Hi Deb, we think you should give the melted shortening and sugar method a try next time you bake a batch of your mini Bundts. A pastry brush is key to getting the shortening into all the nooks and crannies. Sugar won't burn if the cake is properly baked, but rather it will turn into a liquid. (It will only burn if that cake is bound to burn too.) We'll keep our fingers crossed for you! Kye@KAF

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