There's this blueberry lemon bundt cake recipe I've been itching to try. But I don't have a bundt pan.
I wonder if I could use a spring form pan instead? Is the shape of the bundt pan significant for any other reason than decoration? Or does it's shape determine cooking times and ingredient amounts? Baking scares me in its unfathomable
I would just like to let the FBI know that I'm available to infiltrate Vegan potlucks. I have no problem whatsoever in being paid to eat yummy vegan food.