When it comes to removing baked goods from their containers, buttering and flouring the pan—an instruction often found in baking recipes—is the most reliable route to take. Simply spread a thin film of room-temperature butter on the inside of a baking pan, and then add a few spoonfuls of flour. Rotate the pan around and back and forth until the flour has covered the entire surface; then knock the excess flour out with a forceful tap on the bottom of the overturned pan. Steam allows foods to release themselves from baking pans: the butter melts quickly in the oven, releasing steam from the water in it, and makes an air pocket around the baked goods. The layer of flour keeps the melted butter from integrating into the batter while the dish is baking. And because the butter and flour are never mixed together, they stay separate, even in their thin states. For intricate molds like the one for gugelhupf used in Demel's marmorgugelhupf, it's the only technique that will guarantee flawless results.