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Old Yesterday, 02:23 PM
 
Location: Alexandria, VA
12,740 posts, read 22,884,891 times
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I was all set to make a beautiful lemon bundt cake to take to neighbors/friends who help me out often but the cake broke, some is still stuck in the pan, etc. - Anything suitable to do with it? (I don't have a trifle bowl, that crossed my mind). Appreciate any thoughts.
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Old Yesterday, 03:39 PM
 
Location: SE Florida
1,234 posts, read 325,165 times
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Cake pops?
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Old Yesterday, 04:04 PM
 
Location: Alexandria, VA
12,740 posts, read 22,884,891 times
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Thanks. I saw those as an option but they require frosting, dipping, etc.
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Old Yesterday, 04:34 PM
Status: "Here comes the Summer!" (set 2 hours ago)
 
Location: The New England part of Ohio
21,042 posts, read 26,566,460 times
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Quote:
Originally Posted by Flamingo13 View Post
I was all set to make a beautiful lemon bundt cake to take to neighbors/friends who help me out often but the cake broke, some is still stuck in the pan, etc. - Anything suitable to do with it? (I don't have a trifle bowl, that crossed my mind). Appreciate any thoughts.
You could use it for trifle - or individual trifles in bowls. Lighten it up by using yogurt instead of custard and add berries.

I make Bundt cakes a lot when I need to make a cake because they are easy and they present well. I have never had this happen to me.

I just made a carrot Bundt cake with cream cheese frosting for Easter.

When making Bundt cake, I make sure that the inside is well oiled. I use Bakers Secret spray of Pam for baking. I also make sure that the batter is VERY moist. For example the carrot cake I made called for raisins - I soaked them in rum. Added sour cream and applesauce. It made a nice, very moist and dense cake - with no crumbs. It slipped out of the Bundt pan.
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Old Yesterday, 06:39 PM
 
Location: Alexandria, VA
12,740 posts, read 22,884,891 times
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Couldn't rep. you again and thanks for the tips. It's just me so not going to make all the "tips". The plan was to give to neighbors, I'm going to wash this and see if anyone wants (going back to my old copper colored pan)
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Old Today, 05:59 AM
 
Location: SE Florida
1,234 posts, read 325,165 times
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You could freeze some of it since it's just you, or just throw it away.

I rarely use the bundt pan anymore because it makes so much, though I do get a craving for a particular recipe every now and again, deep dark chocolate with a tunnel filling of cream cheese, coconut, pecans and chocolate chips. Supposed to have a chocolate glaze, but I usually use dusting of 10x sugar or just a white glaze. But, my reason for this paragraph is the importance of being absolutely sure every single surface is greased and floured.

My pan is that burnt orange color and was my mother's. It's at least 50 years old and is Nordic Ware.
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Old Today, 11:25 AM
 
Location: By the sea, by the sea, by the beautiful sea
65,278 posts, read 46,575,721 times
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Quote:
Originally Posted by Medtran49 View Post
You could freeze some of it since it's just you, or just throw it away.

I rarely use the bundt pan anymore because it makes so much, though I do get a craving for a particular recipe every now and again, deep dark chocolate with a tunnel filling of cream cheese, coconut, pecans and chocolate chips. Supposed to have a chocolate glaze, but I usually use dusting of 10x sugar or just a white glaze. But, my reason for this paragraph is the importance of being absolutely sure every single surface is greased and floured.

My pan is that burnt orange color and was my mother's. It's at least 50 years old and is Nordic Ware.


Care to share?
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Old Today, 01:04 PM
 
Location: SE Florida
1,234 posts, read 325,165 times
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Sure, I'll have to look for it though. It's in among a box of loose paper recipes that never got transferred to digital.


ETA: Oops, I looked just for the heck of it. I did transcribe it. Will post in another thread.
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Old Today, 02:38 PM
Status: "Here comes the Summer!" (set 2 hours ago)
 
Location: The New England part of Ohio
21,042 posts, read 26,566,460 times
Reputation: 56818
Quote:
Originally Posted by Medtran49 View Post
You could freeze some of it since it's just you, or just throw it away.

I rarely use the bundt pan anymore because it makes so much, though I do get a craving for a particular recipe every now and again, deep dark chocolate with a tunnel filling of cream cheese, coconut, pecans and chocolate chips. Supposed to have a chocolate glaze, but I usually use dusting of 10x sugar or just a white glaze. But, my reason for this paragraph is the importance of being absolutely sure every single surface is greased and floured.

My pan is that burnt orange color and was my mother's. It's at least 50 years old and is Nordic Ware.
Mine was also my mom's and it's Nordic Ware. Probably even older.

They do make a lot of cake - too much for two people. Even if I freeze it, and they freeze well, I know it's there, so it can tempt me. I usually use it for dinner parties or if I need to take a dessert to some function where there will be a crowd.

With the carrot Easter Bundt I my son and his girlfriend took half home with them. It's a lot of cake, especially for today's geographically spread out families and eating habits.
I mostly use them on holidays, when many people relax their dietary habits and there are more that two of us.
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Old Today, 03:23 PM
 
Location: Alexandria, VA
12,740 posts, read 22,884,891 times
Reputation: 19815
Good news! I made my neighbor friend (and her family members who live there) brownies. She asked me about the failed lemon cake and said her brother works in a bakery so I also sent her home w/the big container of lemon cake pieces, maybe they can do something with them. (My neighbor friend said she loves lemon also, as do I)
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