I love making Bundt cakes! Simple and beautiful, with endless variety. My favorite way of treating those intricate Bundt pans is to use solid shortening. It stays in place when brushed on, unlike liquid or spray oils which can shrink back, leaving “dry” spots or puddling at the bottom. Nut flour and sugar (and plain flour if you must) cling perfectly to it as well. If I’m doing something wrong, please don’t burst my bubble as it always works for me. And thanks for the great Bundt tips!

• Reply