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Reply to "Does your fancy star Bundt pan release easily?"
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[quote=Anonymous][quote=Anonymous]I bake a lot and have several intricate pan designs. I grease with shortening (very generously, using a pastry brush) and either flour for a light-coloured cake or cocoa powder for a chocolate cake. They come out. I have a friend who also swears by Cake Release. This thread is the first I'm hearing of using granulated sugar or almond flour (specifically almond) and I find these intriguing. [/quote] +1 on being interested in trying the almond flour. I do the same as you (flour or cocoa powder) but don't like the look or texture of flower on the outside of a cake. The cocoa powder always looks perfect but I'm going to try almond flour next time for a lighter cake.[/quote]
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