Some constructive criticism or advice would be greatly appreciated. I'm at the stage where I might start spelling my bundt tin with a "c".
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I've produced yet another half-turned-out cake which is becoming increasingly frustrating. I followed the recipe to the letter, and this is described as a good cake for not sticking, but it still stuck. I greased the tin with Wilton cake release oil (along with a coating of flour) which is the same combination I used for my successful lemon, almond and poppyseed bundt. I bought more of this oil as I hadn't used it for my last two (failed) bundts and I assumed that's where I was going wrong.
So......
Should I have left it to cool longer in the tin before turning out?
Should I only grease the tin with the cake release oil? (No coating of flour)
Is cake release spray better than cake release oil? I tried to find some in Lakeland last week but only came across the oil.
Or should I throw the bundt tin out the kitchen window? I'm mighty close to having a Ballistic Bob moment (a nice bit of Scottish TV for you!)
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On the upside, despite the ugly appearance this is a very tasty cake: great banana flavour and packed with oozy chunks of milk chocolate. If I could get it to turn out the tin properly I would definitely bake it again.