To ensure a perfect release from a Bundt pan, greasing and dusting are essential steps. Use shortening or butter for greasing and flour or cocoa powder for dusting.
Using a pastry brush for applying grease ensures even coverage in the pan’s intricate designs. This critical step prevents cakes from sticking or breaking during release.
After preparing the pan, the batter should be tapped to remove air bubbles. Allowing it to rest for five minutes ensures hollows are filled before baking.
Post-baking, allow the cake to cool for 10 minutes before attempting to release it. A slight angle and a gentle knock are key to releasing the cake smoothly.
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