Just use mini fluted tube pans (bundt/gugelhupf) and after the cakes are done, fill the holes with either glazed fruit or cannoli crême. These I baked with rapid rise yeast, which resulted in a babka texture, as opposed to the baking powder/crumb style I usually employ.
Just use mini fluted tube pans (bundt/gugelhupf) and after the cakes are done, fill the holes with either glazed fruit or cannoli crême. These I baked with rapid rise yeast, which resulted in a babka texture, as opposed to the baking powder/crumb style I usually employ.
http://www.walmart.com/ip/Wilton-12-Cavity-Mini-Fluted-Muffin-Pan/20552627
I haven't tried the silicone molds but many prefer those for ease of use.
Will try them out soon.