Spiral Silicone Bundt Cake Mold for Show-Stopping Cakes

Ridged walls and a centre tube, built into one mold

• Spiral walls that sculpt the cake

  The ridges run the full height of the mold, so every slice comes out with a shaped edge. Frosting settles into the grooves and the cake looks finished before any decoration goes on. A plain sponge turns into a centrepiece.

• A centre tube for even baking

  The hollow centre gives heat a route into the middle of the batter, so the core bakes closer to the edges. That matters most in a deep ring, where a solid middle is the usual problem.

• Flexible silicone body

  The walls are soft enough to flex gently away from the cake once it has cooled. Ease the sides, then turn the cake onto a rack. At 179 g, the mold is light to lift and turn.

Four steps from batter to a clean unmold

1. 1
   Grease the walls

   Brush the spiral walls and centre tube with a light layer of oil or softened butter. Silicone is forgiving, but the fine ridges are where batter grips most.

2. 2
   Fill to two-thirds

   Pour the batter to about two-thirds of the mold. Cake rises as it bakes, and a brimming mold can spill over the top.

3. 3
   Bake and check early

   Bake to your usual sponge timer and start checking a few minutes before it ends. Every oven runs a little differently.

4. 4
   Cool, then unmold

   Let the cake rest in the mold until it is no longer hot, then turn it out gently onto a rack. A warm cake is soft and breaks more easily in the spiral details.

Measured for your oven and your table

• 22.5 cmDiameter
• 10 cmHeight
• 7 cmTop opening
• 3.2 cmCentre tube

Measured across the outer base and the full height of the mold