I'm a pastry chef and chocolatier and since I started using Pam baking spray I haven't had a single cake stick to the pan.( years ). I use very detailed pans and molds. I tried other brands ... not a good idea. If you're allergic to spray products I recommend a nice layer of shortening or butter ( melted and brushed on for detailed molds) and a layer of flour sprinkled on through a strainer. Missed spots can be easily touched up. Let most cakes rest for 5 minutes & loosen edges with an offset spatula pre flipping.

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