Baking – How to butter and flour the chimney of a bundt form

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I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it, or smearing butter with my fingertips) and then add some flour. Then I stand the pan in the position of a wheel and start turning. The flour gradually falls onto new, unfloured parts of the inner circumference and sticks to the fat.

When I tried it with a chimnied pan (actually a Frankfurter Kranz pan, but should go the same way with a bundt), no flour fell onto the chimney. No matter how I tried powdering the chimney, I found no way to move the pan so that the flour would distribute itself evenly. I then tried smearing the flour, but it stick to my fingers and the parts which stayed on the pan got overfattened instead of building a floury barrier.

What is a good technique to ensure that I have a nice fat-and-flour covering on the bundt? I am not asking about any kind of nonstick sprays, etc., just fat (solid or liquid) plus flour.

Best Answer

After buttering the pan (with a solid fat, not oil),

  • I flour the chimney first, usually by generously sifting the flour on it (tilting the pan and rotating it helps),
  • then I use what falls down for the usual rotating method to flour the bottom and outer rim.

Tap out the excess and you're done.

Chilling the prepared pan helps the butter/fat layer stick better to the pan, especially when pouring in the batter.

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