Little cakes with big-cake presence. These mini cake tins bake six individual fluted ring cakes at a time, 9.5cm across, and the fluted shape does the decorating for you: a dusting of icing sugar or a simple glaze looks finished, and the ridges hide a less-than-perfect sponge. Heavy carbon steel, non-stick made without PTFE or PFOA, 10-year guarantee.
The classic, swirl and royal tins all share the same 9.5cm cup, so one batch of batter fills any of them, and a mixed tasting tray of all three shapes from one mix is the kind of trick that looks far harder than it is. These are what's often searched as mini bundt tins: "Bundt" is Nordic Ware's trademark, so ours are properly called fluted ring tins, and they bake the same shape. The complete mini bundt cakes guide covers batter, release and decoration, and elegant little desserts you can actually bake is the inspiration file.
Ridged tins punish under-greasing. Brush every flute with melted butter or oil, dust with flour for the first few bakes, and give the cakes ten minutes in the tin before turning out; the sponge firms just enough to hold its detail. The non-stick does the rest.
Same shape, different name. "Bundt" is a Nordic Ware trademark, so tins like ours are described as fluted ring tins. If a recipe calls for a mini bundt pan, these bake it.
The 9.5cm cups take roughly the same batter as two cupcake holes, so six of these is a proper batch from a standard mix. Fill about two-thirds full so the ring keeps its definition.
Not if you grease into the flutes and rest the cakes ten minutes before turning out. The non-stick coating handles the rest, and the fluted shape actually forgives imperfect sponges better than a smooth tin does.
Yes. All three share the 9.5cm cup size, so they bake at the same temperature in the same time. One batter, three shapes is the easiest tasting tray you'll ever make.
