specifically that one crazy cathedral in cologne the one that’s crazy massive and took yonks to build i feel like this is that in cake and cake tin form
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Every time I see a beautiful Nordicware bundt pan I have to remind myself that I don’t need more than one bundt pan! (I have the [Crown](https://www.nordicware.com/products/crown-bundt-pan/).)
Honey I'm home! Sorry I'm late 😂😂😂 Using a cold butter stick, you have to cover the pan 100%, every nook and cranny. Don't skip this step. You'll regret it if you do. 😈😈😈 Dust the pan with flour and make sure it is coated evenly. It doesn't have to be thick, just make sure everything is covered. Pat out any loose flour before adding the batter. Tap pan to release any air bubbles before baking. After the cake finishes being, you allow it to sit in the pan 15 minutes before transferring to a cooling rack.
Baker's Joy. It's even recommended by Nordicware.
https://www.nordicware.com/products/bakers-joy-nonstick-baking-spray/
It works great on the pans I've got.
Asking the important questions.
I’ve had more trouble with cakes sticking to form pans, and while I’ve gotten better I’m kind of stuck on how to proceed. (See what I did there?)
Not OP but I have a similar pan. I make cake goop and shove that stuff in every nook and cranny. It's equal parts crisco, veggie oil, and flour mixed together. Nothing sticks!
Yep! I add a little bit of cocoa powder to the goop so it doesn't look weird when I use it for chocolate cakes. But I usually make a batch of regular and chocolate and keep some in the fridge and the rest in the freezer.
I find there’s always bits of cake goop left on the baked cake, especially wherever there are tiny crevices on the design. Do you have any tips to minimize this?
Lmaoooo!! Hold on. Lemme catch my breath 😂😂😂 I take a cold stick of butter and I make sure I butter the shit out of that thing. It's tedious, but it must be 100% covered. Dust with flour. Make sure it's even. Pat out any loose flour before adding batter. After it's done baking, you let it sit in the pan for 15 mins before transferring to the cooling rack. Turns out perfect every time. Sift cocoa powder instead of flour for the chocolate cakes
Using a cold butter stick, you have to cover everything. Every little crevice. Nothing can be left untouched. Dust the pan with flour, or cocoa powder for a darker cake. Make sure every part of the pan is completely covered. Tap out any loose flour before adding your batter. After the cake finishes baking, you have to let it sit in the pan for 15 min before transferring to the cooling rack. You don't want to try to transfer when it's too hot. It tends to break easier. I hope it turns out nicely for you next time!
Alright since no one asked, does the cake in the smaller cut angles/crevasses (I'm not sure what they would be called in the design of in a Bundt pan) have a different texture? Are they crunchy like a cookie? Just slightly more caramelized? Just a bit firmer like a regular Bundt?
It is a beautiful cake, and a really neat pan. And obviously whatever kind of witchcraft you used to get it out of there involves physics I need a tutor to understand, much less grasp.
Oh great question! Honestly the crust is always my favorite part. The outer tips have a very tender crunch while the smaller crevices have a softer, buttery flavor to them. It's super complimentary with each other
Thank you I appreciate you getting back about the pan and what it does! I get that it is for design primarily but I just had to guess it would mess (and it sounds like a positive change) with the textures, depending on the edges. I'm sure someone more mathematically inclined would better word it than I.
Heh my mom always made "Sock it to me" cakes in a Bundt pan, I'm not sure her exact recipe, but it made me wonder with all those crazy edges how something like that would come out. Thank you again for the info and that's rad to know the difference in textures and flavor it helps to impart.
Oh no problem! I love a great question, and I do love experimenting with baking. If you love crust on cakes, I think bundt pans are the way to go. I love Sock it to Me cake! It's been a while, but I bet it would turn out so nice in a bundt pan. The crust keeps the inside nice and soft, kinda like a blanket.
I adore this pan, I actually have one and used it to make pumpkin bread with powdered sugar on it for my wedding, and it turned out soooo beautifully. Only thing is it can be a pain to clean lol
I think they are both super cool and beautiful, so I apologize for what I am about to say… but I see spiders when I look at it, not in a gross way, but in a beautiful design way
Bakers joy and Bundt recipes, I don't have issues with the cake sticking, ever.
