Bundt cakes are perfect for any occasion. They always stand out with the heir distinct doughnut kind of shape. With the complex designs comes intricate details that needs to be tend to with simple and easy measures. Follow the below tips from recipe selection to cake removal to get that perfect Bundt.
TIPS TO BAKE THAT PERFECT BUNDT CAKE
Choose the perfect recipe: Light cake batters doesn’t do well for Bundt structures like sponge or box cake mixes as they cannot hold the structure of Bundt cake and can crumble easily.
Prepping the pan: Always use a flour-based baking spray to avoid sticking to the pan. Alternatively, you can use coca/butter.
Pouring Batter in pan: After pouring the batter, allow it to run around the pan by tilting the pan, which ensures in better coverage of batter around the pan instead of concentrating in the center.
Filling the pan: Always fill the pan to ¾ of its total volume, so as to compensate for the rising of cake and to avoid over flow. Pound the pan against a hard surface so as to get rid of any air bubbles present.
Oven Placement: Place the Bundt cake mixture in the middle shelf and not in top or bottom for even spreading of heat. The ideal temperature is around 160-175oC for 50-60 Minutes.
Removing the cake: After baking let it cool for around 7-10minutes, and do not try to take the cake out of the pan before this to avoid crumbling. Even after removing from pan allow, it to fully cool. If you took more than 10 minutes to cool and the cake doesn’t come out instead of running a knife inside the pan, use a dull butter knife to tease the edges and center.
Difference between bundt cake and pound cake
Any cake can be a bundt cake if baked in a bundt pan, but the pound cake is more dense and butter, sugar, flour and eggs are pound to make the cake.
All cakes become rich when added with a bit of Dr Vanilla's Alcohol Free Natural Vanilla to it. Not to say the aroma and flavour are pleasant and supreme.
