I cannot speak for bundt pans, but I have learned to insulate the sides of my pans or use a water bath to keep the sides from heating faster than the middle, to get flat-top cakes where the "dome" does not need to be trimmed. But especially in water, one must always make sure the cake is done through. Best if using a cool water bath, to remove it once the cake is set and finish baking dry. Otherwise a cool kitchen towel soaked in water does wonders.

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