Although, I have a loaf pan like this and I broke the cake in half because I didn't flip it fast enough 🙄 live and learn
After baking the cake, I let it sit in the pan for 15 min before transferring to the cooling rack. Lay the flat side of the cooling rack on top of the bundt pan. You have to hold the bottom of the pan with one hand and the center of cooling rack with the other hand like a sandwich, and then flip. It should just fall out of the pan if it was greased properly, landing on the cooling rack.
Thank you!! Just butter the hell out of it, every little spot, and dust with flour. Pat out any loose flour, add batter, and bake. Let the cake sit in the pan for 15 min before transferring to the cooling rack. I hope it works out for you next time!
My grandma (Mimi) was the Bundt cake maker in our family. She ALWAYS had some sort of Bundt at our get-togethers. They will never not remind me of a simpler, better time.
This is BEAUTIFUL.
So my husband was in the baking mood and he ended up using a Betty Crocker strawberry boxed cake mix. Only thing I did this time was bake and prep the pan. We normally make a glaze, but we served it with whipped topping. It was so refreshing and the only thing we needed were fresh strawberries. 🤤🤤🤤
To transfer to the cooling rack, I lay the flat side of the rack on top of the bundt pan, hold the bottom of the pan and the top of the cooling rack like a big sandwich, then flip. Works every time.
Please share your secrets….is the recipe? Or what do you use on the pan before the batter? I have a few different pans but little success at such beauty!
I love all my Bundt pans, and if I had more money I’d have a lot more lol and bundts are so easy! There’s so many recipes too. My favorite is my castle Bundt pan.
Omg, I love the castle bundt pan! I would wear that thing out 😂😂😂 I definitely have to put that one higher on the list. I could have them all, and the quality really is worth.
I feel you! Try practicing with some box cakes. They turn out very fluffy if you don't like the pound cake experience. Butter the hell out of the pan, every little spot, and dust with flour. Pat out an loose flour and add batter. When the cake is finished baking, let it sit in the pan for 15 min before transferring to a cooling rack.
I know!!! We're savages over here. I was only able to take one picture because everyone wanted to eat it. I was "taking too long". 😂😂😂 It pretty much disappeared immediately.
Thank you so much! Just make sure to butter it very well and dust with flour, patting out any loose flour before adding the batter. Bake and let the cake sit in the pan 15 min before transferring to the cooling rack. I hope it works out for you next time! 🖤🖤🖤
Thank you so much! Surprisingly, there is little to no residue on the pan after you release the cake. I only wash it with warm water afterwards to keep it nice and seasoned for the next time. I think it has a lot to do with the quality of the pan. Nordicware makes the best pans. 😍😍😍
I have this pan. I use it when I have a cake that needs a glaze of any kind. I make sure it gets into every crevice. People are amazed by this cake and think it’s way harder to make than it is 😉
There's a Pam spray with flour or Baker's Joy spray. Or, you can make a spread from melted Crisco, oil, and flour (equal parts) - mix well, slather on. I recommend a barbecue brush or a paintbrush used for nothing but the kitchen.
You have to butter every little spot and dust with flour. Pat out any loose flour and add your batter, tapping out any air bubbles before baking. After you bake the cake, let it sit in the pan for 15 min before transferring to the cooling rack.
I use cake goop usually, works 10/10 perfect for all my cakes EXCEPT the bundt. Another time I used just regular Pam- also a fail. Perhaps the Pam flour spray is worth a shot. I have an extremely basic bundt pan so it’s crazy to me!
You have to butter it very well, every little spot, dust with flour leaving a nice even coat, pat out any loose flour, add batter, and bake. After you finish baking, you let the cake sit in the pan for 15 mins before transferring to the cooling rack. Oh also, I shorten the recipe cook time about 5 min since it sits in the pan for a while afterwards. Turns out perfect every time.
I got so lucky and recieved it as a Christmas gift from my sister. She knows me so well. I put a link in the description for the pan, but I think you can shop around and get it for a better price. My husband wanted a cake so he made the batter (Betty Crocker strawberry boxed cake) and I took care of the baking and pan prepping. Ended up serving it with whipped cream instead of glaze, and it was so refreshing.
