I’m writing a book about cakes; you may not have known that, because unlike many bloggers who are writing books, my book has nothing to do with my blog. (Oh, we have lots of secrets around here. Have you heard the baby one yet?) As I research baking, and get my hands deeper into my batters and bundt pans, I come across some tips I never knew about. Here’s a great one for coating cake pans. Instead of the “grease and flour” approach suggested in most recipes, try the “grease and sweeten” method, using sugar instead of flour. Because of its weight, sugar distributes across a greased pan much easier and more evenly than flour without clumping or depositing a dusty patina on the side of your cake.