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Product Description
The classic tube-cake bundt pan is round with vertical flutings alternating between sharp/narrow and rounded/wide. This mold rings a spectacular change on that shape. This mold is star-shaped, with bold, overlapping flutings. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking. Try almond-butter pound cake with berries (recipe included), and the pan's capacity to create fine crusts is enticingly demonstrated. The mold holds 10 to 12 cups of batter, enough to make a festive cake for 10 people. This rust- and warp-resistant pan has a long life expectancy. The nonstick coating ensures cakes, breads, frozen desserts, and gelatin desserts and salads pop out with their pretty flutings intact. --Fred Brack
Pros
- Cast aluminum
- Non-stick black finish
- Easy and effortless clean up
- 10 cup capacity
- Made in the USA
User Opinions
I had to have this pan as soon as I saw it here at Amazon.com, 'cause it looked so cool. I was, however, a little worried when I received it and saw all the corners. I figured that even though the pan is nonstick, I'd still have difficulty getting the cake out of it. Not a problem! I *did* spray the pan with oil and then flour it, just to be safe, and golly, the gorgeous marble cake I made (from Sax's "Classic Home Desserts," another fave) practically flew out of the pan! The shape really stood out after I dusted the cake with powdered sugar. So, home bakers, fear not--this cool-looking pan works!
Stephanie Manley
This is a high quality cake pan. You will be passing this one down to someone. It is incrediably study. I have used mine to make molded jello, cakes, breads. This pan has no hot spots, and is well simply perfect! Do not limit yourself to just an occassional cake with this.
C. Bixel
You can't tell from the pictures, but this pan is very heavy. The cast aluminum heats evenly and the cakes bake well. I was worried that cakes would stick to this pan, since it has so much detail. That hasn't been a problem. I just butter and flour the pan, then let it cool for twenty minutes before removing the cake. It comes out beautifully everytime. I was amazed. A dusting of powdered sugar or cocoa is all you need to decorate it.
Rating: 4.7 19 reviews
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