The cookbook author and owner of Melbourne’s Beatrix Bakes shares a her ‘100% reliable’ formula for freeing bundts from tins

When all the layer cakes are baked and iced, I will always love a slice of pretty patterned bundt. Especially one that is lightened with the perfect amount of baking powder (overly dense bundts are stodgy sadness) and brightened with limes and yoghurt.

Cake goop – a mix of flour, oil and butter – is a gift of guaranteed cake release that I found on the internet, and it means no more stuck bundts. Bless the baker who invented it! Goop has it all – release, plus enough sticking power to hold the batter as it rises and cools, without slumping. Additionally, mixing the flour with oil means you don’t get that fine, white, dusty crust on the outside of the cooked cake. Goop is 100% reliable with a 100% untarnished release record in my kitchen.

This is an edited extract from Sweet Heart by Natalie Paull, with photography by Rochelle Eagle, available in Australia 1 September through Murdoch Books, $49.99 Continue reading…
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