I love Bundt pans. I have collected some very beautiful designs through the years. When I was selected as finalist for a baking contest, I tested lots of recipes in different bundt pans. My trick is to use solid shortening and spread it lightly with a silicone brush in all the groves. Then sprinkle wondra flour and tap out all the excess flour. To remove the cake, I found 15 minutes just right. I held the cake in a towel and gently rocked it back an forth until I could see and hear it release. I looked like I was doing a little dance! This almost always worked in every cake I baked. My favorite pan is the now vintage chrysanthemum pan. Thanks Susan for great recipes!

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