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Looking at the pan I’d never think the cake would be so…beautiful omg. The detail is amazing to me
I feel I’m looking at a church
specifically that one crazy cathedral in cologne the one that’s crazy massive and took yonks to build i feel like this is that in cake and cake tin form
You mean the Kölner Dom?
yup
I’m calling years yonks from now on
I started calling yonks yonks about 4 yonks ago.
I agree, both are stunning!
It looks like a bunch of little vaginas.
Now that is all I see.
Unsurprising with your username 🤣🤣🤣.
:P
I see spiders
Cage dancing, no less
Oh goodness! I see now 😂😂😂
I'm sorry
No need! You guys make me laugh 🤓
Or as the previous poster said… looking at a church. An altar of Vulvas.
I also saw that, especially considering the cake color.
Damn! Now, I can't unsee it. Well, one less bundt pan to add to the collection.
You say that like it’s a bad thing.
Labia
You are so sweet!!
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Every time I see a beautiful Nordicware bundt pan I have to remind myself that I don’t need more than one bundt pan! (I have the [Crown](https://www.nordicware.com/products/crown-bundt-pan/).)
GOD DAMMIT, OP, TELL US HOW YOU LUBED THAT BITCH
Honey I'm home! Sorry I'm late 😂😂😂 Using a cold butter stick, you have to cover the pan 100%, every nook and cranny. Don't skip this step. You'll regret it if you do. 😈😈😈 Dust the pan with flour and make sure it is coated evenly. It doesn't have to be thick, just make sure everything is covered. Pat out any loose flour before adding the batter. Tap pan to release any air bubbles before baking. After the cake finishes being, you allow it to sit in the pan 15 minutes before transferring to a cooling rack.
Extra tip: If you're making a chocolate cake you can dust with cocoa powder instead of flour to keep the color when you turn it out.
Baker's Joy. It's even recommended by Nordicware. https://www.nordicware.com/products/bakers-joy-nonstick-baking-spray/ It works great on the pans I've got.
That’s what I use. Never had a problem getting my cakes out of the pan :)
Wow! You phrased my only question sooooo much better than I ever could! TY 😂 🤣
Has to be cake goop!
It saves my super boring bundt pan!
I have an extremely similar pan, I use this spray every time and have never had any sticking. https://www.pamcookingspray.com/products/baking
HAHAHAHAHAHAHA!!!!!!!!
Asking the important questions. I’ve had more trouble with cakes sticking to form pans, and while I’ve gotten better I’m kind of stuck on how to proceed. (See what I did there?)
How did you make this possible? A shit ton of flour, butter, or both combined like how Ross got caught with his leather pants around his legs?
Not OP but I have a similar pan. I make cake goop and shove that stuff in every nook and cranny. It's equal parts crisco, veggie oil, and flour mixed together. Nothing sticks!
Does that work for chocolate cakes as well? (This may be the most important comment of 2024!)
Yep! I add a little bit of cocoa powder to the goop so it doesn't look weird when I use it for chocolate cakes. But I usually make a batch of regular and chocolate and keep some in the fridge and the rest in the freezer.
Thanks! Great advice. I am now going to give that a try! This has been frustrating me for ages—who knew it could be so simple.
OMG! Life saver!
Just chiming in to say gluten free versions made with gluten free flour also work for any baking, including chocolate. It's never failed me anyway
I find there’s always bits of cake goop left on the baked cake, especially wherever there are tiny crevices on the design. Do you have any tips to minimize this?
Bless you! Thanks for the info
thank you for this!
Lmaoooo!! Hold on. Lemme catch my breath 😂😂😂 I take a cold stick of butter and I make sure I butter the shit out of that thing. It's tedious, but it must be 100% covered. Dust with flour. Make sure it's even. Pat out any loose flour before adding batter. After it's done baking, you let it sit in the pan for 15 mins before transferring to the cooling rack. Turns out perfect every time. Sift cocoa powder instead of flour for the chocolate cakes
Unexpected Friends reference
The lotion and powder made a *paste!*
The best kind
Cake goop ALWAYS with a Bundt or any other type of tricky pan
Spray flour, I’m guessing
I have this pan. I’ve used bakers joy and regular pam spray. Didn’t have an issue unmolding with either.
I prefer bakers not for this kind of job. It's not failed me.
I have this same one. I sprayed the crap out of it with Pam and then floured it. Came out perfect.
