Fancy fluted tube pans, popularly called Bundt pans, turn out gorgeous cakes—as long as the cake doesn’t stick to the pan, that is. To make sure your Bundt cakes never stick, try greasing the pan with melted butter and a pastry brush instead of softened butter. The pastry brush lets you get the butter down into the crevices of the pan. Softened butter, on the other hand, tends to coat these pans unevenly—thickly in some spots and missing others entirely. For extra anti-stick insurance, flour the pan after buttering it.