tag:blogger.com,1999:blog-31589066.post6769411143887023874..comments2024-03-17T18:10:05.260-04:00Comments on Jenny Bakes: Gramercy Tavern's GingerbreadAnonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31589066.post-88609941113514476372011-12-28T09:07:27.500-05:002011-12-28T09:07:27.500-05:00OMG, I am gaining weight just looking at this blog...OMG, I am gaining weight just looking at this blog. I think I will have to bake my way around the world with you. How cool is this going to be!!!?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31589066.post-51748784044991911802011-12-27T12:39:42.758-05:002011-12-27T12:39:42.758-05:00The problem, I think, is with using a Bundt pan. ...The problem, I think, is with using a Bundt pan. Those things are evil, and always grab cake. I've found that a thin, flexible spatula can help a lot, though - just run it down the sides, not worrying about smooshing the cake too much (it'll spring back) and it'll help to separate. Also, letting it cool (and sweat) in the pan for at least 15 minutes helps.<br /><br />Of course, you could just line a regular pan with parchment paper & you'd be much better off.<br /><br />Looks yummy!David T. Macknethttps://www.blogger.com/profile/03074123750929335716noreply@blogger.com