Converting Bundt Cake Recipes

Decorating By linnburg Updated 9 Feb 2005 , 6:02pm by SquirrellyCakes

linnburg Posted 7 Feb 2005 , 4:19pm
post #1 of 9

Is it possible to convert bundt cake (ring cake) recipes to use for layer cakes or cakes using character pans? I tried a wonderful coconut cake recipe from Joanne Flukes new book (mystery fiction), but everyone always wants a cake that can be decorated, stacked or lettered. Any suggestions?


8 replies
GHOST_USER_NAME Posted 7 Feb 2005 , 5:43pm
post #2 of 9

I've just always poured the batter in any type of pan I want. No worries!!

MrsMissey Posted 7 Feb 2005 , 6:39pm
post #3 of 9

..I tried doing that as well, but didn't have very much luck! You might want to try using a heating core or flower nail in the center of your pan, especially if your batter seems to cook more around the edges of a regular/ring pan than in the center! Hope this helps! Missey

GHOST_USER_NAME Posted 7 Feb 2005 , 11:59pm
post #4 of 9

A bundt cake is about the same amount of batter as a standard batch. If you pour it into your sheet cake or 2 8 or 9" rounds, you shouldn't need a heating nail. I don't know... like I said, I've never had a problem. You may want to turn down the temp 25 degrees and bake slower. But I've never done that either.

MrsMissey Posted 8 Feb 2005 , 12:12am
post #5 of 9

My bundt/pound cake batter is quite a bit thicker/heavier so I guess that is why I've had to do that. Turning the temp down a bit seems to helps also! Happy baking, Missey

GHOST_USER_NAME Posted 8 Feb 2005 , 2:30am
post #6 of 9

Yes, it is thicker. I just meant it's about the same amount as in cup for cup. I like bundt cake recipes baked up as regular cakes. They are much more dense, which I like.

SquirrellyCakes Posted 9 Feb 2005 , 6:38am
post #7 of 9

I bake bundt type cakes, ring pan cakes and even some springform pan type cakes, (but not cheesecake) the same way I do other cakes. I also tend to like these kinds of cakes best. Generally if a cake is more than 9 inches round, I bake at 325F anyway. I just double, triple them or whatever and adjust the cooking time per pan.
But I do know what you mean, there is the odd recipe where the batter has to be practically forced into the pan if it isn't in a bundt pan, you know, spreading it out and smoothing it etc. It doesn't just go in smoothly and displace itself, unfortunately! Even when you rap it a few times on the counter, darn!
Hugs Squirrelly Cakes

linnburg Posted 9 Feb 2005 , 5:49pm
post #8 of 9

Well I baked up the Chocolate Banana Nut Cake recipe from this site (delicious!) as a two-tiered, heart shaped, stacked cake following your advice (s) and it was a big hit!
I used cream cheese frosting ( recipe from the Farm Journal's Complete Cake Decorating Book) colored pink, embellished with pink and lavendar sugar sprinkles and white buttercream star borders. Yummy, cute and easy!

Thanks for the help,

SquirrellyCakes Posted 9 Feb 2005 , 6:02pm
post #9 of 9

I am drooling!
Hugs Squirrelly Cakes

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