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6
Using Store-Bought Cake Mixes
Center fill cakes can easily be made using store bought products. To do so
you will you need: 2 standard (18.25 ounce) boxes of cake mix, a box of your
favorite filling mix such as pudding, and 2 containers of icing.
Preheat your oven to 350 degrees.
Follow the directions on the back of the cakes mix box. One box yields the
exact amount to fill the savarin or tube cake pan.
Make the second mix and pour two cups of batter into the round cake pan.
You can also add 1 cup of batter to the top ring of the center fill insert. Use
the cake from the insert as substitute to filling. To make it more inserting use
a different flavor or color of cake.
Generously grease and flour each pan including the inside of the insert. If you
are making a chocolate cake, cocoa powder is a great alternative to flour.
This is perfect if you are not using frosting, as it will not leave white specs of
the surface of the cake. Screw on the center fill insert. Bake the round cake
pan for 25 minutes, the tube or savarin pan for 45 minutes and 20 minutes if
you are also filling the center of the center fill insert. (Do this separately from
the tube or savarin pan.)
Cool for 10 minutes. Remove the center fill insert.
Prepare your filling mixture of choice. Let the cake stand for at least 30
minutes before adding filling. Place round base cake over the filled bund or
tube cake. Place serving platter upside down over both cakes and invert to
turn the cake on the platter.
Frost and decorate as desired.
Shopping List:
2 cake mixes plus ingredients as called for on the box
1 filling mix plus ingredients as called for on the box
2 containers of icing
Nonstick spray, butter or shortening to grease the pans.
Flour or cocoa
5
Tips For Using Your
Center Fill Bakeware Set
1 Measure the batter accurately. If you under fill the tube or savarin pan,
you will not have a sufficient cavity to fill. If you over fill, this will cause
the batter to spill over the pan.
2 If you chose to use your own recipe, follow a general guideline of 4 1/2 to
5 1/2 cups of batter per savarin or tube pan. Both pans hold the exact
same volume of batter.
3 We recommend placing a cookie sheet lined with aluminum foil or
parchment paper below your bakeware while baking. This will catch any
batter overflow, keeping your oven clean.
4 Baking temperature is 350 degrees F.
5 Suggested baking times: 45 minutes for savarin or tube pan, 25 minutes
for the round cake pan and 20 minutes if using the center ring of the
center fill insert.
6 To test for doneness insert a toothpick or bamboo skewer in between
one of the slits on the top of the center fill insert.
7 If the batter overflows from the pan while baking, continue to bake until
the cake is done. Remove and cool for 10 minutes. Press cake down if it
has pushed up through the slits on the top of the center fill insert.
Carefully remove any excess cake from the sides of the pan and center
fill insert with a small serrated knife. Unscrew the insert.
8 Grease and flour each pan, including the insert before each use.
Nonstick sprays are an easy and less messy alternative to shortening
or butter.
If you have always wanted to make a neat, clean and interesting cake for
your loved ones, this is the bakeware set for you! The possibilities are
endless. It is such fun to make cakes this way!
WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 5