Pieday Friday – What cake comes from which tin?

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If like me you’re unsure of exactly what baking tins you need in your kitchen in order to recreate all the lovely recipes you’ve been pinning on Pinterest, today is your lucky day. I’m going to try to demystify the more unusual-shaped baking tins and show you exactly what a cake would look like if it were baked in that tin. Also, I’m sharing a bit of history about bundt cakes, cinnamon buns, mini heritage bundtlette cakes and kugelhopf along with some delicious recipe links throughout the post. Hope you enjoy, thrifty bakers!I found my cookware tins from the selection at House of Fraser and I wanted to check out what kind of cakes I could expect to create if I were to invest in some high quality baking supplies. I started with something I’ve had my eye on for a while; a bundt cake tin. So what type of cake is a bundt cake? I’ve actually just found out that any type of cake that has been baked in a bundt tin is classed as a bundt cake. I was sure it was a traditional spiced cake, but no, it’s all about the tin it’s baked in, not the recipe used. Bundt cakes tend to be crisp on the outside due to being cooked in a decorative tin, and is usually decorated with just a sprinkling of icing sugar or a drizzle of glaze. Sounds fabulous, doesn’t it? I don’t know why, but I tend to associate bundt cake with autumn so here’s a recipe from Two Peas and their Pod for a pumpkin bundt cake.When I spotted a cake tin that I’d never seen before I dug a little deeper and found out that it was for an Austrian Kugelhopf cake. I found the picture and a recipe for baking Kugelhopf here. This bake is actually a bread, but a sweet bread filled with dried fruit, such as raisins. It’s typically eaten for breakfast or brunch but I’m sure a slice could be enjoyed with afternoon tea too if required! It’s not only a speciality of Austria; this style of sweet yeast-bread has also become very popular in France. It puts me in mind of a (slightly more cake-y) pannetone, yet it’s the decorative tin that makes it a true Kugelhopf.I came across a mini heritage bundtlette pan that I really liked the look of, and I now know that I can use it for any type of cake batter, so it’ll be really useful in my kitchen. There’s no set recipe for a bundtlette cake, so I think I’d like to try a lemon cake with lemon icing glaze. Traditionally, they would be served warm and covered with crème anglaise, or cooled with a dusting of icing sugar. I love the individual portions, as this makes it easier to serve up a cake to guests and would be ideal on an afternoon tea platter.Now, the bake below looks amazing. I could probably stuff the whole thing in my face right now. This tin is actually a rather helpful tin; it lets you create a pull-apart cinnamon bun cake without all the effort of rolling up the buns and wondering how they will turn out when squished into a normal round cake tin. Traditionally, a Northern European cinnamon swirl is a sweet bun made from a yeast dough, with a sugar and cinnamon layer rolled up inside each bun. Of course, you can still roll them up and pop into the tin, but at least you know that you’ll get a pretty finish on the top every time. And then you can cover it with lots of gooey icing, mmm! A Beautiful Mess have gone one (amazing!) step further and added nutella to their cinnamon bun recipe here.What do you think of these tins? A useful addition to the baking cupboard or not really needed? Which decorative tins do you have at home and how often do you use them? I’d love to hear about your favourite recipes for each type of cake so please leave me a comment below or And if you’ve found any of this blog post useful, please share using the social options below or click on a photo to pin it on Thanks bakers, happy Pieday Friday!

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