So, you’ve created every possible permutation of cake to be had from a spring-form tin, but where to go for that next creative baking challenge? Our customers love our range of tins, and we didn’t want to add anything gimmicky. The usual research into the best available led to us chatting with Nordic Ware for a number of years. Finally we have selected a range of Bundt tins we think you’ll have fun baking some great cakes with. The circular Bundt design not only looks unusual but means large cakes bake evenly.

Nordic Ware Crown Bundt Pan Season London 

Nordic Ware are well known amongst serious bakers. The pans are a lot heavier than usual for excellent heat conductivity and uniform cooking. They’re also cast rather than pressed – a process that enables the bakeware to incorporate shapes and detail that would be otherwise impossible, resulting in cakes with stunning definition. A heat reflective exterior and non-stick interior means these unique tins will enable you to create show-stoppers with consistency.

Nordic Heritage Bundt Pan Season London 

To create a cake with the wow factor for your loved ones this Christmas, pop in for a chat - we have staff ranging from experienced bakers to trained pastry chefs in each store to share ideas and answer any questions you might have. Needless to say, one of these would also make a great gift for a baker. For now, here's a recipe to get your tastebuds going.

Chocolate Bundt Cake with Baileys Salted Caramel Sauce

You'll need one of our Nordic Bundt Tins


  • 2 tbsp unsalted butter, for greasing
  • 100g dark chocolate
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 200ml sour cream
  • 300g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200g unsalted butter, at room temperature
  • 400g caster sugar
  • 3 eggs

For the Baileys Salted Caramel Sauce

  • 200g unsalted butter, chopped
  • 250ml double cream
  • 350g soft light brown sugar
  • 2 tbsp Baileys Original Irish Cream
  • 1 tsp flaked sea salt

Nordic Bundt Tins Season London


Heat oven to 170C/150C fan/gas 3. Using the 2 tbsp of butter, grease a 2.4 litre Bundt tin so it's completely coated.

Melt the chocolate in a glass bowl set over a simmering pot of water, making sure the bottom doesn't touch the water. Alternatively you microwave it for 30 secs at a time until melted. Remove from the heat and add in the cocoa, vanilla, sour cream and 75ml hot water, and whisk until smooth.

In another bowl whisk together the flour, baking powder, bicarbonate of soda and salt.

In a standing electric mixer beat the butter with the sugar until fluffy. Add the eggs, one a time, then beat for 3 mins until thick and full. Stir in the chocolate sour cream mixture, then add the flour mixture. Mix again and then scrape into the Bundt tin. Bake for 45-50 mins or until a skewer comes out clean. Remove from oven and leave to cool for 15 mins. Place a wire cooling rack over the top and flip over. Leave to cool completely.

To make the Baileys salted caramel sauce, put all the ingredients into a large pan and heat until bubbling, about 5 mins.

Serve the cake with the caramel sauce poured over the top.