No, the title of this post is not a cut-off soundcheck.
Instead, it is just about all you need to remember when you want your next cake (Bundt or other) to pop out of the baking pan in one piece, and with no unsightly splotches of flour from when you did the old “butter and flour” routine.
Note: this treatment also works a treat with those cunning ‘cathedral’ and other funky shaped pans, so, go crazy.
What, then, is “One. One. One.” all about?
It is the ratio of flour to cooking oil to solid shortening (think Crisco). I find that one tablespoon of each is perfect for your average Bundt-type pan, and more than enough for two plain round cake pans.
INGREDIENTS
•1 tbsp flour
•1 tbsp solid shortening
•1 tbsp canola oil
Add the flour and solid shortening to a small bowl, then pour in the oil.
Stir together (I use a fork) to combine – don’t worry about some lumps – and then brush on your cake pan(s) of choice.
Add your cake batter, bake and allow to cool according to recipe directions and then…
Voilà!
As pretty a cake as you could hope to see.