Anybody have a tip on removing a bundt cake from bundt pan?

O

oli

Well-known member
I have a relatively new bundt pan that, no matter how anal I am about greasing and flouring the pan, inevitably a part of the cake will be left behind, In other words I am frustrated on trying to get a clean dismount.

 
My Mom's Marble Cake recipe calls for buttering the pan and coating with crushed corn flakes or...

...corn flake crumbs from the boxed product. I've used both and never had a problem.

I'm pretty sure most cakes don't want a crunchy exterior, but this cake benefits from it.

The only time I've had a bundt cake stick and come apart is if it hasn't baked long enough to 'set' in the middle, or if I tried to take it out of the pan without letting it cool sufficiently.

Michael

 
My experience is that you have to get every last nick and cranny, I use a good spray

coating on mine, then use flour. I have used sugar before too.
Michael is right about the cooling off period too. I tried it too early once, never again.

 
The greasing is important. Also letting the cake cool, but not

get cold. Inverting and striking on the counter or giving a big downward "push" by inertia. I have one recipe that is "sticky" and I may run a knife down several sides of the pan to release.
Also after a 10-15 minute cooling strike the pan hard on the counter to help release it.

 
One more thing that might work for the next time......

I do a bundt cake is:liberally butter the inside of the pan (fingers work best), then spray Pam or canola oil on top of the butter. No flour or cocoa needed. Fill and bake. When done, let the cake cool in the pan for about 20 minutes. Then bang the bottom of the pan on the floor, repeatedly - HARD - until you feel the cake loosen from the sides. Voilà

 
You must log in or register to reply here.
Back
Top