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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
nana18
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 Wed, May 12 2010, 3:28 am
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you need to use oil/flour spray. the cake slides out after loosening the edges.
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ray family
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Wed, May 12 2010, 9:43 am
I've never been successful when greasing and dusting the pan.
my friend just sent me a spray from pam and it works miracles.
since I started using it NOTHING gets stuck in my bundt pan
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chocolate moose
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Wed, May 12 2010, 10:11 am
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I use a silicone pan. It's amazing.
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yentadevosha
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Wed, May 12 2010, 10:31 am
| nana18 wrote: | | you need to use oil/flour spray. the cake slides out after loosening the edges. |
I'll second this advice. Works wonders.
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bnm
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Wed, May 12 2010, 10:36 am
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what do I decorate it with? Its a cream cheese pound cake
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yaelinIN
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Wed, May 12 2010, 10:39 am
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lemon or orange flavored frosting?
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bnm
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Wed, May 12 2010, 10:41 am
| yaelinIN wrote: | | lemon or orange flavored frosting? |
do you have a recipe?
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Bliss
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Wed, May 12 2010, 10:53 am
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How about a caramel glaze?
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yo'ma
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Wed, May 12 2010, 11:09 am
| bnm wrote: | | what do I decorate it with? Its a cream cheese pound cake |
I'll make it easier for you. Don't decorate it and send it to me...please!! 
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yaelinIN
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Wed, May 12 2010, 11:10 am
| bnm wrote: | | yaelinIN wrote: | | lemon or orange flavored frosting? |
do you have a recipe? |
How bout a simple uncooked icing (2 1/4 cups confectioners' sugar, 1 tablespoon butter (since you are dairy anyways), 3-4 T lemon/orange/grapefruit juice (plus some (drop by drop) corresponding extract for a stronger flavor), 1 tablespoon finely grated citrus rind (optional). Place sugar, butter and 3 T liquid in a mixing bowl. Beat until smooth. It should thin enough to pour but not so that it runs off the cake. If too thick, add more liquid; if too thin, add sugar. Add rind to the icing if you wish, although I would make strips (with a peeler and then chopped into thin slices or with a zester) and put them on top as a decoration.
Send me a piece! 
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bnm
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Wed, May 12 2010, 11:25 am
| yaelinIN wrote: | | bnm wrote: | | yaelinIN wrote: | | lemon or orange flavored frosting? |
do you have a recipe? |
How bout a simple uncooked icing (2 1/4 cups confectioners' sugar, 1 tablespoon butter (since you are dairy anyways), 3-4 T lemon/orange/grapefruit juice (plus some (drop by drop) corresponding extract for a stronger flavor), 1 tablespoon finely grated citrus rind (optional). Place sugar, butter and 3 T liquid in a mixing bowl. Beat until smooth. It should thin enough to pour but not so that it runs off the cake. If too thick, add more liquid; if too thin, add sugar. Add rind to the icing if you wish, although I would make strips (with a peeler and then chopped into thin slices or with a zester) and put them on top as a decoration.
Send me a piece! |
its actually tofutti cheese but I will substitute margarine.... sounds delicious! thanks
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