Thank you all on the compliment of the piping. I think I am still very weak there, but am always challenged and encouraged by the work you do so I keep at it.
Flour Girl, I used just one recipe of RHC Red Velvet. It worked out perfectly. I sprayed the pan with baking flour (Pillsbury) and then brushed it so it was not puddled or heavy in any spot. As you can see came out nearly perfect.
Charles, I agree in part. Depending on the cake, more frosting is necessary….And, if it is Red Velvet I would have to figure out how to do it. But as Sherrie says a piped rossette of frosting would help. Also, there are some cakes where frosting is not used or desired…I do intend to test that. Like pound cake. And, of Rose’s recipes, I think Golden Almond is good with just a little frosting. I also wonder how hard it would be to get a ganache glaze on this cake.
Sherrie, that Heritage Bundt Pan is also in my Amazon wish list…. I really want that pan. If I do not get it myself this year, perhaps next Christmas.
Anne, there are many folks who prefer little or no frosting…especially those who have not enjoy IMBC or SMBC…. ha… because they do not know what they are missing.
I look forward to doing a chocolate cake in this pan and coming up with some other design…but chocolate alone may suffice…. after all… chocolate