This reminds me of the crack in your sponge on the show & you said “a little cream perhaps” A good attitude & a Plan B! I love that you showed you have days like us. I subscribed 2 wks ago & have made 6 of your recipes & ALL of them delicious! Thank you!!
For every several successful bakes, I have a disaster. Thank you for showing that accomplished bakers have disasters too. 🤗 FYI, I had that spiral Bundt. One success followed by two disasters. I gave it away. Life is too short. Meanwhile, I turned the first disaster into what I am calling a “mush cake,” where I mixed up the cake pieces with some quickly-made frosting, pushed it into pyrex pan and we ate it as “cake pop” cake bars that week. Now I use the classic Bundt every time. It never fails.
Yum! Snack cake has no calories! I love your tenacity and your courage for posting a "not as expected" bake but nevertheless a very delicious one! You give me motivation to keep at it despite not having as much experience!
Chetna, unfortunately I'm already subscribed and already a fan, but if I weren't, this would be the video that made me decide to follow you and make you a regular part of my (online) life. I've always felt one learns more about cooking through failure and recovery than through perfect editing. I commented similarly even when you were looking for there term "assembly line" in a previous video. You accepted and moved on, kept the broken cake in the frame, and celebrated the extras. This is as much a cooking lesson (viewers can save time and money by sticking to a flat tin) as allegory for present times. Thanks Chetna for consistently choosing authenticity! We definitely value it.
Enjoyed the video! I would try to wait till the cake completely cools down for bundt cake. Also I use a knike to loosen all the edges (the middle part also)
Cake looked delicious,the broken one good to eat with fruit and custard, so not wasted. I always butter my tins and then add caster sugar then shake it around until it has completely covered the butter, never had any problems getting it out of the tin.🍰 love your cooking.❤️
This is surreal! I decided last week to make this cake this week for my husband’s birthday so, since I’m baking it tomorrow, I thought I’d check if anyone had tried it and made a video... and you made a video yourself... yesterday! 😲 It’s the first recipe I’m trying from your book, can’t wait to try more!
😉 *To Nancy's benefit,* it appears her paste worked better than straight butter. Glad you enjoyed the "failed" attempts, and thought they'd work brilliantly in parfait cups with some custard and fruit! Separately, a French baker where I lived as a youth said to use shortening and cool until "super cool" -- he was ahead of his time with the phrasing -- to ensure the cake releases from the tin. That's worked for me 90% of the time. The other 10%, I would add cocoa powder to the even more flour used to dust the tin so it wouldn't look white (e.g. matcha for green, cinnamon for tan, etc.) *so now* I do both with 100% success rate. Also, this route adds flavour.
Hi Chetna. I smear butter either melted or solid, then use fine bread crumbs to coat my baking pans. A trick my dear mom taught me. Love your recipes. Cheers!
I made this it was sooooo moist and soft ,you mentioned something about the almond making it moist do you think i can add it in other cake recipes too? Thank you for the recipe 😊
Love you for this! As Joan Osborne sings: What if God was one of us? Just a slob like one of us Just a stranger on the bus Tryin' to make his way home?
Thanks for uploading this! Caramel is my Achilles heel. It always crystallizes... Well, we know that your cakes are absolutely scrumptious. And hey, the rich chocolate glaze hid the minor superficial flaws. You gave us a good lesson in perseverance. Those cake crumbles would be divine in a parfait too. Yum!
OMG Chetna,its so good to see that you can have a cake fail too,well done for uploading the video,it would have been so easy not to have posted.well done
While I can relate to the impulse of wanting to turn the cake out of the pan immediately, I'll pass on what my mom always says: wait until it's totally cooled off!
