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How To Remove A Cake From A Finnicky Bundt Pan!
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- Опубликовано: 1 ноя 2020
- Taking a Bundt cake out of a pan (especially one of those difficult, finicky ones -- you know the type: filled with ridges and all sorts of levels!) can be a PAIN! Check out this video to see what you can do to make sure your cake comes out every time!
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I PROMISE from now on THIS is how I will prep my pan. Just like you said, getting cakes out of the pan can sometimes be a bitch! Lol 😂 Thank you for sharing ❤️
Gail, you are officially my favourite new human. Thank you for this
Aww, thanks!!! I am thrilled my video helped you!!! Happy Holidays!!!
I saw your 8 minute long ad come up and I had to subscribe.
Yo I’m from Instagram.
YOOOOO IT'S THE- TH- THAT HAND EYES GUY. QUICK, DO THE GARFIELD UNDER THE VENT AND 8-BIT GRIMES THING
Instantly subscribed. Love your attitude and personality!
Aww!! Thanks so much for reaching out!!!
Thank you Gail, I used your method and have now made my first Bundt Cake ( which came out whole ! )
Yay!!! I am thrilled for you. It really is a feat to get those bundt cakes out of those pans!!!
I use melted Crisco and a pastry brush, then flour it like you do over the sink. But... when you pull it out, put it on a cake rack to have the whole cake cool at the same rate. Never use a metal knife to loosen the cake unless you want to destroy the anti stick coating of the pan. Use a plastic knife or small plastic spatula. Cool fifteen minutes and then flip onto your cake plate.
Great tips!
I saw you on a spogetus story and I had to subscribe
I saw you on Spogetus story and I had to subscribe
Equal parts by volume of vegetable shortening ( crisco ), vegetable oil and flour. Soften the shortening ( don’t melt it!) and mix all together till smooth. It’s called cake goop and you can keep it in the fridge. Use a pastry brush to get in all crannies. Just soften before using. It’s foolproof and works on the most intricate Nordicware pans.
Great tip!! Thank you for reaching out and letting me know!!!
@@GailSokol How do you not know about cake goop?. 🤭
love your kitchen
Thank you so much!!!
I saw you on Spogetus’ story and had to subscribe.
I saw you on spogetus' story and I had to subscribe
Great information! My pound cakes can be very temperamental though, no matter if I use solid shortening and flour, melted shortening and flour, cake goup or baking sprays! I pray so hard! Lol I have more to make for Christmas too! Wheew!
I am so glad you found the video helpful! Happy Holidays to you and your family!!! Thanks for reaching out!!!
@@GailSokol You're welcome! Happy Holidays to you and your family as well!
Gail: I followed Sally at Cupcake Jemma's website and have had very good success using softened butter and flower. The butter left a really nice outer surface on the cake. The granddaughter of the company that makes bundt pans and again Cupcake Jemma said to wait no longer than 10 minutes to take the cake out of the pan. Wait longer and it sticks.
Yes, some bakers do have good luck with butter and flour. I have had luck with shortening and flour as well.
Also, some of these pans have variations in what materials manufacturers use to make them. Do what works for you. Biggest takeaway is to not leave the cake in the pan for too long or the steam that forms in the hot pan can cause sticking.
I used cooking spray in my pan... let’s just say it was a disaster! I will try the shortening, thanks for the tips! 🤍🎂🥮
Try a high quality cooking spray, not a bargain brand. They only work for pans that are NOT nonstick! And shortening is best with those nonstick pans like a intricate bundt pan.
Yes .... cooking spray .... not good I learned the hard way
Gail what a great video! I have been using butter and flower and many times the cake sticks, even with a new pan. I will try your shortening technique.
Do you think 17 minutes is too long to wait? Should I be doing 10 minutes? 😊
Not at all, although touch the pan to see how hot it really is. It may even need a few more minutes than that to be able to even pick up the pan.
Aye I like that she said they are a bitch 😂😂👏🏾👏🏾👏🏾👏🏾
Welp, I have to keep it real, right? 🤷🏻♀️
@@GailSokol I respect it! You just earned a subscriber 💯
@@SantinoCorleon1 And I am so thrilled you are! Welcome!!!!
Thank you!!!!
You are most welcome! I'm glad you found the video helpful!!!
Thanks Chef Gail. I have used Bakers Joy and it has formed a coating in my bundt pan. How do I safely remove the coating from all my pans? Thanks so much.
Hot , soapy water with a sponge should remove the coating!!!
@@GailSokolThanks so much! You are the Best.
Thx.
I made my own cake release and canned it and it works every time for even the tiniest details.
Good for you!!! Maybe you should market it!!!
@@GailSokol it's not my recipe lol it's so simple tho, im very new to baking and decorating so I've gotten to watch a lot of videos lol
@@MiaMarie420 So glad it works for you!!!
Love your video, BUT the VERY FIRST pan you pulled out is from the 1970s!😂😂 That's not newfangled. I grew up with the Fiesta Bundt pan. Just funny to hear it called newfangled. The newer ones are CRAZY INTRICATE compared to that one.
