Jennifer Dalquist: Hi! I'm Jenny Dalquist from Nordic Ware. We're learning how to bake the perfect Bundt cake today. We've just finished mixing up our batter here and we're now going to put it into the pan and we're going to talk about how to make sure it's evenly dispersed everywhere in the pan, so that you get the best design when you take the cake out and also, how to make sure you've removed the air bubbles from the cake. We're going to start by putting this into the pan here and it's helpful if you have your silicon spatula. Since Bundt cake batter is tend to be pretty thick and heavy, you're going to have to just initially get the batter into the pan and then we will work it around with the spatula little bit later. So I'm just trying to disperse this pretty evenly here, one last little bit of batter. The Bundt pan that we're baking with today is called the Anniversary Bundt Pan and this actually holds up to a 15-cup cake, typical cake mixes or Bundt recipes are going to be 10-12. This one has extra high sides on it, so your cake gets taller if you use a bigger recipe. You never want to fill a Bundt pan more than about three quarters from the top because the cake does expand as you're cooking it and you definitely don't want it coming up and over the sides in your oven or you're going to have a mess. So what I'm doing here now is I'm just kind of spreading it out evenly around the pan. This was the pan we seasoned earlier with some butter and flour. Now, when you mix up your cake batter in a mixer, you have air bubbles that get incorporated in to your mixture and sometimes, if you don't get those air bubbles out, your cake is going to have funny little spots in it or you can see little air packets that get baked into the mixture. So, if you want a really nice even cake, I always like to take it and hit it pretty firmly on a countertop or else on the floor. So I put down just a dish towel to make sure that I didn't do any damage to the countertop and I'm going to do like that. Now, that serves to settle the batter down into all of the little cracks and crevices. This is very important to do when you are using one of Nordic Ware's other shaped pans that has a more intricately detailed design to it because sometimes there will be little packets that don't get batter down inside of them. So, if you want the cake design to turn out perfectly, you need to hit it like that. One other little tip, sometimes that is helpful is to get the batter started up the edges of the pan. Sometimes Bundt cakes will come out looking a little bit flat and they didn't start to creep up the edges of the pan. So I like to just take my spatula and work the cake ever so slightly up the sides of the pan and that just sort of gets it in the right position to start climbing as it rises in the oven while it's baking, and I'm going to do that along the inner tube as well. Now that we've got our batter properly poured into the pan and all the air bubbles are out, we're going to put it in the oven to bake and I'm also going to show you how to test it and make sure, it's done before you take it out of the pan.