Nordic Ware Holiday Bitelet Pan
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Prepare a bevy of festive desserts with this cleverly designed cast-aluminum pan. The premium nonstick finish promotes easy release of the 16 finely detailed cakelets, which can be decorated with icing and sprinkles or a simple dusting of confectioners' sugar.
- Produces 16 small cakes shaped like wreaths, snowflakes, presents and gingerbread men.
- Durable cast-aluminum pan distributes heat quickly and evenly to promote even rising, uniform baking and a golden crust.
- Exclusive gold-tone nonstick finish helps cake come out of pan easily and makes cleanup a breeze.
- Available as a set with our Williams-Sonoma Gingerbread Spice Quick Bread Mix.
- Made in USA by Nordic Ware, a family-owned company famous for its fine bakeware since 1946.
- Dimensions & More Info
- 13" x 9 3/4" x 1 1/4" high.
- 3-cup cap.
- Made in USA.
- Use & Care
- Before each use, wash pan with hot, soapy water.
- Oven safe to 400°F.
- Use only wood, silicone, plastic or other nonmetallic utensils to avoid scratching the surface.
- For best results, brush pan with nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
- After baking, cool cakelets in pan on wire rack for 15 minutes. Tap pan firmly a few times, then invert, lift pan and let cakelets continue to cool on rack.
- To prevent overflow, do not fill more than 3/4 full.
- Hand-wash. Dry thoroughly.
- Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
- Soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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- Gingerbread Cake Recipe
3 3/4 cups (15 oz./470 g) all-purpose flour
1 1/2 tsp. kosher salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
4 1/2 tsp. ground ginger
1 Tbs. ground cinnamon
2 1/4 tsp. freshly grated nutmeg
1 1/2 tsp. ground allspice
3/4 tsp. ground cloves
18 Tbs. (9 oz./280 g) unsalted butter, at room temperature
2 1/4 cups (1 lb./500 g) firmly packed light brown sugar
2 eggs plus 2 egg yolks
3/4 cup (8 1/4 oz./260 g) molasses
2 tsp. vanilla extract
1 1/2 cups (12 fl. oz./375 ml) water
Position a rack in the lower third of an oven and preheat the oven to 350°F (180°C). Generously butter the wells of the Holiday Bitelet Pan and dust with flour, or spray with Bak-Klene.
In a bowl, stir together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth and creamy, about 3 minutes. Add the brown sugar and beat until the mixture is light and fluffy, about 2 minutes. Reduce the speed to medium, add the eggs and egg yolks one at a time and beat until incorporated, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. Reduce the speed to low, add the molasses and vanilla and beat until just combined, about 30 seconds.
With the mixer on low speed, add half of the flour mixture and slowly pour in half of the water. Repeat with the remaining flour mixture and water. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 10 seconds.
Divide the batter into four equal portions. Using one-fourth of the batter, fill each well of the prepared pan about three-fourths full, and smooth the top with a spatula. Place the pan on a baking sheet. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. If the top begins to darken too quickly, tent with aluminum foil.
Transfer the pan to a wire rack and let cool for 15 minutes, then turn the cakelets out onto the rack and let cool completely. Wash and dry the pan and butter and flour the wells again. Repeat three more times to bake the remaining batter as directed above. Using a sharp knife, carefully trim the domed cakelets to create a flat surface. Decorate or frost as desired. Makes 64 cakelets.
Williams Sonoma Test Kitchen
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Rated 5 out of 5 by Tammy from Love this cute pan! I ordered this pan knowing what a great company it came from, but was wary because of other reviews. I did a test run yesterday. They came out perfectly. The gals in the store have always said to use the spray they sell, Bak Klene ZT and it always works like a dream.Date published: 2018-12-07Rated 5 out of 5 by HeidiP from Happy Christmas Baking Shapes I purchased this pan yesterday and was so pleased with the outcome. I used a boxed brownie mix and adapted slightly. Also, staff recommended the proper WS baking spray and had successful results. I will be adding another pan soon!Date published: 2018-12-04Rated 1 out of 5 by Priscesc from Looks beautifully They look beautifully as decorating article, unfortunately the amount of details are not good for bakery, the muffins doesn't come out. Sadly I bought 2 of this... I tried to take them off as soon as they came out of the oven and nothing, then I let them cool for more than 10 minutes and nothing. I have other molds of this material and they are amazing and I know how to use them and the amount of grease that it requires this type of molds that has so much detail.. but definitively I'll be returning them to the store...Date published: 2018-11-30Rated 1 out of 5 by mimix7 from impossible to remove cakes from pan I think that I am a reasonably experienced baker and have used many different types of pans. I tried baking some mini chocolate cakes in this pan and they were impossible to remove. I sprayed and floured the cavities before filling and then tapped on the counter to evenly distribute the batter. After two failed attempts, both which resulted in the cakes being impossibly stuck to the pan, I have given up and hopefully I can return the pan for at least a store credit. No one has time for this especially this time of year.Date published: 2018-11-28