Helpful Hints for Using Nordic Ware Bundt Pans
Before baking, prepare the pan using one of the following methods:
- Apply a BAKING spray, which is a spray that has flour in it already, such as "Baker's Joy" or “Pam for Baking”.
- Apply a thin coating of solid vegetable shortening (such as “Crisco”), then dust the surface lightly with flour.
- Apply a thin coating of softened butter, then dust the surface lightly with flour.
For pans with intricate designs, a baking spray works well to get into all the nooks and crannies. Spray just before putting the batter in the pan, and spray thoroughly but not too heavily, holding the spray can 8 to 10 inches from the pan.
Please do NOT use a regular cooking spray because it tends to leave a sticky residue on the pan, and the cake may stick; also, the residue left on the pan may be very difficult to clean completely. If a cooking spray has been used it will be imperative that the pan is cleaned with a product such a DAWN Power Dissolver or DAWN erasing dish foam. If the residue from the cooking spray is not removed future cakes may stick no matter what the greasing method.
Most cake recipes and mixes will work fine in Nordic Ware Bundt pans, but cakes that are heavy and/or dense will show more detail than light, fluffy cakes. For instance, pound cakes, Bundt Cakes and “doctored-up” cake mixes will show nice detail.
Pour the batter into the pan, filling it 2/3 to 3/4 full (to allow room for the cake to rise). Tap the pan firmly on a cutting board or kitchen counter top to help the batter settle into the nooks and crannies of the pan. This will also help give you the most detailed cakes.
With a spatula, push the batter to the outside of the pan pushing slightly up the walls; this will help the cake climb up the sides, this will help reduce the dome and give you a more even rise.
It will also giving you greater detail on the outside edge of the cake.
Test the cake for doneness using a toothpick or cake tester. Insert the toothpick in the center (not near the pan) If it comes out with a few crumbs, it’s done.
When finished baking, leave the cake in the pan to cool for only 10 minutes, then loosen the cake around the edges if necessary. Shake side to side a few times in all directions this will help release the surface of the cake from the pan. Then invert the pan onto a cooling rack or platter and lift the pan off gently. The cake should easily release. For pans with miniature molds, cooling for 5 minutes should be enough.