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Nordic Ware bundt pan - cake sticking
Posted: 25 September 2009 03:19 PM   [ Ignore ]   [ # 16 ]
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CAROLITTA:
  Good morning my friend. I am glad to be back & reading many of the postings from our learned members like yourself of their solutions & ideas to various recipe fixes.  I find it interesting. I get to learn more of baking science & other secret tricks as well.

  Good luck to you Carolitta & enjoy the rest of the day my friend.

  ~CASPAR. grin

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Posted: 25 September 2009 03:29 PM   [ Ignore ]   [ # 17 ]
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Yep… sometimes yes, and sometimes no.  What can you do wink

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Posted: 25 September 2009 07:44 PM   [ Ignore ]   [ # 18 ]
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I have both kinds of the NordicWare pans.  The oldest one has the black lining and the others have the shiny grey finish.  I find the older one - which has the bavarian pattern - sometimes sticks whereas I’ve not had any trouble with the newer ones.  I have been using the Wilton Cake Release but find if you brush the oil on more than a few minutes before filling, the oil settles into small globules and leaves patches ungreased.  I’m very happy to learn of the ‘smear’ which I shall make up and keep handy - thanks guys!

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Posted: 25 September 2009 09:39 PM   [ Ignore ]   [ # 19 ]
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My pans have *all* the black lining; it seems it is especially sticky.
Sometimes the cake release “slides” on the surface,and forms
droplets, but I keep brushing and brushing.
It’s definitively easier to use the baker’s grease…

AnnieMacD - 25 September 2009 10:44 PM

I have both kinds of the NordicWare pans.  The oldest one has the black lining and the others have the shiny grey finish.  I find the older one - which has the bavarian pattern - sometimes sticks whereas I’ve not had any trouble with the newer ones.  I have been using the Wilton Cake Release but find if you brush the oil on more than a few minutes before filling, the oil settles into small globules and leaves patches ungreased.  I’m very happy to learn of the ‘smear’ which I shall make up and keep handy - thanks guys!

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Posted: 25 September 2009 11:08 PM   [ Ignore ]   [ # 20 ]
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Ohhhh, so it’s the black lining that’s been the problem all these years. That’s what my Nordic Ware pan has. They should have called it extra-stick instead of non-stick!  LOL

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Posted: 26 September 2009 12:52 AM   [ Ignore ]   [ # 21 ]
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If you’re making a cake compatible with chocolate, Cook’s Illustrated recommends a mixture of cocoa and melted butter as a cake release agent.  1 Tb of each.

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Posted: 26 September 2009 02:47 AM   [ Ignore ]   [ # 22 ]
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Interesting! Thanks, Charles.

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Posted: 26 September 2009 07:08 PM   [ Ignore ]   [ # 23 ]
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ANNIE,Annie, Annie. I am surprised that you never mentioned this cake release problem to me before. If you are interested in correcting this problem along with a corrected version of that “SMEAR” just ask for it & then I will wire both to you… being that Saturday is SENIOR CITIZEN’s day everything is 2 for a penny. grrr  I hope this posting finds you well my dear friend.
  Enjoy the evening.

  ~CASPAR. grin

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Posted: 26 September 2009 09:10 PM   [ Ignore ]   [ # 24 ]
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Yes, please, Caspar.  Two for a penny is a deal.  I tend to avoid using the bavarian pan for cakes because of the sticking, but now….

Annie

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Posted: 28 September 2009 09:25 PM   [ Ignore ]   [ # 25 ]
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I have used a “cocoa cake grease” for chocolate cakes—I just replaced some (not all) of the flour in the regular formula with sifted cocoa. Works fine.

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Posted: 28 September 2009 10:33 PM   [ Ignore ]   [ # 26 ]
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Great idea Barbara. Thanks.

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Posted: 28 September 2009 11:49 PM   [ Ignore ]   [ # 27 ]
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Yes, thanks! I’m especially grateful for that and Charles’ suggestion because it’s chocolate cake that I make most often in my bundt pan.

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Posted: 29 September 2009 03:16 PM   [ Ignore ]   [ # 28 ]
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>so it’s the black lining that’s been the problem all these years.

Is it? So it means they have been selling these pans all these years,
Knowing about the problem? It is a bit infuriating, especially when one
thinks how expensive they are!!!
Over the years, I wrote many letters to Nordic Ware, telling them
that my cakes always sticked, and they put the blame on me!!!
I am a pan-addict, and I’ll be buying more, but I’ll make sure they
have the lighter lining.

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Posted: 29 September 2009 03:59 PM   [ Ignore ]   [ # 29 ]
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Sylvia, I agree with you.  I’ve had the ‘bavaria’ for years, so it’s got the black lining and it’s been quite unpredictable if the cakes would stick or not.  I always blamed it on the intense pattern with lots of tight angles.  This year I got the ‘rose’ and ‘cathedral’ pans with the new lining and absolutely nothing has stuck so I am even getting a bit blase about greasing them.  It makes a world of difference.  There’s NOTHING wrong with you, Silvia!!!

Annie

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Posted: 29 September 2009 04:07 PM   [ Ignore ]   [ # 30 ]
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Do the new ones cost as much (or more) than the black-lined ones?

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