I have a really pretty, rather ornate, Nordic Ware bunt pan. I hate it with every fiber of my being. It tempts me with it's peaks and valleys but everything I bake in it has to be removed forcibly.
I have tried Baker's Release Spray, Pam/etc. and a liberal dusting of flour, margarine and a liberal dusting of flour — it doesn't matter, the results are the same and I am left to piece my cake together on the serving plate.
Will using REAL butter make a difference? Is that the secret to success? Does anyone else posses such a pan, if so what's your method? I have some lovely citrus screaming CAKE but do I dare gamble with them in this pan?
Thanks in advance oh wise FOOD52 Masters.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)