Tip 1: The best pans for cake baking are shiny metal. If using dark coated (nonstick) or glass pans, follow the manufacturer's directions: If the directions are not available, reduce the oven temperature by 25 degrees. Glass and dark pans absorb the heat instead of reflecting it.

Tip 2: To prevent sticking, grease both the bottom and the sides of the pan generously. Dust the bottom with flour; shake the pan to coat the bottom, then turn over and discard the excess flour.

Tip 3: For chocolate cakes, dust the baking pan with cocoa powder instead of flour.

Tip 4: Even if using a cooking spray, dust the pan with flour if the recipe instructs you to do so. Sprays containing flour are also available specifically for baking.

Tip 5: The bottom of the pan can also be lined with wax paper to help cakes release without sticking.

Tip 6: Solid shortening is the best choice for greasing pans. Butter browns or burns at a lower temperature, and will sometimes result in a browner “crust” on the bottom and sides of the cake.