Jennifer Dalquist: Hi! I am Jenny Dalquist from Nordic Ware. We are working on baking the perfect Bundt cake today and we're almost to the very end.
We are at the point where we're going to take the cake out of the pan and we're going to invert it on to a cake plate and we're going to put a little bit of simple decoration on it. This has been cooling out of the oven for ten minutes. We talked about how important it is to make sure it doesn't cool longer, but it also has to cool at least ten minutes. So this is too hot to be touched. I'm going to take my cake plate; I am going to put it upside down on top of the pan like that. Then you're going to grab it and lift like that. And you heard that little noise that means the Bundt cake is released from the inside of the pan. And there we go! You can see that because we greased and floured the pan properly, there's almost no residue on the inside of the pan.
That's exactly what you want to have happened when you pull your Bundt cake out. So I'll set that there. We have our cake here now. One of the nice things about a Bundt cake is that it has this nice shape to it without having to decorate it. It's already decorated. It's part of the pan. But if you want to do a little something special before you serve it, we suggest putting on just a little bit of powdered sugar over the top of it. So I'm going to grab my little strainer and some powdered sugar. I have about half a cup right here. You can also use a flour sifter for this if you have that tool at home, but I'm just going to use this because it's simpler. I'm going to put some of my powdered sugar into the sifter and then I'm just going to go like this very gently. I'm going to tap it against the side of my hand and you'll get a little snowy dusting on top of the cake that looks very elegant and this also serves the purpose of highlighting the design of the cake which is nice. It shows off nice little flutes and ribs around the edge of the pan. So there you have it. That's all it takes to bake a perfect Bundt cake and now, ready to serve this to some guests.