Bundt Gunk

A Guide to Properly Prepping your Bundt Pan

No one curses quite like someone trying to get a stuck cake out of a pan. It just has a way of bringing out the worst in us. We followed the recipe, we measured our ingredients, we were patient while the oven preheated (until it was within the last 10 degrees, because who has patience beyond that?), we even non-stick sprayed our pan. Our reward? The ultimate one-finger-salute from the cake gods: your cake won’t budge. We curse, we bang on the bottom of the pan (we always do this, even though we know it never works), we curse again. Sometimes, at the pinnacle of the meltdown, we even commit the ultimate faux pax and (gasp!) use a metal butter knife to try to separate the cake from the sides (don’t pretend you haven’t). It never works well and the scratches to the pan are unforgiving souvenirs of the time you let a cake get the better of you. Non-stick spray doesn’t work as well as we want it to, melted butter leaves behind unsightly milk solids, and the line between over flouring and under flouring a cake pan is too thin for me to tiptoe along.

Bundt Gunk is my go-to edible paste for prepping cake pans. I haven’t met a cake yet that doesn’t just plop out when the pan turns over and it gives your cake a nice shine. It’s easiest to make a big batch of Bundt Gunk and store it in the fridge for when you need it. It will last forever and a day in the fridge.