Tips for the successful preparation of a Bundt Cake

Many of you think that making a bundt cake is complicated, or that it requires certain skills in the kitchen. Well, if you see and follow the advice that Virginia, author of the "Death by Chocolate" recipe that we posted yesterday , has prepared, you will see that, in fact, making a delicious bundt cake has no major complications. We encourage you to read them, as you dare to prepare your first bundt cake for next November 15, International Bundt Cake Day!

Tips for the successful preparation of a Bundt Cake :

1.- Before any other question, it is essential to grease the mold very thoroughly, emphasizing all corners. Although these molds are marvelous when demoulding, as they have such a sinuous shape, it is convenient to dedicate a little time to this initial work, so that when demolding our work does not fall apart.

2.- The preparation and greasing of the mold can be done in the traditional way, with butter and flour; or in the case of chocolate cakes, with butter and cocoa, to avoid leaving a white film at the end. But in my opinion it is faster and more reliable to use a non-stick spray and then distribute it well over the entire surface with the help of a brush. Release is infinitely easier, faster and more reliable because it reaches all corners more easily.

3.- When depositing the dough in the mold we must make it reach all corners and areas of the mold. If it were a very dense mass, we must gently press the mass with the spatula.

4.- We must not fill the mold beyond 3/4 parts. Although the original molds indicate the capacity in cups (cups), and the recipes almost always also, if you do not have them, or you do not know the equivalent of the cups, this rule will help you so that the dough in the oven does not expand when come out of the mold.

5.- It is convenient to level the dough inside the mold, so that it is slightly higher on the sides than on the inside. This type of preparation in these molds with a central tube, when baked tends to inflate and rise more on the inside than on the sides and this will prevent it, or at least make it less pronounced.

6.- Before putting the mold in the oven, we must gently tap it against the counter a few times to remove any air bubbles that may have been trapped in the dough. Thus, when making the cut, those undesirable holes that sometimes remain will not appear.

7.- When our cake is finally baked and before unmolding it, we must let it cool for 10-15 minutes face up on a wire rack, neither more nor less time. If we try to unmold it beforehand, our cake, still very hot, will be too fragile and may break. If we leave it beyond that time, it may adhere too much to the walls of the mold with the same result when demolding it.

8.- Before proceeding to the final demolding, we will separate the cake from the sides of the mold, pressing gently with the help of our fingers. Then we will gently tap it several times on the surface and carefully turn it over onto a cooling rack.

9.- The Bundt Cakes are usually richer the next day than the day they are prepared, because that way we give time for all their flavors to blend and take shape.