The other day, I took his recipe and multiplied it by 1.5 to make enough for a 12-cup bundt pan. Baking time was about 60 minutes at 350F. Everything was going well until I unmolded the cake:
|The bundt cake ripped all across the centre.|
To fix it, I took about six small Meyer lemons, sliced them thinly, discarding seeds as I came across them and gently boiled them in a cup of sugar and a cup of water for about 20 minutes until the rind was translucent. I then arranged these candied Meyer lemons around the unsightly gash:
|Very thinly sliced Meyer lemons are candied in simple syrup then arranged around the strip of torn cake.|
And, with a "more is more" attitude, I used up the rest of the candied lemons to overdecorate the cake.
- I probably did not grease the bundt pan enough. Often, if I use "professional bakers' grease" from Baking 911, things turn out very well. If the recipe is particularly sugary, I use the baker's grease and then spray it with Bakers' Joy. This recipe is made with almond paste and is sticky, so next time I will go this route.
- There are other tips on how to unmold cakes successfully on this website.