Among my friends, I think we're starting to obtain a large collection of Bundt® cake pans. I have 2 of the Classic 12-cup Bundt® pans, the Festival Party Bundt Pan, the six- 1cup Bundtlette Pan, the Rose-shaped pan and my husband gave me the Wreath Pan (a Williams-Sonoma exclusive) for Christmas. The next NordicWare® item I want is the 12-1/2 inch cake keeper. I'm also contemplating a way to hang the pans in my kitchen. They've gotten so pretty, it's a shame to hide them.
I've gotten several emails, and several people have posted in the forum, looking for directions for their Bundt® pans. Apparently, they bought pans without directions or they lost the ones they had. Anyway, here are some of the official NordicWare® directions as well as some of my own.
Pan Capacity:The original classic Bundt® cake pan holds 12-cups of batter, which is the perfect two-cake cake mix size. There's also a 6-cup classic. The Wreath pan holds 6-cups as well. The Festival pan holds 9 cups. The Rose, Sunflower, Star, Fleur De Lis, Bavarian Pan and the Fancy Loaf Pan hold 10 cups each. The Bundtlette Pan and the Mini-Bundt makes six 1-cup small cakes. Your pan not listed? Just fill the pan with cups of water. The total cups of water will be the same as your batter capacity.
Preparing:I have the best luck by preparing my pans by using a pastry brush to brush on the solid shortening (use butter-flavored for more flavor). I then dust with flour. Make sure all areas are covered especially the center cone. Instead of flour, you could use a little of your dry cake mix or for chocolate cakes you can use cocoa powder. Using sugar instead of flour will make the cake glisten.
Baking Tips:Only fill the pans 2/3 full. Baking and cooling times vary according to batter density. I've seen recipes for the 12-cup pans to bake anywhere from 35 minutes to an hour. Bundt-lette Pans bake from 15 to 35 minutes. Bundt muffin pans 12-20 minutes. Some recipes say cool in the pan on a wire rack for 5 to 10 minutes. Others may say cool cake completely in pan. It all depends on your recipe.
Leftover Batter:When I use my Rose pan, I bake the remaining batter in a 3 x 5 loaf pan. If you only have one 6-cup pan, put half of the batter in the refrigerator. Allow the batter to come to room temperature and use it when the pan is empty and cool.
Cleaning:After the pan is cool, I use a dry paper towel to wipe out access flour and shortening. I always hand wash my pans.
Try These Bundt Cakes RecipesBacardi Rum Cake
Tunnel of Fudge Bundt Cake
Hazelnut Bundt Cake
Lemon Poke Cake
Cinnamon Bundt Cake
Limoncello Bundt Cake
Brown Sugar Pound Cake
Crème de Menthe Cake
Black Russian Cake
Fresh Lemon Pound Cake
Sour Cream Chocolate Chip