Published January 1, 2006.
Just how much risk are you willing to take for a fancy decoration?
In our January/February 2004 testing of Bundt pans, our winner carried the day thanks to clean, distinctly defined contours. So it was with suspicion that we eyed the company's elaborate designs for Bundt cakes shaped like stars, cathedrals, and fleurs-de-lis. To find out how they measured up, we chose two designs, the chrysanthemum and the holiday tree, and made our Lemon Bundt Cake recipe.
Our misgivings were for naught. Both pans browned well, and release was clean. There was just one problem: no handles, which made the fancy pans difficult to invert when removing the cake. (In a repeat test, we inadvertently "trimmed" one of the holiday trees by about an inch.) So we can recommend these high-design Bundt pans only tentatively — handles would seal the deal.