How to Grease a Bundt Pan
Before you strangle the next person who asks you for a castle or train cake for their kiddie birthday (least of all your own child), consider this: You can never butter and flour your pan enough to keep the *%$? cake from sticking. Floury cake tastes bad. Chocolate cake that looks like it has dandruff is unattractive. It’s time to put the age-old tradition of buttering and flouring a bundt and decorative cake pans behind and get on the sugar wagon.
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Instructions
- You’ll want to melt butter or have oil on hand, a pastry brush or paper towel and some sugar.
- Grab your pan and spread a thin, even layer of either fat all over the bottom and in the crevices of your cake pan.
- Sprinkle sugar to cover the entire cake pan evenly, then flip it and tap it out.
- Pour your batter in and bake.
- Take your cake out of the oven and let it cool for at least 10 minutes before unmolding.
- Flip the cake over, tap it a few times and watch it spill out effortlessly with the prettiest sheen from the sugar.
Notes
Quick tip: don’t do this for chiffon or angel food cakes, as the grease may prevent them from climbing up the pan.
