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Ladies Forum A place for our female Calgunners to discuss, share and interact without the 'excess attention' sometimes found in online forums.

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  #1  
Old 12-25-2013, 12:52 AM
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Default Anyone have any experience with Bundt Pans?

Yeah, you know, them round cakes.

I want to get a good/cool bundt pan but I see 9 cup/10 cup/12 cup.

I bought a cake today and it said 12 cup bundt tube cake pan (whatever) and when I made the recipe it failed to fill this particular pan that I borrowed (cool pan, it looked like a church kinda and had cool things on it. I took several photos of the cake afterwards). and the cake seems to only be about MAYBE 6-7 inches tall. Kinda sucks, I was hoping for a fuller cake.

SO, I am wondering if maybe there is a perfect bundt pan out there that I need to locate or purchase. Maybe if I had a 9 cup pan it would have filled out. (or maybe if I used oil instead of apple sauce it would have filled out).

Anyways, any info is appreciated. I found all kinds of pans all over fleabay and a few stuck out that were nice and tubed/ribbed, but not too hard to clean up. I was hoping to get a decent pan for around $20 or less...
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Old 12-25-2013, 3:28 AM
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For desert shooting targets, I stop by the local thrift store and purchase a variety of metal cookware. The last ime out, that included a Bundt Pan. The Bunt Pan took perhaps 100+ rounds of 22LR before being retired looking more like a colander.
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Old 12-25-2013, 7:04 AM
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Originally Posted by Jeepergeo View Post
For desert shooting targets, I stop by the local thrift store and purchase a variety of metal cookware. The last ime out, that included a Bundt Pan. The Bunt Pan took perhaps 100+ rounds of 22LR before being retired looking more like a colander.
EXCELLENT response!

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Old 12-25-2013, 3:54 PM
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I am taking notes and putting you on the naughty list for that response.


Last night I made this:
http://www.bettycrocker.com/tips/tip...hristmasWreath

The entire bundt pan crapshoot irritated me and I have a funky cake now.
Plus the fact that the bundt pan had a church/cathedral look to it did not help much either, but anyways I thought that I would come here and ask...

Out of the oven:


After Iced:



This was my first bundt cake ever. It did not rise enough (perhaps cause I used applesauce instead of oil? No, can't be. and thus did not fill out the mold all the way. The box was good for a 12 cup bundt cake and I do not know how big this mold was supposed to be, but I thought 12 cup was the largest...
Now I am mad, I also put the frosting a TAD too long, so it was thinner and I did not want to wait for it to thicken up so I put it on thin. Yeah anyways.

Maybe I should retire it at the range...
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Last edited by stilly; 12-25-2013 at 3:59 PM..
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Old 12-25-2013, 3:56 PM
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They are a B**** to clean. I have lost ours a dozen times, but it keeps coming back.
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Old 12-25-2013, 4:23 PM
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Wow!! What a blast from the past I did not know you could even buy those anymore.
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Old 12-25-2013, 9:10 PM
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I've never shot a bundt pan myself, but if you'll sling it up into the air, I'll have a go with a 12 gauge...
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Old 12-26-2013, 5:32 PM
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Ebay is everyone's friend for bundt pans...

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Old 01-09-2014, 12:38 AM
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Originally Posted by stilly View Post
this reminds me of the wine bottle "candle holders" that got covered in the various colors of melted candle wax at the "italian" restaurant.

did you oil and flour the bundt pan? the cake needs a surface it can "climb" during baking. if you get trouble with the cake falling once removed from the oven, turn the bundt pan upside down while the cake cools (imperative for angelfood cakes). a 2 liter soda bottle (full) or wine bottle can be utilized to hold the pan upside down.
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Old 01-09-2014, 12:52 AM
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Most of the pans are pretty generic. If you find a patterned one that you like (such as the cathedral one) get it. The silicon ones are pretty easy to get the cake out, and are flexible. I actually prefer the non-stick ones, but on occasion I still coat it with softened butter.

If you want to make big cakes get the big one. After a time or two, you will see if the standard mixes fit it. Mixing it for a longer period of time will also put more air in it and make it appear larger, but be much fluffier in texture. If not, get two mixes and and fill it. Don't let it run over. Or, get the good old standby cookbook by Betty Crocker and make it from scratch (looks like a red and white checkered tablecloth). I know you can do it, I've read some of your stuff in the recipe thread. If you don't want to get the book, PM me and I'll look it up in one of mine.

BTW, that cake looks delicious!!!! And, you can use the budnt pan as a jello mold too!!!!
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Old 01-09-2014, 9:06 AM
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a very old Betty Crocker cookbook is a must, imo.
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Old 01-09-2014, 11:04 AM
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Teflon coated or spray with Pam.The cake looks fine maybe instead of frosting the whole thing,
just dribble some kind of glaze.
https://www.google.com/search?q=cake...w=1330&bih=560

Last edited by thomashoward; 01-09-2014 at 3:47 PM..
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Old 01-09-2014, 3:06 PM
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This post is cwazy! I am so glad that I know nothing about Bundt pans!
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Old 01-10-2014, 1:36 AM
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High praise! High Praise!