Hi Chetna, I have the same Nordic Ware swirly tin, albeit 10 cup size. I have just used softened butter in the tin and it has never failed to come out first time...until next time that is :-). I also let mine cool down for a good 15 mins before attempting to get them out. However, I bet your cakes tasted delicious :-)
I love how you are keeping it real! 🧡👍 No matter we know it will be delicious. I can't tell you how many times that has happened to me. Looks magnificent. 🧡🤗
It looks delicious and very pretty bundt cake forms. But for the forest attempt I think you didn't use enough flour. We usually cover the inside with melted lard and then put like 2 tablespoons of flour and roll it around so it's heavily coated, after that you can prepare the dough :) also it's good to rest it after baking for about 10 mins and if it doesn't wanna go out put a wet kitchen towel around for couple minutes and then it should release. Wish you all good luck with cooking :)
I think the technique is to use a butter knife to loosen the cake slightly then flip on to a plate wait ten mins till it had cooled slightly then lift the pan the cake will release from the pan. At least that is how do mine. I'm definitely going to try the cake.👍
I felt so bad for you, but it was so reassuring to see that things like that can happen to absolutely anyone. You must have been so tired after everything!
Butter and flour works just fine in Nordic ware pans BUT you need to be very thorough, both with the butter and the flour. From what I could tell, too little flour was used, it needs to be white.
@@FoodwithChetna I made it this afternoon! Turned out beautifully 😊 I'll decorate tomorrow morning and post to Instagram and tag you 😊 it's whatevermiasees if you want to check it out. Super impressed with cake btw so far 😁
Lard is the best release agent. I realise not everyone would choose to use it though. It won't affect the taste of the cake. As others have said eat the first one with custard, stewed fruit, or in trifle. It'll freeze until needed. I had visions of the second attempt being thrown out of the back door.
Don't bash it! Of course it's going to break! If it doesn't come out easily, I'd use a small palette knife to loosen the cake from the centre and give it a nudge to loosen it from the corners too. Usually just nudging the cake from the centre out and then turning over does the trick. I often need to do this no matter how well the tin is coated. I don't leave it to cool too long either - no longer than 5-10 minutes.
First, you need baking spray and almond flour to coat the pan. If you don’t have baking spray use shortening, not butter, and almond flour. Also, let it cool a bit more before turning it out.
I am only to the point in the video where your cakes stuck when removing them. I find that using 'butter' actually helps batter 'cling' to pans. Margarine, lard or oil works much better to release after baking - usually... Looking forward to the rest of the video - 'cause cake crumble makes such interesting desserts! EDIT: If the edge of the pan is too hot for your fingers to hold to tip the cake out, it should wait a little longer (to set) before tipping out... It should wait at least ten minutes... (It will tip out intact.) 🙂
Two things Chetna. One: who was the evil genius who decided we needed cakes with holes in the centre made in these fancy tins anyway? Lol Two: I really like how real you are on the channel. 😃
You have to rest your cake in that baking dish for 5-10 minutes after baking is done...then it will come out perfectly...and keeping in mind not to rest cake in baking dish more than 10 minutes this will also result in sticking of the cake to the pan. I have baked lots of cake and I have gone through these problems
When I read the title on my phone without my glasses on, I thought it said delicious, not disastrous. It's a Chetna video after all. Don't use butter to grease the pan. The milk solids will cause it to stick. Set the pan upside down on a cooling rack. Put a towel over the pan, then tap the sides of the pan to help the edges of the cake release. If that doesn't work, just let the pan sit upside down on the rack for 5-10 min. The cake will contract as it cools and pull away from the sides. Oh, and the other two cakes weren't disasters. You intended to use them to make a rustic trifle.
Iam no expert in baking... but I guess if you let it cool completely, you just might have success. I love Bundt cakes , but I have switched to silicon moulds!! Wise, I know!! 😊
Oh no! Warm cake is fragile cake, I'm afraid. I think it's better if presentation goes wrong than taste, though!! The flavour must have been beautiful.
It's so cool of you to have uploaded this video. We are all humans after all and prone to errors. Love your spirit ma'm! Keep inspiring us.
Thanks a ton
This reminds me of the crack in your sponge on the show & you said “a little cream perhaps” A good attitude & a Plan B! I love that you showed you have days like us. I subscribed 2 wks ago & have made 6 of your recipes & ALL of them delicious! Thank you!!
This has made my day, so glad you are enjoying the recipes
For every several successful bakes, I have a disaster. Thank you for showing that accomplished bakers have disasters too. 🤗 FYI, I had that spiral Bundt. One success followed by two disasters. I gave it away. Life is too short. Meanwhile, I turned the first disaster into what I am calling a “mush cake,” where I mixed up the cake pieces with some quickly-made frosting, pushed it into pyrex pan and we ate it as “cake pop” cake bars that week. Now I use the classic Bundt every time. It never fails.
