WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 5
Tips For Using Your
Center Fill Bakeware Set
If you have always wanted to make a neat, clean and interesting cake for your loved ones, this is the bakeware set for you! The possibilities are endless. It is such fun to make cakes this way!
1Measure the batter accurately. If you under fill the tube or savarin pan, you will not have a sufficient cavity to fill. If you over fill, this will cause the batter to spill over the pan.
2If you chose to use your own recipe, follow a general guideline of 4 1/2 to 5 1/2 cups of batter per savarin or tube pan. Both pans hold the exact same volume of batter.
3We recommend placing a cookie sheet lined with aluminum foil or parchment paper below your bakeware while baking. This will catch any batter overflow, keeping your oven clean.
4Baking temperature is 350 degrees F.
5Suggested baking times: 45 minutes for savarin or tube pan, 25 minutes for the round cake pan and 20 minutes if using the center ring of the center fill insert.
6To test for doneness insert a toothpick or bamboo skewer in between one of the slits on the top of the center fill insert.
7If the batter overflows from the pan while baking, continue to bake until the cake is done. Remove and cool for 10 minutes. Press cake down if it has pushed up through the slits on the top of the center fill insert.
Carefully remove any excess cake from the sides of the pan and center fill insert with a small serrated knife. Unscrew the insert.
8Grease and flour each pan, including the insert before each use. Nonstick sprays are an easy and less messy alternative to shortening or butter.
Using Store-Bought Cake Mixes
Center fill cakes can easily be made using store bought products. To do so you will you need: 2 standard (18.25 ounce) boxes of cake mix, a box of your favorite filling mix such as pudding, and 2 containers of icing.
Preheat your oven to 350 degrees.
Follow the directions on the back of the cakes mix box. One box yields the exact amount to fill the savarin or tube cake pan.
Make the second mix and pour two cups of batter into the round cake pan. You can also add 1 cup of batter to the top ring of the center fill insert. Use the cake from the insert as substitute to filling. To make it more inserting use a different flavor or color of cake.
Generously grease and flour each pan including the inside of the insert. If you are making a chocolate cake, cocoa powder is a great alternative to flour. This is perfect if you are not using frosting, as it will not leave white specs of the surface of the cake. Screw on the center fill insert. Bake the round cake pan for 25 minutes, the tube or savarin pan for 45 minutes and 20 minutes if you are also filling the center of the center fill insert. (Do this separately from the tube or savarin pan.)
Cool for 10 minutes. Remove the center fill insert.
Prepare your filling mixture of choice. Let the cake stand for at least 30 minutes before adding filling. Place round base cake over the filled bund or tube cake. Place serving platter upside down over both cakes and invert to turn the cake on the platter.
Frost and decorate as desired.
Shopping List:
2 cake mixes plus ingredients as called for on the box 1 filling mix plus ingredients as called for on the box 2 containers of icing
Nonstick spray, butter or shortening to grease the pans. Flour or cocoa
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