Patisse Bundt Cake Pan 20 cm Silver Top — Patisse twm_414623

Patisse Bundt Cake Pan 20 cm Silver Top is a 20 cm diameter ring cake mould designed for baking bundt cakes, babkas and other tube-style cakes. The pan features a Silver Top non-stick finish and a central tube that helps heat circulate evenly for consistent baking results. Its ridged sides create the characteristic decorative pattern while the smooth interior and release-friendly coating reduce sticking and simplify cake removal.

Advantages

The Silver Top finish provides a non-stick surface that supports even heat distribution across the pan, promoting uniform browning and consistent texture. The central tube accelerates heat transfer to the centre of the cake so dense batters bake through without undercooked cores. The ridged moulding produces defined decorative edges without additional effort, and the sturdy construction maintains shape under typical home and light professional use.

Suitable for

• Baking bundt cakes, ring cakes and babkas
• Preparing decorative cakes for family and small events
• Testing recipes that require a central tube for even rising
• Home kitchens and light commercial or teaching kitchens

Key specifications

• Diameter: 20 cm
• Shape: Ring / bundt with central tube
• Finish: Silver Top non-stick coating
• Surface: Ridged decorative sides
• Intended use: Oven baking

How to use

Prepare batter according to your recipe and preheat the oven to the specified temperature. Lightly grease the pan if desired or follow the coating manufacturer's instructions for optimal release. Pour batter evenly into the mould without filling past the recommended level to avoid overflow. Place the pan on a stable oven rack and bake until a skewer inserted near the centre comes out clean. Allow the cake to cool slightly before inverting the pan; tap or gently shake to release the cake if necessary.

Usage recommendations

To extend the life of the non-stick finish, avoid metal utensils and abrasive cleaners. Hand wash with warm soapy water and a soft sponge, then dry thoroughly before storage. For best results, let the cake cool for a short period in the pan to set the shape before removing.