"personal chef" > wrote in message
ups.com...
> butter and flour!....lightly coat your pan with a thin layer of butter
> with a paper towel and sprinkle flour over top, turn your pan over and
> tap your pan to discard access flour.
> This is the oldest and truest way of stopping your cakes from sticking.
>
>

What do you use if you want the cake to climb the side of the pan?