Best Way To Get Bunt Cake Out Of Pan With Decortive Detail
Decorating By ChrisfromNOLA Updated 10 Oct 2006 , 6:47pm by ChrisfromNOLA
Last Christmas I received some nice heavy mini bunt cake pans that are indented with different designs. I tried using Crisco and then lightly flouring them and I had a very hard time getting them out after they cooled. Are there any tricks to doing this and getting a better result? Thanks.
I use a baking spray with flour in it. I put a plate or baking pan on top and hold them together when flipping. I haven't ever had them stick before using the spray. I use a med thick coat of it to make sure and it works perfectly.
Do you let them cool all the way before removing from the pan? That might be your problem. For mini cakes, I let them sit for about 10 minutes, and then remove from the pan.
I also shake the pan (gently!) before inverting it on a cooling rack. That seems to help. Some recipes say to run a flexible knife around the sides of the cake, but I am afraid that will just lift lots of crumbs.
RP
I found a recipe for professional baker's grease. I find if I grease them very generously and wait about 8min to cool I do well.
Baker's grease is oil, Crisco, and flour. I'm at work and don't have the recipe handy right now. But, if you want it I will sure get it to you. 
Doleta
Please get me the recipe for the bakers grease. I have heard of it on here so many times, but no one has the exact amounts. I usually use wiltons cake release and have had no problems with any of my cakes, but I dont have any of those detailed ones either.
Thanks
For baker's grease mix the same amount of Crisco, oil, and flour. No real recipe.
I have several Nordicware bundt pans and mini pans.
I tried:
shortening and flour
baker's spray with flour
baker's grease
baker's grease and bread crumbs
I was most pleased with the results when I used bread crumbs (plain) in addition to the baker's grease.
The detail was still evident and the cakes just fell out of the pans.
I did try taking the cakes out when still warm, then letting them cool completely, but got inconsistent results when I used different pans with different cake recipes.
Also, it seemed that the more detailed cakes, like the chrysanthemum, would tear coming out if I used anything but a pound cake batter....
Betty Crocker recommends using pound cake recipes for these pans, but I've found that I can get by with a regular old cake mix, if I dust with bread crumbs, after using pan grease.
Who knew?
FYI: The crumbs are pretty much absorbed by the cake batter so it's not noticeable after baking.
My Grandma uses these all the time - they have deep indentations on the rose design, etc... she takes a pastry brush and a tub of Crisco and patiently brushes every single crevice and the entire interior surface area and then dust flour and pounds it out...she sets the like time for 10 minutes so they are cool enough to come out in one piece but not so cool that they stick and pull away pieces of the cake.
I have tried the baking stray (with flour in it) and it didn't work for me. The only one that has worked is the generous crisco w/ a pastry brush and flour...takes forever but it works. Good Luck!
Thanks to all of you for the great advice!!! 
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