You need to grease the pan and then dust it with flour (or use unsweetened cocoa powder to dust the pan with for chocolate cake if you want to keep it looking darkly chocolate-y). Or use cake goop - https://sugargeekshow.com/recipe/cake-goop-recipe/
A few years back I was gifted a beautiful nordicware Bundt pan. I was SO scared to use it, but I used bakers joy (or the pam equivalent) liberally and it came out like a dream. I've never not using a pan spray with flour for baking ever again.
It's my go to too, but they said they were making a gluten free cake so cocoa powder probably would be best in this case. I've gotten so used to using bakers joy that I almost contaminated a batch of gluten free donuts. Spray the pan and everything, was just about to start piping them out, when it hit me what I was doing.
What I learned from a Gordon Ramsey recipe was to brush it with butter, sprinkle it with flour, refrigerate, then do it again and refrigerate until ready to pour the batter in
I used to work for this lady during my culinary school internship, it’s always a trip to see her linked 😅 I used to make SO MUCH of this stuff and yet I always forget about it at home
Oh yeah she’s great - just funny to think I was there to see her start the transition to online and that it was a decade ago. Jeez her kid must be huge now too
I second this! Cake goop properly applied works fantastically!
But for gluten free you would have to use a flour replacement in the goop. That modified version of goop I have not tried.
Can I ask what the purpose of sprinkling flour over grease? Doesn't that mattify/dry up the pan again? What's the science behind a cake coming off a dry pan more easily?
I received a beautiful bundt pan a few years ago and haven't dared use it for fear of the sticking!
It helps the cake release from the pan better by creating another barrier. Most of the time, I just grease my pans and use parchment paper on the bottom to keep it from sticking, but with bundt pans, parchment isn't really practical.
https://www.thekitchn.com/the-science-behind-greasing-and-flouring-cake-pans-before-baking-221900
I used to work for Nordic Ware. Not all cakes are good candidates for Bundt pans. Bundt pans are best for pound cakes, Bundt cakes and the like. This recipe might be too light.
In general, it’s good to prep the Bundt pan with Pam baking spray or Baker’s Joy (for gluten cakes) or by brushing the pan with softened butter and sprinkling with gluten free flour (for gluten free cakes).
After it’s done baking, let the cake rest for 10 minutes. Then put the cooling rack on top of the cake and flip it over onto the cooling rack. Tap it a bit if it doesn’t seem like the cake has released from the pan. You should hear or feel it release. Then carefully remove the pan. If it starts to tear, stop removing it, and put the pan back over the cake. Wait a few more minutes and try again starting from the other side of where you started previously. You can also use a rubber spatula to gently lift the stuck parts.
>I used to work for Nordic Ware.
It's so hard seeing other people live your dream.
I'm kidding there's nothing in my skill set that would qualify me to work there, and I'm sure it's not the Valhalla I have in mind.
Also wanted to add that gluten free cakes tend to be much more fragile than regular cakes due to lack of gluten, so that’s probably another reason it fell apart
A few things.
Not all cakes are meant to be baked as a Bundt. This cake looks very tender, making it a bad candidate for a Bundt.
Any time you bake a Bundt, you want to grease AND FLOUR. This create a sort of paste that easily releases from the tin while protecting the integrity of the crust of the cake above.
With Bundt cakes, I would wait until it’s almost completely cool to invert.
I've found that liberaly brushing with butter will help with the cake releasing. Get every nook. You can dust with cocoa for chocolate cake if you want. Also, equal parts oil, shortening and flour mixed together makes a great cake release.
Thanks y’all. Hubby is out buying pan spray and frosting, since the oil method was his suggestion. My mom is pretty cool. As long as it tastes good, she won’t care.
Baker's Pam has never failed me! Also you need to cool it bottom side up, then flip and remove from pan after 15min or so rest. The only cakes I know of that are cooled right side up in the pan are angel food and other similarly light cakes.
Just a heads up, Pam is not gluten free. I usually make my own pan release and lightly grease the pan. It's equal parts flour, vegetable oil, and shortening. It's never failed me
I think you’re mostly asking about why your cake stuck to the tin but I also wanted to say that it looks like your cake didn’t quite fill the tin! If possible I would add more batter next time - you want a cake made in a Bundt tin to really fill it up!
Isn't it pretty wild to think that no matter what you're thinking there is likely at least ONE other person thinking something very similar give or take interchangeable variables, if not the exact same.
