Get out. And stay out.
If you have ever stood over the remnants of a Bundt cake that has not quite made it out of the tin, you will know just how gut wrenchingly disheartening it feels. To have spent all that time and effort only to create the world’s most elaborate bird food. Or having to set about making a trifle with the remains. What uses are there for those cruelly mocking crumbs? I can’t help you get over your past disasters I’m afraid. But today’s recipe might just help to prevent any future disappointments.
On a whim.
The Whimsical Bakehouse books are not really my cup of cake. The people at The Whimsical Bakery clearly enjoy what they do. The cakes they make are all fantastic to look at. Themed cakes in garish colours. They must be an absolute treat to receive as a present to mark a special occasion. The books tell you some of the tricks to bake the cakes in your own home. The problem for me is that the books are more about the decorating. If that’s your bag then the books are well worth a look, but I am all about the cake. The cakes in the books seem beyond my capability and/or attention span. But there is one recipe that has become invaluable. Homemade Cake Release Paste.
A flour for my sweet.
It turns out the secret ingredient for getting a cake to fall elegantly from the tin is not that much of a secret. Good old plain flour. Commercial bakeries have apparently been using homemade cake release for years. Why they couldn’t tell the rest of us is a mystery. Thank you The Whimsical Bakehouse. You’ve saved me a fortune on fancy schmancy shop bought sprays. You just knock a batch of this together and it sits in the fridge, patiently waiting for your next baking day. It lasts for ages. You just need to let it come to room temperature. Use a pastry brush to carefully apply a thin coating to the cake tin, making sure to get into any little nooks and crannies.
Cake of good hope?
Having said that, I cannot guarantee that it will work every time. Nigella Lawson has left me flummoxed on several occasions with her Spruced Up Vanilla Cake. And each time the homemade cake release paste was no help at all. Now, I don’t know if it is an urban legend but I have heard that the trick there is to allow the cake to cool completely in the tin before turning it out. I’ve tried so many different things that the recipe is now filed under “do not make again”. This cake release paste will be a good tool against stuck cakes but. It is a sad fact. Sometimes. Even with immaculate preparation. You can still fail. Life eh? Now here’s that recipe… Enjoy.
Homemade Cake Release Paste.
- 100g Vegetable Shortening.
- 20g Plain Flour.
- 35ml Vegetable Oil.
- Using an electric whisk, beat together the vegetable shortening and flour until well combined.
- Add the vegetable oil.
- Beat together for one minute on high speed until smooth.
- That’s it. It really is that simple.
- Paste keeps well in the fridge for several weeks.