Jenny Dalquist: Hi! I'm Jenny Dalquist from Nordic Ware. Today, we're learning how to bake holiday-flavored and shaped bundts. I'm about to do a demonstration of how to mix up a sticky toffee pudding cake. We're going to be baking in the holiday wreath pan.
Before we get started, we are going to make sure that our oven is on and preheating, and then we're going to start by seasoning the pan. Now I'm going to use a baking spray that contains flour, so we're going to spray around the inside of the pan. These pans are already nonstick, but it always helps a little bit to put some more shortening or butter or spray on it. I'm going to use a pastry brush here to spread out what I just sprayed on.
Now you want to make sure when you're using a baking spray on an intricate pan like this, that is a spray that's made to be used on bake ware. If you use just plain old spray, it will actually gum up the nonstick on your pan and you won't be very pleased with the results.
So, I've worked around the shortening here, and it's evenly distributed on the pan. Now, we're going to get started with baking. I have two sticks of butter that the recipe calls for. We're going to put those into our mixer and have them start creaming. If you don't have a KitchenAid mixer at home, this also works just as well by hand with a bowl and a spatula.
To the butter, we're going to add our mixture, which is the flour and the sugar and the flavoring that goes into this mix. Now, we're going to dump in our four eggs and we have one cup of whole milk. Bundt cakes tend to have ingredients in them that are very heavy and wet and make the cakes very moist and dense once they're baked. So this tends to be things like butter, cream, sometimes sour cream that work their way into the recipes.
Once all the ingredients are incorporated, we will let the mixture down and we're going to scrape the sides down. You want to make sure all of your ingredients are well-incorporated into the batter. So, we'll scrape the batter and we'll turn the mixture on for just another ten seconds or so. Now, we're going to take our cake batter and pour it into our prepared pan. When you're pouring bundt batter out, you want to try and distribute it as evenly as possible around the pan, but then I'm going to show you some tricks for getting an even more perfect cake to turn out.
One of the problems when you have an intricately detailed pan, such as this one that we're using, is that you get some of the batter that is not able to get down into all the little cracks and crevasses of the design of the pan. So one way that we overcome this is to take your pan, put down a barrier on your countertop, such as just a dishrag, or dishcloth, and then you're going to hit the pan on the counter a couple of times. Now what that's doing is forcing the air bubbles that are down in those little pockets, up to the surface of the batter. It's going to result in a more evenly and finally detailed cake in the end.
We're ready to put this in the oven now. One last thing I like to do before I put a cake in an oven is to roll the batter around the sides and get it stared up to the edges of the pan. You only want to fill a bundt pan about three quarters of the way full, because it will expand as it's baking and you don't want to have overflow in your oven, because that's a mess to clean up.
Now we've got the cake in the oven, we want to set our timer, but we want to make sure that we don't open the oven while the cake is in there baking. This is an important fact, because if you open the oven while it's baking, your cake isn't going to rise as evenly as if it stays shut the entire time. So as tempting as it might be, try to leave the oven door shut while you're baking.
Alright, now that our cake is finished cooling for ten minutes, we're ready to remove it from the pan. I'm going to take this cooling rack, place it over the top, still wearing my oven mitts, because the pan is hot. We're first going to give it a little tap on the counter and then flip upside down. With a little luck, the cake should come out. We've finished baking, in our next clips we're going to move on to decorating a few different varieties of cakes.