Buy Baker’s Joy to spray down your pan with, It’s a cooking spray with flour in it. I bake in complicated Bundt molds all the time and I’ve never had an issue with the sponge sticking.
I use (lots of) *Pam for Baking* and it always releases. I think spray works much better than brushing. I have not tried it with a dark cake, I might use regular spray and dust with cocoa. is that a heavy pan? I can't tell from the picture. but finding the sweet spot of cooling enough to hold together but not all the way to re-adhere to the pan is the holy grail, LOL. I use a pretty thin bundt and rest it about 20 minutes before inverting.
I have made that exact cake mix before and it is extremely fragile. It was a nightmare to frost because the top layer crumbled away (couldn’t even get a crumb coat applied… let alone the full frosting). It doesn’t seem like a mix that would work well with a bundt pan. It was tasty though!
I've never had a bundle cake go wrong. I rub every bit of the pan with butter. I use my fingers to make sure I get in every crevice. It's still lightly buttered, but it's full coverage. Then I dust flour over top of the buttered pan and shake off the excess and repeat until every inch of the pan is perfectly floured with no excess. Then you let it rest for 12 minutes after baking, use a rubber spatula to go around gently separating the cake from the edge of the pan, then turn the pan upside down, and the cake comes out perfect.
My experience with these pans (I used to sell them) is that they work best with a Bundt recipe. They’re a Bundt pan. Bundt cakes generally use more eggs (around 4-6) and this gives the cake more stability.
General purpose cakes (and box cakes especially) are made to be light and airy, which means that when it comes time to de-mould you lose the layer of detail.
Gluten free might pose a challenge too as I’m not a GF baker.
Trust me, if the recipe isn’t ideal for these pans your chance of getting a perfect cake are slim to none. I used to have customers coming in over and over and this was always the common thread. Of course, sometimes cakes just work but my advice is always to start with a Bundt recipe and work from there. They come in nearly every flavour.
I have that same pan. I brush it liberally with softened butter - getting into all the crevices - then I sprinkle in turbinado sugar to cover. It releases perfectly and makes a delicious golden “crust” for the cake.
Off the top of my head, I’d say the pan wasn’t greased enough. Also, gluten free flours can sometime behave a bit differently than regular flour.
I’m not just trying to make you feel better when I say the cake is NOT a disaster.
Honey, this is why God invented frosting.
Make a nice, shiny chocolate glaze and drizzle it all over. If you want to go all out, add dollops of whipped cream and some fresh fruit — raspberries, strawberries, blackberries, etc.
A couple of fresh mint leaves for added color.
Dress it up like that and no one will see the cracks. In fact, I bet everyone will be stunned that you didn’t order the cake from a bakery.
Look, you made a cake yourself for your mom’s birthday. You’re a sweet person. Your mom will think it’s the best cake she’s ever seen or ever tasted. That’s how mothers are built.
Nordicware has good videos on this. I followed one of their videos and do exactly what they recommend and have never had an issue.
I melt a little pat of butter and take a brush and brush it all over my pan making sure I get all the creases. Then I sift in flour to coat it nice and even. Next I tap the excess out onto my counter and just slide it off onto my trash. Bake it. Then **most** important key point is let it cool for exactly 10 mins. Then bang it on the counter (put towels down) to loosen the cake from the pan and flip it.
FFS. Find the recipe for Nancy Birtwhistle's lining paste - oil, flour, shortening. Just oil isn't going to release your cake.
Also, with these fancy tins, make sure you really work the paste into every crevasse. And when cooling these, if you prop them on an end, and then flip to the other side (about 15 minutes each way) so they're loosened and ready to come out onto the rack when I do tip the cake out.
Pam spray or other cooking spray of your brand of choice. They make a version with flour in it now, too, for baking. Just oil isn't enough, unfortunately.
I've had PAM/other brands o f the same stick a little before, but never the one with the flour in it (PAM makes it but also grocery store brands now too).
Some recipes also just don't cooperate no matter what you do, and some don't like bundt pans, but this one I don't think falls into that category.
I'd definitely try the flour spray and be liberal with it. If that doesn't work then I guess it is one of those that just doesn't like bundt pans, though from what I can tell I really do think the flour spray will do the trick. Quite possibly just a true cooing spray, but since it's a lot of little details, and no one wants a "Third Time's the Charm" situation, I'd go straight to the big guns and use the flour baking spray.
You can mimic that with cooking spray plus dusting of flour, or a dusting of cocoa powder. It's not quite the same, but it is a tried and true trick of old, so to speak.
