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Product Description
You don/'t have to be a culinary expert to bake a perfect cake in the Nordicware shaped pans. Say goodbye to cake sticking to the sides of the pan and hello to the many oohs & ahhs you/'ll get when presenting your work of art!
Helpful Hints & Tips for fail-safe results:
1. Prepare your tin.
Take a pastry brush and brush the pan inside with melted butter or vegetable oil. Now turn the pan upside down on some kitchen roll, to allow any excess to drain away and dust lightly with flour. Tap the pan several times with your hands to distribute the flour evenly and then turn upside down over a sink to remove excess flour.
2. Avoid bubbles in the Cake Mix.
To prevent air bubbles, slowly pour the cake mix into one corner of the pan and allow the mixture to slowly flow in and around the pan. Gently tap the filled pan on the work top a few times; this will make any air rise up and away from the outside of the cake.
3. Showcase the details.
Fill the pan about 3/4 full to avoid overflow. With a spatula, push the mixture to the outside of the pan, pushing up the walls to the top; this will help the cake climb up the sides, giving you greater detail on the outside of the cake.
4. Bake and then cool for 10 minutes before inverting.
Place the pan on the centre shelf of the oven. Bake for time indicated then cool in the tin for 10 minutes (no less, no longer). This will allow a moisture barrier to build up between the pan and the cake. With oven gloves pick up the cake pan and gently shake the pan from side to side listening for thumping. (This indicates the cake is loose and ready to invert.)
5. Invert, continue cooling and dust or drizzle.
Invert the cake on to a plate or cooling rack and continue to cool. Dust with icing sugar using a sifter, drizzle your favourite sauce on top or use icing pens to highlight the detail and add decorations.
6. ENJOY!
Other shapes available!
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Customer Reviews
This pan makes a 10 cup cake, in British terms (not european measurements what everyone seems to use now good old fashioned lb' & oz) it makes a simple British Ib=pound cake
The cakes cook evenly in (50mins -an hour in the middle of the oven Gas mark 4 on average) and makes an average cake look very professional especially when dusted with Icing sugar. you can use it to make breads, as an ice-cream/Jelly mould and also to make a christmas cake, Sky's the limit just play around with it, My kids love baking with it, they have even made dumplings with it (filled the tops of the trees only)and surprisingly they came out very good. (just freeze the rest)
All you need to prepare this pan is : soft spread either melted and brushed on or rubbed on with parchment paper/ grease proof and a dusting of either flour or cocoa Depending on what cake you are making.
* Take a look on You Tube. Type in" Nigella's Spruced up Vanilla Cake"
**I have had this Bundt pan several years now and not had any problems with sticking or un even cooking. I have bought many more Bundt pans from the Nordic Ware range and also never had a problem with them either.. Nordic Ware is by far my favourite brand of cast-aluminium bakeware.. It will definitely live to pass on to future generations.
Happy Baking
It's sturdy and shiny and I cannot wait to make Nigella's spruce cake in it. Even if it tastes like soiled pants it will at least look pretty having been baked in this beautiful beast of a tin.
Buy it up quick if it's in stock as I lost out last year when the repeat of Nigella Christmas came on telly and suddenly the whole world (including me of course) wanted a piece of this Nordic bundt loveliness.
You might think my review is overly swoony but I don't care, I finally have my tin and I love it.
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