Long time no ‘see’! How is everyone? I think I read elsewhere Flour Girl that your arm may still have some problems, I really hope that will sort itself out.
I’ve continued to bake bundts and had a real landmark recently. I believe there is a contributor who is a professional baker, Hector Wong, who inspired me to try something I’d been longing to do for ages. That is, bake a cheesecake in a bundt pan. He posted some beautiful photos on his own blog and said he’d used Rose’s recipe for coconut cheesecake in HC. I decided to use her recipe for Ginger Cheesecake, except that I actually used more cream cheese and less sour cream as I was anxious about the cake being too delicate to depan. But all was well! What inspired me to try it was that Hector actually used a beautiful pan I already have, the Wilton Cascade pan. I do have a picture but haven’t gotten it from camera to computer yet.
Anyway, that’s not really what I’m writing about. I have a problem with a specific bundt pan, the Nordic Ware Bavaria pan, and I’d like to know if anyone else has encountered this. I have used this pan about half a dozen times, but recently it has stuck like billy-o. The first time was with Rose’s whipped cream cake from HC. I had actually done this perfectly before in the Bavaria, last year sometime, and posted pictures of here, further back in this thread. Then Rose’s lemon almond cake which is illustrated with a Bavaria bundt! Then a delicious ‘snickerdoodle’ cake. Admittedly this called for cinnamon sugar to be sprinkled on top of the pan grease (ie before putting the batter in) so I suppose maybe there was a bit too much of that, though I have lined cake tins with sugar instead of flour in the past and it has worked just fine. All 3 recipes either baked by me in the Bavaria pan or pictured in book or blog baked in the Bavaria pan.
I’ve been baking nothing but bundts pretty much for the last 2 years, so I don’t think this was my ignorance. The first time it went wrong, I’d brushed on my ‘pan goo’, equal quantities of peanut oil, Trex (UK version of Crisco) and plain (AP) flour . So the second time I steered clear of that and used Wilton’s ‘Bake Easy’ spray which has always worked beautifully for me. Or perhaps I used both which I do sometimes on some of my old ‘vintage’ aluminium or tin pans. The third time I just used the Wilton spray, in case something was amiss with my pan goo.
The Wilton stuff does have lecithin in it and I know some people say that reacts badly and builds up stickiness with non-stick pans. But I don’t personally really believe that happens under cake batter, I think it happens where the spray is exposed to high heat without batter or dough on top of it. I’ve used it dozens of times with no untoward effects. Oddly, the Nordic Ware website suggests using only a spray with flour in it, on the grounds it has no lecithin - but that particular type of spray DOES have lecithin in it, I believe they all do. (I know because my Seattle dil had some and I checked the ingredients!)
Has anyone else had a problem with the Bavaria, after using it 4 or 5 times?