A Bundt pan is useful for making and decorating ring-shaped desserts. Typically, a Bundt cake has a sugary glaze that drips over the top and down the sides. Since its beginning, the Bundt pan has transformed to a nonstick coating--now, Bundt cupcake pans are also available. With the nonstick coating, cleaning is usually simple. When the coating is coming off or if you do not follow the proper cooking procedures, the cake may stick. It is important to clean Bundt pans as soon as the pan is cool to the touch.
Run the hot water faucet until steaming. Place the Bundt pan under the running water. Add three drops of mild dish soap to the pan. Fill to the brim with water and shut off. Let the pan soak for about seven minutes.
Empty the pan. Squeeze four drops of the dish soap into the bottom of the cake pan. Scrub the soap into to the round sides and creases. Rub around the pan tube to remove all the food particles.
Turn the water faucet on to touchable hot water. Place the pan under the faucet and fill halfway. Remove from the stream of water and shake the water around the pan.
Dump the Bundt pan water. Rinse the sponge of food as well as soap. Fill the cake pan halfway full again. Scour with the sponge to remove any leftover food and soap residue. Dry as soon as you drain the water.
Most Bundt pans are dishwasher-safe. Hand-washing cleans the hard-to-reach areas. Bundt pans differ in texture and coating. Always read the specific manufacturer’s cleaning instructions. For easier cleaning, cover with nonstick cooking spray before adding the mix. The coating on a Bundt pan can damage if metal scrapes the sides when you're removing the cake.