Finally cake! New glass bundt pan...
plllog
2 years ago
last modified: 2 years ago
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plllog
2 years agoRelated Discussions
Glass Lampshade, Bundt Cake Pan Planter
Comments (10)Thanks, Tenderlee. Tho I've been taking it for over 10 yrs now and no problem at all. Whew. To keep this GJ related, I'm still trying to finish up using the glass stash in my garage. How can I have so many pieces of crystal and cobalt that just don't want to go together?? LOL. I had visions of turning out two more totems and clearing my garage counter finally. HA! I'm afraid I have to buy MORE glass to make these work. Then I'm liable to end up with a 6ft tall totem. Scary idea. LOL. Speaking of cobalt, on shopgoodwill.com right now there is a darling little cobalt angel that would make a wonderful topper!! But the dang shipping is $12 to me. Jeeez, she's only about 4" high. Wish my local GW would get one in, I love her. A few weeks ago they had a cobalt hummingbird I flipped over, but not for the winning bid of $32. Guess that was a real collectible piece! Anyway, here's the link to the angel if any of you want to pay the shipping. I am so tempted but just can't do it. Auction ends tomorrow. hugs, Karen Here is a link that might be useful: cobalt angel...See MoreGetting cake out of bundt pan in one piece.
Comments (16)linea56 - The URL here has answers to the question of getting rid of highlighted or underlined text, depending on what browser you are using. About crevices in fancy bundt pans - I bought small/medium new artist's brushes (natural hair round ones work best), sterilized them and marked them "for food use only". It makes quick work of spreading the spray, butter, shortening, or homemade Pam and you won't get the "too much oil" problem that makes bubbles. Other sizes I use in the kitchen include a 1" wide one that looks like a paint brush for watering down the insides of pans when I make candy, jam, or something that should not have stray undissolved sugar clinging there since it might cause the food to recrystallize after cooking to high temp. Lots cheaper and better made than those sold exclusively for food prep. Tan natural bristles are best, IMO, because they can be sterilized, while nylon or poly brushes do not last long on really hot pans. Craft stores run discounts on artist's brushes every month it seems, so stock up when you see an ad. Nancy Here is a link that might be useful: Removing underlined text on pages...See MoreMy Very First Bundt Cake
Comments (9)Congratulations - what fun you are in for. :-) A little history - Bundt pans were first made by Nordic Ware in the 1950s. The pans did not sell well initially but became widely popular in the mid-1960s when a Tunnel of Fudge Bundt cake won the Pillsbury Bake-Off. Word of caution, Bundt pans come in different sizes and shapes, so make sure you match the recipe to the correct size pan. It's also difficult to test deep cakes (such as a Bundt cake or tube cake) with a toothpick, so try using a wooden kabob skewer or an uncooked spaghetti noodle. And may I introduce you to Bakers & Chefs Cooking Spray (link below). This non-stick spray won't gunk-up your pans. If you can find a copy of "Favorite Brand Name Bake Sale Cookbook" copyright 1997, it has a big variety of Bundt cake recipes. -Grainlady Here is a link that might be useful: Bakers & Chefs Cooking Spray...See MoreTrick to unmolding a Bavarian bundt pan?
Comments (8)Thanks for all the ideas! I am printing these out to store inside the pan. As annoyed as I was, I was tempted to toss this difficult pan. But it was a $ treat to myself a few years back, so I shouldn't blame the pan. I eventually got it out. After working down the grooves with a popsicle stick, I let it sit while I worked on achieving a more zen state. Half an hour later I went back in with a flexible rubber spatula, which could curve down into the top, and went down all the sides again. It finally came out, with some cracks and a chunk out of the top. Those responded well to camouflage with the lemon glaze. One thing about that pan, the cake glazes very prettily: everything drips down the grooves. The grooves were not sharply defined, as a lot of the surface was still stuck to the pan (I had to use a toothbrush to wash those grooves in the pan afterward) It wasn't the included strawberry pieces that caused it to stick. I had tossed them with flour, as the other poster suggested on my other thread, and it worked. They did sink to about the bottom third of the pan. My daughter was very impressed with how the cake looked. Even though her birthday dinner is tonight, we let her "have at" the cake when she got home at 10 pm. She needed a reward (just finished college finals). I was surprise at how good it tasted. It had a really nice brown crust. I put half the glaze on while it was still warm, and it soaked in and was really good. The strawberry inside (which I had never done before) was surprisingly good....See MoreUser
2 years agoannie1992
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