Are you going to try to pop them out after cooling for 10 minutes or let them cool completely? The reviews kept referring to the instructions that came with the pan, but nobody really said what those were. Sone said they waited 10 minutes and they came out cleanly. Others said they let them cool and they came out cleanly. So sounds like either is good.
With my little flowered Bundt pans, I always tried to get them out after 10 minutes. But at least one always stuck. But I never used Baker’s Joy Or the equivalent either. Maybe that’s the key.
Ok, I kind of had a failure with these little houses but they look fantastic.
But this cake batter, a pound cake batter, was so dense that the inside would not cook through. I over did it on the density. The toothpick in the cake was useless, came out clean after 50 mins, but when I chopped the overhang off one little house, I could see the dense underbake. So back into the oven they all went, and I kept doing that. 20 mins at a time, then chopping off the next house’s overhang, then seeing the underbake, then popping them back in. Ugh, this went on many times.
But they all came right out with perfect detail each time. I sacrificed one, chopped it in half, and saw the under-baked belly. And stuffed the rest back into the oven.
I love the tray, and I have more of the dense cake batter to try again with, but I’d like something less dense that would cook through better. The fault is entirely mine, densing it up so much.
Re the wait to cool: these guys popped out cleanly every time I pulled them out. I sprayed with Pam Bake once, then 20 mins later once again. They went a little over the pan. You won’t need to wait til they cool.
I still have the dense batter but I’m thinking I should toss it and try a total new recipe. Or add liquid to make this batter less dense?