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Oct 13, 2008 08:14 AM

Gramercy Tavern Gingerbread Cake--Stuck!

Please help! After reading about this cake on another post I got all of the ingredients and made the cake. I couldn't get it out of the bundt pan! It stuck like crazy even though I buttered and flourered the pan. I am so not a please tell me what to do to make this come out. The cake is delicious and it would be so nice to be able to perfectly bake something!

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  1. how frustrating that must have been!
    i have made that cake before.
    i butter with crisco - it has no milk solids that can become sticky in baking and i find it works better for this purpose.
    i also never flour, instead i use sugar. i think i learned this trick on chowhound. for some reason it works, and there isn't that nasty pasty flour residue on the outside of the cake that way, instead a slightly crunchy, shiny outside.

    i have also heard those silicone molds are great for this purpose, although i haven't tried that myself.

    don't be discouraged about baking!

    1. Thank you. What kind of pan do you use? Can this recipe be made in a square pan instead of a bundt pan? I seriously don't bake and don't know if you can just subsitute a different pan shape. Thanks for your help. BTW...even though it came out a was so good!

      3 Replies
      1. re: DaisyM

        you can bake it in any shape pan, gingerbread is very forgiving. just make sure your pan has enough room for it to rise in the oven!

        that's true for most chemically leavened baked things - anything with baking soda or baking powder. not so true for cakes likeangel food, things leavened with eggs.

        i think for many new bakers it seems to be magic but it really isn't. with practice you won't feel nervous about it.

        1. re: pigtails

          In a simpler pan you can line the bottom, or the whole thing, with parchment paper.

          1. re: pigtails

            If you bake it in a square pan or loaf pan you can use parchment paper which, along with buttering the sides, will insure a good removal.

        2. it should not have been such a problem if you buttered and floured adequately in the cracks and crevices of the pan and always including the central tube- sometimes I coat butter with dried breadcrumbs - that can work well (I DO NOT recomend sugar since that will stick on some pans).
          Think about how you tried to take the cake out of the pan - was it fully cooked - did it pull away a little from the sides? You need to wait a little but not too long before removing cakes from the pan - it should still be quite warm - I usually use a table knife to run between the pan and the cake as soon as it comes out of the oven to assist in its shrinking/separation from the pan - this can be tricky with a bundt, since its easy to cut into the cake - a critical part is running your knife round the center tube of the bundt pan to make sure it does not adhere there. Then after a little wait to let the cake firm, Put a cooling rack firmly over the pan. Holding the pan and the rack firmly together, turn the whole thing upside down Set on your counter and tap firmly on the upside down bundt pan. If the pan has been properly should come out ok. This is a buttery cake and there would normally not be big problems with it sticking. If it doesnt feel like its coming out when you tap, then you can turn it back upright go back around the edges - tilt the pan a bit and see where it might be adhering - use your table knife to release it there.

          I would not sacrifice the butter for butter flavored crisco to improve this process! It is manageable. Any kind of work with cakes will help you get comfortable with this process of removing baked good from pans , but I agree that bundts are annoying and particularly hard to work with.

          5 Replies
          1. re: jen kalb

            All great tips. I tend to be impatient when buttering and flouring a Bundt pan, but have learned to be a bit obsessive about it. And, I do wait to take it out of the oven - making sure that the cake has started to pull away from the pan.

            1. re: MMRuth

              Thank you! I'm going to try it again.

            2. re: jen kalb

              Americas Test Kitchen found that baking spray (the kind with flour) worked as well as butter and flour, and was easier to apply.

              1. re: paulj

                I second the recommendation for baking spray (Baker's Joy, Pam for Baking, and Spectrum makes one, too). It's especially useful for bundt pans and the like, where it's hard to butter thoroughly. I've never had something not release easily when using baking spray.

              2. re: jen kalb

                i've never heard of butter flavored crisco, that sounds gross - no, i just use plain old crisco. not in the cake, just for the pan. i don't notice any taste difference and i would be amazed if anyone else could, it is a tiny amount and it is a tasteless product.

                i have used breadcrumbs before too, with a particular cake with apples they work like a charm.

                but with this gingerbread, i've used sugar before and it works well, with a bundt pan. the cake does have to be warmish, it didn't occur to me that it would be cooled when taking it out of the pan. i'm sure it would stick miserably at that point. also, if it begins to crack a bit but it is still warm, it can be easily stuck back together into the proper shape.

              3. With stickier cakes (like gingerbread) I've had luck putting the pan back in the oven for a minute or two and then flipping it out of the pan while it's still warm. A similar trick, is to pass the pan over your burner just to melt the sugars a bit, then turn the cake out.

                1. Thanks to your post, DaisyM, and all the helpful advice, I finally got around to making this tonight to pre-test for comany this coming weekend. I'm looking for easy, make-ahead snacks so we can enjoy our time together.

                  I don't have a bundt pan, so I can't really help there, but after reading about your sticking problem I used lots of Trader Joe's canola baking spray (definitely more than I usually use), and coated with as much flour as would stick. I waited twenty minutes or so after the cake came out of the oven, and then turned it out effortlessly. Certainly not as challenging as a bundt pan, but it worked like a charm.

                  By the way, we didn't wait for it to cool completely. I served it with unsweetened whipped cream, and it was delicious, the best gingerbread that I've had. Definitely on the menu for guests.

                  4 Replies
                  1. re: bear

                    bear: Was this the Oatmeal Stout Gingerbread or another recipe?

                    1. re: oakjoan

                      Is this Oatmeal Stout or oatmeal and stout? I'm guessing the former. But interestingly, there is a traditional Yorkshire gingerbread that uses oatmeal (about equal proportions with flour), molasses (black treacle) and lots of ginger. It's called parkin. Without much egg it's on the dry and crumbly side, and is supposed to be better after aging a week or more.

                      1. re: oakjoan

                        This was the oatmeal stout recipe. I didn't realize there was another one.

                      2. re: bear

                        Sorryy, meant to say that I cooked it in a plain tube pan, which worked fine. Not as pretty as a bundt, but I flipped it so that the nice rounded top was showing, especially with a sifting of confectioner's sugar on top.