Hey PJ - thanks so much for this excellent article. I've recently been fighting this exact issue with my Bundt cakes, so this info is very welcome and I'll put it to use today (I promised a Bundt cake to my coworkers for tomorrow). I have a question, though, about Tip #5. You say to use granulated sugar, but the picture (to my inexperienced eye) looks more like powdered sugar than granulated. Also, my guess is that powdered sugar would provide a much lighter and more consistent coating to a pan than granulated sugar (just a SWAG). Can you please confirm that you are really recommending granulated sugar? Thanks for your help - Dimitri

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