I bake only specialty cakes, Bundt Cakes and Cheesecakes in my business. I use only Nordic Ware Bundt pans for my large cakes,(very fancy designs) and wash them, by hand, in hot soapy water (as in NEVER in the dishwasher). I also use Baker's Joy, a mixture of oil and flour before each use. I ALWAYS make sure the interior of the pan and the tube are well coated, immediately before I pour the batter in. After I remove them from the oven, I allow my cakes to sit for at least 15 minutes to cool thoroughly, on a cool surface, as the pan holds a lot of heat after it comes out of the oven (heavy gauge metal). I've never had a problem removing any cake of any size. They come out perfectly every time. I've read about and studied the disasters many people write about online making Bundt cakes. But I also read and studied at the Nordic website HOW to use their pans for successful baking, BEFORE I used them. It works! By the way, I use King Arthur Flour exclusively. Never have a complaint and have perfect results EVERY TIME. I only bake from scratch and test each recipe before I use it for a client's cake. I NEVER use any frosting since I don't like the extra sugar. My approach is simple. I want to ENJOY the cake for the flavor of the cake, not for the sugary frosting. Based on the raves I receive from my clients, they feel the same way.

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