This price is for one mold . I have two but they are listed separately as they are different sizes
This Antique "Gugelhupf" BAKING MOLD, dating from the second half of the 19tcentury, between 1860-1880, originates from the Alsace / Black Forest area, where it was used for baking the traditional Gugelhupf or Kouglof or Bundt cake, a delicious yeasted cake made with raisins, almonds, kirsch or...or...
This antique clay or terracotta baking mold can be still used for a delicious "Gugelhupf" - Kouglof - at any day or for a special occasion.
It would be a lovely gift for Thanks Giving, house warming or Christmas for example.
Here history info:
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, and, in France, kouglof, kougelhof, or kougelhopf) is a light, yeasted cake, traditionally baked in a distinctive circular Bundtt mold. It is popular in a wide region of Central Europe, including southern Germany, Austria, Switzerland, and Alsace.
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition
The old South German name combines the Middle High German words Gugel derived from Latin cucullus, meaning hood or bonnet, and "Hupf", which literally means "to hop" or "to jump". The Brothers Grimm wrote that the "hupf" may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in Marx Rupolt's 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.
It is spelled Kugelhopf in Alsatian, kouglof in French.
The special circular pan with a central tube was originally made of enameled pottery.
Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.
A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking