If you don’t have a cooling rack or wire rack of some kind, place the bundt cake onto a cutting board or some other flat surface.
When you’re ready to enjoy a piece of cake, simply take it out of the freezer and pop it into the fridge for a few hours. It’ll thaw much quicker than an entire cake would.
You could also place a second piece of plastic wrap overtop of the cake to ensure it’s completely covered. The goal is to cover the cake so that there are no gaps left where air or moisture could get in.
Cakes can absorb smells from the freezer, so making sure it’s wrapped properly is really important.
Make sure to write the date on the aluminum foil in marker.
Avoid the temptation to unwrap the cake and put it in the microwave or oven! Trying to defrost and warm up the cake too quickly will cause extra condensation, which will turn your cake into mush.
Depending on the recipe you followed, you may just want to dust the cake with powdered sugar or serve it with fresh whipped cream.
Depending on the recipe you followed, you may just want to dust the cake with powdered sugar or serve it with fresh whipped cream.
For the coarse sugar, look for turbinado, demerara, or raw sugar in the baking aisle. Not only does this method create a crust, but it also adds a really sweet crunch to the outside of the cake. With the sugary coat on top, you can skip the frosting or glaze if you want to.
If you don’t have cake flour, take 1 cup (120 grams) of all-purpose flour, remove 2 tbsp (16 grams), and add in 2 tbsp (15 grams) of cornstarch or arrowroot powder. Do this for each cup of cake flour your recipe calls for. Sifting ingredients helps create a fluffier, lighter cake.
If you don’t have a stand mixer or electric mixer, you can try making this recipe by hand. It’ll take a lot of arm work and the texture of the cake might turn out a little denser, but it should still taste good!
Try substituting the vanilla extract for almond extract for a slightly different flavor.
If you notice that the batter is starting to look curdled or separated, add 1-2 tbsp (8-16 grams) of the flour mixture to the bowl.
Using a low speed should help prevent the flour from flying out of the bowl. You could also try draping a clean dishtowel over the bowl as you mix to catch anything that is coming out.
Gently rub a microplane back and forth over the skin of an orange to get the zest. Cut the orange in half and squeeze the liquid into a small bowl to get the juice for the batter.
Test if the cake is done by sticking a toothpick or skewer in. If it comes out clean, the cake is done! If it looks gooey, it needs a few more minutes.
Hopefully, the cake should come free of the mold easily. If it sticks, try using the butter knife to loosen it as much as possible. Once the cake is done, you can eat it as-is, frost it, or save it for later in the day.
