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Prep the Pan!!! (Tips)




Source of Recipe


email, Anne Byrn, The Cake Mix Doctor


List of Ingredients




Prep the Pan

The decorative Bundt pans are all the rage in the stores and all the talk on our Community Board, but keep in mind before you pour your precious batter in these pans with myriad nooks and crannies that you had better prepare them well first.

I recommend brushing vegetable shortening (Crisco, plain, not butter-flavored) with a pastry brush over all the inside surfaces. Then add 2 to 3 tablespoons flour. Now, working over the sink or the trash can, tilt the pan and turn it, banging it on the counter or against your palm several times, so the flour coats all the sides. Turn the pan upside-down over the disposal or the trash to shake out the excess flour. Now pour in the batter and bake. When I was in the QVC kitchen recently I saw a food stylist brushing melted Crisco inside the pan, before she floured. She says it is the only way to assure that the cakes come out perfect every time. And you thought Crisco just made great biscuits.


Recipe