Home | About | Contact
800.827.6836 | Norwich, Vermont

shopping cart

All discussions My Discussions
+ Add a Discussion
frick badge: Community Member

Darn, it stuck again

That intriguing Buttercake Marble Cake stuck like crazy in the bottom of the bundt cake pan in which I used our 'pan grease'. Obviously not enough this time. The next time I make that cake, one side of the pan gets buttered, the other gets 'pan grease', and the sides of the pan get marked with a sharpie so I will know which works better.

That cake was for my son's belated birthday and it was a mess, though I did get most of the top out with a grapefruit knife (curved, a great bonus).

Replies to This Discussion

Select your preferred way to display the comments and click "Save" to activate your changes.
mrscindy
  • Reply by mrscindy on January 30, 2012 at 5:25 pm
  • badge: Community Member

Wow, frick, that really surprises me. I used a Bundt pan and pan grease for that cake and no sticking at all. What do you think happened?

~Cindy

frick
  • Reply by frick on January 30, 2012 at 8:25 pm
  • badge: Community Member

The first time I thought the syrup folded into the 1/3 of the batter made it way too thin so I folded in more of the vanilla portion. That was partly why my vanilla portion disappeared when baked (and because I marbled it too much). So, this time I followed the recipe to the letter. Once mixed together the chocolate portion was very runny and I think it sank to the bottom, along with a lot of the chips.

Still, it should not have stuck. Next time I am going to withhold 1-2 tablespoons of the water when making the syrup and I may add one more tablespoon of cocoa. I am careful about measuring and weighed everything except the flour and the water. The flour charts vary so much and the recipe was written in cups and the first cake was measured in cups. I weighed the batter before dividing it.

I certainly had a LOT of dirty bowls when I got through. After it was all over, I weighed each empty bowl and marked its' weight on the bottom.

chiara
  • Reply by chiara on February 02, 2012 at 9:12 pm
  • badge: Community Member

I would guess that where it stuck was where the syrup sunk to the bottom of the pan. I have that problem when I make a Sour Cream Coffee cake--where the cinnamon sugar touches the pan, that's where it sticks--no matter how much pan grease I use. I am pretty sure that the higher sugar content is the problem. I have tried letting it sit inverted on my rack for 5 to 10 minutes to help it cool a little and steam. Perhaps it helps but it still sticks and tears.

kidpizza
  • Reply by kidpizza on February 05, 2012 at 5:49 pm
  • badge: Community Member

CHIARA:
Good evening my friend. I am sorry you are experiencing a cake release problem in your cake baking.
Chiara, If you wish to discuss this baking problem feel free to send me a wire.

Good luck & enjoy the rest of the day.

dunask@msn.com
In subject box use Caps with your name/KAF.

KIDPIZZA.

psycnrs1
  • Reply by psycnrs1 on February 15, 2012 at 1:26 pm
  • badge: Community Member

Trick, long time no see. Is it a scalloped pan or more flat like a tube/ angel food pan. If pan is flat I was wondering if parchment strips with the pan grease would help. I know with my nordicware designed pans I have to paint that grease in there, as I am sure you do as well.
KathyG

GinaG
  • Reply by GinaG on February 15, 2012 at 2:37 pm
  • badge: Community Member

If it is from the sugar carmelizing and hardening, I wonder if setting it in a pan of hot water would melt it enough to un-stick it.

The other thing you might try is to cool the pan upside-down on the neck of a bottle. Have you used that method for angel cake? It really works well.