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Message: [QUOTE="Norcalbaker59, post: 44467, member: 2340"] I absolutely love Stella Parks. She is an amazing pastry chef and by far one of the most knowledgeable on food science. But she totally misses it when it comes to the pans. I’m really surprised because you can really see that dome on her cake. And you see that dry crust. The pan makes all the difference. NordicWare bundt pans are all coated. So there is no escaping that crust and that dome. Their pans are the best bundt pans out there. But there’s no escaping the browning that comes with their coated pans. Coated pan is going to conduct heat more intensely. There’s no getting around it. Notice how these cakes have some doming. [ATTACH type="full" alt="7DD24A3D-2D9C-4A0D-A47F-D0DFCC744ED0.jpeg"]3749[/ATTACH] And look at how brown they are. That is the coating on the pan. There is no getting around that [ATTACH type="full" alt="22878D4E-BA8D-4D82-A733-79DEBF08E8F7.jpeg"]3750[/ATTACH] Brown crust. No matter how fine and perfect the crumb they still have all that dry brown crust on the outside. Yet my sister text me to rave about how moist and flavorful these cakes were. With a coated bundt pan you have no choice but using a simple syrup. I used lavender verbena lemon simple syrup as soon as I pulled the tray out of the oven. Then again about 30 minutes later. Then let the cake age minimum of 24 hrs before delivering. [ATTACH type="full" alt="49588FB0-B02D-4504-849B-EAC103020533.jpeg"]3751[/ATTACH] [/QUOTE]