Where a cake recipe calls to grease and flour the pan -- any shape,
including a bundt pan -- I grease with Crisco using a pastry brush.
Then I flour the pan.

For a bundt cake pan:

I grease and flour as above.

When the cake is done, I put the pan on a cake rack after taking it
out of the oven, and let it cool for ten minutes.

After ten minutes, I take a popsicle stick (or the handle of a thin
plastic fork or spoon) and carefully loosen the sides of the cake. I
also loosen the middle part of the cake where it's touching the center
hole. Usually the outside of the cake has pulled away from the pan
anyway -- it's the middle part of the cake that's more of a problem.

Each time the popsicle stick hits the bottom of the pan -- what will
become the top of the cake -- I push gently to make sure that the cake
isn't sticking to the bottom of the pan.

Then I put a plate or cake rack on top of the pan and flip the whole
thing over, so that the pan is now sitting on the plate or cake rack.
I tap the what is now the top of the pan a couple of times, then
carefully lift the pan off the cake.

The only time that didn't worked for me was when I was in a rush and
didn't let the cake cool for ten minutes. Then the top of the cake
stuck to the pan, and I had to scoop pieces out of the pan. I placed
the scooped pieces on top of the cake and covered the top of the cake
with a lot of powdered sugar to hide the problem. Since it was a
chocolate cake, I called it a chocolate snowflake cake. It was a big
hit.

Terrelmay
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