I LIKE BIG BUNDTS (AND I CANNOT LIE)

Right now, the traditional bundt is my favorite cake shape. I love the clean lines and the perfectly symmetrical shape. I love how it slices into a fat, round wedge, and I love how well it holds a draped glaze or icing. At Marlow & Sons, we have a few recipes that work nicely with the bundt shape and volume — fresh ginger and creme fraiche; sesame seed and orange blossom water; spiced pumpkin and chopped dark chocolate; and homemade goat’s milk caramel, or cajeta, pound cake. Bundt cakes feel plentiful, unpretentious, classic, and simple. Exactly what I want all my cakes to taste like.

There are so many beautiful bundt molds out there, vintage shapes especially (like Nordic Ware, well-known for manufacturing the molds back in the 1960s and 70s). At work, we use one similar to this, but I like the smooth lines of this ceramic mold, too.

Tomorrow is National Bundt Day, so it’s a great time to invest in a beautiful pan!

3 Responses to I LIKE BIG BUNDTS (AND I CANNOT LIE)

  1. I’m a big fan of your blog! The other night I saw you walking down great jones street and I waved from a bar, forgetting that even though I recognized you, you wouldn’t recognize me! Sorry for the weird surprise!

  2. Hi Natasha,

    Thanks so much for the picture “shout -out” of the ceramic bundt pan on my etsy site.
    So appreciated.
    The bundt is the best cake shape –

    Have a great holiday season!

    Alison
    Virgo Vintage In LA
    Virgo Vintage In LA

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>