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Bundt pan LAMART LT3093 — round fluted baking mould, Ø230×H110 mm
Bundt pan LAMART LT3093 — round fluted baking mould, Ø230×H110 mm
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Bundt pan LAMART LT3093 — round fluted baking mould, Ø230×H110 mm
Leave your address - as soon as the price of the product goes down, you'll know about it right away
Bundt pan LAMART LT3093 — round fluted baking mould, Ø230×H110 mm
Bundt pan LAMART LT3093 — round fluted baking mould, Ø230×H110 mm
The LAMART LT3093 bundt pan is a round fluted baking mould designed for ring-shaped cakes and savarin. With an outer diameter of 230 mm and a height of 110 mm, this single-piece pan produces cakes with decorative ridges and a central hole, ensuring uniform batter distribution and consistent baking results in a home oven. The fluted surface gives traditional patterns to finished goods while the straight-walled profile supports even heat transfer for regular batch use.
The bundt pan's single-piece construction reduces seams where batter can collect, simplifying cleaning and improving hygiene. Its fluted interior creates an attractive, decorative finish without additional moulding steps. The dimensions are suited to medium-sized cakes, offering reliable volume capacity for standard recipes and repeatable results across multiple bakes. The shape and size make demoulding straightforward when the pan is properly prepared.
Before first use and between bakes, wash the pan in warm soapy water and dry thoroughly. Prepare the pan by greasing the fluted surface and central tube or by applying a light dusting of flour to ensure smooth release of the cake. Pour batter evenly into the mould to avoid air pockets, then place the pan on a stable rack in a preheated oven. Allow the cake to cool slightly after baking before inverting the pan for demoulding; tap gently if needed to release the cake.
To achieve the best decorative detail, use recipes with medium-thick batter that can hold shape around the flutes. Avoid overfilling the mould—fill to about two-thirds to three-quarters of the height to allow for rising. Cool the cake partially in the pan before turning out to reduce the risk of breakage.
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