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Old 05-10-2012, 10:45 PM   #1
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Half size bundt pans. Do they work?

Does anyone have any experience with half size (6 cup) bundt pans? Do they work? Does stuff release from them ok?

Thanks in advance for responses.

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Old 05-11-2012, 10:27 AM   #2
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I never saw such a thing. what a good idea !
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Old 05-11-2012, 09:16 PM   #3
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yes, but never use them with two strikes...
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Old 05-11-2012, 09:24 PM   #4
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yes, but never use them with two strikes...

OUCH!
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Old 05-11-2012, 10:31 PM   #5
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OUCH!
+1

Yes they do work. But you have to make sure you prepare them really well. I buy the disposal ones when I am baking for the Church Fair. I make sure the food is loose before I wrap them for transport. They just fall out of the pan for me.

I have a recipe called Cake Release. It was given to me by a professional baker. I smear that stuff in the pan. It looks disgusting but it works. I can post it if you want it. Only three ingredients. Oh heck I will post it now.

Cake Release
1 1/4 cup solid vegetable shortening
1/4 cup oil
1/4 cup all purpose flour

Mix in a small container and spread with a pastry brush (silicone) to coat pans prior to adding batter (you'd be surprised how many students ask me that in class! :)
It works GREAT and is cheaper than spray. Store in a container (with a lid) in your cupboard just like you would shortening.

This is exactly how she sent it to me. Her words. Not mine.
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Old 05-12-2012, 12:02 AM   #6
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Quote:
Originally Posted by Addie

+1

Yes they do work. But you have to make sure you prepare them really well. I buy the disposal ones when I am baking for the Church Fair. I make sure the food is loose before I wrap them for transport. They just fall out of the pan for me.

I have a recipe called Cake Release. It was given to me by a professional baker. I smear that stuff in the pan. It looks disgusting but it works. I can post it if you want it. Only three ingredients. Oh heck I will post it now.

Cake Release
1 1/4 cup solid vegetable shortening
1/4 cup oil
1/4 cup all purpose flour

Mix in a small container and spread with a pastry brush (silicone) to coat pans prior to adding batter (you'd be surprised how many students ask me that in class! :)
It works GREAT and is cheaper than spray. Store in a container (with a lid) in your cupboard just like you would shortening.

This is exactly how she sent it to me. Her words. Not mine.
AKA Baker's Grease :) also works great for sweet breads.
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Old 05-12-2012, 12:22 AM   #7
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Quote:
Originally Posted by Addie

+1

Yes they do work. But you have to make sure you prepare them really well. I buy the disposal ones when I am baking for the Church Fair. I make sure the food is loose before I wrap them for transport. They just fall out of the pan for me.

I have a recipe called Cake Release. It was given to me by a professional baker. I smear that stuff in the pan. It looks disgusting but it works. I can post it if you want it. Only three ingredients. Oh heck I will post it now.

Cake Release
1 1/4 cup solid vegetable shortening
1/4 cup oil
1/4 cup all purpose flour

Mix in a small container and spread with a pastry brush (silicone) to coat pans prior to adding batter (you'd be surprised how many students ask me that in class! :)
It works GREAT and is cheaper than spray. Store in a container (with a lid) in your cupboard just like you would shortening.

This is exactly how she sent it to me. Her words. Not mine.
Ooh... thanks for that tip. I'll throw some cake release together tomorrow.
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Old 05-12-2012, 12:25 AM   #8
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Ooh... thanks for that tip. I'll throw some cake release together tomorrow.
You will love it! It's what both bakeries I've worked in has used for their cakes and quick breads.
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Old 05-13-2012, 03:53 AM   #9
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1 1/4 C shortening seems like a lot compared to the other recipes that I have seen. Most of them have equal parts of veg. shortening, oil, and flour.

I'm currently trying oil and flour, equal parts, since I didn't have any shortening. It's in the oven now. I will tell you guys if I get that satisfying PLOP at the end of my bake.

Thanks again for all of the input.
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Old 05-13-2012, 06:05 AM   #10
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bundt cake report

The cakes turned out perfectly with the oil, flour only release agent. I was worried that they would stick or that the cake would be greasy. I got the PLOP and they were not greasy. I cooled for 10 minutes and then inverted them onto a plate. The pans were still hot, but cool enough to handle with bare hands.

I made 1/4C + 1/4C for a total of 1/2 C of release. It was way too much for my two 6 C bundt cakes. Next time, I think I will try 1/8C oil, 1/8C flour or even 3 Tbs of each.

The pans that I used were: Nordic Ware Platinum Collection Cast Aluminum Bundt Pan, 6 Cup from Amazon. I was going to go with the cheaper pan (Nordic Pro Form Bundt pan), but decided on the Cast Aluminum ones after reading the customer reviews on Amazon.

Thanks again for everyone's input. I knew that I could count on the DC community for accurate and sincere information.
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