I think I should know two things by now in my baking career.
1. My bundt pan skills are subpar, amateurish, well, just plain stupid.
2. Don't rush a cake.
I spent most of one night about two weeks ago looking through cookbooks trying to chose a baked good for my holiday work party. I settled on a coffee, milk chocolate chip bundt cake from Lisa Yockelson's Baking By Flavor. Her stuff is pretty rich and often unnecessarily complicated, but I thought I'd give it a try. I am trying to follow my new rule of "if you want cake, bake cake, eat cake, don't worry about fat content". I got up pretty early the morn of the party to bake said cake. I wanted to go to a spinning class at my new (not entirely loved) exercise club. And I wanted to get some work done pre-party.So I baked this cake. It smelled fantabulous. Looked fine coming out of the oven. But I decided to get it out of the pan before I left for the stupid spin class.
Ok now you should turn your head away, this is going to get ugly.
The sucker came out fast and fine, but when I pulled the bundt pan away, huge craters of bakedness were clinging to the pan and not the cake. I had to get to the spin class, so I did emergency pasting surgery and ran out the door (can ya tell?).
And guess what, when I got to the gym, the fancy Thurs. morning ladies had taken every bleepin' last bike. God damn!! Some crazy looking dude came and pushed his way ahead of me into the instructor's bike: I left pretty hot and bothered. That morning did not work out in anyway whatsoever.
I tried to pretty her up with a sugar powdering, so sad. But hey, it tasted as good as it smelled.
Respect the cake! Respect the Bundt pan!