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  • Chicago Metallic Maryann Cake Pan
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Chicago Metallic Maryann Cake Pan


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Combines the durability, strength and superior heat conduction of steel with the tough corrosion-resistance of aluminum alloy
  • Non-stick coating for easy release
  • Dishwasher safe

Product Details

  • Product Dimensions: 10.8 x 9.1 x 2.5 inches
  • Shipping Weight: 2 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000OZRKUE
  • Item model number: 28693
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #395,139 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Chicago Metallic's Maryann Cake Pan is made of high quality non-stick coated aluminized steel which combines strength and durability with quick release and easy clean up. The cake bakes with a convex top. After the cake is baked and turned out, you have a cake with a hollowed out top which may then be filled with fruit, cream, ice cream, etc. Dishwasher safe.

Customer Questions & Answers

Customer Reviews

4.7 out of 5 stars
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See all 7 customer reviews
For that purpose, I now know a flan pan will do.
Starwoman33
I have made it filled with cherries, apricots, mixed fresh fruit, and lemon curd.
Mary Ann Hurt
I've used boxed cake mix as well as scratch cakes, all with great results.
NuJoi

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By NuJoi VINE VOICE on January 19, 2008
What a wonderful pan! It allows you to make a professional looking dessert with such ease. I've used boxed cake mix as well as scratch cakes, all with great results. Use Baker's Joy or another oil spray with flour and you'll have no problem getting the cake out of the pan. The cake bakes evenly.

Delicious toppings include whip cream, lemon curd, caramel, pastry cream, pudding and ganache. Add fruit or nuts for garnish and you have a beautiful cake.
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7 of 7 people found the following review helpful By Starwoman33 on December 2, 2008
Verified Purchase
My cook's heart was all a-flutter when I saw this cake pan I'd never heard of before (not even Martha has it listed). I did not make a mistake in adding it to my working collection. This well-crafted cake pan is a reprise of the Maryann cake pan style that was very popular in the beginning of the last century. In the 1950's, the style enjoyed another run and cake mix manufacturers sold a mix kit that included the pan. There are people with old clipped recipes searching for these pans they remember from their mother's kitchens, but today it is a little difficult to find recipes specific to the pan, although a chocolate mousse cake recipe is included. A chocolate cherry cake, similar to a Black Forest Torte, was apparently the 1950's package cake and many people still remember it. But don't let the recipe availability stop you. This is a finely crafted pan for modern times, non-stick and dishwasher safe. The edges are gracefully fluted and, of course, the real draw is the recessed center I was after. I like to fill the recessed area with fresh fruit, with or without a glaze. When fruits come from my own tree, this is the fitting design to properly showcase them. Six cups of batter fills it 3/4 full. Eight cups fills it up, but that would overflow with a standard batter. A genoise-style cake would also be a good choice. The cake serves 16, so it makes a nice and attractive appearance at pot-lucks as well as the finale to a fine dinner party. When I located this pan, I was actually after a shallower version to make a German style dessert shell I used to purchase for quick desserts and can't find anymore. For that purpose, I now know a flan pan will do.Read more ›
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3 of 3 people found the following review helpful By I. M. Strong on September 5, 2008
Verified Purchase
I have baked two cakes using this pan and it cameout great each time.
See recipe at [...]

I used different filling, first time used chocolate ganache topped with fresh rasberries and the second time a vanila cream filling topped with all different fruits. It was a huge success.
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By Mary Ann Hurt on March 25, 2013
It is my mistake when I ordered it that I did not pay attention to dimensioins. This cake pan makes 1/2 of a boxed cake mix -- I made it with one box cakemix and it went all over the oven! Other than my stupidity, this is a wonderful little cake pan, just plan on making 2 cakes with it if you use a boxed cake mix! I have made it filled with cherries, apricots, mixed fresh fruit, and lemon curd. Love love love the opportunities this cake pan allows with today's eating better! I would highly recommend this cake pan for fun new serving ideas and playing with eating healthier.
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