I used to play around with different methods of greasing cake tins because I was never entirely happy with one method.
If I greased the tins with butter, I'd always have to run a knife around the edge of the tin to remove sections that were stuck (a difficult task if the tin is a dome or round shape), and the tins would get scratched.
Lining the tins with baking paper works a treat - although cakes sometimes came out with odd marks on their sides if the baking paper isn't perfectly straight, and it is impossible to line dome or rounded tins with paper.
Then, a friend who used to be a pastry chef told me her secret. No joke, this has changed my baking life.
After greasing the tin with butter, sprinkle a little bit of plain flour over the tin and shake it around so the butter get covered in a thin layer of flour. Then fill your tin with batter and bake as normal.
When your cake comes out of the oven and has rested for 10 minutes or so in the tin, flip the cake out onto a cooling rack. The cake will slide straight out the tin with no drama, every time without fail.
Trust me, this works like magic.
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