Hi!  My name is Katharine and I am new to this site.  I got the Heavenly Cakes book and I love it!  But…I am having a problem with the Lemon Poppyseed cake.  Every time I make it it sticks in the pan and breaks.  I am using a good quality Nordic Ware pan, I use a ton of Baker’s Joy and I followed the directions to the letter-I have tried 3 times with the same result.  Help!

Thanks!
Katharine

P.S. it tastes delish-just looks awful

Welcome to the site! I have had the same problem. Here is how I have solved it:

1. First, I spray the pan with Pam cooking spray. Don’t use a cheap knock-off brand, because some contain water, and that will make the pan sticky.

2. Next, I brush on melted baker’s grease. Baker’s grease is made by mixing equal parts by volume: melted shortening, liquid oil such as safflower, and flour. I store baker’s grease in a small glass jar in my fridge, and zap it in the microwave when I need to melt it. Then I stir it and brush it into the pan.

3. Finally, I spray the inside of the pan with Baker’s Joy. I let the pan sit upside down in the sink to let any excess grease drip out.

I realize this is overkill, but it works for me. Some other bakers on this site have had no problem using only Baker’s Joy, but for me, it does not work on its own. Good luck!

Wow, I’m so surprised, I also use NordicWare bundt pans and Baker’s Joy and I’ve never had so much as a crumb stick, even for chocolate cakes.  Could your oven be running cool?  Otherwise, I’m sure Christine’s suggestion would work, she usually has excellent advice!

Thank you for your vote of confidence, Julie!

The older Nordic Ware bundt pans with the dark surface apparently are notorious for cake release problems. The newer ones are just fine. If it’s an older model, you may need to go the extra mile.

Wow, Carolita, how did you know that?  My bundt is the newer, lighter variety.

The hard way. By owning one of the old ones.

It was actually my dear baking buddies here on the forum who helped me sort it out last fall: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1380/P0/

Funny, I thought it was me, I had the same problem with the Lemon Poppyseed Cake. I have a brand new, lightweight Nordicware pan that I’m not very happy with, but the whipped cream cake releases fine if I’m careful with buttering it. But the Lemon Poppyseed was a nightmare, it came out in 30 pieces I think. Had to turn it into skiing snacks and French toast