Cake - What am I doing wrong?

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Couple of observations:

1. Getting something out of the Bundt/high relief type pan is contingent on temperature...you want the cake cool enough to have some structural integrity, but not so cool as to solidify the butter/shortening pan release agent. Another way to try it if you're having problems is to warm up the pan over a burner for a few moments to perhaps loosen the stuck area.

2. Also make sure that the pan is clean, clean, clean. I'd advocate taking a soft brush to the crevices to make sure all the age-old schmutz is gone (nothing stiff or abrasive...you don't want to mess up the Teflon/SilverStone). TurboZone in your dishwasher might be your friend, in this case >)
 
I have found I have less trouble with sticking if I do not wash these Bundt pans in the dishwasher whether they are plain cast aluminum or non stick. The dishwasher detergent removes too much of the seasoning in the pores of the aluminum or Teflon. If you fill the pans with water right after turning out the cake, they are easy to wash. I melt 2 T of margarine and whisk in 1 T of flour (or cocoa) then use a pastry brush to paint the insides of a Bundt pan. Another dramatic effect is to grease the pan then sprinkle granulated sugar on all of the inner surfaces. The cake will have a surface that glistens.

Are these new oil & flour products better than the original Baker's Joy in the late 70s where the extreme oiliness of the spray would cause the top edge of the cake that was trying to rise on the sides of the pan to sort of curl over and look fried, or were none of you old enough to be baking back then?

Glenn, what type of non-stick surface does your Bundt pan have? It looks like the plain ones inside. Is it some sort of silicone?

Has anyone tried baking a Bundt cake in one of the floppy silicone "rubber-like" pans? I'll bet that silicone would make a great tub for the Bendix Economat.
 
Glenn....

I don't care what anyone thinks. If I could have a cake come out as well as yours did, I'd be very happy! Well done!! =)
 
I'm going to bake one tomorrow...

Inbetween working, going to the gym, and getting ready for an evening downtown with friends...
if not then Sunday, inbetween church services!
Man will I be glad when all this holiday BS is over and done with!
 
Retro, No, I don't think it does, but generally what you turn out of a skillet is not an item like a cake. You can add some oil to the skillet for frying and the flat surface of the skillet is not like the intricate pattern at the base of the Bundt pan. I have seen instructions with Teflon cookware that it is OK to wash it in the dishwasher, but before the next use it should be wiped with a small amount of oil on a paper towel. I have not bothered to do that with some T-Fal skillets that I have had for more than 20 years and always wash in the smasher and they still have all of their coating. But you know bakeware; generally what goes into it takes some effort, good ingredients, and is often meant to be shared or given away so you want it to look perfect, therefore anything that can be done to make what you bake turn out without looking like it has the heartbreak of culinary psoriasis, impetigo, dermatitis or a peeling sunburn, you do and you stick (you should pardon the expression) with it.

Glenn, if (heaven forbid) that ever happens again, make a nice, thick, opaque powder sugar glaze with an interesting flavor and apply as many coats as necessary to pave over the disaster, allowing each coat to dry before applying the next.
 
Cranky Pan

Seasoning a heavy piece of bakeware, regardless of it's coating is still an important step. I never wash my Bundt pans. I rub them clean with a paper towel and if there is residue I use salt and a dry cloth to clean it. I wipe it with Crisco before I put it away. If the cake has cooled completely, I place the cake over low heat on the burner and when the side of the pan begin to feel warm, I remove the cake. The heat softens the grease and the fact that the cake is cooled and dense gives me one more leg up on a successful removal.
Tom is spot on when he suggests using cocoa to dust a chocolate cake pan. Suguring the pan gives the cake a beautiful shiny texture. Know that sugar enhances browning so if you have a dark pan that browns more the cake might be darker than you like.
Kelly
 
When using a Bundt pan for a cake, it is pretty difficult to get all of the nooks and crannies completely buttered and dusted with flower. You would have better luck with an angel food cake pan that comes apart, and is concave, without grooves. However, when in trouble like this, my mother used to fill a bigger pan of hot water up to to almost the level of the fancy cake pan, put the troublesome one inside and let it sit for five minutes,and the damn thing would come out, no matter what! Heat and moisture. Ovens dry things,and little fancy grooves overcook the edges unevenly, like a radiator works in reverse.
 
here we go...

I usually start the mixer first and add the butter in small chunks...
today I am a little rushed, so this butter pretty much came right from the fridge and went into the mixer...
 
speed 6 is the setting of choice once all the butter is in

I love the KA, it doesen't struggle like the Sunbeam did with this cake!
 
my pan and what I grease it with

cheapie cake pan I have had for years, and the same Imperial Margerine I put on my toast
 
Just for Bob (Appnut)

this is how I loaded that stuff in the DW...
cake is baking now, will post more later...
 
Glenn,

Don't feel bad, when I turned a Red Velvet Cake out of the pan this morning some stuck in the pan also. I greased and floured it the old-fashioned way too. The tube pan I use is roughly 90-100 yrs. old. I filled in the missing parts with Buttercream frosting. Hopefully no one will notice, keeping my fingers crossed!
 
This is what works for me

I've always mixed the flour and Crisco together first. Then wiped it in the pan with a paper towel. I've never had a cake stick yet. I normally let them cool for 10 to 15 min. If it's a pan with small defining intentions I'll use a pastry brush and tap the spot just to make sure that there isn't to much build up.
 
Combos

Has anyone used a combination of Pam and flour? Just used this combo on my Dr. Detker fluted cake pan and the cake still stuck to the pan......very frustrating!

Think I will go back to good old Crisco and flour....(for) my baking)......
 
flour-ing Pam....

I think I will leave that one alone....

But seriously, I'm of teh opinion nothing is better than the real thing, which would be either crisco/flour or butter/flour.
 
Crisco is such an all-purpose product....
You can even use it in the kitchen!!

Umm, Where else would you use it....

OMG... Not for that purpose.... Uh, Speachless...

Ok... Curious
 
Can too much cause a build up?

Steve,
You are right in knowing an accumulation of carbonized grease can cause sticking. That is why restaurants always heat waffles irons in the open position and leave them open when at rest, to prevent carbonized grease.
It works best to clean pans that are seasoned, with salt and a dry cloth. Never use detergent or soak them. Then in preparing the pan for baking use a solid shortening as it carbonizes at a higher temperture than liquid, i.e. wesson oil and pan sprays. It you see burned on brown stuff, it is more likely to cause sticking.
Kelly
 

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