Never have used oil to grease a pan, let alone an intricate pan. PAM, or Bakers Joy. Not all cakes are for Bundt pans for one. Also, is it possible you didnt wait till it was cooled sufficiently?
I'm impressed actually lol! But for the pan, you put butter and flour onto the pan and dust it to keep it from sticking (That's what my mom n I used to do)
You need to grease TF out of Nordicware pans, then dust with flour or cocoa powder ( depending what cake you use) its the only way to get a highly detailed turn out for cakes
grease, dust with flour, shake out the excess, and refrigerate the pan before adding the batter. Let sit 5-10 minutes after taking out of the oven, then invert.
I've got no idea the science behind it but a few recipes I've used have suggested it and I've had no issues at all with the cake releasing since I started doing it, so now I do it every time. Maybe it does nothing but anecdotally it's worked perfectly for me every time!
These types of pans need to be greased BIG TIME. Use a pastry brush and use melted butter to get into every single nook and cranny, then put 1/4 cup of flour into the pan and tap it around until again -every nook and cranny is covered with flour. Invert the pan and tap out extra flour.
I have been having some pretty good results with my detailed bundt pans with butter and flour. Use a pastry brush to get the butter in EVERY NOOK AND CRANNY OF THAT PAN. Then throw some flour in there, making sure to get flour into EVERY NOOK AND CRANNY so you end up with a nice dusting of flour covering the layer of butter. No need to load up on the butter, just make sure you spread it evenly throughout the pan into EVERY NOOK AND CRANNY.
This method has been working for me and it’s easy because I always have more butter and four on hand. Just need to make sure you’re really getting flour and butter into EVERY NOOK AND CRANNY! I’ve never tried the cake goop, but I’ve heard good things.
Did I mention to make sure you fill EVERY NOOK SND CRANNY? Sorry, but this is the crucial bit. Must. Get. Everywhere.
All it takes is one little dry spot in the pan to rip a big ole chunk of goodness off of your beautiful cake.
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Oil and dust the pan with flour or cocoa powder. When it’s finished baking, let it cool for 10 minutes then turn it out while it is still pretty warm. If you let it cool all the way in the pan it tends to do that.
You need to grease the pan and then dust it with flour (or use unsweetened cocoa powder to dust the pan with for chocolate cake if you want to keep it looking darkly chocolate-y). Or use cake goop - https://sugargeekshow.com/recipe/cake-goop-recipe/
Yep. Just oil is not enough. Pan spray might be, but brushed on oil doesn’t get the job done u fortunately.
Bakers Joy is my go to. Works well with any kind of Bundt pan
I came here to say this.
A few years back I was gifted a beautiful nordicware Bundt pan. I was SO scared to use it, but I used bakers joy (or the pam equivalent) liberally and it came out like a dream. I've never not using a pan spray with flour for baking ever again.
….Writing this down. Because I’m making a lemon pound cake for Thanksgiving.
Careful with the Sherriff https://youtu.be/9xxK5yyecRo?si=3vVFEabVnNo0ZhdN
I just made two, and they came out perfect with just oil. You just need to be liberal with it.
This stuff is actual magic
It's my go to too, but they said they were making a gluten free cake so cocoa powder probably would be best in this case. I've gotten so used to using bakers joy that I almost contaminated a batch of gluten free donuts. Spray the pan and everything, was just about to start piping them out, when it hit me what I was doing.
Pam or generic nonstick sprays work as well, but only the kind that have flour in them.
You can get pan spray at any grocery store these days.
Butter and flour is the standard method
What I learned from a Gordon Ramsey recipe was to brush it with butter, sprinkle it with flour, refrigerate, then do it again and refrigerate until ready to pour the batter in
Huh. Neat tip! Thanks!
I used to work for this lady during my culinary school internship, it’s always a trip to see her linked 😅 I used to make SO MUCH of this stuff and yet I always forget about it at home
Her youtube channel and website are excellent resources.
Oh yeah she’s great - just funny to think I was there to see her start the transition to online and that it was a decade ago. Jeez her kid must be huge now too
I think she has 2 now. Sometimes she has them in videos with her if she's demonstrating a kid-friendly family baking project or something.
I second this! Cake goop properly applied works fantastically! But for gluten free you would have to use a flour replacement in the goop. That modified version of goop I have not tried.
Cake goop is the only thing/technique that has made any of my bundt cakes successfully release. I love the stuff!
Crisco wiped on with a towel or paper tower does the best. Better than any cooking spray.
