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Do you have to trim the top off your bundt cakes?

16 years ago

Or am I doing something wrong? Mine get high in the middle and I have to use my bread knife to slice the top off so it will sit flat when I turn it over.

Is it me?

Thank you!

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Comments (13)

marlingardener
16 years ago
Well, if it's you, then there's two of us! I always have to trim a little. I save the trimmings, make cake crumbs and freeze them. That way I have cake crumbs when needed to finish off a pudding.
mustangs81
16 years ago
I thought it was suppose to be that way so you could taste test the cake!
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I love bundt cakes and I'm eager to try the Sour Cream Lemon cake. I make rum cake with a bundt pan. Yesterday, I made a dozen mini-bundt rum cakes for my dentist and his staff. I made one cake without nuts and he thanked me graciously as he thought I knew he had an allergy--I was just being cautious. Nothing new here but it is one of my favorites. Golden Rum Cake An easy way to glaze the cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter. 1 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding 4 eggs 1/2 cup water 1/2 cup walnut or vegetable oil 1/2 cup dark rum 1/2 cup butter 1/4 cup water 1 cup white sugar 1/2 cup dark rum (Appleton Estates is a recommended brand) 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. 2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, and then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Double the glaze and while the cake was still hot and in the pan, took a skewer and make little holes all over the cake. Poured half of the glaze in the holes while it cooled a bit in the pan. Inverted the cake and pour the rest of the glaze over it.
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If you like moist, rich, almost-custardy, almost-black foresty chocolatey cakes with cherries, here's a winner: CHOCOLATE-CHERRY MASCARPONE BUNDT CAKE Serves 16 Ingredients 2 sticks butter 1/2 cup cocoa 3/4 cup water 2 cups granulated sugar 1 cup mascarpone cheese 1 Tbs vanilla extract 2 large eggs 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 can cherry pie filling Glaze 3/4 cup chocolate chips 1/4 cup heavy cream 1/4 cup good dark brewed coffee 1/4 cup light corn syrup 1 tsp vanilla extract Directions Grease and flour a 10-12 cup Bundt pan. Heat oven to 350Â°F. Melt butter in a large saucepan over medium-low heat. Add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, mascarpone, vanilla and eggs. Whisk until smooth. In another bowl combine the flour, soda and salt. Add all at once to the first mixture, whisking until well blended. Stir in one can of cherry pie filling. Pour the batter into the prepared pan. Bake for 1 hour, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate. While it is cooling, warm the milk/cream, coffee and corn syrup on medium heat until it boils. Remove from heat. Add vanilla. Pour over chocolate chips and let sit until chocolate melts. Whisk until smooth. Let cool to room temperature and then spoon over the cooled cake. If too thick, thin with a little more cream. Joe
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Bumblebeez SC Zone 7
16 years ago
Hmm, mine just overflow on to the oven floor and make a charred smokey mess. Happened last week in my Christmas tree bundt pan. Didn't need to trim it at all!
maureen_me
16 years ago
You could try using Bake Even Strips, although it might take some finagling to get them to work on a Bundt pan. Another thing that might help is lowering the oven temperature to 325 degrees. Less of a bump forms when the cake bakes a little slower.
Rusty
16 years ago
Mustangs has it right.

Rusty
tropicals9b
Original Author
16 years ago
I'm so glad I'm not alone! Thank you!
Terri_PacNW
16 years ago
I don't trim..I plate and "squoosh" gently..LOL
althetrainer
16 years ago
I like the idea of taste testing the "extra". But if I don't want to trim it I just flip the cake over and let gravity flatten it out for me. LOL Al
lowspark
16 years ago
It's supposed to be flat on the bottom??

I just let gravity do its job too. It's never exactly flat, I mean, you can see the rounded edge as it sits on the plate, but who cares? I haven't had a complaint yet. (They wouldn't dare!) I thought that's how bundt cakes were SUPPOSED to look.

This is not my picture but this is what I mean:
{{!gwi}}
diane_nj 6b/7a
16 years ago
What lowspark said! I never trim. If I am just glazing, it looks nice and rounded on the bottom. If it has frosting, then it usually just flattens out like althetrainer says. I never even considered trimming off the top!
sheshebop
16 years ago
Mine look like lowspark's. However, Mom always taught me to swoosh the batter to the outside edges when I baked and it seems to help, I guess. I don't usually get a rise in the center. However, on layer cakes, I used the cake strips to make sure I don't get the rise.
cookebook
16 years ago
LOL at Terri! I do the same.
dgkritch
16 years ago
I don't trim either.
It's supposed to be like that so the frosting can run underneath and "frost" the bottom!! LOL

Deanna

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