I made mini-bundts this week. Was scared they wouldn’t come out, but were fine. Put the pan in the fridge and chill it. Melt butter. Brush hot butter into cold pan. The butter goes opaque where it touches, so you can see any missed spots. Put pan back in the fridge. When your batter is ready, fill and bake. Cool on a wire rack for 10 minutes. Turn out as usual. Perfect! Thanks to Sarit Packer of (back then in 2010) of Ottolenghi group for this advice.

• Reply