Research consistently shows that self-regulation skill is necessary for reliable emotional well being. Behaviorally, self-regulation is the ability to act in your long-term best interest, consistent with your deepest values.
Dr. Oetker Glycerine is mainly used to prevent a very hard set with royal icing but can also be added to cake recipes to keep your baking moist for longer. Glycerine also helps to prevent sugar crystallization in candy making. To prevent royal icing from setting too firm on your home bakes add 1 teaspoon of Glycerine per 500g (1 lb) icing after the icing forms stiff peaks. When adding to cakes, use 1 teaspoon of glycerine per 100g flour. Available in a 38ml bottle.
Fat-based cakes, those made with butter or oil, need greased pans to ensure a clean release after baking. For these cakes, it's my preference to grease with butter because I like its flavor and the way it evenly coats the pan. I've also seen folks use non-stick sprays, clarified butter, shortening, or oil. In addition to greasing, some recipes call for flouring the pan in order to create a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven. Others call for the use of parchment, to provide extra insurance. I've seen recipes for extremely sticky cakes that call for both, along with a double dose of grease. People often want to know if it's best to flour or use parchment for fat-based batters; a topic on which many bakers disagree.