Bundt cakes are great to make because they look pretty without having to decorate them - unless of course you don't grease them well enough and the cake sticks, in which case the cake has chunks out of the top (if you've never had or made bundt cake before - after you bake the cake you invert it onto a plate so the bottom is actually the top!!) and isn't pretty. Here's how to make sure the pan is thoroughly greased - take a couple extra minutes to set yourself up for success :) Brush shortening all over the inside of the pan using a pastry brush; the brush lets you get into all the little nooks and crannies - some bundt pans are quite intricate and you really need to cover every speck. Then sprinkle some flour in the bottom and shake it around, turning the pan sideways and tap to get the flour all the way up to the top - you want shortening and dusted flour completely covering the inside. Turn the pan over the trashcan or sink and tap out the excess flour. Now you're ready to add the batter and bake.
Speaking of bundt cakes ... click here for the berry bundt cake post that doesn't have a picture because my sister has the memory of a squirrel.
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