Cake - What am I doing wrong?

[pturo]

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.

 

[hoover1060]

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...

 

[hoover1060]

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!

 

[hoover1060]

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

 

[hoover1060]

ready for the pan

I probably greased the pan a little too much maybe?

 

[hoover1060]

Now this goes in the other Kitchenaid

And no Bob I will not be rinsing this stuff off first...

 

[hoover1060]

Just for Bob (Appnut)

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

 

[hoover1060]

done...

the house smells FAB!

 

[hoover1060]

this is how it came from the pan

Glenn I'd say your cake behaved normally

 

[hoover1060]

this is how I will be serving it

dusted with powdered sugar

 

[polkanut]

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!

 

[bethann]

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.

 

[toggleswitch]

Can too much build-up also cause a problem?

 

[gadgetgary]

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)......

 

[hoover1060]

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.

 

[oxydolfan1]

Crisco is such an all-purpose product....

You can even use it in the kitchen!!

 

[exploder3211]

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

 

[mixfinder]

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

 

[toggleswitch]

TYVW!

So now I'm totally confused. I was of the belief that carbon build-up, on say a cast-iron pan PREVENTED sticking......

HELP!