A few weeks ago, I shared my frustrations with sticking bundt pans and the need to find some solution since I was committed to making about 5 of them over the holidays. There was no way I could bring cakes that resembled swiss cheese for the scheduled events.Thanks to all who shared not only possible solutions, but also their personal frustrations.
I went to Williams and Sonoma and bought a Heritage Bundt Pan (the only brand carried by the smaller store closest to me). I talked to the store manager (maybe the word is "cried" rather than "talked"). The design of the pan is different than my old pan and is really attractive. The Manager said to try a can of Bak-Klene ZT which she guaranteed would "work" on any baking pan. It was pricey, but so were my wrecked cakes.
Yesterday was the big "try it day". I followed the directions to the letter and as many of you suggested, I set the timer for 10 min. after I took the cake out of the oven. Handkerchief ready to go to sop up the usual tears, I turned the cake over on the rack when the timer buzzer went off and the cake immediately slipped out looking like something from a magazine. I was SHOCKED !!!! It worked... really worked. Not a crumb was left in the pan.
I promised to let you all know how things went and the word is "fabulously". BTW... I made a Harvey Wallbanger Bundt Cake.... yummy !!!! Thanks everyone.