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Non-stick pans aren't always...

I tried to make a cake today.  I used a "non-stick" bundt pan, that turned out to be anything but non-stick.  The cake tore in half, horizontally, and the part left in the pan disintegrated.  I tried to piece it back together and dumped frosting over it, which didn't work too well because the frosting kept trying to peel up the smaller cake chunks.


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Sep. 17th, 2005 04:02 am (UTC)
In spite of the advertising hype, "non-stick" pans are not. At least, not unless you give them a little help. They do require a lot less than the old bare metal ones, but they need something. Spray on coatings like PAM(tm) will do, or just go ahead and treat them like plain pans, with a little Crisco(tm) and flour.

If you used a cake mix, I've found that those don't have the extra body needed for most bundt forms. A bundt needs a fairly hefty cake, like dense pound cake or something.

Still, I bet it tastes good. Looks aren't everything. ;)
Sep. 17th, 2005 05:10 am (UTC)
Depite looking like the dog got sick, it's actually quite tasty. It's cinnamon!

The cake mix box said to use a bundt pan, but the times they gave were WAY off. They said to bake for 43-48 minutes, then test it with a toothpick. After 45 minutes, I didn't need a toothpick to see it was still liquid in the center. Ick.
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