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Bundt Cakes

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Published January 6th 2014
A ring better than licorice
I fell in love with the first bundt cake I ever laid eyes on. My step mother had taken me to her friend's house for a garden party and the lady had made the most beautiful thing in the world for dessert. It was a black forest super double amazing chocolate cake [or just chocolate, I was 6] and the middle was filled with cream and strawberries. I saw her slice in with a cake knife and flip out a piece of the cake, the tip of the triangular piece was just a flourish of cream and half a strawberry. An automatic garnish. It was perfect.

Google image search is my best friend.

Years passed before the baking bug struck me and my very first bundt was a lemon sponge cake with syrupy fruit in the middle for summertime. For my birthday this year I was gifted two bundt cake moulds and I couldn't be happier. The harder one on the left is called 'cathedral' and the softer curved one is called 'fleur-de-lis'.

Tupperware make a silicon bundt cake pan but these hard cast aluminium beauties are from a company called Nordic Ware. They were purchased from and I picked them out of dozens, maybe a hundred different designs. The one I've got my eye on now is this Christmas mould. Trees in a little grove, icing sugar snow on top, I can't imagine anything sweeter for Christmas.

I love that you get to the bottom of the mould and get to cut the rounded and risen bit. It gives you a little treat while you sort out your icing... or make your way to the couch.

Got to love an after baking snack.

I can go on and on about bundt cakes, much to my partner's eternal suffering. But I'm also a super fan of lists and dot points so it's TOP FIVE time. Reasons I want more of these moulds, why you should get some and why they're great in general.

One - Yeah let's do this This aluminium cast is heavy as hell and provides a PERFECT all-over heating. A little butter before you start and it just slips out after baking.

I always eat a little mix, but most of it made it's way in

Two - Proving I have other reasons Garnish and cream filling can merge and become one in the delicious inner sanctum of your cake.

Three - Halfway there guys As someone who hates finding a layer of cream/jam/frosting/or anything between layers of cake, I LOVE that you can disregard the cream in the middle if that is your choice.

Four - Almost there The ridges and waves along the tops of these cakes provide a perfect guide for slicing fair portions.

Five - Yep, yep all five of them The designs. There is a bundt cake for every occasion and though you can find heaps of different moulds for any old cake, I feel like there's more theatricality and simple wonder in a bundt cake. It certainly impressed me as a child. [I's also fairly impressive to get creative designs that work in a ring.]

I know bundt cakes were super popular in the fifties and sixties but I am definitely re-introducing them to my dinner parties/whimsical cake making.
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Why? Why not?
Where: In your kitchen.
Your Comment
I got one of these for my birthday! I thought it was just two semi circles put together, like from a 3 mold.
by devil (score: 1|27) 2662 days ago
Are there specific recipes for Bundt Cakes?
Or do you just use a normal cake mixed recipe?
by fluffynut (score: 2|956) 1453 days ago
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