Introduction: From Plain to Bundt Cake Tin
I had three non-stick cake pans, one of them had two bases, one was plain, the other was for bundt cakes or savarin. I never used the latter one and when my mother-in-law needed to borrow a cake pan I gave that very one to her. I also told her she could keep it as I never used it. For that moment on I read so many recipes asking for that kind of mould, so I think I’m going to have to get a new one. In the meantime I’ve been creative and make a bundt cake pan when needed. The first way to do that is to roll some parchment paper into a ball and put it in the middle of the buttered and floured pan, then adjust the cake mixture around it. The result won’t be neat but that doesn’t matter with, let’s say monkey bread for instance. If you want something more accurate you need some parchment paper, a plain non-stick cake pan and a ramekin or a heat resistant drinking glass. Cut a round piece of parchment for the pan base then cut a circle in the middle of the paper the same size of the ramekin. If your ramekin is not as tall as the pan sides you can fill it with a ball of parchment or foil. Cut then a piece of parchment and fold it in half by the length. Snip one of the long sides of this strip every 2 cm and put these paper segments underneath the middle hole of the parchment base disk. Put the ramekin inside the parchment cylinder and there you have a bundt cake pan. It sounds fiddly but is not, you’ll have it prep in a matter of minutes.