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My $26 bundt pan turned my cake into a crater
I finally splurged on that nonstick bundt pan from the Sur La Table sale, thinking it'd make perfect cakes. First try with a lemon pound cake, it stuck so bad the whole top ripped off and left a jagged mess inside the pan. I spent 45 minutes soaking and scraping it. Has anyone else had good luck with those expensive pans or is it just me?
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drew5529d ago
Man that's rough lol. I've been there with a cheap pan before, and @uma_ellis is right, even the pricey ones can betray you. The trick I've learned is to grease the pan with butter, then dust it with flour or cocoa powder, and let the cake cool in the pan for exactly 10 minutes before flipping. Helps the structure set enough to hold together but not so long it glues itself back to the metal.
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uma_ellis29d ago
Hearing "splurged on that nonstick bundt pan" got me. I used to think spending more meant better results automatically. But I had the same thing happen with a $35 Nordic Ware pan last month. My chocolate bundt cake came out looking like a crime scene. All that money and I still had to chisel cake out of the crevices for an hour. Changed my whole view on these expensive pans honestly.
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dianahayes29d ago
Drew55's trick with the butter and flour is solid, I've done that for years. But here's something funny, I once forgot to dust the pan after greasing it and just dumped the batter in anyway. The cake still slid right out perfectly. Made me wonder if half the battle is just in my head more than the pan's coating. Now I'm paranoid I've been overthinking it this whole time.
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