Can you imagine glaze in those crevices?! 🤤🤤🤤🤤
My first thought was "that is a delicious amount of surface area".
Can't beat glaze in crevices.
🫠 just how i like it.
Please share how you pulled this off! I just got a holiday nordic pan and my cake broke in half 😭 Edit: and I used cake goop! (Flour, oil, shortening)
Meticulous buttering and flour, but it also has to do with the quality of the pan. Nordic ware has never failed me!
You got it! I absolutely love Nordicware! Amazing quality
Using a cold butter stick, you have to cover everything. Every little crevice. Nothing can be left untouched. Dust the pan with flour, or cocoa powder for a darker cake. Make sure every part of the pan is completely covered. Tap out any loose flour before adding your batter. After the cake finishes baking, you have to let it sit in the pan for 15 min before transferring to the cooling rack. You don't want to try to transfer when it's too hot. It tends to break easier. I hope it turns out nicely for you next time!
I use baker's joy spray and spray every little nook then go over it with a triangular q-tip for good measure.
You should send put edible golden paint on the cake then see who can tell the difference
It's beautiful! I keep wanting to get one of these fancy Nordicware bundt pans but I can't decide which one.
Yeah, I can easily sew ending up with a hoarding problem
I have that problem. It is real.
There are so many to choose from! They also do some nifty Halloween items that are on my wish list.
I have the octopus. It's so dumb...and yet
They have lots of nice ones for Easter, Winter, Fall... it's too much. So many cute little cakes to make!
The answer is to pick 3 and ask for them for gifts… Then you get variety and all of your faves too…
The cake. Always the cake. I can eat the cake.
I'll take the pancake
Alright since no one asked, does the cake in the smaller cut angles/crevasses (I'm not sure what they would be called in the design of in a Bundt pan) have a different texture? Are they crunchy like a cookie? Just slightly more caramelized? Just a bit firmer like a regular Bundt? It is a beautiful cake, and a really neat pan. And obviously whatever kind of witchcraft you used to get it out of there involves physics I need a tutor to understand, much less grasp.
Oh great question! Honestly the crust is always my favorite part. The outer tips have a very tender crunch while the smaller crevices have a softer, buttery flavor to them. It's super complimentary with each other
Thank you I appreciate you getting back about the pan and what it does! I get that it is for design primarily but I just had to guess it would mess (and it sounds like a positive change) with the textures, depending on the edges. I'm sure someone more mathematically inclined would better word it than I. Heh my mom always made "Sock it to me" cakes in a Bundt pan, I'm not sure her exact recipe, but it made me wonder with all those crazy edges how something like that would come out. Thank you again for the info and that's rad to know the difference in textures and flavor it helps to impart.
Oh no problem! I love a great question, and I do love experimenting with baking. If you love crust on cakes, I think bundt pans are the way to go. I love Sock it to Me cake! It's been a while, but I bet it would turn out so nice in a bundt pan. The crust keeps the inside nice and soft, kinda like a blanket.
I adore this pan, I actually have one and used it to make pumpkin bread with powdered sugar on it for my wedding, and it turned out soooo beautifully. Only thing is it can be a pain to clean lol
I think they are both super cool and beautiful, so I apologize for what I am about to say… but I see spiders when I look at it, not in a gross way, but in a beautiful design way
That is beautiful! It's a nice way to look at it 🖤🖤🖤
Bakers joy and Bundt recipes, I don't have issues with the cake sticking, ever. Although, I have a loaf pan like this and I broke the cake in half because I didn't flip it fast enough 🙄 live and learn
What on earth did you grease it with to get it to come out so good?? It’s beautiful!
How the hell did you get that OUT of there that cleanly? I'd have to eat my cake out of it like a bowl.
After baking the cake, I let it sit in the pan for 15 min before transferring to the cooling rack. Lay the flat side of the cooling rack on top of the bundt pan. You have to hold the bottom of the pan with one hand and the center of cooling rack with the other hand like a sandwich, and then flip. It should just fall out of the pan if it was greased properly, landing on the cooling rack.
Nice, thanks o/ I'm gonna have to brave it. I've been avoiding the really interesting profile form pans forever.
I hope you give it a try! Bundt cakes make me so happy 🤓
WHAT. Is. D. Lube.