The pans I am showing in my video were just purchased at a kitchen store!! They are very intricate with lots of nooks and crannies.
I never showed viewers my OLD bundt.
The purpose of this video is to show how to get cakes out of the newest bundts. There are many types out on the market and mine are just a few of those types.
Grazie video molto interessante
Grazie!!!
🤣🤣🤣🤣🤣🤣🤣🤣 I love your personality
Aww! Thank you! And you just made my day!!! Thanks for reaching out!!!
You started with enough shortening for icing. Lol Mix cake goop. Totally not messy!
thanks
Can butter be an alternative to shortening? I’m making a lemon cake
Yes, but shortening is best. You may want to mix a little flour in with your butter before you spread it in the pan.
Freeze, finish or cut up for pudding😮
Great ideas for when you can't get the cake out of the pan!!! Most creative!!!
Hi, what about to silicone bundt pan, do i need it to grease with shortening?
To make sure your cake comes out I would. Just to be on the safe side!!
@@GailSokol thank you chef
You can also put a player over the cake pan and just SHAKE all the flour all over . It’s quicker and easier
I am not sure that I understand your suggestion.
Well I tried the shortening technique and it still stuck to the pan in the valleys. :(
Ok. Don't panic. Did you really leave a good layer of shortening and then a good coating of flour in your pan before baking? Next, did you allow the cake to cool just enuogh so that you could handle it without burning yourself? Then I gently go all around the pan to loosen the cake with a very sharp paring knife. I even lay the cake pan on its side so I can gently get close to every nook and cranny.
This can take several minutes. I then gently shake the pan to loosen the cake. Again patience is needed here.
It is NOT an easy process. Don't give up. Again a thick coating of shortening is needed. Use your fingers to spread it into every crevice. Then flour well.
Good luck!!!
@@GailSokol I had luck with lard! Came out beautifully. So I guess I will stick with that for a while. It was so frustrating to have the butter and shortening stick so much.
Thanks for your help!
@@bellaguzica3646 So happy to help!!!
😩 PLEASE SOMEONE WHO READS THIS....ANY ANSWERS WHAT WENT WRONG WITH MY STRAWBERRY UPSIDE-DOWN BUNDT CAKE? I just discovered Chef Gail & I am very impressed with her knowledge.
But... I'm desperate to understand why my last Bundt cake's BOTTOM (actually the top after removal) why did half of the cake's texture feel like it's solid gel halfway down the cake? It almost came out as if it was a block of soft cheese!
Again... It was a Strawberry Upside-Down cake, so, I'm wondering if the moisture of the berries was too much, it didn't bake all the way & the cake wasn't fluffy throughout.
The toothpickS came out totally clean all the way around too, so I was fooled.
Or when I prepped the pan as the recipe called for, I used far too much SPRAY (yep I'll never use it again; I'll use Crisco), and the recipe also called for lots of butter to coat the inner tube & bottom of the pan.
I used a brush to coat the inner tube & outer sides of the pan as was called for. And, while the cake was REMOVED PERFECTLY, the texture of that cake's top (where the berries were) was SOLID. It was abysmally hard without ANY AIR halfway down the cake's texture.
PLEASE SOMEONE WHO READS THIS....ANY ANSWERS WHAT WENT WRONG?
P.S. This was my 3rd time using this newer Bundt pan; I usually use the tried & true 9" round pans or my wonderful Springform pans. Boy oh boy do I NEED HELP! 😩
Chef Gail is always here to help! Did you flour your pan after greasing it as well? The flour really helps form a barrier so the cake releases after baking.
I would not recommend making an upside down cake in a bundt. All the fruit plus the nooks and crannies in the pan' design will incr3the chances of the cake sticking!
The non uniformity of your cake's texture may be a mixing issue with the batter.
As far as the Strawberry topping having a weird texture may be because the topping may have been too wet in spots making it gel in certain areas and over baking in others.
Upside cakes should really be baked in a flatter pan where the batter and topping can be baked simultaneously and still bake properly!!!
I hope this helps!!!
@@GailSokol Oh thank you so much. But no, I didn’t flour the pan; the recipe specifically called for, LIBERALLY spraying with Pam & 4tbs of butter. The cake came out perfectly doing that but I’d almost rather it would’ve stuck! Maybe the solid gel-like texture wouldn’t have happened if it baked well enough to stick.
I thoroughly drained & patted dry the strawberries. Still maybe the batter was too wet, even though I checked with multiple toothpicks which came out perfectly clean.
….But I bet you’re right, a Bundt pan is not the way to go with any upside-down cake. Oddly, there are a bunch of upside-down cakes recipes calling for a Bundt!
Never again for me.
I MUST thank you profusely though, I’ve watched about 10 of your videos. You’re REALLY GOOD! Interesting, animated & SO KNOWLEDGEABLE. Can’t wait to try your recipes. 🙏🏼
@@GumriRN Best of luck in your baking pursuits!! So glad you are enjoying my videos!!! Again, thanks for reaching out!!!
To you non hearing cooks out there at :15 she says 'Frankly they're a bitch'.Why they censor things on closed caption is a mystery to me.
It's really annoying, but thanks!