I'm Jenny Dalquist from Nordic Ware. We're learning how to make the perfect Bundt cake today. We've just poured our batter into the pan and we're going to put it in the oven now.
One important thing when you're baking a Bundt cake, and this is true of all baking, is that you don't want to be opening and closing your oven door multiple times during the baking process because you let all the heat escape out of the oven. So, when I put this in, I'm going to set my timer right away and I'm not going to open the oven up, no peeking until it's finished and your timer is going off. It's important to leave your oven door shut while you're baking because you're cake will not rise properly and it will not cook and bake properly, if you do not leave it shut. Our timer just run off, so I'm going to go, grab our cake out of the oven. Now, I'm going to use our wooden skewer that we had talked about earlier in the video to test our cake. You can also use a metal cake tester, this is a unique one that has a color changing tip on the end of it, so when you insert it into a cake that's done, it's going to turn red to let you know that the cake is completely cooked. But since everyone has bamboo skewers or toothpicks at home, we'll use this today.
When you go to test your cake to see if it's done, you have to make sure that you're sticking this into the center part of the cake, not the outer parts because these cakes cook from the outside toward the middle. So you don't want to test it here or here, you can do it right in the middle there and you need to stick it down about an inch, inch-and-a-half. When you pull it out, you don't really want to see anything. You might have a few crumbs on it, that's okay to have a few crumbs that will mean your cake is done just perfectly. You don't want to have batter stuck to this because that means your cake isn't finished yet. It's also really important to make sure that your oven is calibrated to the right temperature. Cakes are pretty finicky and they like to have your oven set at the right temperature for baking. So, you might want to have your oven checked if you're not sure or haven't had it calibrated in a while. This cake looks like it's perfectly done. So, we're going to let it cool in the pan for about ten minutes. Ten minutes is kind of a magic number, you don't want to let it cool for a shorter time than that because when you invert it, it can break into pieces when it's still hot, but you also don't want to let it cool longer than ten minutes because the sugars that are in your cake mix tend to solidify as they get cooler and it tends to harden the cake and it will harden it to the pan. So, right around ten minutes is your magic number for letting the cake cool.
Alright! Now that we've baked our cake and tested it to make sure it's finished, we're going to next move on to removing it from the pan and just putting a little simple decoration on it.
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