Cake pops it is
I love this video! Real kitchen problems, real life solutions, and a delicious reward! Thank you again for being you!
Thanks so much! 😊
It’s still a beautiful tasting cake. Shit happens and we all have kitchen disasters from time to time. Love all of your videos and recipes.
Thanks so much
I TOTALLY LOVE that you carried on and fixed it... good for you mate...
Thanks 👍
Yum! Snack cake has no calories! I love your tenacity and your courage for posting a "not as expected" bake but nevertheless a very delicious one! You give me motivation to keep at it despite not having as much experience!
Chetna, unfortunately I'm already subscribed and already a fan, but if I weren't, this would be the video that made me decide to follow you and make you a regular part of my (online) life. I've always felt one learns more about cooking through failure and recovery than through perfect editing. I commented similarly even when you were looking for there term "assembly line" in a previous video. You accepted and moved on, kept the broken cake in the frame, and celebrated the extras. This is as much a cooking lesson (viewers can save time and money by sticking to a flat tin) as allegory for present times. Thanks Chetna for consistently choosing authenticity! We definitely value it.
Thanks Deepika! true nothing is perfect and so is life!
Enjoyed the video! I would try to wait till the cake completely cools down for bundt cake. Also I use a knike to loosen all the edges (the middle part also)
Cake looked delicious,the broken one good to eat with fruit and custard, so not wasted. I always butter my tins and then add caster sugar then shake it around until it has completely covered the butter, never had any problems getting it out of the tin.🍰 love your cooking.❤️
Sounds great!
Dear Chetna
Imperfect cakes are even more delicious! ❤️🥰❤️
🙏 Namaste 🙏
This is surreal! I decided last week to make this cake this week for my husband’s birthday so, since I’m baking it tomorrow, I thought I’d check if anyone had tried it and made a video... and you made a video yourself... yesterday! 😲 It’s the first recipe I’m trying from your book, can’t wait to try more!
Happy birthday to your husband
I'm sure it tasted very delicious 😊🌻Thanks for sharing😊
Thank you too
We've all had those disastrous moments in the kitchen--thanks for sharing! Glad it all still tasted fine :)
😉 *To Nancy's benefit,* it appears her paste worked better than straight butter. Glad you enjoyed the "failed" attempts, and thought they'd work brilliantly in parfait cups with some custard and fruit!
Separately, a French baker where I lived as a youth said to use shortening and cool until "super cool" -- he was ahead of his time with the phrasing -- to ensure the cake releases from the tin. That's worked for me 90% of the time. The other 10%, I would add cocoa powder to the even more flour used to dust the tin so it wouldn't look white (e.g. matcha for green, cinnamon for tan, etc.) *so now* I do both with 100% success rate. Also, this route adds flavour.
Thanks for the tip
Well done for being original and genuine!
My trick is to apply a thick layer of butter and then dust with flour
It’s important to oil the tin enough
Hi Chetna. I smear butter either melted or solid, then use fine bread crumbs to coat my baking pans. A trick my dear mom taught me. Love your recipes. Cheers!
Great tip!
Time to make a trifle with those delicious mistakes! I love your attitude and your recipes are absolutely delicious.
Nice video Chetna! They all looked delicious, even the mangled ones :-)
Oooo bless😍I love you sooo much for your passion 🥰
So kind!
you acted like a boss ... we've all been there ...and like you said extra cake too munch on ...looked deeelish 💜🧡
Yeah never enough cake
So great that you showed us this, we all have days like this!
I made this it was sooooo moist and soft ,you mentioned something about the almond making it moist do you think i can add it in other cake recipes too? Thank you for the recipe 😊
Yes, definitely
Love it! It's honest, authentic and real and it looks delicious.
Love you for this!
As Joan Osborne sings:
What if God was one of us?
Just a slob like one of us
Just a stranger on the bus
Tryin' to make his way home?
Aagh! It's as stressful as watching an early in the season bake off technical go wrong!
Still, great camera work by Sia!
