January 07, 2005
A Method to Free a Stubborn Bundt Cake
My 10" Calphalon bundt pan finally arrived earlier this week. Inspired by the arrival of this new plaything, I was determined to bake a fantastic marblized swirly bundt cake, one that would even rival anything Martha, the high priestess of all things domestic, could whip up. After much mixing, buttering, toasting, measuring, pouring, chopping, melting, egg-cracking, shifting, and beating, the lovely bundt cake was set to bake for 55min in the 350ºC oven. The tentalizing tendrils of aroma coming from the oven hinted at how great this cake would be.
When pulled from the oven, the cake appears slightly browned and firm to the touch. Very much like how a well-baked cake should look. The cake was left to cool on the kitchen counter as I went off to bed thinking how we'd would have something nice to go with the coffee in the morning.
[screen pans to the next morning]
AAaaHHHhhhh!!! The cake is STUCK to the pan!
It took many tries of whacking the pan against the floor (don't worry, we put paper-towels everywhere) before the cake and pan separated. The cake, for the most part, came out intact. However, the death-like grip of the pan took out a couple of chunks out of my cake. I am sad. Surely there must be some way to dislodge insufficiently buttered bundt cake from the pan! Once again, Martha, the high priestess of all things domestic, reigns supreme! *sigh*
Munchies | Posted by J on 01.07.05 at 11:35 AM