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Have you ever baked a cake only to find when you turn it out, half of it is stuck to the pan, despite greasing the cake pan? We all have! Now normally this issue can be easily remedied with lining your pans with baking paper…however, if you want to bake a Bundt Cake, in those gorgeously intricate Bundt pans, baking paper is not an option. Here’s how to stop your Bundt cakes from sticking….
Cake Release Magic!
This super easy Cake Goop recipe, which you can keep in the fridge for up to six months! is cake release magic! Works every time! (see the video below) Simply brush a thin layer of the goop on the interior of your Bundt pan/or any cake pan (don’t be tempted to put too much on, a thin layer is all you need, too much will have the opposite effect) add the batter, and bake.
How to Make Cake Goop
(As always the full detailed recipe and Video is at the end of the post on the recipe card)
Ingredients
- Vegetable oil
- Margarine
- Plain flour
Instructions
- Add all the ingredients to a large bowl and whisk until combined.
- Store in a jar in the fridge for up to 6 months, use as needed
Rose Gold fluted Bundt cake from Amazon
Top Tip
Allow the cake to rest for 10 minutes after baking before you attempt to invert from the pan.
Did You Make this Cake Goop?
If so, please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! Tag me on Instagram I love to share your creations on my stories
Tools used
Bundt tin, Wire Rack, Pastry brush, Ceramic mixing bowl, hand mixer
Cake Goop
Ingredients
- 150 g Vegetable oil
- 150 g Margarine
- 150 g Plain flour
Instructions
- Add all the ingredients to a large bowl and whisk until combined.
- Store in a jar in the fridge for up to 6 months, use as needed
