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04-22-2020 09:30 AM
@Starpolisher wrote:Thank you so much for the quick responses! The recipe says 10 to 12 cup. Just wanted to make sure I get the standard size so as not to need another one. You recommended Bakers Secret and Bakers Joy. I'll look at them. Thanks again!
I think you'll love the bundt cake results. Here's what I've learned....make sure the batter doesn't go above 3/4 of the pan. I made an angel food cake and the batter went up too high on the pan. Yup, you guessed it - it over flowed and burnt in the oven. I learned to give the batter room to rise. They're big, hearty cakes too. I hope you enjoy!
04-22-2020 09:52 AM
I have a few Nordicware versions. They are all different sizes..
I have the original 12 cup version and when in doubt use that.
The other ones I have are seasonal decor
04-22-2020 10:05 AM
If you want nonstick, I would highly recommend Curtis Stone's pan. A poster said it wasn't available, so I'd go with a Nordicware one/
04-22-2020 01:01 PM
@patbz wrote:Nordicware is what I've always used. I also take a can of Pillsbury chocolate frosting, open the can, nuke it for 30 seconds and pour it's over cake once it's baked.
Ohhh Mercy ! that sounds decadent !
I am trying that !
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