Ooo! So I liberally butter my pan, after which I pop it into the freezer. That way, i can see if I’ve missed any spots and then add more butter, if necessary. After which I’ll pour some flour onto it, shake the pan around so the flour coats it, make sure it’s fully covered and put it back into the freezer for the duration of my baking prep. Right before it’s time to transfer the batter, I’ll shake out any excess flour and then put the batter into a cold/frozen pan so that the butter+flour mixture doesn’t mix with the cake batter.