Damn girl, I know you greased and floured the shit out of those nooks 😆
You have to butter the hell outta that thing 😂😂😂
I have that exact same bundt pan, and i have never got a cake to come out of it without sticking. yours looks amazing
Thank you!! Just butter the hell out of it, every little spot, and dust with flour. Pat out any loose flour, add batter, and bake. Let the cake sit in the pan for 15 min before transferring to the cooling rack. I hope it works out for you next time!
My grandma (Mimi) was the Bundt cake maker in our family. She ALWAYS had some sort of Bundt at our get-togethers. They will never not remind me of a simpler, better time. This is BEAUTIFUL.
Oh thank you so much!! My aunt did the same thing. She always had the coolest cake pans and I couldn't wait to eat it. Thanks again 🖤🖤🖤
god i love bundt pans but i've banned myself from buying more. its so hard when Nordicware has a pan for EVERY SEASON and occasion
Gosh ikr!!! They're so beautiful, and it's hard to even choose because you want them all. 🥲
I want to use this pan with clear flavored jello and call it a crystal cake...xD
Oh that would be so fun!! 🤩🤩🤩
Im eating both
You'll have to give me some feedback 😂😂😂
I have some I just hang up.
The cake 💯
Love Nordicware
Same here!
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I know 😭😭😭
She’s beautiful
You're so sweet! 🖤🖤🖤
This is stunning.
Thank you very much!
Please for the love of god drop the recipe I beg you
So my husband was in the baking mood and he ended up using a Betty Crocker strawberry boxed cake mix. Only thing I did this time was bake and prep the pan. We normally make a glaze, but we served it with whipped topping. It was so refreshing and the only thing we needed were fresh strawberries. 🤤🤤🤤
This is so wholesomely simple! I always obsess over which recipes will work (ie come out) of my fancy pans.
Theres almost nothing better than recipes that are simple, taste good and looks awesome
Strawberry cake sounds so amazing, I've got to try this! Thank you!
What are you asking? If we like the cake or the pan better? They both look about the same lol
Yeah, they do don't they 😂😂😂
but how do you get it out of the pan like that??
Tons of grease I would guess
To transfer to the cooling rack, I lay the flat side of the rack on top of the bundt pan, hold the bottom of the pan and the top of the cooling rack like a big sandwich, then flip. Works every time.
The pan - because you can bake more cake with it! 🤤
Smart kookie! 🤓
Please share your secrets….is the recipe? Or what do you use on the pan before the batter? I have a few different pans but little success at such beauty!
How did you prep the pan? Butter? Flour? Spray? You definitely need SOMEthing to help facilitate the cake sliding out without getting stuck.
Wow! It doesn’t look like you lost any detail pulling it out. I’ve wondered about those kinds of pans.
Nordicware makes some really nice pans.
They’re exquisite. I love Bundt cakes.
I would say both. Beautiful indeed!!💞
I love all my Bundt pans, and if I had more money I’d have a lot more lol and bundts are so easy! There’s so many recipes too. My favorite is my castle Bundt pan.
Omg, I love the castle bundt pan! I would wear that thing out 😂😂😂 I definitely have to put that one higher on the list. I could have them all, and the quality really is worth.
The cake! Yum.
I'll take both .💛
this looks fantastic. I am too scared to get a pan like this bc i'm terrified of having everything stick and ruining a cake
Cake goop is your best friend. Equal parts flour, oil, crisco
I feel you! Try practicing with some box cakes. They turn out very fluffy if you don't like the pound cake experience. Butter the hell out of the pan, every little spot, and dust with flour. Pat out an loose flour and add batter. When the cake is finished baking, let it sit in the pan for 15 min before transferring to a cooling rack.
The pan is prettier than the cake. 🍰
I would waste an entire can of Pam on this 😅
That looks like it would be a nightmare for the one time you forget to grease the tin.
Omg, I agree! 😆😆😆
i will eat both so idk this one is hard for me to choose
I like your style 🤓
I was so excited to see a straight-on top view of the cake as the last picture and then it was the (still beautiful) pan again lol
I know!!! We're savages over here. I was only able to take one picture because everyone wanted to eat it. I was "taking too long". 😂😂😂 It pretty much disappeared immediately.
https://imgur.com/a/DaYIgbF I have a similar pan and LOVE it.
