The great success of bundt-style pans comes from the fact that even the recipe you've been making all your life in a traditional pan changes completely the moment it takes an elegant and beautiful shape, the shape of a bundt cake; moreover, without any added difficulty, simply by changing the pan.
Many customers have already been encouraged to try making a bundt, the vast majority with very good results, thanks to the excellent quality of the molds of Nordic Ware. You often write to me commenting on how well they release, how thrilled you are with them, how beautiful those cakes look with those lovely shapes, and most of you add a sentence that, I must admit, I love to hear "So many good things I've heard about these pans... And it hasn't disappointed me at all! I love it!"
Precisely for this reason, it pains me when a customer has contacted us saying that the pan did not release properly. Sometimes the first bundt made has stuck, or in some other cases it's the second cake that didn't release well. In all those cases we've solved it: making perfect bundts has a couple of considerations to keep in mind.
Why didn't my bundt release properly?
Given our experience with these pans, I wanted to share some points to get the most out of them. I can say that, in my opinion, there are mainly three reasons why a bundt may not release properly, namely:
- The interior of the pan has been scratched due to using a spoon or utensil that is not silicone or wood: it's important to take good care of the inside of the pan, because if you scratch the surface, the pan will lose its qualities
- The cake is not baked enough: A classic Nordic Ware pan needs approximately 50-60 minutes of baking, depending on the oven and at a temperature of about 170-180ºC. If it is baked for less time than necessary, the cake will not release properly. Better to bake a little more than less (it may help you to know that when it's well done, you will usually notice that the batter is separated from the pan by a few millimeters along the sides).
Recipe for Bundt cake of pumpkin and tangerine and recipe for Bundt of Hungarian roll with walnut cream
- The use of oil or margarine to grease the pan: although it is common to use it in traditional pans, it is not recommended for Nordic Ware bundt-style pans. Why? They have more nooks and crannies, and if traces of oil or margarine remain in the pan, they burn in subsequent bakes. That's when the batter sticks.
To ensure that when you release a cake you get the defined shapes that the different pans offer, you should put butter and sprinkle flour, or use a non-stick spray. Regarding the spray I must say it is very practical, and to answer a recurring question you should know that it leaves no taste or smell. Whether you use this or butter, make sure all the grooves are well greased with the help of a brush.
If you have used oil or margarine, I recommend that you clean the pan very well with a sponge and soap and dry it with kitchen paper, thus ensuring you remove any remaining residue.
That said, there are other things you should keep in mind that are also important to ensure a perfect bundt:
- Pour the batter slowly in one place and let it fill the pan to avoid air bubbles. Before putting it in the oven, drop it a couple of times onto a flat surface to settle the batter and expel possible air bubbles.
- When the cake is done, let it rest in the pan on a rack for 10 minutes. No more, no less, otherwise it will be too soft and break, or conversely it will stick.
- After this time, tap the pan lightly on the sides to help separate the cake. Leave it on a rack, upside down, to cool completely.
I hope all these points are clear. They are easy guidelines and many may think they are common sense. And that's good, because it means you'll very easily achieve that perfect bundt cake!
I take the opportunity to leave you with the updated list of delicious recipes we have on the blog that are made with bundt-style Nordic Ware pans:
Gingerbread Bundt Cake
Bundt cake with glazed chocolate
Orange chiffon cake with candied orange glaze
Hummingbird Bundt Cake
Bundt chocolate cake
Bundt lemon and yogurt cake with cream cheese and thyme glaze
Bundt of chestnuts and chocolate
Angel bundt cake
Bundt cake of pumpkin and tangerine
Bundt of Hungarian roll with walnut cream
May you enjoy your pans for many years... And those delicious and beautiful cakes!
Comments
Ma.del Carmen said:
Tengo 6 moldes la primera vez que los use salieron perfecto, pero los siguientes salen totalmente pegados. La verdad estoy muy desilusionada creo que están hechos para una sola vez. Lástima.
Karin Vollert said:
Hola, soy fan d esros moldes. Tengos varios. Pero de 10 que hago, 5 no desmoldan y eso que en todos uso las mismas instruciones para engrasar. Que lastima porque muchas veces he tenido que hacer mija la torta y reusarla en algo mas con triffles…etc……
Seguire intentando porque son hermosos. En mi IG @petite.antoniette podran ver los que han salido lindos…..
Saludos
BLANCA said:
Yo tengo 2 y los 2 se me pegan. No se qué hago mal….me dan ganas de tirarlos a la basura porque cada que vez que los uso me enojo un montón!
Carmen Cecilia Rojas said:
La primera vez que lo usé fue perfecto. Luego he intentado 3 veces y siempre se pegó la torta a pesar de haber seguido rigurosamente las recomendaciones. Un desastre y gran decepción. Jamás me había pasado esto con un molde
Vivi said:
He comprado dos moldes preciosos, la primera vez q los hice quedaron espectaculares, pero luego lo he intentado 2 veces más y se me han pegado 😭😭😭 he seguido las indicaciones y nada se me han pegado igual. Solo los he utilizado esas 3 veces.
Mayra Berenice Hernández Hernández said:
Hola!! Compré estos moldes para hacer gelatinas, los grandes me desmoldan super bien, pero los pequeños no los puedo desmoldar…uso desmoldante especial en spray y no puedo. Que puedo hacer??
Olga tena said:
Es la segunda vez que no puedo desmoldar un bizcocho. Estoy desilusionada. Hago todo lo que hay que hacer. He usado Ibili y ha sido imposible.el kh7 lo uso alguna vez. Pues ya tire un molde. Y me dijisteis que lo usará. Espero vuestra respuesta
Rosa M. Llausí said:
Buauhhh!, lo hice el otro día con mi molde Bund Cake nuevo y me quedo espectacular de bueno, qué fácil desmoldarlo!,. No le puse la cobertura de chocolate, pero voló igual.
Ahora mismo tengo en el horno otro en el horno y que bien huele toda la casa, a este sí que le voy a poner el chocolate y las naranjas que ya he confitado. Sería chulo poder colgar las fotos de lo que hacemos.
Es súper fácil, grácias
Lidia Carrillo Andrada said:
Soy adicta a los moldes Bundt, lo reconozco. Quedan preciosos y es imposible resistirse a comer un trocito de ese delicioso bizcocho. Si pruebas con uno seguro que en poco tiempo repites con otro.
Elena said:
Muchas gracias por las explicaciones. Después de hacer varios y sin ton ni son se me rompieron dos que hice en diferente molde.
Saludos
Claudia said:
Gracias Maria por el mensaje! Me alegra que estés contenta con los moldes, y con los resultados que obtienes con ellos ;) Un saludo! Claudia
Maria said:
Gracias por el post explicativo de los moldes Bundt, yo tengo varios que adquirí en vuestra tienda , y si es verdad que un bizcocho sea cual fuere su relle no o elaboración ,presentado en un molde Bundt, es otro mundo…un saludo!
Claudia said:
Gracias María José por el comentario. La verdad es que has hecho un buen resumen :) Sí que gustan mucho, un saludo!
María Jose said:
Me encantan estos moldes, quedan los bizcochos preciososA todo el mundo que los ve les causa la misma impresión MARAVILLOSOS.