With Easter and Passover around the corner, it is baking season again and here are my tips for turning out molded type cakes made in bundt pans and other configurations. Really grease the mold well with melted butter being especially diligent with getting into the corners, dips and recesses that molded pans are notorious for. Use a silicon brush when applying the butter. Don’t forget to flour the mold, shaking out the excess. That will help to release the cake. Chill the mold at least 30 minutes before filling with cake batter. Let the baked cake cool completely before trying to take it out of the pan; trying to do this while cake is still warm is asking for failure.