tag:blogger.com,1999:blog-8144271556245163115.post1383378357809087486..comments2023-12-15T04:11:06.969-06:00Comments on Last American Baker: The Great Bundt Pan Debate (feel free to chime in)Anonymoushttp://www.blogger.com/profile/02748441484232139833noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8144271556245163115.post-37835909647422963162012-05-28T23:09:04.093-05:002012-05-28T23:09:04.093-05:00Well ... coated with clarified butter, no powder o...Well ... coated with clarified butter, no powder of any sort. Interesting effect. Baking goes as usual. Cool for ten minutes, shake. Normal feeling and sound. Cover with cooling grid, invert, smack down on counter. Lift. <br /><br />Now that's different.<br /><br />The crust layer has stuck to the pan and detached from the cake. For the entire cake, there is about the area of a postage stamp (near the top of the center tube) that has crust (well, the top has crust, but not the rest of the cake.) It's a nude cake! If this works consistently, it could be great with a colored batter, especially if layered ... but it looks odd otherwise. Tasted great.<br /><br />12 cup non-stick black Bundt pan, not a fancy shape. Maybe it was the heating, there were odd things happening there.htomhttps://www.blogger.com/profile/10079911355302503367noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-35810861819814261862012-05-28T08:14:23.324-05:002012-05-28T08:14:23.324-05:00I rarely dust with flour. Why does one do that? Wh...I rarely dust with flour. Why does one do that? Who wants a flour-y coating on the cake, clumping in spots like a mob of moody teenagers? I've used a spray, I've rubbed oil by hand (pain in the arse, with all those damn grooves in a bundt pan) and I can't see the diff. Really. My cakes come out of the pan like they can't wait to get devoured.Katehttp://kateinthekitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-10869431295544689412012-05-15T14:36:53.557-05:002012-05-15T14:36:53.557-05:00I use Bak-Klene Spray I get from my supplier. Work...I use Bak-Klene Spray I get from my supplier. Works like a charm - never had any sticking problem, only if some egg-wash found its way between bread and pan. Or it was some old cheapo dinged and scratched up pan that should have been put to rest long time ago.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-75773194426089784262012-05-15T12:53:11.587-05:002012-05-15T12:53:11.587-05:00Or powdered instant coffee.Or powdered instant coffee.htomhttps://www.blogger.com/profile/10079911355302503367noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-55459898719858723472012-05-15T12:41:27.239-05:002012-05-15T12:41:27.239-05:00Excellent Lee, thank. I have a chocolate one soon....Excellent Lee, thank. I have a chocolate one soon....I will try this. Thanks again.Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-78564193029936996352012-05-15T11:09:01.772-05:002012-05-15T11:09:01.772-05:00For chocolate cakes, I use shortening and cocoa po...For chocolate cakes, I use shortening and cocoa powder. No white streaks on my cake!Leehttps://www.facebook.com/#!/lee.lowery.54noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-5410637899442203752012-05-15T09:42:05.162-05:002012-05-15T09:42:05.162-05:00Now that's an easy experiment. Come, Octopus p...Now that's an easy experiment. Come, Octopus pan! I suppose that's not really a Bundt pan, having no central hole.htomhttps://www.blogger.com/profile/10079911355302503367noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-67845134691319962562012-05-15T07:10:51.826-05:002012-05-15T07:10:51.826-05:00Make sense, well spoken David!Make sense, well spoken David!Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-17783324672139811322012-05-15T07:10:37.664-05:002012-05-15T07:10:37.664-05:00Make sense, well spoken David!Make sense, well spoken David!Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-7074882135273808022012-05-15T00:10:36.540-05:002012-05-15T00:10:36.540-05:00I'm a bit too scientifically minded to think t...I'm a bit too scientifically minded to think that adding flour is a great idea. Flour begets gluten which is glue. At higher temperatures it breaks down to sugars and they do not make a great lubricant. When you line it with butter and flour, it's the butter that's doing the job, not the flour. The cake mix has plenty of flour in it. The little bit of flour stuck to the grease isn't going to make a big difference.<br /><br />Moreover I don't think it's so much that butter is slippery, it is that it leads to the outside of the cake having a higher fat:other_stuff ratio and so forms more of a hard shell that shrinks back away from the pan. So it's the effect of the grease on the cake, not the pan that matters most.<br /><br />Monstrosities like hydrogenated oils will never make it into my food. So I slather on the butter. Seems to work.Anonymoushttps://www.blogger.com/profile/05627631587370230775noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-4046696464147002002012-05-14T22:41:24.086-05:002012-05-14T22:41:24.086-05:00Give us a report when you try that Htom.Give us a report when you try that Htom.Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-84813243480931723482012-05-14T22:41:09.258-05:002012-05-14T22:41:09.258-05:00Give us a report when you try that Htom.Give us a report when you try that Htom.Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-48707454020917418122012-05-14T22:40:44.362-05:002012-05-14T22:40:44.362-05:00Thanks Sarah, I think there is something therapeut...Thanks Sarah, I think there is something therapeutic about greasing by hand.Anonymoushttps://www.blogger.com/profile/02748441484232139833noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-59532402027258205542012-05-14T16:03:08.154-05:002012-05-14T16:03:08.154-05:00Mostly, coat the cool pan (using a paint brush) wi...Mostly, coat the cool pan (using a paint brush) with warm (liquid) clarified butter, then sprinkle with Wondra (the cake flour in a tube.) Shake the flour about until it's all covered.<br /><br />For a non-stick traditional pan, I'll use Baker's Joy but I see the new ones have that sticky soy product included so that's out.<br /><br />Someday I'm going to put clarified butter in a squirt bottle and see if that works.htomhttps://www.blogger.com/profile/10079911355302503367noreply@blogger.comtag:blogger.com,1999:blog-8144271556245163115.post-84788438873466101442012-05-14T15:22:23.864-05:002012-05-14T15:22:23.864-05:00I grease and flour by hand - never tried the spray...I grease and flour by hand - never tried the spray, it's just not something I find necessary in my house.Sarahhttp://earthlydelightsblog.comnoreply@blogger.com