@weedwacker, how about I measure for you when I get home?

That would be great, Cheryl!

I've had my bundt pans forever -- like, since they first came out! The "classic" 12-cup pan, and a smaller (10-cup?) "Fiesta bundt pan." There are quite a few really cool kinds available now!

I think you could easily make two bundt cakes with one recipe. In the angel food pan it took more time to bake then was suggested. It's very good, but oh my, you will go into diabetic shock after one piece!

Well, nothing so grand as pound cakes here this morning. I'm baking up some Butterscotch refrigerator cookies to take along today for snacks as we set up fireworks for our town's celebration/display tonight. Gonna be a L O N G day!

Anna...I could have used a baking mom like you...we just had pasta...lots of it!

Good afternoon everyone. I am enjoying this baking thread and recipes. I have had my share of overflow of batter many times. Want to add when I was unsure whether the sizes of my Bundt pan and Tube pan would hold the batter for my pound cakes, I split the batter into two pans (one regular size and one much smaller) and had no spillage at all. It is scary when the batter starts to rise when the cake is baking. Makes my heart beat fast. For me it is just a little more work but also easier to store. Since then, no overflow, no heavy clean up. .

Ivy

I know what you mean..watching it rise closer and closer to the point of no return. 😳

Going over the edge like a roller coaster.

...Like slow lava flow ,
Odorous as it hits the oven floor,
sending the whole house/ kitchen into a dense fog.
(I think i just made a haiku!)

I think you broke a few rules...

In other words a big mess!

I guess I write good haiku as well as I bake?

But you can eat what you bake..
You would not want to eat those words!!!! Hahahahah!

I'm at DDs house in San Diego. Her Navy husband just left for a month on his ship. I'm cooking for us tonight, Silly Pie. She loves it, her husband not so much. Perfect opportunity, right? She can freeze it and take some to work etc. I know how to make this! But look what happened! I did cheat and use a frozen store bought crust. Maybe that's why the quiche is splitting? What the heck?! The Baking Fairy is sh!tting on me!!

LOL, Cheryl -- my sister-in-law has the same problem with the baking fairy!

@weedwacker I measured. I have a small bundt pan even though the Brown Sugar Caramel Pound Cake was huuuuge in that pan. I measured 10 cups to the very brim. (Then I used the water to water the Peace Lily) after using the 2/3 full baking rule, I had enough batter to make another small loaf pan. Where is the best place to buy a bundt pan, that is if I want an ever huger cake? You know. As gifts or potluck??

I troll Marshalls or Homegoods..great heavy brand name pans for fraction $$

Calphalon Nonstick Bakeware Crown Bundt Form Pan
One of the best non-stick coatings on the market makes the Calphalon Nonstick Bakeware Crown Bundt Form Pan our favorite bundt pan. The pan is also made from a high-quality steel that won't warp or bend and that heats evenly, allowing you to make perfectly formed bundt cakes with beautifully browned sides. Read Full Review

See it at:
Amazon.com$20.00Amazon.com$20.00

Nice pan on Amazon. 10" like mine. 10 cups. I know the label on mine said nothing except inches. Mine is 10". At least I have something to go by, I guess. 10"=10cups. 12" - 12 cups maybe??