flour, softened butter, oil
mix & keep in the fridge
i take it out to soften a bit when i want to use, then put the bundt or other pan in the fridge till i’m ready to fill it
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Lol, me too until this moment 
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Third cake (final for the day) into the oven at 9:30. I realized at the last minute I was out of baking spray, and had to make a quick run.
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Oh really? I am sorry to hear that! I’ve always found it just the right sweetness but everyone is different. And I have made this cake so many times: sometimes it sticks, sometimes it doesn’t. I could never figure out the pattern!
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Amazing!
Do you use a tube pan? I don’t have one, am reluctant to buy one … have more kitchen stuff than I should.
The extra 2 cups I baked in little loaf pans that I use for banana bread, they slipped out of these neatly.
I’ve been distributing the cake to others today, daughter, hairdresser, exercise instructor etc. So far, one said he liked it a lot.
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Really?!?!
The ex- and I had some really wonderful dinners there before we split, and I was quite sad when the Muse Mechanique moved out to the Piers, and when the restaurant finally closed over what was said were maintenance issues (that structure must be a nightmare to stay on top of). I remember hearing that they were having an issue getting a new place in that would commit to the substantial upkeep.
Can you point to any info on this?
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Before there were 2 or 3 restaurants there. Best time to go was during daylight hours to enjoy the ocean views.
I haven’t heard what might go in there. I’ll let you know when I learn anything new.
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I had a tube pan ( which I have no idea where I acquired…) but I have also made it like you: in a bundt and the excess in a smaller pan!
I posted about today’s progress by mistake over in January. Woops.
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Update: I distributed it to a lot of people, they all like it a lot. For me, I’d prefer with a glaze.
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Final 2 chocolate sour cream bundts are out of the oven.
The triple-layer Stella Parks devil’s food layer cake layers are in the oven, after I again made a series of ridiculous errors making the batter. (At this point I wonder if the ‘problem’ is that the batter is made by a novel process for me; I’m used to your standard cream the butter and sugar, add eggs, then alternate flour and wet ingreds, and this batter is just not that at all. So I get out of rhythm.)
In the GOOD NEWS department, I scored some edible nasturtium flowers at the farmer’s market this morning, much to my surprise, so my decoration strategy for the layer cake just shifted dramatically.
To do tonight:
- Decide how I’m going to glaze/decorate the Kentucky butter cakes
- Decide the same for the chocolate bundts.
- Once the bday layers are done, wrap and store for tomorrow.
Tomorrow morning:
- Make the milk chocolate ganache and frost the birthday cake. Put flowers on it.
- Glaze the other cakes, or decide to transport the glaze to the venue (it’s five min away.)
- Load up my car with bundts, the layer cake, backup flowers, backup confectioner’s sugar in a shaker, any glaze I decide to apply at the venue, backup decors (sprinkles, sparkling sugar, etc) I can use in case I need to cover anything up
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Cut big pieces!
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Hah, yeah.
OOF, my extremely detailed preps have finally fallen short, at the last minute: I need confectioners’ sugar. Oh well, I need some fresh air anyway.
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I think for the chocolate sour cream bundts, I’m going to do something decoration-wise like this. It’s easy and monochromatic, which I like. Not too much of a challenge for a visually-untalented person such as myself.
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For the bundts did you use cake goop and wait
10 minutes to turn out?
I’ve never used goop. I always use Pam Baking Spray with Flour, and wait longer, maybe like 30 min.
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Let me know if you make it with a glaze!
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Going forward, I’d only used the little loaf pans, releases easily in those.
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Yeah, that looks very appealing!
What recipe do you use for your chocolate sour cream bundts? I’ve got itchy baking fingers, and you are making me crave chocolate.
