I’ve been asked to bake cakes without frosting or nuts for next week, so I’m considering going with bundt-sytle cakes. Do Cake Bible pound cakes suffer from being doubled and baked in a 12 cup Bundt pan? I was hoping to use the chocolate pound cake (chocolate bread), especially the version in the Bread Bible with chocolate chips (recipe and syrup from TCB, but adds mini chips).
Was also considering the golden butter cream cake sized up and Bundt-i-fied. Has anyone tried either of these? Adjustments?
I’m realizing that I’ve never actually baked a Bundt before, any and all tips welcome!