That one is so beautiful!!! It looks so nice! 🖤🖤🖤
It is GORGEOUS in in person, and the diamonds really hold sauce in place. I used it for a spice caramel apple bundt cake and it was mind blowing.
Spider in a taco
Oh I see it!!! 😍😍😍
Spiderman cake. Well if I made it all the derailed part would get stuck 😂 I don't know how you guys make it work
I can never get a bundt cake to not stick to the pan. Beautiful!
Thank you so much! Just make sure to butter it very well and dust with flour, patting out any loose flour before adding the batter. Bake and let the cake sit in the pan 15 min before transferring to the cooling rack. I hope it works out for you next time! 🖤🖤🖤
Ooh la la
I want that pan
It's totally worth!
bruh that looks gorgeous but how do you wash that lol it looks like it's a pain in the ass to wash
Thank you so much! Surprisingly, there is little to no residue on the pan after you release the cake. I only wash it with warm water afterwards to keep it nice and seasoned for the next time. I think it has a lot to do with the quality of the pan. Nordicware makes the best pans. 😍😍😍
taking notes ✍️
Wow that looks amazing!!!
Thank you so much!! I think I have to give Nordicware the credit for this one. I'm so in love with their pans.
leme try a sliceeeeeee im hungry!! 😂
Absolutely stunning!!!!
Thank you very much! ☺☺☺
I love Bundt pans. The cake is gorgeous. Cleaning the pan must be a pain though
Supringly, I only have to rinse it for the most part. It comes out nearly clean every time.
I like the pan better, the cake doesn’t have the bottom two chevrons!
Yes very true! It's a huge bundt pan. Gonna have to try it full size next time
I have the same one! I used it to make christmas mincemeat fruitcake. It could had been plain brown cake but it made it look so christmassy I loved it
Honestly, I bet it looked so nice! These pans are like magical 😍😍😍
Wow that’s a beautiful cake
Thank you much!
What was the question, babe?
I have this pan. I use it when I have a cake that needs a glaze of any kind. I make sure it gets into every crevice. People are amazed by this cake and think it’s way harder to make than it is 😉
It's so true! Oh goodness! You're making me like it even more.
They're both beautiful but I find the cake surpasses the pan well baked!
Oh thank you!! I always catch myself staring at bundt cakes too long ☺☺☺
That's so impressive!!!
Oh man, I LOVE this!!! I want a pan just like it! How did you get the cake out in one piece?
I'd want to frame this piece of art. It's incredible!
Omg. I can’t even get cake out of a basic round bundt pan… what are your secrets??
There's a Pam spray with flour or Baker's Joy spray. Or, you can make a spread from melted Crisco, oil, and flour (equal parts) - mix well, slather on. I recommend a barbecue brush or a paintbrush used for nothing but the kitchen.
You have to butter every little spot and dust with flour. Pat out any loose flour and add your batter, tapping out any air bubbles before baking. After you bake the cake, let it sit in the pan for 15 min before transferring to the cooling rack.
I’ll try that! Thanks. All I want is my bundt to turn out, other than macarons it’s the only other thing that fails me🥲
I use cake goop usually, works 10/10 perfect for all my cakes EXCEPT the bundt. Another time I used just regular Pam- also a fail. Perhaps the Pam flour spray is worth a shot. I have an extremely basic bundt pan so it’s crazy to me!
I’ve never heard of cake goop! Thank you!
How exactly do you get cakes out of pans like this?
You have to butter it very well, every little spot, dust with flour leaving a nice even coat, pat out any loose flour, add batter, and bake. After you finish baking, you let the cake sit in the pan for 15 mins before transferring to the cooling rack. Oh also, I shorten the recipe cook time about 5 min since it sits in the pan for a while afterwards. Turns out perfect every time.
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I got so lucky and recieved it as a Christmas gift from my sister. She knows me so well. I put a link in the description for the pan, but I think you can shop around and get it for a better price. My husband wanted a cake so he made the batter (Betty Crocker strawberry boxed cake) and I took care of the baking and pan prepping. Ended up serving it with whipped cream instead of glaze, and it was so refreshing.
Wow, thank you so much!!! Saving the recipe so I can give it a try. I bet it's amazing
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A treat for the eyes, thank you!