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Quick! I need help with my Bundt!


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Cashed in my points today for a La Patisserie Bundt Cake! Score!

I've never had one before and I am so redonkulously excited. Favorite Sister said you can put any old cake recipe in it.

So I did. But it occurs to me, the bundt cake pan, which took both layers of a two layer cake, probably cooks longer than the 30 minutes required.

How much longer?

Help! I stuck it in the oven about 20 minutes ago...

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Okay the buzzer went...and the top is still swaying, like lava.

I'm guessing another 20 minutes????

Your correspondant, here on the scene, in the kitchen. We'll keep you apprised as this situation continues to develop.

I'm not sure what type of cake you're making, but the toothpick test usually works for me.  Every two minutes or so (when it gets around done), stab it with a toothpick.  If the toothpick comes out gummy, it's probably too moist, but if it's clean, it should be done.

I love bundt pans.  If you've never had it, monkey bread is simply amazing...just look it up:)

55-60 mins is what my pan says, but using the cake tester at 50 is a good idea (a piece of spaghetti, raw, is great for that).

Excellent...okay, the cake is out of the oven as the toothpick was clean.

Gosh, that would make a great spy rendez-vous secret password thingy, wouldn't it?

"Are you interested in baking?"

"The cake is out of the oven as the toothpick was clean"

*hands over missile plans*

but I digress...now, do I loosen the edges with a spatuala now or in 10 minutes? or do I wait until it has completely cooled before I invert it?

(yes, I really am this helpless)

Did you oil and flour the pan before you put the batter in? If you did, wait 10 minutes, then use a knife or spatula to loosen the sides, then wiggle out. If you didn't use any oil or flour, use a spatula and hope for the best. 

I can't believe it! I just inverted that baby and it went clunk and is perfect!

Yes, I put vegetable shortening and flour...oh my, I am so proud of my self.

The only thing, I went a little heavy on the flour dusting as I have a bit of white in areas, but frosting will cover.

My life is beyond self actualized at this moment.

This spazzy baking experience brought to you by Brighty-life of the party coach.

 

 I BAKED A CAKE WITH A HOLE IN IT!

and now my bucket list is done.

LOL, I totally understand your enthusiasm. Just today I made applewood smoked cheddar lamb roll appetizers and spinach & cheese swirl appetizers, from scratch! My husband is thoroughly impressed. 
I also tried my hand at making plain yogurt, and so far, its a bit of a fail.  

*waits patiently for cake and applewood smoked cheddar lamb rolls* thanks.

Original Post by clickymouse:

I'm not sure what type of cake you're making, but the toothpick test usually works for me.  Every two minutes or so (when it gets around done), stab it with a toothpick.  If the toothpick comes out gummy, it's probably too moist, but if it's clean, it should be done.

I love bundt pans.  If you've never had it, monkey bread is simply amazing...just look it up:)

MONKEY BREAD

3 cans biscuits, separated and each biscuit cut into quarters

1/2 cup white sugar

2 teaspoons cinnamon

1 stick butter

2/3 cup brown sugar

3/4 cup chopped pecans

Mix together cinnamon & white sugar.  Roll each biscuit quarter in the mixture just to coat.  Arrange biscuit pieces in layers in a greased Bundt pan, sprinkling each layer with pecans.  Melt the stick of butter with brown sugar and pour mixture over biscuits in pan.  Bake in a preheated 350-degree oven for 25 minutes.  Invert onto serving plate.  Best served warm

Disclaimer:  Not a low calorie product.  Laughing

that was just wrong, murrill, w r o n g, wrong

Now to be absolutely serious for a mo, these cans of biscuits, what are they.

I need some.

I need monkey bread.

My sourcream chocolate cake has sour cream chocolate frosting on it and many toothpicks in it to hold the plastic wrap away, while it rests in the fridge for tomorrow.

So you see, my bundt cake pan is empty. MONKEY BREAD.

* sneaks a piece out for immabee*

Yes, it was wrong of me to post this recipe....a relic of my old life....but disgustingly good and simple.

Cans of biscuits are found in the refrigerated section of the grocery, usually near dairy.  I think they are made by Pillsbury & some others.  They are the kind you have to "whack" on the kitchen counter to open...

Oh, be still my beating heart! I lub the Pillsbury doughboy...

The Bundt cake was a hit!

And is out of my house, thank you very much; back to the sardines! and quinoa and tuna and veggies.

I am up a pound today...hmmm I wonder if there is a connection between just thinking about monkey bread and gaining? Or, could there be a possible tie in with the icing I ate yesterday?

I shall ponder this .

Thanks murrill for the recipe.

#15  
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Monkey bread can be made with truvia and less nuts look it up under recipes can come out at under 100 calories a serving . I always put in extra cinnamon  yummm!!! made it new years morning , it is happiness as is baked apple made with truvia and cinnamon.

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