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HomeCookwareNORDIC WARE 59437 |
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| Customer Reviews: | | Average Customer Review:
Write an online review and share your thoughts with other customers.
2 of 2 found the following review helpful:
 Works great May 05, 2010
I used this pan for little tea cakes using a banana bread recipe and it worked really well. I sprayed the pan with cooking spray with flour and brushed the cooking spray evenly over the pan with a pastry brush. All the cakes turn out great and there was no sticking at all! I am very happy with the result.
3 of 3 found the following review helpful:
Tips for easy use May 01, 2010
Many of the comments refer to issues removing cakes from the pan. If you use Baker's Joy or Pam for Baking spray you will have NO problem. Place the pan on the open dishwasher door and spray away... you will have no mess to clean up either. i have many shaped pans including this one and the secret to easy removal and clean up is the spray.
Also, many of you are using cake mixes as the box instructs. these pans work best with a denser cake such as a bundt or pound cake recipe. there are many recipes/books for modifying mixes into such cakes, or you can start from scratch. see [...]
when you put the batter into the pan you also need to tap the pan on the counter or run a toothpick through the batter to remove the air bubbles that get trapped at the bottom of the mold, hence distorting the shapes.
1 of 1 found the following review helpful:
Wonderful! Mar 12, 2010
Ever since I received the product, this cake mold has been by favorite!
The tea cakes come out so cute, and the quality of the pan is excellent!
4 of 4 found the following review helpful:
No problem chocolates May 04, 2009
I am very happy with the impressed comments of my friends after making the raspberry truffle recipe that came with the pan. After reading the other reviews about release problems, I was a little apprehensive. However, I had no problems getting out most of the chocolates. I didn't coat the pan at all before adding the chocolate. The last five minutes I put the pan in the freezer because I was going to be late for the party. To get the chocolates out, I put down a sheet of wax paper and simply banged the pan upside-down onto the table. The pan is cast-iron aluminum and a bit heavy, so I didn't need to use much force, I just let gravity do the work. About half came out perfectly. I collected those, and then banged the pan again. A third firm tap got the last 3 out, though the last one did fall apart, probably because I didn't coat the sides with chocolate very well. All in all I was very happy. I had to substitute in their recipe though, and used pommegranate juice instead of raspberry extract because I couldn't find any. I also ended up with too much ganache, so I ended up hand rolling and dipping those to keep. I'm glad I did, since all of the molded truffles got eaten at the party! The recipe was very delicious and the chocolates were gorgeous!
4 of 4 found the following review helpful:
No problems when used for cake/muffin batter Dec 19, 2008
I didn't realize this was considered a candy mold also but I can certainly see why it would ill-suited for that purpose.
As a mini bundt cake pan though, it seems perfect to me. I've made Mexican chocolate cake (from The Pastry Queen cookbook) dusted with X sugar and they looked perfect. I've also made red velvet cake and pumpkin muffins in this pan. I used Baker's Joy. I had absolutely no problem with getting them out with just the flick of a knife along the side of each one, and they had perfect definition. This pan makes great little two bite cakes/muffins which are easy for taking to work or anywhere you lack plates & forks for eating cake.
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