Rotate the pan if needed to ensure even heating. The oven can be picked up by the top wire (using a potholder or glove), but be careful not to spill the contents out.

DIMENSIONS: Open; 16" w x 11.5" h (tapers toward back) Folded’ 13" w x 5.5" (at back) ½” thick

The contact below is Canadian but they are also available in the States (see link above.)

Contact: Rob Stevens      rstevens@mountaincable.net            Tel: 905-383-1719

I bought the Swedish oven at Copia in 2009.  Don't know if it was there this year.  Lightweight, packable, and makes great pizza and muffins.

Bumped into the idea of a jello mold oven a little time ago and tried it out. Found all the parts at my local thrift shop. My stove is a Optimus Hiker plus. The thing worked just as they said it would. For a heat defuser I used a square of 16 guage steel, about 7x7. I really am too lazy to go in for much fancy cooking, but I do love cornbread. Bob's Red Mill has a mix that is dead easy. Trying to decide where I was going to pack the jello mold and lid and got the idea of seeing if the baking would work as well in my frying pan. I carry a nice fitting lid for the frypan anyway. Shoot! it worked even better! So now I have a un-needed jello mold oven, that's all right it was fun playing with the idea. If I ever get tired of cornbread I'll experiment with other mixes but for now my dog and I are happy with fry pan cornbread.
Best Wishes, Rob