Before you strangle the next person who asks you for a castle or train cake for their kiddie birthday (least of all your own child), consider this:
- You can never butter and flour your pan enough to keep the *%$? cake from sticking.
- Floury cake tastes bad.
- Chocolate cake that looks like it has dandruff is unattractive.
It’s time to put the age-old tradition of buttering and flouring your bundt and decorative cake pans behind and get on the sugar wagon. You’ll want to melt butter or have oil on hand, a pastry brush or paper towel and some sugar. Grab your pan and spread a thin, even layer of either fat all over the bottom and in the crevices of your cake pan. Sprinkle sugar to cover the entire cake pan evenly, then flip it and tap it out. Pour your batter in and bake.
Take your cake out of the oven and let it cool for at least 10 minutes before unmolding. Flip the cake over, tap it a few times and watch it spill out effortlessly with the prettiest sheen from the sugar. Quick tip: don’t do this for chiffon or angel food cakes, as the grease may prevent them from climbing up the pan.