So a new bakery opened near me, Nothing Bundt Cakes. Man they are good. But pricey. So I have been trying to make my own. I am happy with the general taste/texture of my bundts (Ive been using a cake mix/sour cream/ 4 eggs/pudding/oil,etc combo). My dilemma lies in this: the N.B.C. bakery's cakes have such a soft moist EXTERIOR......like there is no crust or any firmness to the outside of the cake. Mine forms a slight crust or browning, so you have a bit of 'resistance' when you bite. I hope I am explaining that right. I use a Nordic Ware mini bundt cake pan I got from Williams sonoma. Its got a goldish exterior and a black interior. I dont know if my mistakes lie in my recipe or my pan....or both? I'd really appreciate any ideas on how to make the perfect, moist bundtlette! Thank you so much.

ETA: A friend of mine thought that perhaps they use a silicone Bundt pan to get that outer texture. Has anyone used silicone? Oh and for the record, Im not a professional baker trying to steal a recipe, just a chubby girl trying to save money so I can eat more cake.....lol