How to butter and flour the chimney of a bundt form
Use cake release. It's simple; just mix one part flour, one part solid fat (shortening), and one part liquid oil (roughly by volume). Assuming that your oils are shelf stable, your cake release will be too. (Or at least it will last for several months on the shelf. It may smell rancid slightly faster than the fats you used). Once it is mixed, you don't have to grease and flour cake pans. Just paint it on with a pastry brush. I recommend this one.