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 Amazon.com 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.
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.]