Does anyone have any advice for me? I have a silicone bundt pan and both times I have tried to bake in it, the results have been terrible.
The first time I used it, I made a sour cream pound cake. The instructions said to stablize the pan by putting in in a cookie sheet. The end result was very dark on the bottom and pale and unattractive everywhere else, plus a big chunk of the cake stuck in the pan.
Yesterday, I tried using it again. I made a banana cake. This time I used Baker's Joy in the pan, and I didn't put it on a cookie sheet because the recipe said that in order for it to cook evenly air needed to circulate in the hole. Again, by the time the cake was done, the top was close to burnt. At least this time the cake slipped right out of the pan, but it looked terrible (thank god for ganache)
Any helpful tips? I would toss the pan and get a nice cast aluminum one, but I live in a Bundt pan free country, and putting one in my luggage at Christmas would be awfully heavy, so I'd really like to make this work.