Baking usually requires coating a pan with butter or oil, sprinkling lightly with flour and then tapping out the excess. More than once I've had part of a bundt cake stick to the beveled side of the pan. Talk about heartbreaking. I wanted to find a better solution.
I stumbled upon Bak-Klene at my local Williams-Sonoma store. The staff oohed and aahed about it. The product is a blend of oil and wheat starch, basically combining the fat and flour together. At a whopping $7 per can, I wasn't so sure. The ladies promised I could return it for a full refund if I was not completely satisfied. Trying is believing.
The downside to the product is that the oil is hydrogenated. The upside is that it has a long shelf life. I don't use it for everything, but when I've made something special and want to avoid potential disaster, I reach for the Bak-Klene to ensure a happy ending.