Prepping Bundt Pans
Chocolate for Breakfast asked this question about bundt pans: "Whenever I purchase a fancy one I fail to grease it appropriately and half the cake stays in the pan. I'm not a big fan of sprays. What's your experience? "

She was talking in particular about the fancy ones...

like this, with a lot of detail.

Beautiful when they work, but nightmares when bits of your cake get STUCK in those crevices There were many ideas posted, including my favorite ATK ( 1- use a spray, and then use a brush to make sure you coat all those details, then flour; and 2- when making a chocolate cake, use cocoa powder instead of flour!)... But the idea I liked the BEST came from Chris Eileen P., a reader who suggested the following:

“Make a 'bakers spray'-like spread - super cheap without the "cloud" . Beat together 1 cup vegetable shortening, 1 cup flour and 1/2 cup oil until smooth. Store in a tightly covered dish in pantry. It does not need to be refrigerated.


Spread on pan with coffee filter, which eliminates fibers left behind like paper towels (or my preference, a pastry brush ). Use enough to make a haze on pan but not too globby."


I saw no reason that this same formula wouldn't work substituting cocoa powder for the flour... It works BEAUTIFULLY!



So GO for the fancy – and use some kewl tricks when you do!

Posted by Linda :
Thursday 24 March 2016 - 19:17:13
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