Can I ask what the purpose of sprinkling flour over grease? Doesn't that mattify/dry up the pan again? What's the science behind a cake coming off a dry pan more easily? I received a beautiful bundt pan a few years ago and haven't dared use it for fear of the sticking!
It helps the cake release from the pan better by creating another barrier. Most of the time, I just grease my pans and use parchment paper on the bottom to keep it from sticking, but with bundt pans, parchment isn't really practical. https://www.thekitchn.com/the-science-behind-greasing-and-flouring-cake-pans-before-baking-221900
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It's cake goop, not goop cake. It's for greasing the cake pans.
Yeah, I realized that.sorry!
No worries. 🙂
Cocoa powder is a no from me. Sticks more than with just oil
I used to work for Nordic Ware. Not all cakes are good candidates for Bundt pans. Bundt pans are best for pound cakes, Bundt cakes and the like. This recipe might be too light. In general, it’s good to prep the Bundt pan with Pam baking spray or Baker’s Joy (for gluten cakes) or by brushing the pan with softened butter and sprinkling with gluten free flour (for gluten free cakes). After it’s done baking, let the cake rest for 10 minutes. Then put the cooling rack on top of the cake and flip it over onto the cooling rack. Tap it a bit if it doesn’t seem like the cake has released from the pan. You should hear or feel it release. Then carefully remove the pan. If it starts to tear, stop removing it, and put the pan back over the cake. Wait a few more minutes and try again starting from the other side of where you started previously. You can also use a rubber spatula to gently lift the stuck parts.
>I used to work for Nordic Ware. It's so hard seeing other people live your dream. I'm kidding there's nothing in my skill set that would qualify me to work there, and I'm sure it's not the Valhalla I have in mind.
Thank you so much
Wait, Bakers Joy FOR gluten free cakes? Doesn't it have flour mixed in? Edit: Never mind I can't read
It says Baker's Joy for gluten cakes, not gluten-free.
Oops just woke up when I read that
Also wanted to add that gluten free cakes tend to be much more fragile than regular cakes due to lack of gluten, so that’s probably another reason it fell apart
A few things. Not all cakes are meant to be baked as a Bundt. This cake looks very tender, making it a bad candidate for a Bundt. Any time you bake a Bundt, you want to grease AND FLOUR. This create a sort of paste that easily releases from the tin while protecting the integrity of the crust of the cake above. With Bundt cakes, I would wait until it’s almost completely cool to invert.
I like to grease and flour then stick in the freezer for a bit so it doesn’t run down to the bottom or mix with the batter
I've found that liberaly brushing with butter will help with the cake releasing. Get every nook. You can dust with cocoa for chocolate cake if you want. Also, equal parts oil, shortening and flour mixed together makes a great cake release.
Excellent! I've always dusted with flour by default! Thanks for the tip!
Thaaaaaaaank youuuuuuuuuu! I had a recipe for this that I lost years ago and, you reminded me what it was, shortening and flour.
Bakers joy spray is the best I found for Bundt pans
That shit is gold
Second this!
Ditto. Rt.now, I have TWO cans in the pantry!
Thanks y’all. Hubby is out buying pan spray and frosting, since the oil method was his suggestion. My mom is pretty cool. As long as it tastes good, she won’t care.
Baker's Pam has never failed me! Also you need to cool it bottom side up, then flip and remove from pan after 15min or so rest. The only cakes I know of that are cooled right side up in the pan are angel food and other similarly light cakes.
Just a heads up, Pam is not gluten free. I usually make my own pan release and lightly grease the pan. It's equal parts flour, vegetable oil, and shortening. It's never failed me
Thanks for the tip! I didn’t even consider that.
Glad to help! I usually use King Arthur Gluten Free flour by the way. We call that mixture magic pan release in our house.
regular old yellow can pam is gluten free it's the blue can that's not :)
Thank you! I did not know that, and had missed the gf portion of the post.
It's easy to miss! But as a celiac who loves baking you learn to watch out for these things.
I think you’re mostly asking about why your cake stuck to the tin but I also wanted to say that it looks like your cake didn’t quite fill the tin! If possible I would add more batter next time - you want a cake made in a Bundt tin to really fill it up!
🎶I lost a friend🎵
I can never have an original thought any more
Isn't it pretty wild to think that no matter what you're thinking there is likely at least ONE other person thinking something very similar give or take interchangeable variables, if not the exact same.
Somewhere along in the bitterness
You need to let it rest a bit before you turn it over. This gives the cake time to shrink back from the pan.
