I too do not like the taste of (bought) icing sugar. It's so strange. But in case you didn't know: it's actually quite easy to make icing sugar yourself by pulsing caster sugar in a blender – I have a Vitamix. Just be sure to wait a moment before opening the jar after blending (a cloud of icing sugar will envelop you). It's also fun to throw in extra ingredients like vanilla.
Yes!!! Do you ever add starch to prevent clumping? I often blitz my own but only as much as I need at a time. I worry that it would get all lumpy and cakey if I did a bunch in advance. Great tip re cloud avoidance! Essential!
Nicola this has everything! From unlocking the Sabrina memory - I can literally see it in my mind now - to the most helpful thing I’ve read on getting them out of the tin! I’ve always been too scared to make one for this reason, but now I’m off to get a Bundt tin and some cake spray to try this out.
First (as Hannah Glass never said) catch your Bundt cake tin. They are not so easily sourced in the U.K. But my birthday is coming up soon so I could delegate that to my loving relatives. My question therefore is, if I may, which shape is the easiest for a Bundt virgin?
Thank you so much for your reply and advice Nicola, which makes perfect sense. I shall have to see what I can find and then point the family in the right direction!
This is such an interesting post and I'm so glad you took the time to write about it! Out of curiosity, have you ever made a traditional equal parts butter, sugar, eggs, and flour pound cake in a bundt pan? I always make them in a loaf pan.
On buttermilk - the American buttermilk is different to what’s available in the UK. Do you use the stuff from the supermarket or make your own (milk & lemon juice/vinegar)?
Hi Nicola! I really enjoyed this, and I've been victimised by the bundt pan more than a few times. A the time I was so frustrated, I searched, read, and watched so many articles on it (including the ones you mentioned) and I even remember reading that baking sprays were not recommended as, over time, they would "build up" and "damage" the coating on the NW bundt moulds. I was not happy about it because I'm also a Baking Spray stan (been using the Dubor 100PR for many years now), and at the time I did tried the goop, but to be honest it just feels like another recipe on itself and I don't care for it. Anyways, my two cents on the matter is that, I started to do exactly what you said: bake, leave 10' (I even put a timer), and unmould, and if it doesn't come out, I put a folded kitchen towel on my the border of my counter and I tap - rather intensely I have to say- the borders of the mould on to the counter, while "holding" the cake with my hands so when it releases I can feel it and "catch" it. I remember I did this out of exasperation one time after many failed attempts, but it has worked since then! and I keep using my baking spray.
I love my (Nordic) bundt pan but because it makes so much cake and there are just the two of us I pretty much only use it when someone commissions a bundt cake recipe!
I in contrast am a fan of the butter and flour method, but have you tried for the chocolate bundt butter and cocoa? I find it make such a deep flavoured crust with a certain something I can't quite put my finger on!
Thank you for goop recommendations! Have you made yours using 1:2 flour : clarified butter ratio (as from the link, the author used shortening, vegetable oil and flour in equal amount, so I suggested with butter only this should be 1:2.....)? And second question - clarified butted should be melted and warm before mixing? Appreciate your answer!
FOR ANYONE COMING FROM THE EMAIL RECIPE: the buttermilk was missing from the sponge - forgive me! It's now in the ingredients list. 160g!
I too do not like the taste of (bought) icing sugar. It's so strange. But in case you didn't know: it's actually quite easy to make icing sugar yourself by pulsing caster sugar in a blender – I have a Vitamix. Just be sure to wait a moment before opening the jar after blending (a cloud of icing sugar will envelop you). It's also fun to throw in extra ingredients like vanilla.
Yes!!! Do you ever add starch to prevent clumping? I often blitz my own but only as much as I need at a time. I worry that it would get all lumpy and cakey if I did a bunch in advance. Great tip re cloud avoidance! Essential!
Nicola this has everything! From unlocking the Sabrina memory - I can literally see it in my mind now - to the most helpful thing I’ve read on getting them out of the tin! I’ve always been too scared to make one for this reason, but now I’m off to get a Bundt tin and some cake spray to try this out.
Yay! Excited for your new bundt journey! Also, rewatch that episode. It's so funny!
First (as Hannah Glass never said) catch your Bundt cake tin. They are not so easily sourced in the U.K. But my birthday is coming up soon so I could delegate that to my loving relatives. My question therefore is, if I may, which shape is the easiest for a Bundt virgin?
I think any of the classic shapes - the more rounded the better! The ultra sharp ones I think are for the least faint hearted! Happy Brithday soon
Thank you so much for your reply and advice Nicola, which makes perfect sense. I shall have to see what I can find and then point the family in the right direction!
I've got American relatives coming over for Xmas so will have to get browsing for bundt tinspiration and get my request in.
This is such an interesting post and I'm so glad you took the time to write about it! Out of curiosity, have you ever made a traditional equal parts butter, sugar, eggs, and flour pound cake in a bundt pan? I always make them in a loaf pan.
On buttermilk - the American buttermilk is different to what’s available in the UK. Do you use the stuff from the supermarket or make your own (milk & lemon juice/vinegar)?
Hi Nicola! I really enjoyed this, and I've been victimised by the bundt pan more than a few times. A the time I was so frustrated, I searched, read, and watched so many articles on it (including the ones you mentioned) and I even remember reading that baking sprays were not recommended as, over time, they would "build up" and "damage" the coating on the NW bundt moulds. I was not happy about it because I'm also a Baking Spray stan (been using the Dubor 100PR for many years now), and at the time I did tried the goop, but to be honest it just feels like another recipe on itself and I don't care for it. Anyways, my two cents on the matter is that, I started to do exactly what you said: bake, leave 10' (I even put a timer), and unmould, and if it doesn't come out, I put a folded kitchen towel on my the border of my counter and I tap - rather intensely I have to say- the borders of the mould on to the counter, while "holding" the cake with my hands so when it releases I can feel it and "catch" it. I remember I did this out of exasperation one time after many failed attempts, but it has worked since then! and I keep using my baking spray.
I love my (Nordic) bundt pan but because it makes so much cake and there are just the two of us I pretty much only use it when someone commissions a bundt cake recipe!
I in contrast am a fan of the butter and flour method, but have you tried for the chocolate bundt butter and cocoa? I find it make such a deep flavoured crust with a certain something I can't quite put my finger on!
Thank you for goop recommendations! Have you made yours using 1:2 flour : clarified butter ratio (as from the link, the author used shortening, vegetable oil and flour in equal amount, so I suggested with butter only this should be 1:2.....)? And second question - clarified butted should be melted and warm before mixing? Appreciate your answer!