Food - Drink
The Simple Method To Prevent Bundt Cakes From Sticking To The Pan
By KAREN HART
A Bundt cake may look like a simple round cake with a hole in the center, but this treat is worth a little marveling when done right, especially when drizzled with glaze or sprinkled with powdered sugar. The classic Bundt pan with fluted edges hit the market in the 1950s, but even decades later, some bakers still have trouble with Bundt cakes.
Every nook and cranny of a Bundt pan needs to be well-greased and floured, or else the final product gets stuck to the pan as it bakes, resulting in ragged or broken cake. Fortunately, Jocelyn Delk Adams, the blogger behind Grandbaby Cakes, took to Instagram to share a unique “pan release” mixture called “cake goop.”
To make this concoction, mix equal parts vegetable oil, flour, and vegetable shortening and brush it all over the inside of the Bundt pan for an easy cake release. However, Adams notes that this method will not work on cakes with a lot of sugar, like strawberry or cinnamon cakes, so line the pan with parchment paper in that case.