IKEA DROMMAR: What Kind of Cake Should I Bake?

Ironically, just as we begin Week #2 of the Kitchen Cure and tell you to clean out extra unused pans and tools from your cupboards, I go to IKEA and buy a new cake pan. (Although, keeping the Cure in the back of my mind did stop me from many other unnecessary purchases, I assure you.) I was rather wanting this DROMMAR cake pan ever since this post, and now that I have it, I'm curious: what kind of cake do you think I should bake?

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I have a yen towards cake pans of many shapes and sizes, and although I have enough space for a modest collection, I do try to curb the inclination. But I do think that bundts or shaped pans like this one are some of the best cake pans to keep around. In fact, if you have just one cake pan, make it a bundt. Why? Well, it is usually a substantial size, so you don't need to fuss with baking two layers or making frosting. Also, its pretty shape means you can serve it with nothing more than a dusting of powdered sugar.

Back to my pan. This is a rather small cake pan: it holds 8 cups, instead of the 12 cups in a more normal-sized bundt pan. This is nice, though; I like smaller, more moderately-sized desserts. The average cake recipe will make about 5-6 cups of batter, so multiplying by one and a half would be plenty to fill this pan. Or you could use just one batch of a regular cake recipe, which wouldn't overfill this, and perhaps you wouldn't have a bump to slice off after baking.

What is your favorite kind of cake to make in a molded pan like this? Any favorite recipes?

Related: Five Essential Baking Tools: Pans

(Images: Faith Durand)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.