Grease & Flour a Bundt Pan

Greasing and flouring a Bundt pan is paramount to ensure the seamless removal of your cake.

1. Simply melt some butter. Using a pastry brush apply a thin layer around the pan. Ensure you cover the entirety of the pan including the cone and also the top of the pan in case the pan overflows slightly (avoid any thick deposits of butter as this will result in a thick clumping of flour).

2. Using a sieve, shake a thin film of flour around the pan. You will have to manoeuvre the pan whilst shaking the sieve to ensure the entire base of the pan is coated including the central cone. Tap out the excess flour back into the sieve and continue until the pan is completely covered. The sieve is very important to ensure you have a light coating of flour.

3. Then lightly tap the pan over a board or over the sink to remove the excess flour, leaving a thin film of flour.

Top Tips

• If making a chocolate flavoured cake, you can sieve cocoa after greasing the pan with butter (instead of flour).
• You can also use caster sugar to coat your greased Bundt pan. I find this method hit and miss so I tend to stick to the sieved flour.