Bundt cakes- copper spoon cakery

5 tips to make the perfect bundt cakes

Sticky toffee bundt cake- copper spoon cakery

Since starting Copper Spoon Cakery, I’ve baked my fair share of bundt cakes. It’s taken me a while to get used to baking with bundt moulds (those who have attempted to bake with these before will know that they are quite temperamental). Nevertheless, I absolutely love how they look and how beautifully they bake. I feel like I’ve finally perfected my method to achieve a great looking bundt cake that doesn’t stick to the pan.

Here are five tips that I recommend when attempting to bake with a bundt pan. I would love to hear if you have any tips of your own, feel free to comment on this blog!

  1. Line your bundt pan with butter and flour.

Bundt pans are beautifully intricate and therefore inherently difficult to bake with. The pan is moulded with lots of tiny shapes and delves which mean the cake can be tricky to remove whilst intact. The most common way to prevent cakes sticking to bundt pans is to line the inside with butter and flour.

First, I recommend melting a knob of butter in a pan. Then, using a pastry brush, cover the inside of the bundt cake with the melted butter. Once the pan is evenly brushed with butter, use a sieve to cover the inside with flour. I’ve been getting great results using Doves Farm organic plain flour, it’s a lovely fine flour and has been less likely to clump when I’ve used it to line my bundt pans.

  1. Make sure your bundt pan is cold.

This is my key tip for achieving perfect bundt cakes. Currently I only have one bundt pan of each design and so when it comes to large events such as market stalls, I bake three or four batches using the same pan. For a long time, I wondered why my first batch of cakes would pop straight out of the tin without any major sticking, yet my results got progressively worse after re-using the pan. For example, the gingerbread houses I made for December would often lose a chimney or part of their roof!

I discovered that due to my kitchen being rather cold, the bundt pans were chilled during storage, resulting in a near perfect bake. However, after washing the bundt pan in hot water to re-use, the results were far from perfect. I can’t believe it took me so long to realise what was causing the problem!

As I’ve discovered, your bundt tin needs to be cold so that the melted butter which is brushed onto the pan can solidify instead of staying melted. With the butter turning cold and setting onto the pan, you can sift a generous amount of flour into your mould, turn the pan on its side and distribute the flour around the mould. A light amount of flour will stick to the tin and when turned upside down, the excess flour will cascade out of the tin leaving a lovely thin layer of flour.

If you use a warm/hot bundt pan, the butter will stay melted and so when the flour is sifted on top, it will set in clumps in the tin and so you won’t get the thin and even distribution of flour needed for an even bake. Before every bake, I run the bundt pan under cold water until it’s nicely chilled before I prep the pan for the cake mixture.

  1. Use a silicone pastry brush

From my experience with natural pastry brushes, there is little you can do to prevent the bristles from falling out. Even with a high-quality brush, there is still the chance that the odd bristle will fall out when lining your bundt pan with butter, especially with a pan that has a lot of intricate detail. Because of this, I’ve found that silicone spatulas are much better for this job as there’s no chance you’ll end up with bristles cooked into your cake!

  1. Leave to cool in the tin for 10 minutes

One of the best things about bundt cakes is how wonderfully light and even they bake. Because they’re so light, it’s vital that you leave the cake to cool in the tin for 10 minutes. If you’re using an aluminium pan such as Nordic Ware, the cakes will continue to cook whilst they are cooling. You don’t need to worry about the cakes being overcooked, it simply creates a crisp edge to the bundt cake so that when you turn them out onto a cooling rack, the cakes are formed enough on the outside not to stick to the pan.

  1. Use your hands to ease the cake out of the tin

You will notice after 10 minutes that the cakes have shrunk a little away from the edge of the pan. Whilst the cakes are still in the pan, very gently use your hands to ease the cake away from the edges. If there is excess cake in the tin and it’s doming at the top, wait until you have done this step before you cut the cakes level. It will be a lot harder to prise the cake away from the edges if the top is crumbly.

I hope these tips are useful and encourage you to try and bake with a bundt pan, I’m having so much fun experimenting with mine!

 

2 thoughts on “5 tips to make the perfect bundt cakes

  1. Chez @ Chez Moi says:

    Great tips – I’ve had pretty good success with my current method (I actually use powdered sugar instead of flour to dust over the butter) but I still manage to get a small tear now and then. Next time I’ll try using melted butter and a pastry brush idea and chilling the pan. Thanks!

    Liked by 1 person

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