I did not stand it right side up when cooling it (open portion on the wire rack?), but I DID grease and flour it. I also know of that Betty Crocker Cook Book. Was it metal spiral bound too?

I think either I have one or my parents do. I will check it out.

The icing was supposed to only be green and white. I did not pay attention and yeah, it looks messy and like a wax candle holder. It actually did taste pretty good (cream cheese icing) but next time I will be ready...

Tomorrow I am going to go get some more 7.62x39 ammo for my ak pistol that is back up and running again (cause we are gonna give it a function test on Saturday at Steele Peeeake) and while I am out, I will stop in and get a bundt pan of my own from big lots or ross or somewhere.

I wanna make a decent cake next year. Only two colors for icing and it is gonna be taller/bigger... :\
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Old 01-10-2014, 1:42 AM
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It actually did taste pretty good (cream cheese icing)
the most important factor imo! ive had too many pretty desserts that failed to deliver in flavor...
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Old 01-10-2014, 2:11 AM
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High praise! High Praise!

I did not stand it right side up when cooling it (open portion on the wire rack?), but I DID grease and flour it. I also know of that Betty Crocker Cook Book. Was it metal spiral bound too?

I think either I have one or my parents do. I will check it out.

The icing was supposed to only be green and white. I did not pay attention and yeah, it looks messy and like a wax candle holder. It actually did taste pretty good (cream cheese icing) but next time I will be ready...

Tomorrow I am going to go get some more 7.62x39 ammo for my ak pistol that is back up and running again (cause we are gonna give it a function test on Saturday at Steele Peeeake) and while I am out, I will stop in and get a bundt pan of my own from big lots or ross or somewhere.

I wanna make a decent cake next year. Only two colors for icing and it is gonna be taller/bigger... :\
The one I have is hardcover, three ring binder style, like the ones we had when we were young.

And cream cheese icing is good, but have you ever tried it with cream cheese filling? Awesome!!!!
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Old 01-10-2014, 12:27 PM
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Cream Cheese filling on a Bundt Cake?


Hmmmmmmm...........................


No. But I am sure I can pull it off... I shall get to practicing the all new Christmas Cake with Happy HO-HO filling... I imagine that the filling is put in before it is baked or injected afterwards?
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Old 01-11-2014, 7:37 AM
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I have a 12 cup pan (one box of mix), a six-cup pan (1/2 box), and a tray of one-cups - I use them to make rum cakes (I think I made like 5 batches this past Christmas). Target had the mid-size ones. They are all non-stick and I use Pam for baking as well. the small ones have a lot of detail, so they are a ***** to clean. the other ones are much better.
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Old 01-22-2014, 1:14 PM
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I love LOVE the Nordic Ware pans, on Amazon. I think Williams Sonoma sells some, as well, but Amazon has a larger variety. I own a few of them, and I find that if you use a spray with flour (like Baker's Joy), I have very little residue left, and cleaning is easy. They come in large, and in small, cake-let versions - not as small as a cupcake, but smaller than a full sized cake. Perhaps you could try something like that, divide the batter into several smaller cakes? They have pretty great designs, too. But, they are, for real, best pans I've tried. Heavy aluminium construction, even heat distribution, and all types of beautiful. (They fluctuate in price, too, so if a pan is $31 today, it might be $18 next week.) Good luck
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Old 01-23-2014, 8:44 PM
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I made that same Christmas swirl cake with the three colors on the inside and the drizzle on top. I used my pamper chef bunt pan. I normally use it to make a roasted chicken. I stick the butt on the center cone to roast with veggies all around. It's stone and my cake came out perfect.
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Old 01-27-2014, 12:45 AM
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Originally Posted by Newstarr View Post
I made that same Christmas swirl cake with the three colors on the inside and the drizzle on top. I used my pamper chef bunt pan. I normally use it to make a roasted chicken. I stick the butt on the center cone to roast with veggies all around. It's stone and my cake came out perfect.
PICZ or it didn't happen!

j/k


I just got a cool heavy nordic pan from target for $11.xx. It was really around $25.xx but because it was in the wrong spot and the price was nowhere to be found and the spot said BUNDT PAN $11.xx we got it for that price. I aint complaning, it is a 12 cupper.
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Old 02-08-2014, 10:47 PM
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I have a Nordicware bundt cake pan and a couple of the non-stick pans. I love their stuff. it's all sourced and made here in the states (+1 for many of us pro-murica folks).

I have this 12-cup pan: http://www.amazon.com/Nordic-Ware-Fo...dp/B0000CFLM2/

I have only made this pound cake in it (so far). My wife, sister in-law, and 3yo love it.
http://smittenkitchen.com/blog/2009/...wberry-coulis/

Results sans the pan:


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Old 02-09-2014, 12:26 AM
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omg! Looks like that cake is bleeding
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