Frank Drackman wrote:
> "personal chef" > wrote in message
> ups.com...
> > butter and flour!....lightly coat your pan with a thin layer of butter
> > with a paper towel and sprinkle flour over top, turn your pan over and
> > tap your pan to discard access flour.
> > This is the oldest and truest way of stopping your cakes from sticking.
> >
> >
>
> What do you use if you want the cake to climb the side of the pan?


I presume he had never baked a chiffon cake in tube pans....or would
place a "makeshift stairway' for the cake batter to climb the pan sides
<Big Grin>?