Nordic Ware Nutcracker Cakelet Pan
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Create a quartet of showstopping holiday desserts with this beautifully detailed baking pan from Nordic Ware, which produces four unique nutcracker cakelets. Cast-aluminum construction and a nonstick finish guarantee fine definition and smooth release, with every button and epaulet intact and ready for decoration. Fun to embellish with colorful icings, the cakelets also look elegant drizzled with glaze or dusted with confectioners' sugar.
- Commercial-quality pan produces charming individual nutcracker cakes in four different designs.
- Made of durable cast aluminum, which promotes even baking and crisp details.
- Premium gold-tone, nonstick finish guarantees fast release and makes cleanup easy.
- Sold individually or as a set with our Williams Sonoma Quick Bread mixes.
- Made in USA by Nordic Ware, a family-owned company famous for its fine bakeware since 1946.
- Dimensions & More Info
- 14" x 7" x 2 3/4" high; 2 3/4"-high wells.
- 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 nonmetal utensils to avoid scratching the surface.
- For best results, brush pan with a 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.
- When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan's details. Pour in remaining batter.
- To prevent overflow, do not fill more than 3/4 full.
- Gently tap pan on counter several times to release excess air bubbles from batter.
- After baking, cool on a wire rack for 10 minutes.
- To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away.
- Allow cake to cool completely before decorating.
- Hand-wash. Dry thoroughly.
- Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
- A 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 Nutcracker Cakelet 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.
Spoon the batter into the prepared pan, filling each well about three-fourths full, and smooth the top with a spatula. (You will have some batter left over.) Place the pan on a baking sheet. Bake until a toothpick inserted into the center comes out clean, 20 to 23 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. Using a sharp knife, carefully trim the domed cakelets to create a flat surface. Decorate or frost as desired. Makes 4 cakelets.
Williams Sonoma Test Kitchen
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Rated 4 out of 5 by ccorbitt from I absolutely love this pan! I too felt compelled to write a review after using this pan due to some earlier negative reviews. I chose to use shortening and flour to prepare the pan. Yes, it was some work. I didn't mind it though, and it was something I expected with such a detailed pan. I used a bamboo skewer to get the shortening into the crevices. I used the gingerbread quick bread and finished them off by sprinkling with powdered sugar. They were fabulous!! Sorry, I did not snap a final photo, but I did get one right out of the oven to show how the details came out. The clean up wasn't too difficult. It requires a little bit of time and effort, but it wasn't too bad. The only thing I am still working out is the rising of the quick bread. It came out raised in the middle. We just used a knife to trim it off to make it flat. I am so happy that I purchased the pan! You must try it with the delicious gingerbread quick bread.Date published: 2017-12-28Rated 4 out of 5 by April from Friendsobed these in their goodies gift Addressing what other reviewers said, I found using the baking spray with flower worked best for this pan. There were some issues with the cakes having pock marks and found if I sprayed the pan then wiped it lightly with a paper towel to remove the bubbles the spray created, then the cakes had much cleaner detail. I dipped them in a glaze so the detail came through. Used a few different cake batters, really liked gingerbread cake for this one. I also had no issue cleaning this pan using the spray.Date published: 2017-12-25Rated 5 out of 5 by Barreuse from Lives up to Nordic Ware brand name I fell in love with the nutcracker theme and had to have this cakelet pan. While I don’t typically review purchases, I saw the negative reviews and felt that I should comment. My two bakes have come out as desired: perfectly detailed and the pan cleans very well. I used a non-stick baking spray with flour to coat each well prior to filling. After filling with batter, I dropped the pan on the counter a few times to disperse batter into the crevices. I did one cake and one brownie, both were absolutely lovely. Don’t pass up the opportunity to be the showstopper at your holiday festivities!Date published: 2017-12-24Rated 1 out of 5 by Ginamd from Awful pan I bought this pan a couple of weeks ago to make Nutcracker pumpkin breads for my nephews' teachers. WHAT A DISASTER! I've been baking for the last 30+ years and I have never had such failure with a pan. First of all, the finished product looks NOTHING like the molds. Secondly, the pan is virtually impossible to clean. It's been soaking for 24 hours; I've tried a cloth to clean, a dish brush to clean (which doesn't reach into the feet mold). I'm now cleaning it with Q-tips. SUCH a disappointment. I will be returning this pan after Christmas.Date published: 2017-12-23Rated 1 out of 5 by Disappointed CT Baker from Disappointing I bought this pan to make a gift for a 7 year old family member who was dancing in her first Nutcracker ballet. I've been baking for 30+ years, own a number of Nordic Ware pans and do enough serious cake decorating to know my way around recipes, cake pans and decorating bags. My plan was to add embellishments similar to that shown on the website .... simple & sweet. My first attempt with the pan employed a firm, scratch batter which produced indistinct details unsuitable for decorating. My second attempt employed a smooth, scratch, quick bread which produced a similar result. I've used dozens of specialty pans over the years and gave this one additional attention to ensure both shortening & flour made their way into every tiny indentation. Visually the detail of the pan is gorgeous but in execution it's sorely lacking. It's packed away & it'll be quite a while before I waste any more time or ingredients on this one. It was a very disappointing experience.Date published: 2017-12-20