at Wed, 23 Feb 2005 18:15:05 GMT in
,
(Raj V) wrote :

MOMPEAGRAM wrote in another thread:
SNIP
To unmold (bundt pan). Place Cake pan right out of the oven onto a
towel in the sink soaked with boiling water. Invert onto rack.

I have a problem unmolding ALL my cakes, regardless of the pan. I
usually spray the bottom and sides lightly with canola and spread with
my fingers. I have tried flouring the pan too.

Spraying with a liquid oil I think is part of the problem. That only makes
a thin film and the oil will tend simply to be absorbed by the cake as it
bakes, so there's no oil surface left to ease release.

The key points are to grease thoroughly using *lots* of butter and then
flour generously as well. I put on enough butter that you can visibly see
the layer at every point. Ideally, the layer is slightly opaque because of
the thickness. Then I flour until the grease won't pick up any more flour.
If I'm baking a chocolate cake, I use cocoa. Generally speaking these
methods are so effective that upon release you can read any logo that was
embossed into the bottom of the pan.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)