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Size of Bundt Pans
Sue Question:
I have a question. My recipe calls for a 12 cup bundt pan. I have not been able to locate one. In addition the size is not given in cups, they are given in inches, so I bought one that says 9-1/2 inches. How does 12 cups equate to 9-1/2 inches? Will my recipe turn out using this size pan?
Rose Reply:
for the future, the best way to know pan size is to use a liquid measure to pour water into it. if it’s a two-piece pan line it first with a plastic bag such as a garbage bag.
i can tell you that by june, nordicware will be reissuing the famous 12 cup bundt pan. your 9-1/2 inch pan is almost certainly 10 cup capacity.
a good rule of thumb is to fill it no more than two-thirds full. but i sometimes fill it as much as 1-1/2 inch from the top and then it domes above the center tube while baking.
you will have extra batter using the smaller pan so use it to bake cupcakes.
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Comments
I made a bundt cake in the new silicone pan and then in a regular bundt pan and both times they fell before even taking them out of the oven. I have no idea what happened as I have made the recipe before! HELP!
Reply to this Posted by: Charlotte | November 21, 2007 10:05 PM #
batter is too strong. try increasing the leavening.
Reply to this Posted by: Rose Levy Beranbaum | November 13, 2007 8:33 AM #
I am a new baker and I just make simple french vanilla, chocolate, and marble cakes with a fluted bundt pan, I just moved up from circular pans. The center always rise's higher then the sides, so they sit off the bottom of the plate when they are all done and I use frosting to cover the gaps, what causes this?
Reply to this Posted by: Tom | November 13, 2007 2:03 AM #
If there is no pan size how do you know if it is a ten-cup vs. a larger cup recipe? Do you add the ingredients 3c flour + 3 c sugar etc. Occasionally I find recipes stating only "tube pan" whic is confusing.
Also I have 1-1/2 size pans and would like to use for Christmas gifts. How much of my pound cake recipe to put in each (my recipe is so good).
Reply to this Posted by: Mae | November 3, 2007 6:30 PM #
I believe Babs is right. You have to be sure the volume of the pan you want to use is sufficient for the recipe though... these pans come in every size immaginable.
Reply to this Posted by: Patrincia | October 17, 2007 10:18 AM #
I'm not absolutely positive, but I believe the word "bundt" may be copyrighted by Nordic Ware, and that's why other manufacturers call them fluted tube pans.
Reply to this Posted by: Babs | October 17, 2007 9:04 AM #
Hi- I have a recipe that calls for a bundt pan, but I am having a hard time figuring out what the difference between a bundt pan and fluted tube pan is. All I seem to find in the stores here are the fluted tube pan. They seem to look about the same. Am I right?
Reply to this Posted by: Steph | October 16, 2007 8:43 PM #
good news--noricware is no longer making the pans with dark linings so you won't have to drop the temperature!
Reply to this Posted by: Rose Levy Beranbaum | September 14, 2007 1:48 PM #
Silvia, I have quite a few of the Kaiser bundt style pans. They make beautiful cakes. The pans come with a little instruction booklet and explain how to grease the pan. They tell you to grease the pan with butter. This is what I have done, and the cakes always come out of the pans easily with the gorgeous designs intact. I prefer these now to Nordicware.
Speaking of Nordicware, I spray these pans with Baker's Joy, and never have any trouble. Just drop the temperature about 25 degrees when you bake with them, and watch it after about 35-45 minutes or so. You might have to cover the top with foil to keep the top from browning too much.
Reply to this Posted by: Babs | September 13, 2007 7:09 PM #
Hi Silvia - I have two different Kaiser bundt pans. One is more traditional design and releases fine, but the other has more nooks and crannies... it was given to me by a friend who had problems with it. I haven't used it yet, so I don't know if I'll have the same problem. Wish I could be more helpful.
Reply to this Posted by: Patrincia | September 13, 2007 4:54 PM #
Has anybody tried the Kaiser bundt pans?
