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From the manufacturer
How It's Made
Our beloved Bundts are produced with lots of hand touch and care, ensuring that they will last for a lifetime. We've perfected this process over the past seven decades--there is a lot of science behind created the best Bundts on earth! At the die casting facility, molten aluminum at temperatures of over 1200 degrees F is ladled into a chamber where an arm rapidly pushes the liquid aluminum into the die (mold). This takes place in a fraction of a second, and the aluminum solidifies as it hits the cooler mold. The two halves of the mold open up, releasing a very hot but solid aluminum Bundt pan.
The pans have razor sharp 'flash', or left over aluminum, that is protruding from the perimeter of each pan. The flash is trimmed to a rough perimeter before the pans are sent to our main processing facility. There, they undergo a series of secondary finishing processes, including vibratory deburring in a chamber of ceramic pebble, shot blasting with stainless media to 'roughen' the parts, and a perimeter routing in a CNC machine to smooth the edges and trim out handles. Next, they are thoroughly washed, and then sent to coatings to be sprayed and cured with PFOA-free premium nonstick. By the time a Bundt pan has left our factory, it has been touched by nearly two dozen sets of hands, ensure that you're receiving the best Bundt pan in the world.
Our Story
Nordic Ware was founded in 1946 by a determined wife, Dotty, and her resourceful husband Dave, newly back from the second world war. With only $500 in their pockets, a few good ideas and a desire to create a business of their own, a humble kitchenware company was launched from the basement of their home in Minneapolis, Minnesota. In the beginning, Nordic Ware’s product line was only a handful of items, all of which were specialty Scandinavian ethnic cookware products. But times have changed! 70 years later with a good measure of perseverance added, Nordic Ware is still proudly manufacturing the vast majority of its products in Minneapolis. We’re proud to say that we’re still family-owned and operated, with three generations involved in our business, and each year we add innovative items to our expansive kitchenware line.
70 Years of Innovation
With wife Dotty at his side, Dave Dalquist returned from WWII to start a business. From humble beginnings in a basement, Nordic Ware has become an internationally distributed kitchenware brand with a variety of product lines, hundreds of products and millions of fans!
Still a family owned and operated in the US, the company is honored to occupy a place in the new Food History exhibit at the Smithsonian in Washington, D.C. Last fall, Nordic Ware was chosen for the prestigious 2015 Minnesota Manufacturing Award for Sustainability, which firms we work hard to minimize our environmental footprint. Our company moves into 2016 poised for the future, with last year setting an all-time record in sales volume and production efficiency.
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|---|---|---|---|---|---|
| Customer Rating | (981) | (449) | (132) | (8) | (62) |
| Price | $35.30 | $16.99 | $16.99 | $29.11 | $14.99 |
| Sold By | Amazon.com | Webake | Hi APIN | mickyskeeper | KALEBANG |
| Color | Bronze | Black | 6Black | Skull, 6 Cavity | Large Skull |
| Material | Aluminum | Silicone | Silicone | Silicone | Resin, Silicone |
Not for beginners, reduce oven temp
Reviewed in the United States on October 31, 2019
I consider myself a somewhat seasoned baker, so I was pretty disappointed that my first bake in this pan turned out terrible (I had to throw the whole thing away - however, no one to blame but myself). One thing that needs to be taken into consideration is that this is a dark metal pan and I forgot to make changes to my recipe to account for that; If you are using this pan, make sure to decrease your oven temperature by 25 degrees. On my second try, I wrapped the outer/under side of the pan with aluminum foil, to help with the overheating I experienced on my first bake attempt. Seriously. I legit burned my cake on the edges and top, and had a wetish, cakey center - something that hasnt happened to me since I was a teenager. Also, on my second bake, I filled the pan to juuuuust about 1/2 inch to the top. I didnt have much problems with the cake overflowing, which is actually better than under-filling, because the two sides will need to line up to get that great, 3D look.Additionally, with these really intricate pans, I dont like to leave anything to chance and have started using a "cake release" product that I just paint on with my silicon kitchen brush. I had no issues with my cake sticking one either my first (failed) bake or my second (successful) bake.Basically...making this cake was hard. I'm sure I made it harder on myself, but this was not an easy bake and I probably will give this pan away (I cant see myself using it again the future, knowing how much work it takes to make it look presentable).That said, I finished the cake with black, royal icing (flood consistency) that I poured over the top and let drip down. Then, after waiting for the icing to dry about 15 minutes, coated the cake in an edible, iridescent black glitter. I did not need toothpicks to hold the two sides together - you just need to slice of the dome to get two flat edges and use a super sticky frosting for the middle "glue."
Reviewed in the United States on October 31, 2019
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 31, 2019
Additionally, with these really intricate pans, I dont like to leave anything to chance and have started using a "cake release" product that I just paint on with my silicon kitchen brush. I had no issues with my cake sticking one either my first (failed) bake or my second (successful) bake.
Basically...making this cake was hard. I'm sure I made it harder on myself, but this was not an easy bake and I probably will give this pan away (I cant see myself using it again the future, knowing how much work it takes to make it look presentable).
That said, I finished the cake with black, royal icing (flood consistency) that I poured over the top and let drip down. Then, after waiting for the icing to dry about 15 minutes, coated the cake in an edible, iridescent black glitter. I did not need toothpicks to hold the two sides together - you just need to slice of the dome to get two flat edges and use a super sticky frosting for the middle "glue."
