So, I created this helpful little infographic which shows you how I do it. I sometimes use cake release spray rather than melted butter, but they both have a similar effect. If a design is very intricate or has sharp edges, I like to use a pastry brush to get into the nooks and crannies. There should be no pooling of the grease, just an even layer across the tin.
I have found the best method for distributing flour is to use a tea strainer. I always cover my bundt tin with way more flour than is actually needed so I can tap it around before shaking out the excess. Turning the tin upside down over a sink then giving a sharp tap is the easiest method.
- Use good quality, heavy duty tins. I use Nordic Ware.
- Grease and flour the tin really well. Use plenty of flour and tap the excess out over the sink.
- Spoon the mix into the tin rather than pour in one go.
- Push the mix to the edges and tease it up the sides.
- Never fill your tin more than 3/4 full.
- Always bake in the middle of the oven. If in doubt, Gas 3/165 C for at least 1 hour.
- Use an oven thermometer.
- If it’s not shrinking from the sides of the tin slightly, put it back in until it does.
- An inserted skewer should be clean (a toothpick isn’t long enough…)
- Leave it to cool for about 10 minutes before turning out. If your cake is still losing bits, try letting it cool fully next time. I have a couple of recipes that require this special treatment…
- Fill the hot tin with warm soapy water and leave to soak until the grease has loosened (or in my case, until my husband washes it!)
Check out my Bundts on the Brain page for recipes, and my Build a Bundt post for help with making up your own!
Please feel free to share this image, but please credit and link back to my blog.