Customer Reviews

Nordic Ware Chrysanthemum Bundt Pan

5 star:		(16)
4 star:		(0)
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My kids oohed and ahhed just to see the mold, but when they saw the cake...! This heavyweight, non-stick pan produces a beautifully detailed cake that needs no icing at all (though a schmear of glaze or a sprinkling of powdered sugar will do nicely).

I used the lemon pound cake recipe (increased from 7 to 10 cups) from "The New Best Recipe" (highly recommended also, btw), baked it for the suggested time, glazed it, and took it to a party. Two things to note: First, the crust was not overbrowned as such, but was definitely thicker than I was expecting. Heavy dark pans such as this one do produce a browner crust. Opinion was about equally divided between those who thought the thick crust was yummy and those (like me) who thought it was too much. Next time, I'll try reducing the oven temperature by 10-15 degrees to compensate. Second, if you want to oil the pan before each use (as the packaging recommends), you'll almost have to purchase spray-on shortening or one of those "misters" that lets you use your own oil. I tried applying butter in the usual way but was foiled by the incredibly deep indentations; after digging the chunks out I tried again with vegetable oil on a paper towel... again, with less than optimum results, as it rolled right off the ridges and pooled in the low spots. Finally I wiped it all down as best I could and poured the batter anyhow. I may just do without the seasoning next time, as it released like a champ.

I'm already considering purchasing another Nordic Ware bundt pan... perhaps the fleur-de-lis? They also make a mini-pan set, which contains two each of three patterns, holding 2 cups each. The detailing on all these pans is deep and sharp and puts other shaped pans to shame. Search for "Nordic Ware bundt", pick your favorite shape, and buy it--you won't be sorry!

[Added 22 April 2007]

And hey--don't feel that you must stick to pound cakes or other traditional Bundt-type cakes with this pan. I just baked the devil's-food cake from "Baking Illustrated" in it. Spray with Pam-with-flour, then take some cocoa and dust the lubed pan with it (to avoid that white crust on the outside). Bake for about 5-7 minutes longer than you would in layer pans. Use the toothpick test for doneness (it should come out clean, or with just a tiny crumb sticking). It looked like a million dollars and tasted deelish even without icing.

This Nordic Ware bundt pan made a beautiful cake. This pan has a ten-cup capacity so I would caution new users to use about 2/3 of the batter of your full sized cake recipe in the pan and use the remainder for a couple of cupcakes in order to avoid overspill (I learned this the messy-oven way). The cake rose well and uniformly; the batter baked evenly, the chrysanthemum design was clear and sharp when the cake came out of the pan, and the cake was a golden brown. The finish on the pan helps the cake to separate evenly from the pan without sticking, but Nordic Ware recommends "Baker's Joy" as a flour/oil spray-on and I agree with them that it is a handy product to use with this type of pan and it cuts down the time it would take to smear shortening and distribute flour evenly into the configurative design of the pan. I usually top my bundts with powdered sugar or a glaze, but this didn't need any further embellishment. I would recommend Nordic Ware Bundt pans to anyone who would ask.

This cake form is phenominal! After spaying it with the flour/butter Pam, my cakes are flawless. I have never been disappointed with how my cakes have turned out with this pan. Not one corner of the pattern was soft. Every detail comes out crisp and so very clean. I have bought other pans from this maker and only have good things to say about them.

This mum bundt cake pan is simply spectacular. With very little effort it looks like great effort was taken. Perfect for use during Spring and Easter. Pan preparation is the most important step so take a few minutes and do it right. Spray liberally with a cooking spray that contains flour like Bakers Joy then turn the pan upside down on a paper towel to drain out the excess. The another vital step is, once the cake is finished baking, let it cool upright in the pan 10-15 minutes (no shorter or longer) before turning the cake out onto a plate. And, if you want the detail to really pop, use a light cake (yellow, white, spice, etc.) with a very thick batter -- there are many bundt cake recipes on the internet. If you use a cake mix without altering it for the bundt pan, some detail will be lost - so check for cake mix adaptations on the internet. It looks spectacular with just a little powdered sugar dusted over the details. I use these style pans all the time (at least weekly) and have never had a cake stick -- but those two steps at the beginning and end of the process will help success.

This bundt pan gives any cake a beautiful presentation. There are no sticking problems; my cakes have slid out completely intact. It is a heavy piece that should last a lifetime. I'm very impressed!

Oh my God! If you want to impress your guests this pan is for you. The baked cake is so beautiful you don't want to cut into it. You just want to stare at it, and you baked it, WOW! The attached receipe is delicious. I used my French press to make strong coffee since I didn't have espresso powder and it was great. You will be happy with this bundt pan.

For years I used the "thin" metal bundt pans that Nordic Ware also makes. These were significantly cheaper than the cast aluminum pan. Admittedly, I was too cheap to fork out $30 for this pan. One day Amazon actually ran this pan for $18 or $19 with super saver shipping, and I jumped on it. There really is a difference in the way that your cakes turn out in this heavier pan. The cakes rise better, and this chrysanthemum design makes for a beautiful cake, even when it's just dusted with powdered sugar. I thought that all of the petals wouldn't release well, but I have made several of the basic Bacardi rum cakes with no problems.

This pan makes a beautiful cake! Instead of using cooking spray to grease the pan, I brushed it with Crisco, using a silicon basting/pastry brush (wow are those great - they easily get into all these nooks & crannies and the bristles don't fall out like they do with the 'natural' ones), then I dusted the pan with flour thoroughly. The cake came out with ease, and almost perfectly-formed.

I am also looking forward to getting another pan, but this time it will be one of the bundlette or mini pans so I can make smaller cakes.

I'm looking forward to making many more cakes with this pan!

I bought the Nordic Ware Chrysanthemum Bundt Pan because of the good experience I had with another Nordic Ware product and am thrilled with it. Last weekend I used it to make an apple walnut cake. The cake baked perfectly in the new pan. I was amazed at the detail of the cake. It was so beautiful I spent alot of time just looking at it and found it difficult to make that first slice. I have never had a problem with cakes sticking in the Nordic Ware pans even though they are so detailed. I would definitely recommend this product to everyone that like to bake.

This pan was received within the time promised. The transaction was quick and efficient and the bund pan is beautiful.