Nordic WareBundt Quartet 9-Cup Bundt Pan, Original Cast Aluminium Bundt Tin, Bundt Cake Tin with Multiple Designs, Cake Mould Made in the USA, Colour: Gold

Just as described, well built solid bunds pan. Have used couple of times, just spray with PME and nothing sticks, cakes slide out easy giving you lovely shaped cakes enjoyed by all. You get what you pay for, I always buy Nordic Ware, expensive compared to others but will las5 a lifetime if taken care of.

Very beautiful shapes for cakes, the material is thick and strong.

This baking mould is great, my guest are always supprised

Four small versions of Nordic Ware's Fleur de Lis, Elegant Party, Cathedral and Chiffon bundt tins. Can also vary with different batter flavours and/or colours.It'll always take ages to prep as I'm so anxious about sponge sticking that I coat the tin very liberally (baking spray), and there are loads of nooks and crannies! The Cathedral felt fiddliest as it has more angles. Curves feel easier for the pastry brush. But all four sections unmoulded easily - took 35 minutes at 170 degrees, and cooled in the tin for 10 minutes.*I love Nordic Ware because the patterns come out distinct and well-defined. The sponge has a lovely crispness on the outside (the latter is mentioned as a feature by Nordic Ware in an advert vid). I've eaten cakes where the baker's cut off the crisp edges so that it lacks texture and feels lacking - it's nice to cut open a cake and see the dark line of crispy sponge like a frame.The bundlettes don't need much decoration otherwise their distinct patterns get blurred. On my first go, I mistakenly used too much glaze. Stupidly I kept adding glaze as I didn't want to waste the quantity I'd made.You don't need to fill a vacant section with anything (an Amazon USA reviewer advocates putting in water). I e-mailed Nordic Ware, they replied: "You can leave one side or one cavity empty for baking :) No harm will come to your pan."The instructions for use and care are on the reverse of the cardboard wrapper, plus a recipe for buttermilk orange cakelets:1. Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended.2. Before each use, brush with butter or shortening and dust with flour or cocoa to coat. Baking spray containing flour may also be used. Do not use regular cooking spray.3. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.4. Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces. [I take that to mean it's not dishwasherable as dishwashers use abrasive chemicals.]I wish the tin had handles so I could hang it up. It's too pretty to be hidden in a cupboard.In summary - excellent tin, recommended.* This worked: Coated tin very liberally with baking spray using a pastry brush. Made a 4-egg lemon batter. Put fruit (blueberries) into cavities - they settle themselves like the ball in a roulette wheel :-) Added all the batter (see photo for level) but I should've left some out as three sponges slightly overgrew. Poked in more fruit. Shook tin to level the batter and do the equivalent of swirling batter in a single large tin. Thumped tin down on a padded surface. Put in oven, 170 degrees (but preheated to 180 degrees). Baked 35 minutes. Cooled in tin for 10 minutes. Inverted tin onto cooling rack, cakes slid out. Decorated after cakes had fully cooled (at least 1 hour).