In the Heritage tin, I made Jo Wheatley's new recipe for a Toffee, Banana & Pecan Bundt Cake.
Drizzled with Waitrose Toffee Sauce and topped off with mini marshmallows.
Next up was Nigella's Spruced Up Vanilla Cake in the Christmas Tree tin. It was a little reminder of the brilliant holiday we had in Austria to celebrate his 40th Birthday, hence the cream 'snow', fir trees and wintry village scene. This cake looks great with a dusting of icing sugar to set the scene.
They both worked out perfectly and were just was needed after a day of activities. Needless to say, I didn't bring any home.
For both the cakes, I greased them well with Wilton Cake Release before adding the cake batter. I took the oven temperatures given as for a static oven, not fan. Large eggs were used in both recipes.
Great tins that get lots of oohs and aahs and recipes that are simple to follow. I think I am smitten with Nordic Ware tins. Which recipe to try in them next?
Happy Baking!
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