Eureka. My son's annual birthday cake is a decadent Hershey bar cake recipe my mom started making in the Sixties. My aging bundt pan - and, at this point, who am I to call anything aged as my baby is now 33 - released less and less of the baked cake in recent years requiring ganache glue. This blog could not have come at a better time: I melted a quarter cup of Crisco after the cake batter was finished, brushed it into every crevice of the bundt, then coated the greased pan with sugar. After I took the cake from the oven, I followed the suggestion to let it cool in the pan for five minutes after I -- as someone had recommended -- poked around the inner and outer edges with a wooden skewer then inverted it for an additional five minutes. The result: A thing of beauty readying for 33 candles. Thanks again, KAF friends, for your wise counsel.

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