Looking for a way to be able to have all the cute details on the bottom 1 inch of the pan, but so much of my batter keeps overflowing into the hole of the bundt pan. If i fill the pan up more, it only does more into the hole. If i do less, i still don't get the last inch of details of the pan, but at least it doesn't go into the hole... if the hole part was just a bit taller, then it would not do that. Any suggestions would be highly appreciated! Looking for a way to be able to have all the cute details on the bottom 1 inch of the pan, but so much of my batter keeps overflowing into the hole of the bundt pan. If i fill the pan up more, it... » Read More Looking for a way to be able to have all the cute details on the bottom 1 inch of the pan, but so much of my batter keeps overflowing into the hole of the bundt pan. If i fill the pan up more, it only does more into the hole. If i do less, i still don't get the last inch of details of the pan, but at least it doesn't go into the hole... if the hole part was just a bit taller, then it would not do that. Any suggestions would be highly appreciated! « Show Less
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
926838
Hi Mary, I Would look at the other answers for the diameter. I was pleased with the size of the bundts that came out. It's been a while but they seemed to be a little bigger than a cup cake. I Sprayed them well with Pam and floured them and got a perfect result. I think you will enjoy this pan. I hope this helped. If not please let me know.
1928629
The other three answers, I sorry but, they are wrong. There is a lot of difference in USE. The pancake batter one is for thinner batters. If you use the cupcake one with a thin batter, you don't have the amount of control as it leaks out very quickly. Those batters need the thinner hole. The cupcake tip is larger and if you tried to put the thicker batters through the thin hole you have pressure issues. The brown pen has a larger hole as it's tip to allow the thicker batter of muffins and cupcakes. Anything with chocolate chips, or carrot cake, for example, with the pieces of carrot are easy to clog. HOWEVER I LOVE these pens, both types. I have a commercial bakery and have always hated how messy it is to make cupcakes. These eliminate the mess. You DO need a long thin spatula when at the end unless you don't mind waste since batter will stick to the sides. If you purchase these, be careful to retain the silicon rings, or gaskets on the base and the tip when cleaning. I lost 2 of them down the drain when "help" washed them and didn't notice. Enjoy, they're great. The manufacturer is also VERY nice. When I wrote them because of losing the silicon rings, they sent me a bunch of them free. I offered to pay and they declined.
992826
It's because they raise...just like cupcakes. I had more of a problem with the hole not closing up. I put less batter in the pan but then ended up with skinny donuts. I'd give my two pans to whoever wants to pay the shipping. :/
632010
I have made different cakes in this pan, but most all of them called for a stem pan. It works great for most all bundt cakes beucase it holds more than a regular bundt pan. I have made fruit cake too. It just depends on the amount of batter....I have had good results with this pan.
1961838
Hello, I am sorry, I forgot to take it down and measure it last night - I know when i made a standard cheesecake and fit perfectly with extra room on the edges to spare - same with a bundt cake. It is really nice quality and beautiful. I was very pleased with this purchase. :)
1063593
I was able to fill it to its rim with 15 cups of water. Of course if you put 15 cups of batter into it then the batter would over flow. When I used it I made standard pound cakes that did not rise all the way to the top but they still worked without any problems.
33330
I put 3/4 of the batter in the bottom and the rest in the top. There are instructions that come with the pan and I believe they differ from the amount that I used. Hope this helps.
919019
I measured the diameter across the base using only the inside lip and it was approximately 10 1/2 inches. I measured the lid only (without the base) and found the highest point to be approximately 4 3/4 inches - setting on the base adds a little more. I use a (pretty old) standard Bundt cake pan and my cakes fit with ease. My pan is similar to the Nordic ware pro cast bundt pan if you want to look it up on Amazon and compare.
77896
Sorry but I could not conquer the "sticking" of the bundt cake. I used every non-stick spray,Bundt non-stick products, but it ended up a mess and not worth the price. I thought I could do it. The cake was tasty. Tunnel of Fudge was not there, just intersperced in the cake.
1924556
You really need a 12x12x6 to hold a whole average size bundt cake. This should even give you ample room for frosting etc. Hope this helps. Wilton makes this size as a well a 10x10x5 if your cake is on the small size and is plain without frosting.
987737
Honestly I used boxed cake mix for my daughters party. I followed the directions that came with the pan on the amount of time to leave it in. (I don't recall what it says I don't have the paper in front of me at moment) It worked perfectly. The only other thing I did was to spin the pan around halfway through to get it all even heat. also an extra tip I found the easiest way to level the bottoms of the cakes was to fill the pans slightly more that it suggests then when they are cooked and cooled I used a large serrated knife and evened them all out. Hope this helped. Have fun!
689791
There are about 5 cups of batter in an average cake mix. So pour water in the pans and measure how much you might use if you, for example, filled it up half way. I admit that I have had nominal success with these pans, most likely because of my own limitations. My problem is icing them. For some reason, I can't do a very good job of it. I can bake them, fill them, and assemble them. But I am lousy at icing them; they crumble. And that's probably because I haven't discovered the perfect icing or cake mix for these charming little cakes. When I later bought small bundt cake pans, these went by the wayside. I guess the bundt fits my skill set better. There are about 5 cups of batter in an average cake mix. So pour water in the pans and measure how much you might use if you, for example, filled it up half way. I admit that I have had nominal success with these pans, most likely because of my own limitations. My problem is icing them. For some reason, I can't do a very good job of it. I can bake them, fill them, and assemble them. But I am lousy at icing them; they crumble. And that's probably because I haven't discovered the perfect icing or cake mix for these charming little cakes. When I later bought small bundt cake pans, these went... » Read More There are about 5 cups of batter in an average cake mix. So pour water in the pans and measure how much you might use if you, for example, filled it up half way. I admit that I have had nominal success with these pans, most likely because of my own limitations. My problem is icing them. For some reason, I can't do a very good job of it. I can bake them, fill them, and assemble them. But I am lousy at icing them; they crumble. And that's probably because I haven't discovered the perfect icing or cake mix for these charming little cakes. When I later bought small bundt cake pans, these went by the wayside. I guess the bundt fits my skill set better. « Show Less
884876
I can't understand why people insist on NOT answering these questions. The 6" Wilton Excelle Elite Springform Pan is filled about 1 inch deep when you put 2 cups of liquid in it, and about 2 inches deep with 4 cups liquid. Since most batters "poof up" when you bake them, 4 cups (5???) is probably about as much as you'd usually want to try to put in this pan.
884873
My plans changed so I returned mine. However, I bake in 6" cake pans, using a regular cake recipe. If you know how high the cake would usually rise, you can pretty much tell how much to put in each pan. I would do a test run, using 3 pans for one recipe, filling each pan no more than 1/2 full.
1703400
What is the recipe making? If it's a "wet" batter bread, such as a banana bread, I'd definitely go for a bigger pan, 9x5. Besides a realistic possibility of batter overflowing, it could end up being too dense since not enough room to expand. BUT If making a yeast bread this would work. I use both sizes for my yeast bread, this pan gives you a beautiful looking loaf because it will crown higher.
177370
I usually poke about 2 in the middle and then work my way out with 5-7 more holes in the shape of a circle. Make sure they aren't too big!! As for water, I fill it about an inch or 2, too little water doesn't get the flavor and too much water gets into the hoses