Help baking cake in intricate house-shaped baking pan

Hi--I have one of those baking pans that looks like a gingerbread house. Whenever I use it I have trouble getting all the cake out. Does anyone have tips on what to grease it with to make it come out as cleanly as possible? Do certain kinds of cakes work better than others in these types of pans? Ideally I'd like to use it for gingerbread. Thank you

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Lori T. December 22, 2019
If you check the Nordic Ware site, they have a recipe for a gingerbread bundt cake formulated to work in their pans. I find greasing these sort of pans is best done using a mixture I make for the job. I beat together 1/2 cup each flour, shortening and vegetable oil. It makes a thick paste, which you can spread into the nooks and crannies with a silicone pastry brush. This will make more than enough to grease your bundt pan, with extra left over. Keep that in a storage container. It will store at room temp for several months. If you want to make a chocolate cake, you can also replace the flour with cocoa powder instead- and use the same way. As far as getting the cake out of the pan when done- I usually let it cool 5 minutes right side up, then tip the pan over upside down on a rack, but leave the pan in place. One other thing you can do is coat the pan after you grease it with a coating of finely ground nut meal. Obviously that depends on the flavor of your cake, and if you can have nuts or want the slightly nutty taste.
 
Valerie G. December 22, 2019
Excellent suggestions, and nothing I would have thought of. Thank you so much.
 
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