I have an issue with the chocolate bundt cake I baked today. In spite of a non-stick bundt pan which I sprayed with oil as a backup, the center stuck. I think it was the chocolate chips. Bet I should have waited for them to cool and solidify before removing it from the pan. I am such a dunce at baking but a friend sent the recipe and wanted me to cook if for his mom, who is ill. Ah well. It tastes okay. I cut her two big pieces rather than taking her the whole flawed cake. Cut two big pieces to take to neighbors and will try to limit myself to one and save the others for Pasiano and Yolanda. It’s P’s birthday on Tuesday, so I can put a candle on his on Monday. What are the chances there will be any cake left over, do you think?
I trust your determination to save the big part for Pasiano’s birthday, Judy.
Yes, it’s the chocolate chips that should’ve been let to cool off. I don’t think it impared the quality of your cake, though.
I’m really curious about what it is in my makeup that makes me like to cook but hate to bake. I think it is that I dislike having to follow all the rules precisely. I’m more of an explorer than a chemist!! I need someone like you standing over me reminding me to have patience and wait until the cake cools. It’s just been so long since I baked a cake that needs to be removed from the pan. Probably thirty years or more. I don’t think I’ve even baked a cake other than banana bread or those microwave cup cakes in the past 20. Now I have a question for you. When I located my long-unseen bundt pan, there were three of them–two of them a pliable rubberish material. Are they meant to be cooked in or only for Jello-o molds? I remotely remember buying them. Perhaps one on the internet. I never make Jell-o so think they must be for baking but fear a disaster. The way my baking goes lately. Did I tell you about the birthday cup cake disaster? Does this distress you to hear?
I don’t know what your rubberish material is, Judy. If it’s silicone, you have lucked out, as nothing ever sticks to silicone – I absolutely love it! I suggest you turn your oven on for about 450 F and put those pans in on foil-lined rack. Keep them inside for 30 minutes or so and see what happens. If they start melting, you’ll smell it before 30 minutes are up.
Yes, I remember the birthday cup cake mishap but I think there are many things in the world to be distressed about, rather than baking mishaps. Don’t you think I’ve had my share?
Yes, but you have survived and surmounted them. I love the result of baking but just don’t love the process. Except for fun things like the microwave cup cakes and the choc. cake recipe I’ll post later and the story that goes with it.
That said, thanks for the great idea re/ testing the bundt pans with no ingredients in them. You are soooo smart. I had visions of their melting and cake batter being all over the inside of the oven. I’m pretty sure they are silicone, but will take your advice.
Happy to help, dear Judy.
I like to cook and love to bake because my very wise grandmother make helping in the kitchen a reward for good behavior, and baking was a super-reward for being super-excellent. I did the same with my son, and he grew up to be the family cook and baker.
lifelessons - a blog by Judy Dykstra-Brown 
Me neither, and that includes me.
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Haha! Love this. 😂😂😂
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😀 😀 😀
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Hahahaha. Good one.
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Funny! Truth is, if you get even three people together you’ll have issues sooner or later. 😉
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Or two.
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😂
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Love it!
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LOL I don’t even know one. The only creatures without issues are cows; even chicken have issues.
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I have an issue with the chocolate bundt cake I baked today. In spite of a non-stick bundt pan which I sprayed with oil as a backup, the center stuck. I think it was the chocolate chips. Bet I should have waited for them to cool and solidify before removing it from the pan. I am such a dunce at baking but a friend sent the recipe and wanted me to cook if for his mom, who is ill. Ah well. It tastes okay. I cut her two big pieces rather than taking her the whole flawed cake. Cut two big pieces to take to neighbors and will try to limit myself to one and save the others for Pasiano and Yolanda. It’s P’s birthday on Tuesday, so I can put a candle on his on Monday. What are the chances there will be any cake left over, do you think?
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I trust your determination to save the big part for Pasiano’s birthday, Judy.
Yes, it’s the chocolate chips that should’ve been let to cool off. I don’t think it impared the quality of your cake, though.
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No.. Gloria loved it.. scarfed down her entire piece with Haagen Daz. I left her two extra pieces.
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You see – so you do bake delicious cakes!
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I’m really curious about what it is in my makeup that makes me like to cook but hate to bake. I think it is that I dislike having to follow all the rules precisely. I’m more of an explorer than a chemist!! I need someone like you standing over me reminding me to have patience and wait until the cake cools. It’s just been so long since I baked a cake that needs to be removed from the pan. Probably thirty years or more. I don’t think I’ve even baked a cake other than banana bread or those microwave cup cakes in the past 20. Now I have a question for you. When I located my long-unseen bundt pan, there were three of them–two of them a pliable rubberish material. Are they meant to be cooked in or only for Jello-o molds? I remotely remember buying them. Perhaps one on the internet. I never make Jell-o so think they must be for baking but fear a disaster. The way my baking goes lately. Did I tell you about the birthday cup cake disaster? Does this distress you to hear?
LikeLiked by 1 person
I don’t know what your rubberish material is, Judy. If it’s silicone, you have lucked out, as nothing ever sticks to silicone – I absolutely love it! I suggest you turn your oven on for about 450 F and put those pans in on foil-lined rack. Keep them inside for 30 minutes or so and see what happens. If they start melting, you’ll smell it before 30 minutes are up.
Yes, I remember the birthday cup cake mishap but I think there are many things in the world to be distressed about, rather than baking mishaps. Don’t you think I’ve had my share?
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Yes, but you have survived and surmounted them. I love the result of baking but just don’t love the process. Except for fun things like the microwave cup cakes and the choc. cake recipe I’ll post later and the story that goes with it.
That said, thanks for the great idea re/ testing the bundt pans with no ingredients in them. You are soooo smart. I had visions of their melting and cake batter being all over the inside of the oven. I’m pretty sure they are silicone, but will take your advice.
LikeLiked by 1 person
Happy to help, dear Judy.
I like to cook and love to bake because my very wise grandmother make helping in the kitchen a reward for good behavior, and baking was a super-reward for being super-excellent. I did the same with my son, and he grew up to be the family cook and baker.
LikeLike