The great success of bundt moulds is due to the fact that even the recipe you have been making all your life in a traditional mould changes completely the moment it takes on an elegant and beautiful shape, the shape of a bundt cake; and without any added difficulty, just by changing the mould.
Many customers have already tried making a bundt cake, and most of them have had very good results, thanks to the excellent quality of Nordic Ware moulds . You often write to me about how well it unmolds, how excited you are about it, how beautiful the cakes look with those lovely shapes, and most of you add a phrase that, I must admit, I love to hear: "I've heard so many good things about these moulds... And I'm not disappointed at all! I love it!"
For this very reason, I feel very bad when a customer has contacted us saying that the mould did not come out correctly. Sometimes the first bundt cake that was made has stuck, or in some other cases it is the second cake that has not come out well. In all these cases we have solved it: making perfect bundts has a couple of considerations to take into account.
Why has my bundt cake not come out properly?
Given our experience with these moulds, I wanted to share with you some tips on how to get the most out of them. I can say that, in my opinion, there are mainly three reasons why a bundt cake may not come out properly, namely:
- The inside of the mold has been scratched due to the use of a spoon or utensil that is not made of silicone or wood : it is important to take good care of the inside of the mold, because if you scratch the surface, the mold will lose its qualities.
- The cake is not baked enough: A classic Nordic Ware cake tin needs approximately 50-60 minutes of baking time, depending on the oven, and at a temperature of around 170-180ºC. If you bake it for less time than necessary, the cake will not come out properly. It is better to bake it a little too much than too little (it may help to know that when it is well done, you will usually notice that the dough is separated from the tin by a few millimetres on the sides).
Pumpkin and mandarin bundt cake recipe and Hungarian roll bundt cake recipe with walnut cream
- Using oil or margarine to grease the mould : although it is common to use it in traditional moulds, it is not recommended to use it in Nordic Ware bundt moulds. The reason? They have more nooks and crannies, and if any oil or margarine remains in the mould, it burns during subsequent baking. This is when the dough sticks.
To ensure that when you unmold a cake you get the defined shapes that the different molds offer you, you should put butter and sprinkle flour, or use a release spray . Regarding the spray , I must say that it is very practical, and to resolve a recurring doubt, you should know that it leaves no taste or smell. Whether you use this or butter, make sure that all the crevices are well coated with the help of a brush .
If you have used oil or margarine, I recommend that you clean the mould very well with a sponge and soap and dry it with kitchen paper, thus ensuring that you remove any residue that may remain.
All 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 entire mould to avoid air bubbles. Before putting it in the oven, let it fall a couple of times on a flat surface to settle the batter and expel any possible air bubbles.
- Once 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 on the contrary it will stick.
- After this time, tap the sides of the pan lightly to help separate the cake. Leave it on a rack, upside down, to cool completely.
I hope all these points are clear. They are simple guidelines and many may think they are common sense. And that is good, because it means that you will very easily achieve that perfect bundt cake!
I take this opportunity to leave you with the updated list of delicious recipes that we have on the blog and that are made with Nordic Ware bundt molds :
Gingerbread Bundt Cake
Chocolate bundt cake with frosting
O range chiffon cake with candied orange glaze
Hummingbird Bundt Cake
Chocolate Bundt Cake
Lemon and yogurt bundt cake with cheese and thyme glaze
Chestnut and chocolate bundt cake
Angel bundt cake
Pumpkin and mandarin bundt cake
Hungarian roll bundt cake with walnut cream
I hope you enjoy your moulds for many years to come... and those delicious and beautiful cakes!
Comments
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.