So I've been baking quite a few things in a ring mould recently and the cakes were sticking to the fluted bottom/top of the ring mould so I'd have to reconstruct the cake when I turned it out. So off I trotted to get a new ring mould and what I bought is in fact a bundt tin. And the cakes are still sticking
Admittedly, I have been cooking cakes with fruit in them and often using frozen fruit, which never helps, but any tips for helping the cakes turn out properly?
I haven't been greasing the bundt tin because it's that really good anodised non-stick stuff, but should I do that anyway? What's best, butter, butter plus flour or something like cake release?
MrsArthur, If your Bundt/Ring Mould is anodised, it will not be non-stick (unless subsequently non-stick coated, which would be strange). It may be "easy-release" but that is not the same. The release characteristics will get better with use (which non-stick coated products won't) but need to be handled correctly to get the best out of them. The company I work for produces anodised bakeware so I know about this issue. This is not one of our products, however, as we don't do a fluted bundt.
You should give it a thorough clean to get rid of any "stuck" cake residue. Then you should grease with a block butter or block margarine, not a spreadable sort as the oils they put in to make them spreadable are the oils that could make the cake stick (olive oil is a no-no). After greasing, dust with flour. This should allow you to get a good release. Groundnut oil is also good.
Don't use groundnut oil if you are planning on baking for nut allergy sufferers anytime soon! I swear by Dr Oetker spray. It's available in Sainsburys (and probably other supermarkets too. It's not cheap, but a little goes a long way.