I have a small (when I say small I really mean ginormous) obsession with Bundt pans. Not only do they make some of the most delicious cakes BUT they are stunningly beautiful on their own! I just received the 70th anniversary Crown pan from my friends at Nordic Ware and I cannot wait to share my latest creation with it! But first, let’s talk about coating the bundt pan. Whether they are fluted, swirled, stepped, angled, shaped or whatever they are rather intricate and obviously made very differently than the traditional sheet cake or round cake pan. Those are pretty simple to coat – just butter/spray and you can easily get the sides and bottoms coated. However bundt pans aren’t always easy. Sure you can spray BUT you tend to over spray and at times not get the spray in every single nook and cranny. Well today I’m going to share with you a tip that will surely make your life so much easier when using those gorgeous pans AND also making your cake removal a breeze! So on this week’s edition of Tuesday’s Tip with The Kitchen Whisperer, I’m sharing with you how to properly coat a bundt pan.
So grab your baking spray with flour, you melted butter and a few Tbl of flour and a pastry brush!
♥ To make sure your Bundt cakes never stick, dip a pastry brush into melted butter and paint the inside of the pan. The pastry brush lets you get the butter down into the crevices of the pan. Once it’s all painted sprinkle in your flour to coat all of the sides. If you use baking spray with flour, do the same thing – spray the pan and use your pastry brush to make sure every nook and cranny is coated. If need be sprinkle in a bit more flour. By doing this you’re evenly distributing the coating all throughout the pan.
You do NOT want to use regular baking spray in lieu of the baking spray with flour. If you do you’ll end up with a gummy film on the pan and cake.
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