Need Cake Recipes -Specifically for specialty cake pans

I bought two Nordic ware pans...I am a sucker for this kind of kitchen stuff.

One is a bundt cake pan in the shape of a castle...the other is a set of six forms that will make rose shaped cakes.

I think that any bundt or pound cake recipe should do well in these but if you have any suggestions for other types...let me know.

I was thinking that the roses would be really cool with a red velvet cake and then lightly dusted with either powdered sugar or that dusty cooking gold....for the holidays...

I got a very plain shape last time. It works very well with the spray coatings that have the flour in them. Not a bit of broken cake left behind. I don't use anything but cake mix in the bundt pans.

Can you tell me a little bit about the cooking gold? I like sprinkling my cakes with powdered sugar through a sieve. I bet the gold would be lovely.

I have seen it in aerosol format as well...that way you can spray it evenly...it is expensive but kinda cool for special occasions like holidays...

It calls for a bundt pan; however, I only have sheet pans and it turns out beautifully. I think this would be fabulous in your castle pan. I've made it once without the topping (rave reviews and disappeared quickly), and once with the topping (rave reviews, but I think it was too sweet). I omit the nuts (coworkers have allergies), and I've also used Gala apples with fine results.

http://www.epicurious.com/recipes/recipe_views/views/107511

APPLE CAKE WITH CARAMEL TOPPIING

Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
2 cups (packed) golden brown sugar
1 1/2 cups vegetable oil
1 cup sugar
3 large eggs
4 teaspoons vanilla extract
3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk


Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.

Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)

Makes 12 servings.

I just got this recipe. I haven't tried yet -- but will this weekend.

It's for Scandinavian gingerbread cakes. I'm going to put them in regular cake pans, because I don't have molds, which you are supposed to use.

Gingerbread cakes are supposed to be a Scandinavian gift-treat, like our fruitcakes (yuck!) Again, I haven't tried it yet, so there is a caveat.


Scandinavian Gingerbead Cakes

12 3/4 cup cake molds
2 1/2 c. flour
1 tsp. baking powder
1 tsp. coarse salt
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
12 tbsp. unsalted butter at room temperature
2/3 c. sugar
2 large eggs, beaten
1 c. molasses
2 tsp. baking soda
1 c. boiling water

Glaze:
2 c. confectioners sugar
2 tbsp. fresh lemon juice or pure vanilla extract
1/3 c. finely chopped, crystalized ginger

Preheat over to 350. One rack in the middle. Place a cookie sheet on the rack to heat. Spread each mold with nonstick cooking spray. Whisk together flour, baking powder, salt, ground ginger, cinammon and cloves, set aside. Using electric mixer, cream butter and sugar together until light. Gradually beat in eggs and molasses. Add flour mixture to molasses mixture and beat until just combined. Dissolve baking soda in boiling water and add to batter, stirring well. Fill each mold/pan half-full. Transfer each pan to the hot cookie sheet. Hold the batter at room temperature until the first batch has baked. Bake until top is firm when gently pressed, about fifteen minutes. Cool pans on wire rack. remove from pans. Cakes may be refrigerated two days before decorating.

For glaze, Combine confectioners sugar, lemon juice and two tablespoons of ginger in a food processor until fully combined. Transfer glaze to bowl and add more sugar if desired. Decorate each cake with glaze and remaining ginger. Cakes will keep at room temperature for three days. Get boxes, 3 3/4 inch white boxes, (marquis cake boxes are available at www.weddingthings.com, but I'm going to try other options) and decorate with ribbon.