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Asked by:

Photo by Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Allen Park, Michigan, USA
Johnny Pancake is asking: (1 answer)
I Pam it , I Flour dust it and still my Pound Cake sticks to my nice new non stick bunt pan..

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Last updated: Feb. 26, 2014 6:49 am
Posted: Feb. 25, 2014 6:02 pm
Answered by: Elle
Feb. 25, 2014 6:06 pm
I use Baker's Joy (there is Pam for Baking, also) and let the cake sit about 10 minutes before turning it out...has worked so far.
Johnny Pancake
Feb. 25, 2014 6:13 pm
I wait 30 mins before turning is that to long ? , could that be the problem ?
Feb. 25, 2014 6:23 pm
Thirty minutes is too want it to still be warm, but set. Once it's cooler it will stick to the pan.
Feb. 25, 2014 6:28 pm
I usually invert the cake right away, assuming that the top of the cake is about the level of the rim. The only time I had a problem was with an angel food that I tried to make in an ornate Bundt pan...I sort of expected trouble with that one!
Johnny Pancake
Feb. 25, 2014 6:28 pm
Thanks Elle , I think that's the clue ..Outta the 3 I've made the first slipped out the best and I turned that one the Quickest..
Feb. 25, 2014 6:44 pm
When I make a bunds cake I always grease with crisco and then flour the pan. I set timer for 10 minutes after taking cake out of oven and then remove from pan. I use my Grandma's bunds pan and never have a problem with it sticking. I just don't trust Pam or Baker's Joy for bundt cakes. I do use Baker's Joy for regular cakes.
Feb. 25, 2014 6:45 pm
Grandma's bundt not bunds, darn auto correct.
Feb. 25, 2014 6:47 pm
yep, I agree with Elle, turn it out after 10 minutes! I usually set the timer for this too so I don't forget. Usually the cakes pull away from the sides, but I run a plastic knife around the center, just in case, before I turn it out. Good luck next time :)
Feb. 25, 2014 6:48 pm
Lol, I didn't see your post Denise! We do the same timer trick, great minds, lol ;)
Feb. 25, 2014 7:57 pm
Don't have one, myself, but a thought or two... "Pam" is basically canola oil and water, and therefor overpriced, if you think of it; you could just wipe the surfaces with canola and be just as far ahead, without filling up the landfills with empty spray bottles. Second, try using parchment paper (as well as the canola, mind you) to separate your cake mix from the wall of the cooking vessel, and you might be able to move past this irritation.
Feb. 26, 2014 5:25 am
Chairlifter has a point-we are filling the landfills, I keep thinking I need to buy one of those pump bottles-maybe I'll do that soon. But spraying the oil will fill crevices that are in Bundt pans that sometimes get missed when you wipe the oil on. Maybe a brush would do the job? A lot will depend on whether it's a relatively simple pan or one of the more ornate ones.
Feb. 26, 2014 5:32 am
I have a misto and it won't spray fine any longer. I have cleaned it as recommended but it still works for other things. I can recycle the spray cans but parchment gets "dirty" and isn't allowed so has to go in the trash so I don't use it often.
Feb. 26, 2014 6:49 am
Insanely grease the pan. Insanely. Be sure to go all the way up the sides, too. Then flour like crazy, too. Tap out the excess. I wait ten minutes, cakeside up, to remove. With other cakes, it's too soft when it's just out the oven & will crumble if you don't let it cool a little to separate from the pan. 'Don't know why a bundt pan would be different.
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