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Sundae · 11-16-2010, 07:55 AM

I'm making a Bundt cake for Christmas, and the Americans seem to have the best moulds, the best recipes and the most exciting combinations.

So this is a prior warning that I will need plenty of help over the next few weeks.

Starting with - what are semi-sweet chocolate chips?
I can see them online, and I'm pretty sure I can find an American supplier in the UK, but it seems silly if I can pick up an English equivilant. Is it the difference between dark and light chocolate (ie milk and plain)? Or do they really have less sugar. I wouldn't want to upset a balance. This is for a Kahlua cake, which is only one I'm considering.

Also - what is instant pudding?
Does it come under any other name?
I think it might be the same as Angel Delight, but again I don't know how the quantities needed would differ.

Amd finally - has anyone used a silicone mould for Bundt cakes? They are SO much cheaper. But I thought one of the major selling points of Nordice Ware was that the moulds are heavy and designed to transfer the heat to get a perfectly cooked cake. Argh.

Oh and if we have a Christmas Fayre I'm tempted to make Bruce's Castle Cake (the chocolate one). I reckon we can raise some money in a Guess the Weight of the Cake competition. If not, I'll hold it in reserve until the Spiring Fayre, as it's not Christmas related.

11-16-2010, 07:55 AM	#1
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Bundt Cake I'm making a Bundt cake for Christmas, and the Americans seem to have the best moulds, the best recipes and the most exciting combinations. So this is a prior warning that I will need plenty of help over the next few weeks. Starting with - what are semi-sweet chocolate chips? I can see them online, and I'm pretty sure I can find an American supplier in the UK, but it seems silly if I can pick up an English equivilant. Is it the difference between dark and light chocolate (ie milk and plain)? Or do they really have less sugar. I wouldn't want to upset a balance. This is for a Kahlua cake, which is only one I'm considering. Also - what is instant pudding? Does it come under any other name? I think it might be the same as Angel Delight, but again I don't know how the quantities needed would differ. Amd finally - has anyone used a silicone mould for Bundt cakes? They are SO much cheaper. But I thought one of the major selling points of Nordice Ware was that the moulds are heavy and designed to transfer the heat to get a perfectly cooked cake. Argh. Oh and if we have a Christmas Fayre I'm tempted to make Bruce's Castle Cake (the chocolate one). I reckon we can raise some money in a Guess the Weight of the Cake competition. If not, I'll hold it in reserve until the Spiring Fayre, as it's not Christmas related.