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Baking Cakes Bundt Pans Cake Pans

Can you help me avoid a bundt cake disaster?

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Can you help me avoid a bundt cake disaster?

mrhein | Dec 29, 2006 08:40 PM

I recently purchased a Williams Sonoma fleur-de-lis bundt pan, and a few of the bundt cake mixes to go with it. (I had never made a bundt cake before, so wanted to stick with mixes before branching out.) On my first attempt, a pumpkin cake with streusel filling, I carefully greased and floured the pan, baked, and allowed it to cool for quite a while, probably over half an hour, before removing it from the pan. It came out wonderfully. On my second attempt, I greased but did not flour the pan quite as carefully, and tried to remove the cake from the pan about 10 minutes after it was done baking. The second attempt (strawberry bundt cake) fell apart into an ugly mess that could not be aesthetically salvaged. I assumed that I had tried to remove the cake too early. However, I have seen several posts and comments that indicate that the cake should not be left in the pan for too long. So, now I am thoroughly confused and more nervous than ever about making a new attempt. I would like to make a cake for New Year's Eve. I've armed myself with Pam for Baking. My question is twofold: (1) How will I know when to try to get the cake out of the pan, and (2) will Pam for Baking alone work? Thanks in advance.

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