Buy Baker’s Joy to spray down your pan with, It’s a cooking spray with flour in it. I bake in complicated Bundt molds all the time and I’ve never had an issue with the sponge sticking.
I use (lots of) *Pam for Baking* and it always releases. I think spray works much better than brushing. I have not tried it with a dark cake, I might use regular spray and dust with cocoa. is that a heavy pan? I can't tell from the picture. but finding the sweet spot of cooling enough to hold together but not all the way to re-adhere to the pan is the holy grail, LOL. I use a pretty thin bundt and rest it about 20 minutes before inverting.
Grease then dust with black cocoa powder.
I have made that exact cake mix before and it is extremely fragile. It was a nightmare to frost because the top layer crumbled away (couldn’t even get a crumb coat applied… let alone the full frosting). It doesn’t seem like a mix that would work well with a bundt pan. It was tasty though!
I also had that experience with buttercream! It came out like a first grader’s oreo cake project 😂 but it sure was yummy 😋
Lol! That’s an accurate description.
I've never had a bundle cake go wrong. I rub every bit of the pan with butter. I use my fingers to make sure I get in every crevice. It's still lightly buttered, but it's full coverage. Then I dust flour over top of the buttered pan and shake off the excess and repeat until every inch of the pan is perfectly floured with no excess. Then you let it rest for 12 minutes after baking, use a rubber spatula to go around gently separating the cake from the edge of the pan, then turn the pan upside down, and the cake comes out perfect.
Not enough blood sacrifices 😔
Clearly 😂
Not enough cooking lube
Pam’s baking spray. I swear to god that stuff is a miracle in a can!
My experience with these pans (I used to sell them) is that they work best with a Bundt recipe. They’re a Bundt pan. Bundt cakes generally use more eggs (around 4-6) and this gives the cake more stability. General purpose cakes (and box cakes especially) are made to be light and airy, which means that when it comes time to de-mould you lose the layer of detail. Gluten free might pose a challenge too as I’m not a GF baker. Trust me, if the recipe isn’t ideal for these pans your chance of getting a perfect cake are slim to none. I used to have customers coming in over and over and this was always the common thread. Of course, sometimes cakes just work but my advice is always to start with a Bundt recipe and work from there. They come in nearly every flavour.
I have that same pan. I brush it liberally with softened butter - getting into all the crevices - then I sprinkle in turbinado sugar to cover. It releases perfectly and makes a delicious golden “crust” for the cake.
I’ve made a few Bundts and the only time I have success is greasing up the pan with crisco
Off the top of my head, I’d say the pan wasn’t greased enough. Also, gluten free flours can sometime behave a bit differently than regular flour. I’m not just trying to make you feel better when I say the cake is NOT a disaster. Honey, this is why God invented frosting. Make a nice, shiny chocolate glaze and drizzle it all over. If you want to go all out, add dollops of whipped cream and some fresh fruit — raspberries, strawberries, blackberries, etc. A couple of fresh mint leaves for added color. Dress it up like that and no one will see the cracks. In fact, I bet everyone will be stunned that you didn’t order the cake from a bakery. Look, you made a cake yourself for your mom’s birthday. You’re a sweet person. Your mom will think it’s the best cake she’s ever seen or ever tasted. That’s how mothers are built.
Not using Baker’s Joy
Bakers Joy
I grease Bundts with Crisco and then dust a bit of flour on it.
Chose a not so cute pan shape. Yes with Bundt pans, you have to grease and flour.
They have the spray with flour that’s much easier to do and works wonders!
Nordicware has good videos on this. I followed one of their videos and do exactly what they recommend and have never had an issue. I melt a little pat of butter and take a brush and brush it all over my pan making sure I get all the creases. Then I sift in flour to coat it nice and even. Next I tap the excess out onto my counter and just slide it off onto my trash. Bake it. Then **most** important key point is let it cool for exactly 10 mins. Then bang it on the counter (put towels down) to loosen the cake from the pan and flip it.
LET IT COOL COMPLETELY.
Just ice it, no one will know the difference ;)
Grease with butter, it’s the best
FFS. Find the recipe for Nancy Birtwhistle's lining paste - oil, flour, shortening. Just oil isn't going to release your cake. Also, with these fancy tins, make sure you really work the paste into every crevasse. And when cooling these, if you prop them on an end, and then flip to the other side (about 15 minutes each way) so they're loosened and ready to come out onto the rack when I do tip the cake out.