I am thinking about ordering a couple of them (small ones), becuase the designs are lovely...and i'm a pan-lover! But, I have had some problems with nordicware cast aluminium pans before, and would like to know if the kaiser ones are easier or more difficult to use.
Reply to this Posted by: Silvia | September 13, 2007 4:23 PM #
i really can't imagine why manufacturers would do such a thing--the whole point of a tube pan is to be able to hang the cake upside down and not have it fall out!!! but there is another great use for non-stick tube pans--monkey bread! check out the bread bible--there's a great photo of it. sticky with caramel it unmolds beautifully in this type of pan.
Reply to this Posted by: Rose Levy Beranbaum | September 5, 2007 1:44 PM #
Hi Rose,
First of all I want to say I love your books and I'm so glad you have a blog now!! Anyway, I was recently given a tube pan that's nonstick, with the little legs no less. I baked a chiffon cake and when I tried to turn it upside down to cool it, the whole cake fell out. I didn't grease the pan but I guess the nonstick surface worked too well. My cake turned out dense because I wasn't able to cool it properly. My question is, should I just get rid of this non stick tube pan and buy a regular tube pan or is there any way that I can still use the tube pan for chiffon cakes and angel food cakes? Thanks for your help!!
Reply to this Posted by: kk | September 4, 2007 3:07 AM #
Renea - Assuming your oven temp is correct, I suggest you try one of Rose's pound cake recipes from the cake bible - there are a couple that can be baked in a fluted tube pan, which is similar to your angel food cake pan (you might even like Rose's recipes better!). Otherwise, I suggest trying your recipe with the pan that it suggests - reputible recipes are well tested and direct you to use equipment that will produce the best results.
Reply to this Posted by: Patrincia | July 19, 2007 1:40 PM #
I have a poundcake recipe that calls for a 12 cup bundt pan. I purchased what I thought was a bundt pan but turned out to be a heavy aluminum angel food pan. Because this pan gets hotter than the regular pan, my cake is always beautifully brown and tests done. Once I take it out of the oven, it falls. When I cut it, there's about an inch of cake at the bottom of the pan that isn't done. I've adjusted the temperature and baking times and it always falls. Any suggestions? If necessary, I will email you the recipe.
Reply to this Posted by: Renea | July 19, 2007 12:02 PM #
the short answer is: not well
for further details please do a search for silicone bundt pans in the search ox just to your left.
Reply to this Posted by: Rose Levy Beranbaum | February 1, 2007 6:49 PM #
What about the silicone bundt cake pans? Do they really work? Are there any advantages?
Reply to this Posted by: Lois | February 1, 2007 2:40 PM #
yes as long as the volume of the two pans is the same as the bundt pan.
Reply to this Posted by: Rose Levy Beranbaum | January 14, 2007 1:06 AM #
Is is OK to make a cake calling for a bundt pan in 2 round cake pans instead?
Reply to this Posted by: Scarlett | January 3, 2007 2:29 PM #
cake in bundt pans usually take 50 to 60 minutes to bake.
Reply to this Posted by: Rose Levy Beranbaum | November 20, 2006 7:58 PM #
How is bake time calculated when using a bundt pan compared to a layer cake?
Reply to this Posted by: Jackie | November 20, 2006 3:29 PM #
thanks babs! nordicware is also reissuing their classic 12 cup bundt.
i'm not terribly fond of making this large a bundt type cake because the outside crust gets so very dark by the time the inside of the cake is baked fully. i think 10 cup is as large as i want to get and in fact my favorite is the 6-6 1/2 cup bundt type pans aka fluted tube pans.
Reply to this Posted by: Rose Levy Beranbaum | April 22, 2006 11:57 AM #
Kaiser makes 12-cup "bundt" pans in at least four different designs. Go to www.kaiserbakeware.com
Reply to this Posted by: Babs | April 22, 2006 10:26 AM #