It's not like with other cake pans!
| | Last spring, our Prep Kitchen manager made 30 Bundt cakes from home (not an exaggeration!). Catherine knows that greasing the intricate crevices of these pans is essential for cakes that release easily and cleanly—she was the perfect person for this project. Here's her fail-safe greasing and flouring method.
Using a paper towel, take a scoop of shortening and spread it around, making sure to coat all the pan's nooks and crannies, almost as if you were washing it with a soapy sponge.
Next, take a spoonful of flour; lightly dust greased pan. Then, pick up pan; gently tap and rotate it to create a thin, even coating of flour around the interior.
Finally, over a sink, turn pan upside down and gently tap to shake out any excess flour. If you see any missed spots, go back over them with more shortening and flour.
Note: Butter and traditional cooking spray are not sufficient alternatives. If you don't have shortening, use a cooking spray that's specially formulated with flour. | | |
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