Am I the only one who thinks bundt pans are cursed by the universe

I made a lemon bundt cake last Saturday for my sister's birthday and it came out perfectly golden, smelled amazing. Then I flipped it onto the cooling rack and half the cake just stayed in the pan, ripped clean in two. I tried the butter and flour trick, even used that spray with flour in it, but the middle part got stuck anyway. What's your go-to method for getting a bundt cake out in one piece, or do you just accept the fail and call it a rustic design?

3 comments

3 Comments

fionafoster1d ago

Name it "rustic crumble" and serve with extra glaze.

amy_martin1d ago

idk, "rustic crumble" sounds like we're trying too hard to fancy up a simple dessert.

brooke_jones1d ago

Haha, at this point I'd name it "sugar delivery system" and call it a day-@amy_martin you're right, but sometimes "fancy" is just code for "I messed up the recipe and need a cover story, you know?