I have two tips that always work for me. I make a mixture of 1/3 Crisco, 1/3 flour, and 1/3 canola oil, and brush it on, making sure to get into the corners and intricate patterns. Make a large batch if you bake often because it refrigerates well -- just stir it again before using it, as it can separate. For a chocolate cake, you can use half flour and half cocoa. I would love to take credit for this, but it comes from Dorie Greenspan. My other tip is based on a suggestion from Maida Heatter to grease a pan then coat with fine bread crumbs for a particularly delicate cake. Instead of fine bread crumbs, I use matzo cake meal (not regular matzo meal) to coat the pan, then tap out the excess. It's finer than the finest bread crumbs, but not as fine as flour. Cakes just slip right out., and it doesn't leave a thick, awful crust on the cake or add any flavor.

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