Thanks for uploading this! Caramel is my Achilles heel. It always crystallizes... Well, we know that your cakes are absolutely scrumptious. And hey, the rich chocolate glaze hid the minor superficial flaws. You gave us a good lesson in perseverance. Those cake crumbles would be divine in a parfait too. Yum!
Seen so many good cooks on GBBO fail at caramel - you're in good company!
OMG Chetna,its so good to see that you can have a cake fail too,well done for uploading the video,it would have been so easy not to have posted.well done
All my videos are real time cooking and all real, had to share this too
Love that you share even your fails! Thanks 💕
While I can relate to the impulse of wanting to turn the cake out of the pan immediately, I'll pass on what my mom always says: wait until it's totally cooled off!
Oops, still tasted great though. I use Nancy Birtwhistle lining paste, works every time. Don’t worry we all have off days, your recipe is a great one.
It sure is, thanks
Do bundt tins come in silicone?
yes
OMG Chetna. I love you!
You are fantastic..... Your patience, your calm, You are a superb chef.
Thanks for this wonderful vlog. 😘😘
Thank you so much 🙂
Hi Chetna, I have the same Nordic Ware swirly tin, albeit 10 cup size. I have just used softened butter in the tin and it has never failed to come out first time...until next time that is :-). I also let mine cool down for a good 15 mins before attempting to get them out. However, I bet your cakes tasted delicious :-)
They did, thank god for that!
I love how you are keeping it real! 🧡👍 No matter we know it will be delicious. I can't tell you how many times that has happened to me. Looks magnificent. 🧡🤗
All is well that ends well! Looks delicious finally! Btw, we tried your butter chicken biryani yesterday and it tasted FANTASTIC! Thanks Chetna! :)
I found out a trick to remove it from the bundt tin. According to tasty, another cooking channel, you spin spin the tin side to side.
yup
A baking disaster upsets me for days :(. Thank you for showing that it happens and it's ok :) There is always a new day to experiment more
Yes!
It looks delicious and very pretty bundt cake forms. But for the forest attempt I think you didn't use enough flour. We usually cover the inside with melted lard and then put like 2 tablespoons of flour and roll it around so it's heavily coated, after that you can prepare the dough :) also it's good to rest it after baking for about 10 mins and if it doesn't wanna go out put a wet kitchen towel around for couple minutes and then it should release. Wish you all good luck with cooking :)
Fair play for uploading this video. It just goes to show everyone can make mistakes. On the positive side the cake looks delicious.
They were!
I think the technique is to use a butter knife to loosen the cake slightly then flip on to a plate wait ten mins till it had cooled slightly then lift the pan the cake will release from the pan. At least that is how do mine. I'm definitely going to try the cake.👍
Will remember next time
I felt so bad for you, but it was so reassuring to see that things like that can happen to absolutely anyone. You must have been so tired after everything!
It all worked fine in the end
Butter and flour works just fine in Nordic ware pans BUT you need to be very thorough, both with the butter and the flour. From what I could tell, too little flour was used, it needs to be white.
Good to know!
@@FoodwithChetna I made it this afternoon! Turned out beautifully 😊 I'll decorate tomorrow morning and post to Instagram and tag you 😊 it's whatevermiasees if you want to check it out. Super impressed with cake btw so far 😁
I really appreciate the honesty and the perseverance! Truly inspirational. I can’t wait to try this cake, but probably not a bundt tin 😅
Those cake chunks would make great tiramisu!
Oh yes!
So happy you showed this video. It’s reality! Bunt tins are a pain. The cakes looks yummy
you go Girl!! enjoyed you and Sia!
Lard is the best release agent. I realise not everyone would choose to use it though. It won't affect the taste of the cake.
As others have said eat the first one with custard, stewed fruit, or in trifle. It'll freeze until needed.
I had visions of the second attempt being thrown out of the back door.
Super cool!! Thank you!!
Glad you like it!
I have the same tin comes out perfect sometimes when you take it out of oven leave it alone for about10-15 min then try..
I have the same bunt pan, just let it cool down and release from the side first , then it will fall out.
Apologies for the non sequitur but I was pleased to see you supporting Jamie’s food standards campaign.
We all need to be supporting it for it to work
It’s good to know that it’s not only us mere mortals who have days when nothing seems to go right!
