Every time I lightly grease and flour my cake pans, the finished cake ends up with flour residue on the surface. I wouldn't exactly mind this if I were frosting my cakes, but I've recently been making bundts and it's turning into an issue. I make sure to tap out all the excess flour before putting in my batter, but no matter what, I end up with a discolored, flour-crusted cake.
Does anyone have any tips on preventing this, or even getting rid of it once the cake is finished? I've got a bundt fresh out of the oven that looks a bit off, and would love to somehow restore it, if possible. If not, any of your other suggestions would be great!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)