May I come in?

"Lady Cat" <[email hidden]> wrote

Quoted message said:

Hi y'all, I'm Cat Camp from Tampa, Florida.

Hi, Cat! We might already have our quota of Florida residents, let
me check ... nope, room for one more. (laugh) Just kidding.

Quoted message said:

flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?

I just saw this yesterday on America's Test Kitchen ... they used
some of that spray you mentioned, I don't think it was Pam brand.
They said it worked perfectly every time, even in a complicated
bundt cake pan. But ... their bundt pans were non-stick. Maybe
that's the trick.

nancy

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida.

Welcome. 🙂

Quoted message said:

not aware of or am doing incorrectly?

I'm thinking some sort of parchment paper with pull strips, but this
may be difficult with the oft ornate pans. I suggest talking to
someone in a bakery.

nb

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes. There are so
many new bundt cake pans on the market that I love, & so many ways to
screw up the cooking of the cake! Biggest problem I'm having these
days is getting the whole cake out of the pan in one piece. Bundt cake
recipes are often so moist that castle spires just don't want to come
out attached to the rest of the cake. I've tried all kinds of oil/
flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?

Only Nordicware makes a Bundt pan... perhaps you are using one of the
cheapie look-a-like knock-offs. Even though Nordicware is nonstick
they still need to be greased and floured for proper caske baking...
*only* solid shortening (Crisco) works well, use a brush to apply an
even coat and don't miss any crevices. Another cake removal problem
is due to underbaking... the cake must be baked enough to form a crust
or those cakes with intricate configurations may not properly
release. In recent times most folks seem to have developed a
preference for raw baked goods (soft cookies, crustless cakes, muffins
in paper cups, etc.), I've no idea why... perhaps CTAD has become much
more prevalent.

Sheldon

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes. There are so
many new bundt cake pans on the market that I love, & so many ways to
screw up the cooking of the cake! Biggest problem I'm having these
days is getting the whole cake out of the pan in one piece. Bundt cake
recipes are often so moist that castle spires just don't want to come
out attached to the rest of the cake. I've tried all kinds of oil/
flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?
Merci beaucoup!
Cat

Making sure that the cake is done, and baked at the right oven
temperature is important for getting the cake out of the pan. A
bundt cake is done when it's internal temperature is 195 degrees F, an
instant read thermometer is your best friend when determining if a
baked good is done. I'd also suggest an oven thermometer, most home
ovens are not 350 degrees when set to 350 degrees. As for greasing
pans, I use crisco brushed onto the pan with a pastry brush.

Jessica

Lady Cat said...

Quoted message said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes. There are so
many new bundt cake pans on the market that I love, & so many ways to
screw up the cooking of the cake! Biggest problem I'm having these
days is getting the whole cake out of the pan in one piece. Bundt cake
recipes are often so moist that castle spires just don't want to come
out attached to the rest of the cake. I've tried all kinds of oil/
flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?
Merci beaucoup!
Cat

The trick is to soak a towel in cold water and lay it in the sink. When the
cake is fresh out of the oven, sit the bundt pan (open end up!) onto the
wet towl. It'll sizzle for a second or two let it sit for a few seconds.
That'll free it from the pan!!!

Andy

Yes. Welcome.

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm!

If this newsgroup were restricted to people whose skills match their
enthusiasm, I wouldn't be here.

For that matter, I suspect some of the most skilled cooks wouldn't be
here either -- because they try cookery which is beyond their skills.

--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
future http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes. There are so
many new bundt cake pans on the market that I love, & so many ways to
screw up the cooking of the cake! Biggest problem I'm having these
days is getting the whole cake out of the pan in one piece. Bundt cake
recipes are often so moist that castle spires just don't want to come
out attached to the rest of the cake. I've tried all kinds of oil/
flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?
Merci beaucoup!
Cat

Of course you may. I don't know a thing about bundt cake or bundt cake
pans, though. Sorry!

Jill

Lady Cat <[email hidden]>
news:[email hidden]:

Quoted message said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm!

Hi Lady Cat! Welcome! I love to cook but just consider myself a foodie
type person. Glad you're here.

Michael

--
This is how it works in my house. Click the pic to enlarge it:
http://tinypic.com/view.php?pic=42ko0mf
-remove "foodie" to email

On 20 Apr 2007 07:23:29 -0700, Lady Cat <[email hidden]>
magnanimously proffered:

Quoted message said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes. There are so
many new bundt cake pans on the market that I love, & so many ways to
screw up the cooking of the cake! Biggest problem I'm having these
days is getting the whole cake out of the pan in one piece. Bundt cake
recipes are often so moist that castle spires just don't want to come
out attached to the rest of the cake. I've tried all kinds of oil/
flour dustings with varying success. I'm told that the Pam spray w/
flour is the best, but even that isn't perfect. Anyone on here getting
expert results from that spray? Are there nuances to using it that I'm
not aware of or am doing incorrectly?
Merci beaucoup!
Cat

Can't help you with your question, Cat (unless you count baked
potatoes, I haven't attempted any baking yet), but, as a fellow
newcomer to this group, I can certainly extend the same warm welcome
that I've received. b

Lady Cat said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm! I came looking for food
group because of a favorite type of cooking; Bundt cakes.

This newsgroup is indeed the correct one for any kind of food
discussions, including your Bundt cakes one, but I'd like to point out
that, for the baking questions, there is an even better newsgroup,
<news:rec.food.baking>, where the baking mavens congregate.

Victor

Michael \'Dog3\' Lonergan said:

Lady Cat <[email hidden]>news:[email hidden]:

Quoted message said:

Hi y'all, I'm Cat Camp from Tampa, Florida. I love cooking, though my
skills sometimes don't match my enthusiasm!

Hi Lady Cat! Welcome! I love to cook but just consider myself a foodie
type person. Glad you're here.

Michael

--
This is how it works in my house. Click the pic to enlarge it:http://tinypic.com/view.php?pic=42ko0mf
-remove "foodie" to email