Cake Pan Purchases and Cake To Do List

[cimorene]

Since we are apparently going to be making more cakes, we just ordered a traditional bundt pan (somehow we don't have one) and two aluminum 8" (20 cm) cake pans (we have four round cake pans but they're all 10"/26 cm, two silicone and two springform). I went right to the Poshest Kitchen Store in Finland, which is so fancy that the invoice they send in the package looks like a classy wedding invitation. However, even though they DID have pans in the sizes we wanted - including super expensive Bundt-brand gold bundt pans - they only had expensive springform pans, so we had to go seek out a slightly more quotidian kitchen store in order to get the one-piece aluminum pans Wax wanted.

A lot of the cakes you see online in recipe blogs have three or four layers, but I gotta say, I can't foresee any future where I ever feel moved to do that. Two layers, yeah, sure, but not three. (Hence why we didn't order three of the 8" pans.)

I found this article accidentally earlier, when I was looking for peanut butter layer cake recipes, called 30 Bundt Cakes You Need to Make This Spring, and while I don't actually want to make ALL of them, it did get me thinking that I don't have enough experience of bundt cakes and I'd like to try more coffee-cake, glazed, and unfrosted sort of cakes. Just in general, actually, my favorite cakes are chocolate chip date cake, banana bread, carrot cake, and blueberry lemon coffee cake (if you don't count pie and mousse anyway)... so maybe my inclination is more towards this style of cake anyway.

So I'm already a fan of their top-listed cake here, and then there's a margarita cake, which I'm anxious to try, an olive oil cake, a lemon poppyseed cake - my great-grandmother's lemon poppyseed muffins were a perennial favorite whenever someone in the family served them, a pineapple coconut ("piña colada") cake, an apricot almond cake, a coconut lime cake, and a pistachio cake (which I think might be the ideal opportunity to make a pistachio-coffee-amaretto cake, or maybe a pistachio amaretto cake with coffee mousse - I'm trying desperately to duplicate the flavor combination in our favorite pistachio-coffee-amaretto icecream shake).

Also people in the comments from yesterday have reminded me that I've been meaning to try out olive oil cake, honey cake, matcha cake, and Earl Grey cake! And then Isilya mentioned maple cake, which sounds unbearably delicious.

Comments

[goss]

pistachio-coffee-amaretto icecream shake

Wow, that sounds DIVINE! ♥__♥

[cimorene]

You should try it, when you're having icecream! It's a combination of pistachio and vanilla icecream, a half-mug or so of strong coffee, and a dash of amaretto in a blender.

[goss]

Thanks! *makes note*

[phosfate]

I want matcha cake now. And by now, I mean NOW.

We had a checkerboard cake pan years ago, and it was stupidly easy to use. Unfortunately we lost it almost immediately. Imagine it with cherry and orange, or coffee and chocolate!

[cimorene]

My mom used to make those every now and then, but she only ever did chocolate and vanilla!!

I suppose you could combine two different flavor layers too. Actually I think I have seen this with many-layered cakes, things like three different types of chocolate or three colors.