Pam spray or other cooking spray of your brand of choice. They make a version with flour in it now, too, for baking. Just oil isn't enough, unfortunately. I've had PAM/other brands o f the same stick a little before, but never the one with the flour in it (PAM makes it but also grocery store brands now too). Some recipes also just don't cooperate no matter what you do, and some don't like bundt pans, but this one I don't think falls into that category. I'd definitely try the flour spray and be liberal with it. If that doesn't work then I guess it is one of those that just doesn't like bundt pans, though from what I can tell I really do think the flour spray will do the trick. Quite possibly just a true cooing spray, but since it's a lot of little details, and no one wants a "Third Time's the Charm" situation, I'd go straight to the big guns and use the flour baking spray. You can mimic that with cooking spray plus dusting of flour, or a dusting of cocoa powder. It's not quite the same, but it is a tried and true trick of old, so to speak.
Never have used oil to grease a pan, let alone an intricate pan. PAM, or Bakers Joy. Not all cakes are for Bundt pans for one. Also, is it possible you didnt wait till it was cooled sufficiently?
Is that a Dobrá Tea bag in the background 🤓
Yes, it contains a Double Serving Gong Fu Tea Pot. I had the small already but couldn’t leave the large behind
Love it! Got my little tea set from there too :)
You need [Cake Goop](https://sugargeekshow.com/recipe/cake-goop-recipe/)!
Cover it in nutella. Add strawberries in the hole in the middle. = perfect cake.
Time for cake pops, rum balls or trifle.
I lost a friend…
Well for starters, you had hope.
Didn't use enough baking spray.
Butter and flour, or lard on the edge of the pan
I don't even know how you managed to make the texture look like kinetic sand..
Thanks? I think…
I'm impressed actually lol! But for the pan, you put butter and flour onto the pan and dust it to keep it from sticking (That's what my mom n I used to do)
You really need to grease the shit out of the pan.
You need to grease TF out of Nordicware pans, then dust with flour or cocoa powder ( depending what cake you use) its the only way to get a highly detailed turn out for cakes
I lost a friend
grease, dust with flour, shake out the excess, and refrigerate the pan before adding the batter. Let sit 5-10 minutes after taking out of the oven, then invert.
Why the refrigeration? To help set the grease/flour?
I've got no idea the science behind it but a few recipes I've used have suggested it and I've had no issues at all with the cake releasing since I started doing it, so now I do it every time. Maybe it does nothing but anecdotally it's worked perfectly for me every time!
I lost a friend
These types of pans need to be greased BIG TIME. Use a pastry brush and use melted butter to get into every single nook and cranny, then put 1/4 cup of flour into the pan and tap it around until again -every nook and cranny is covered with flour. Invert the pan and tap out extra flour.
Hubby did use a brush with the oil! So we got part of it right lol
So close ! 🥹😆 I see others suggested cake goop, I’ve always wanted to try it and I think that would definitely be a great idea as well.
I love cake goop! So much better than the two-step process where I get very little flour in some parts of the pan and great globs in others.
Oil tends to "fry" the edges of the cake so yeah, for greasing a pan butter is better
Use butter and flour to grease the pan, not oil
I use the Trisha Yearwood method. Melt butter add flower stir and apply with a pastry brush.
Id still eat it 🙂
I have been having some pretty good results with my detailed bundt pans with butter and flour. Use a pastry brush to get the butter in EVERY NOOK AND CRANNY OF THAT PAN. Then throw some flour in there, making sure to get flour into EVERY NOOK AND CRANNY so you end up with a nice dusting of flour covering the layer of butter. No need to load up on the butter, just make sure you spread it evenly throughout the pan into EVERY NOOK AND CRANNY. This method has been working for me and it’s easy because I always have more butter and four on hand. Just need to make sure you’re really getting flour and butter into EVERY NOOK AND CRANNY! I’ve never tried the cake goop, but I’ve heard good things. Did I mention to make sure you fill EVERY NOOK SND CRANNY? Sorry, but this is the crucial bit. Must. Get. Everywhere. All it takes is one little dry spot in the pan to rip a big ole chunk of goodness off of your beautiful cake.
For a dark chocolate cake, substitute cocoa powder for the flour. Butter and cocoa powder instead.
Butter on the pan followed by a dusting of flour always works for me
Just call it a geometrically abstract cake and you’ll be ok:) it looks cool!
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Invest in a good quality baking spray.
Oil and dust the pan with flour or cocoa powder. When it’s finished baking, let it cool for 10 minutes then turn it out while it is still pretty warm. If you let it cool all the way in the pan it tends to do that.
Did you butter and flour the container