Yup we are all in this together
Hi Chetna. You can perhaps try @sugargeekshow’s cake goop
I always use a spray but didnt have any at home that day
You handled it like a Boss! Might try a layer of flavourless oil and a dusting of atta in lieu of cooking spray..
A wee bit of custard over that cake and it's still a delish dessert!
My thoughts exactly
Don't bash it! Of course it's going to break! If it doesn't come out easily, I'd use a small palette knife to loosen the cake from the centre and give it a nudge to loosen it from the corners too. Usually just nudging the cake from the centre out and then turning over does the trick. I often need to do this no matter how well the tin is coated. I don't leave it to cool too long either - no longer than 5-10 minutes.
YUp!
I use to cower the form with a wet cloth
Good tip
Thanks so much for keeping it real! ❤️
That's the thing with those tins, they're absolutely gorgeous but they are a pain to actually bake with
First, you need baking spray and almond flour to coat the pan. If you don’t have baking spray use shortening, not butter, and almond flour. Also, let it cool a bit more before turning it out.
I am only to the point in the video where your cakes stuck when removing them. I find that using 'butter' actually helps batter 'cling' to pans. Margarine, lard or oil works much better to release after baking - usually... Looking forward to the rest of the video - 'cause cake crumble makes such interesting desserts!
EDIT: If the edge of the pan is too hot for your fingers to hold to tip the cake out, it should wait a little longer (to set) before tipping out... It should wait at least ten minutes... (It will tip out intact.) 🙂
I ve been told to let it cool a little more. They always stick for me. Thanks for being real
you should make cake pops with the ruined cake
Yeah might get Sia to make those
Silicone moulds are better for the rose shape
Yeah
Custard is the answer when cakes are not as pretty as we hoped! 👌😉🤣🤣
Custard or cream!
Two things Chetna. One: who was the evil genius who decided we needed cakes with holes in the centre made in these fancy tins anyway? Lol Two: I really like how real you are on the channel. 😃
Thanks Lynda!
YOU ARE HILARIOUS!!!! Your cakes were the most beautiful you have ever made!! It makes you human 😂
The best video 🤗
I'll def. make this cake!
Chetna you need to keep Mary Berry on speed dial for times like this.... But as long as they tasted good that's all that counts.....
Hahaha sure
You have to rest your cake in that baking dish for 5-10 minutes after baking is done...then it will come out perfectly...and keeping in mind not to rest cake in baking dish more than 10 minutes this will also result in sticking of the cake to the pan.
I have baked lots of cake and I have gone through these problems
❤❤ Brilliant
When I read the title on my phone without my glasses on, I thought it said delicious, not disastrous. It's a Chetna video after all. Don't use butter to grease the pan. The milk solids will cause it to stick. Set the pan upside down on a cooling rack. Put a towel over the pan, then tap the sides of the pan to help the edges of the cake release. If that doesn't work, just let the pan sit upside down on the rack for 5-10 min. The cake will contract as it cools and pull away from the sides. Oh, and the other two cakes weren't disasters. You intended to use them to make a rustic trifle.
Don't feel bad. I once did that with a loaf pan and no crevices. That took real skill 😄 👌
Haha
Cake disasters happen! But I bet it’s still delicious. 😎
Iam no expert in baking... but I guess if you let it cool completely, you just might have success. I love Bundt cakes , but I have switched to silicon moulds!! Wise, I know!! 😊
I'll bet the broken pieces would taste great in a trifle.
Oh yeah!
Oh no! Warm cake is fragile cake, I'm afraid. I think it's better if presentation goes wrong than taste, though!! The flavour must have been beautiful.
👍
Maybe you should let the cake cool down in the pan!?. perhaps.
It's ok, i screw up everything i bake. I just stick to entrees now haha
should you let a bundt cake completely cool before flipping it.
not fully cooled down
You should have used Tahini to grease your cake tin!
Really?????
Yes try it😊
Maybe leave it cool first...
yes definitely
Yes let them cool
9:25 awww :'(
i know
It was fun to watch
Thats life. Shit happens.
Think you should have let the cake cool down for a while before you take it out of the tin lol.
If the book is called the cardamom trail then it should have only cardamom recipes but this cake I might like.
no the book is called that because cardamom is my favourite spice