Bundt® cakes have been a favorite holiday dessert since the idea was first established by the NordicWare Company since the 1950s. Bundt® is not actually a type of cake but a shape. The Bundt ®pan was popularized by NordicWare after the cake won second place in the Pillsbury Bake-Off of 1966. The pan has a crimped tube shape, with three-dimensional sides and a hole in the center. The hole allows for airflow to circulate around the cake and bake evenly. Since its popularity, NordicWare has manufactured their Bundt® pans in many shapes and sizes.
One of the biggest problems people have with Bundt® pans is removing the cake from the pan. A good solution to this problem would be using the right cooking spray. You can spray the Bundt ® pan with a non-stick vegetable oil (it is preferable to also dust it with flower). The next step is to evenly brush the oil into the grooves of the pan with a pastry brush and subsequently turn the pan upside down on a paper towel causing the oil to drain away from the pan. This will prevent the cake from sticking to a more deep-set pan.
Pour the batter in the pan slowly in one corner to avoid bubbles. Tap the filled cake pan on the counter to cause the air bubbles/pockets to rise up and away from the outside of the cake. Set the pan in the center of the oven rack. Make sure Keep in mind that all darker colored pans have to be cooked 25 degrees cooler than what the recipe calls for because of the color’s tendency to absorb heat. Shake the pan gently from side to side and listen for a thumping sound. If you hear this sound, it means the cake is ready to be relieved from the pan.
Let the cake cool before ever trying to remove it. After the cake cools, its best to use a rubber or silicone spatula to slide down the edges of the cake to help pry it away from the pan. Using a metal object to remove the cake may ruin the edges of the pan.
After the inversion process is complete, wait for the cake to cool and then drizzle icing or your favorite types of topping over the cake. There are endless possibilities with this type of cake and they are sold in a variety of design patterns.
Some pans have an unusual shape and this can often cause a greater or lesser amount of batter to be inserted into the pan than what the recipe calls for. The best way to figure out the capacity of batter the pan will hold is to measure the amount of water it takes to fill the pan.
J.E.S. Restaurant Equipment has a large selection of Bundt® pans in stock. We even have several holiday Bundt® cupcake pans available on our website.
