I can’t express my gratefulness to your post! I purchased a beautiful fleur de lis bundt pan 2 years ago with lofty ideas of baking the gingerbread recipe (I found in Victoria magazine in 2002... it’s delicious!) for Christmas. The last 2 years I made it with the top of the gingerbread stuck in the pan each time; the worst was when my friend from Germany came for brunch and I had to patch it up and it looked awful! This was different in that I applied your tips and have a gorgeous gingerbread!

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