Always take a minute to prepare your pans so that your cakes release in one piece after they've baked and cooled. I do this for all my cake pans—even the non-stick ones.
1. Use a paper towel or soft, clean cloth to rub a thin layer of shortening or oil evenly around the cake pan. Be sure to grease both the sides and bottom.
2. Sprinkle enough flour into the pan for an even dusting.
3. Hold the pan with one hand and give it a series of taps to distribute the flour evenly over the sides and bottom.
4. Turn the pan over and give it a whack to remove all excess flour.
5. Pour the batter into the prepared pan and proceed with your recipe.
