Bavaria Bundt Pan, 10-Cup, Graphite

Are you looking for a bundt pan to Wow a crowd? This Bundt pan is for you. I received it quickly and let me tell you it’s absolutely beautiful. The pan is high quality and the design is so beautiful. My passion is baking. I’m so excited to bake in it. This Bundt pan is sure to wow a crowd. Thank you Nordic Ware this pan is phenomenal. 🎉🎉🎉🎉

I LOVE Nordic Ware bundt pans! Batter bakes evenly and comes out so pretty!

Clean. Not dusty with dents, dings, or defects. Heavy weight. Wish there were 'handles', but there are none per se. You CAN get a fairly decent grip on the metal in the middle between the 'molds', and lift it out of the oven that way, but it's not a true handle. The lack of handles however does not put me 'off' this pan. I like it. I did bake 2 cakes and yep, they both stuck to the top of the pan. HOWEVER, I did not make my 'usual' recipe and I didn't prepare the pan as I do with my large Nordic Ware Bundt pan. This time, I sprayed "Pam" and coated with flour. On my larger pan, I use butter, not cooking spray. No problems with release when I use the butter in my big pan. I DO believe preparation of the batter, ingredients, preparation of the pan, etc. can make cakes do different things. So I will try again, using my usual recipe with my usual preparation (butter & flour). I made the recipe that was included with the duet pan. It was delicious, but made too much batter. This pan holds == 5 cups == total, not 6. I measured with water in a measuring cup, and each side will hold a total of 2 1/2 cups. But that's if you bring it up to the very tip top of the pan. Almost overflowing. COMFORTABLY, you should put 2 cups in each side to give a bit of room at the top for expansion of the cakes. So it really holds == 4 cups == properly. Another mistake I made was trying to get every little bit of that batter into the pan. Hence, it was right at the top of the pan, and overflowed. I also think I overbeat the batter. So, my mistakes all around. I still love everything about the pan so far. And again, I will rebake properly, and update. UPDATE: 10/21/13 - Baked my "usual" recipe in this pan. Made 2 bakings. The 1st batch, I filled to where I thought I would have enough space at the top for the cake to expand/rise.(About 1/2 inch from the top). It STILL came out a bit too high and puffed up. So you really have to put a lot less in this pan than you thought. On the second batch I left a full inch at the top. (I stopped filling it up a full inch from the top rim).SO PROBABLY 1 1/2 TO 1 3/4 CUPS IN EACH SIDE). IT came out fine then. They are a little shorter than I'd like appearance wise, but tasted delicious. As it turns out, it's such a dense pound cake, even these small ones are filling. Contrary to other comments on the web, I had NO problems with holding my batter in the refrigerator covered with plastic, while the first batch cooked. These are so small and cook so much quicker than a large bundt pan, the batter didn't fall or over rise while waiting. It was perfect both times. Also, I decided to deviate from my usual butter/flour pan preparation. I used Alton Browns formula for coating pans. (Kustom Kitchen Lube-2 cups Crisco & 1 1/2 cups AP flour, blended well with a mixer). Spread that liberally into each pan. NO sticking whatsoever. Dropped right out of the pan. So I don't know if this is better than my "butter" method or if I just got lucky. Either way, the cakes came out delicious.

This makes a beautifully even golden cake. The caramelized edges are great!

This is a really nice pan, I made a chocolate Bundt and it looked so beautiful with the designs! It’s very sturdy and extremely high quality. Comes clean really easily as well.

You can make the most impressive cakes with this pan. I love to bake cakes for my friends and neighbors. This one is my favorite so far. Only wish the pan had handles on the side so you could pick It up out of the oven (with pot holders of course). It is hard to handle when hot without out the handles. I like to use Crisco (the kind in the jar) shortening to cover the inside of the pan, (I use my fingers making sure my hands are clean and take pains to get the shortening into all the little crevices) then sprinkle with flower and make sure all the little nooks and crevices are covered with a dusting of the flour and then poor in the cake batter and bake. (one cake box is about the right size for this cake.) And I find when you take it out of the oven be very careful not to burn your hands, but turn it upside down right away, onto your serving platter while the cake is still hot in the pan. It comes out more easily than if you let it cool down first. But because it doesn't have handles you need to be very careful when you turn it out on the serving platter so you don't hurt yourself. Its really hard to hold onto when its hot. I use silicone oven mitts. It came out slick as a whistle without sticking with this method.

Perfect weight for even baking. You really can’t go wrong with Nordic Ware. No issues at all with the release. Be patient and cool at least 20 minutes before turning your cake out to cool on a rack. I use a bakers spray that has flour already included.

The duet blunt model is a surprise for me. I used it to make smaller jelly cakes that each one caters for two to four people. Both designs are very beautiful and very easy to take out the cakes.