You have some great tips listed in your article. Here are a few more that I have found to be helpful. I have tried nonstick spray with little success. Then once I read to use only shortening. I use shortening such as Crisco, applying it to the pan (not melted). I use a small sandwich bag or kitchen gloves to apply a thin layer to the surface. Then I lightly flour the pan. For dark cakes, I sometimes use cocoa in place of flour. A home economist friend told me that I could grease and flour the pan, insert it into a large ziploc bag and refrigerate it until needed. Usually the next day. I use this when I am doing my mini bundts as greasing/ flouring is a task that I like to do ahead of time. Never sticks. Also, this is another bundt tip. When baking in a dark or teflon coated pan, decrease oven temperature by 25 degrees. You will need to bake a little longer but it won't stick/burn as if you had baked at the temperature recommended in the recipe. I check it at the lowest recommended time and adjust from there. For mini bundts, usually it takes about a half hour for cakes to be done. For testing, I use a bamboo skewer on regular sized bundt cakes. Works like a charm.

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