I have made a lemon bundt cake several times before, and had no problems. I
can't rememebr if I greased and flopured the pan before but htis time I used
oil to coat the pan and then floured it. when bringing the cake out of the
oven I let it cool for 15-20 minutes adn tried to get it out, and it was
stuck, so I tried to gently pry it out and it came apart. 2 times I did
this. the second time I let it cool maybe 5 minutes. why is this happening
now?
thanks.
BTW I use lemon pudding in my cake if that makes any difference. thanks,
Larry

I have this problem when I make cakes from scratch and use my bundt pan
also. A good friend of mine told me to use non stick cooking spray and
"flour" the pan with a little commercial baking mix such as Bisquick.
Works every time! When I bake from a cake mix, I just use some of the
dry cake mix to flour the pan with and it slides right out.

Kristin

darkman wrote:
> I have made a lemon bundt cake several times before, and had no problems. I
> can't rememebr if I greased and flopured the pan before but htis time I used
> oil to coat the pan and then floured it. when bringing the cake out of the
> oven I let it cool for 15-20 minutes adn tried to get it out, and it was
> stuck, so I tried to gently pry it out and it came apart. 2 times I did
> this. the second time I let it cool maybe 5 minutes. why is this happening
> now?
> thanks.
> BTW I use lemon pudding in my cake if that makes any difference. thanks,
> Larry
>
>

--
If the Second Amendment is so out of date
then shouldn't we also throw out everything written
before it? What now... "Hail The Queen?"

It's easier to preserve what we already have than
fight to regain what we have lost.

SAVE YOUR SECOND AMENDMENT RIGHTS!

"darkman" > wrote in message
m...
> I have made a lemon bundt cake several times before, and had no problems.
I
> can't rememebr if I greased and flopured the pan before but htis time I
used
> oil to coat the pan and then floured it. when bringing the cake out of the
> oven I let it cool for 15-20 minutes adn tried to get it out, and it was
> stuck, so I tried to gently pry it out and it came apart. 2 times I did
> this. the second time I let it cool maybe 5 minutes. why is this happening
> now?
> thanks.
> BTW I use lemon pudding in my cake if that makes any difference. thanks,
> Larry
>

Solid shortening works better than oil. Grease it well and then flour. Tap
the pan to remove the excess flour.

I have tended to use a simple non-stick baking/cooking spray (canola oil
based). and NO flour. I also recommend letting your product cool to cool
to the touch before even attempting to remove it. if you you a knife, use
the back side (not the edge) to lightly pry the cake out. Don't move it up
and down, but gently slide the knife around, holding tight to the edge.
even better than a knife is a mini-offset spatula.

Charles Baker.

I have tended to use a simple non-stick baking/cooking spray (canola oil
based). and NO flour. I also recommend letting your product cool to cool
to the touch before even attempting to remove it. if you you a knife, use
the back side (not the edge) to lightly pry the cake out. Don't move it up
and down, but gently slide the knife around, holding tight to the edge.
even better than a knife is a mini-offset spatula.

Charles Baker.