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If the cake breaks in several pieces, no harm done, just reassemble them in the pan. Bullets on the fault line may not retain enough lube, so simply leave them in for another trip to the oven.
If the cake will not drop free, try tapping on the bottom, or twist the pan so the cake separates from the edge of the pan and breaks the suction. Try running a thin knife blade around the edges. If the lube is too thin, too hard or too sticky, change the consistency of your lube or try another formula. Or use the more common method:
Cut them out:
Another popular method is to punch your boolits out using a tube of some sort to cut them free, allowing you to leave the cake in the pan ready for the next batch. An empty cartridge case, deprimed and expanded, with a nail through the enlarged primer hole to push the bullet out is popular. Even easier is a cutter made for the purpose, like this one by Lee. The lubed slugs come out the top, pushed by the new ones being cut. I made a good cutter from a golf club shaft, most of which are tapered or stepped; simply cut off a 3" length at the appropriate diameter and sharpen the cutting (smaller) end.
I have tried to illustrate basic pan lubing and to give the reader several methods of separating the boolits from the grease. There are as many variations on this process as there are lube recipes, and everyone has his or her favorite. Try several until you find what works for you. I hope the pictures will help get you started. Good shootin'!
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