THE SCIENCE BEHIND THE SHAPE OF A BUNDT MOULD-HOLIDAY CAKES-MINI BUNDT

FESTIVE LOOKING BUNDT FRUITCAKES

Look AT that picture! Very festive looking and very enticing,no?
I love fruit cake.I already wrote another blog entry about Why I love making fruit cake during the holiday season .Go read it first.
This blog entry is more about the COOKING SCIENCE behind the BUNDT

WHAT IS A BUNDT?
A bundt is,simply put, A CAKE WITH A HOLE

HOW DOES A BUNDT GET A HOLE?
Simple ! It is cooked in a special bundt mould which looks more like a GUTTERED RING OF METAL. We pour the cake batter in this "metal Gutter of sorts" and then bake it.
Voila ! Cake with a hole in the center

DOES THE BUNDT MOULD HAVE A SCIENTIFIC REASON OR IS IT YET ANOTHER FANCY CAKE SHAPE?
Well, contrary to what people might assume that a bundt is just some fancy cake with a hole , the real bundt moIld was possibly made for scientific reasons.

I DIDN'T GOOGLE up the Bundt...But , Given the SMARTIE PANTS, PHYSICIAN WOMAN THAT ALSO COOKS AND LOVES SCIENCE WHILE SHE IS AT IT,
I am going to attempt to CONCOT a theory by myself.

HERE GOES MY PERSONALLY CONCOCTED THEORY"

SERVING SIZE BUNDT CAKE

Most cakes if NOT cooked for the required period in a dry baking oven, end up being UNCOOKED in the center.
The reason why a cake ends up uncooked in the center is mostly because that is the part to which the heat takes longest to reach.
The edges of the cake are usually in contact to the sides of the cake tin.
The bottom of the cake lies in contact with the bottom of the cake tin.
The center top of the batter is where it is not in contact with any hot metal during the baking period.

HERE IS WHERE THE BUNDT mould HELPS..
When there is no batter in the center, then we AVOID the possibility of having an uncooked batter.Right?

Also, because of its "GUTTERED RING" SHAPE, it allows a greater surface area of contact of the cake batter with a hot metal surface during baking.That ensures EVEN COOKING.

Also, given that there is no batter in the center, we will be able to cook the whole cake in a shorter time,and thus will end up with a more MOIST CAKE for the same time of cooking.

There ya go, THE SCIENCE OF COOKING of Bundt.
LOL.
Just had to let my nerd out in the food blog

I see far too many DUMB FOOD BLOG on the net. I figured, I must REVAMP the whole FOOD BLOG SCENE by throwing in a dash of SCIENCE BANTER into it.(I know I know, ALTON BROWN quickly comes to mind.I like him too)

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

tags:desserts,cakes,bundt,fruticake,holiday_cakes,baking