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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- 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 1 out of 5 by Jackie278 from Did not work You can’t tell what they are once out of pan. Don’t recommend.Date published: 2019-11-04Rated 5 out of 5 by Moose from Easy to use I received this as a Christmas gift from my wife. I used a lemon bundt cake recipe I have used be for. It turned out great and came out of the pan perfectly. I used the Bak- Kline ZT recommended by my local William Sanoma store here in Utah.Date published: 2019-01-20Rated 5 out of 5 by Redhead from Easy to use. Just received this pan for Christmas. Couldn't wait to use. Using my Chocolate Chip cake recipe, I made the cutest little cakes. I enjoy using the Nordic Ware cake pans, they make the prettiest bunt cakes etc. Using a pound cake recipe works well.Date published: 2018-12-29Rated 1 out of 5 by Baker enthusiast from Cakelet Pan Sticks Terribly! I have used several Nordicware bundt and loaf pans with great success. I used the proper techniques for preparing the cakelet pan and always use the recommended Williams Sonoma bought Bak-klene ZT cooking spray. I routinely use a boar bristle pastry brush to prevent sticking to reach all the little crevices (the silicone brushes don't do the trick at all!). I had read the other reviews and thought I'd still give it a try thinking my method might create better results. I'm taking the time to write this review to confirm that the delicious Williams Sonoma quick bake loaf mix yields a crumbly mess with unrecognizable shapes as you scrape the cooked product out of the pan. It sticks terribly and the results are a huge disappointment! I returned this cakelet pan immediately. Please save yourself the trouble of wasting cake mix and time spent. I hope a correction can somehow be made because the serving sizes for each little present, gingerbreadman/woman, wreath, and snowflake would have been ideal. Sorry to have bad news, but wanted you to know the truth so you don't waste your money.Date published: 2018-12-26Rated 4 out of 5 by Grandma Dianne from Believe I need a slightly denser cake I used a regular chocolate cake mix, and baking spray to prepare the bitelet pan. The bitlets came out beautifully. Nothing stuck to the pan, but there were some bubbles in the little cakes - so they were not "perfect." My little ones enjoyed them tremendously and we had great fun decorating them. I will use a denser cake next time, but I love the bitelet pan and it has done precisely what I wanted - engaged by grandbabies!Date published: 2018-12-26Rated 1 out of 5 by LGCooks from Not suitable for cake like pastry I bought this a few weeks ago to make bite size cakes. I have tried to twice with firmer bundt cake recipes as recommended by Nordic ware. The results were less than satisfactory. I tried a dark and lighter cake recipes. The little cakes do not cook evenly as the molds are different sizes so you get some undone cakes. Also the detail is blurred. Perhaps they would work for candy. I have 4 Nordic ware decorative loaf pans and a bundt pan and they are wonderful. I use the bake spray from Williams and Sonoma with a brush to make sure I get all the nooks and my breads and cakes release beautifully. Never a problem. With this pan 20% fall apart. Cleaning it is difficult as well unlike the other pans. I don’t recommend this for cake. Hopefully I can return it. A real disappointment.Date published: 2018-12-21Rated 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: 2018-12-04
"If I drizzled a glaze over the cakelettes once cooled do you think I’ll still see the little characters from the mold?"