I am confused by all the talk about 'flipping' with this cake... The directions say: "After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it’s right-side-up." I thought a cake made in a bundt pan was baked upside-down, with the 'right side' being the pretty side...so that when you "turn the cake out onto a rack", it would already be pretty/right side up. If you put parchment on your rack, why flip again? Are you glazing the bottom of the cake, then flipping it over to the top? Help!

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