Style: Haunted Skull PanVerified Purchase
Not for beginners, reduce oven temp
By Savannah Fontaine on October 31, 2019
I consider myself a somewhat seasoned baker, so I was pretty disappointed that my first bake in this pan turned out terrible (I had to throw the whole thing away - however, no one to blame but myself). One thing that needs to be taken into consideration is that this is a dark metal pan and I forgot to make changes to my recipe to account for that; If you are using this pan, make sure to decrease your oven temperature by 25 degrees. On my second try, I wrapped the outer/under side of the pan with aluminum foil, to help with the overheating I experienced on my first bake attempt. Seriously. I legit burned my cake on the edges and top, and had a wetish, cakey center - something that hasnt happened to me since I was a teenager. Also, on my second bake, I filled the pan to juuuuust about 1/2 inch to the top. I didnt have much problems with the cake overflowing, which is actually better than under-filling, because the two sides will need to line up to get that great, 3D look.By Savannah Fontaine on October 31, 2019
Additionally, with these really intricate pans, I dont like to leave anything to chance and have started using a "cake release" product that I just paint on with my silicon kitchen brush. I had no issues with my cake sticking one either my first (failed) bake or my second (successful) bake.
Basically...making this cake was hard. I'm sure I made it harder on myself, but this was not an easy bake and I probably will give this pan away (I cant see myself using it again the future, knowing how much work it takes to make it look presentable).
That said, I finished the cake with black, royal icing (flood consistency) that I poured over the top and let drip down. Then, after waiting for the icing to dry about 15 minutes, coated the cake in an edible, iridescent black glitter. I did not need toothpicks to hold the two sides together - you just need to slice of the dome to get two flat edges and use a super sticky frosting for the middle "glue."
Images in this review
Reviewed in the United States 🇺🇸 on December 9, 2021
Style: Haunted Skull PanVerified Purchase
Love! Thinking about getting more nordic ware
By Jessica Phillip on December 8, 2021
I don't nirvana but dark pans because of the caramelization of the cake but this pan exceeded my expectations. I buttered and floured the pan, I'm not sure that i needed to but better safe than sorry. It cooked beautifully. There is definitely more caramelization than normal. But my cage is still very soft. I set it in a tray in the oven to help with stabilization of the pan per stone of the comments here. I filled the pan and left about a half inch i did not have over flow and it created a nice a edge. This is the equivalent amount of batter for 2, 8 inch cake pans. I thought it looked small but the skull is very deep. This pan makes me want to buy more nordic ware
By Jessica Phillip on December 8, 2021
Images in this review
Reviewed in the United States 🇺🇸 on October 7, 2018
I made this with devil's food cake from a box. 3 cups batter in each side of the head, cooked at 325℉ for... 55 minutes I think. The oven I used runs a little hot. After the pan cooled for ten minutes, I popped the two halves out of the pan, leveled them, popped the back half of the head back into the pan and slapped chocolate ganache in a ratio of 2:1 chocolate-to-cream onto it, set the front half of the head onto the ganache, and let them seal together in the freezer. The seal held really really well. There was no way those cakes were coming apart ever again, no wooden dowels or supports in the head needed, no supports necessary in the back to make the head stand upright. I didn't give myself a ton of time to decorate after finishing up baking the cakes for a party (I made the chocolate roses a couple days before), so I just painted edible gold directly onto my un-frosted skull cake and I think it ended up looking pretty cool. Very excited for all the Halloween parties this year guys.
Style: Haunted Skull PanVerified Purchase
Awesome Excellent Grade A Five Star Perfectly Creepy Cake Pan
By A Customer on October 7, 2018
I made my first cake in this pan and it is EVERYTHING!!! It is so freakin perfect, you don't even have to do the flouring step for your cakes to pop out of the pan perfectly. I really love the creepy quality these cakes have when they come straight out of the pan unfrosted--it's important to know you don't have to add flour because flour or cocoa powder will change the color/appearance of your cake batter slightly. If you just butter your pan thoroughly you will have no problems with this pan releasing your cake.By A Customer on October 7, 2018
I made this with devil's food cake from a box. 3 cups batter in each side of the head, cooked at 325℉ for... 55 minutes I think. The oven I used runs a little hot. After the pan cooled for ten minutes, I popped the two halves out of the pan, leveled them, popped the back half of the head back into the pan and slapped chocolate ganache in a ratio of 2:1 chocolate-to-cream onto it, set the front half of the head onto the ganache, and let them seal together in the freezer. The seal held really really well. There was no way those cakes were coming apart ever again, no wooden dowels or supports in the head needed, no supports necessary in the back to make the head stand upright. I didn't give myself a ton of time to decorate after finishing up baking the cakes for a party (I made the chocolate roses a couple days before), so I just painted edible gold directly onto my un-frosted skull cake and I think it ended up looking pretty cool. Very excited for all the Halloween parties this year guys.
Images in this review
Reviewed in the United States 🇺🇸 on October 18, 2020
Style: Haunted Skull PanVerified Purchase
Help :(
By sharon on October 18, 2020
I’m so sad. I want to love this but I can’t get it right. I made three cakes so far and the pieces keep sliding. I let both sides cool completely, cut each side flat where indicated on the pan, and then used a store bought buttercream (Duncan dunes?) to stick them together. Then crumb coated the entire thing in buttercream. I put in three bamboo dowels and set it in the fridge overnight. The next day I noticed the front half was sliding downward. I used an extra piece of cake to wedge under the chin and put fondant over the whole thing, thinking that might seal it all together. Cake ended up looking like the pic below. Is it the buttercream I’m using? Should I try royal icing instead? Edible piping glue?
By sharon on October 18, 2020
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Top reviews from other countries
Pezzini
Brilliant Baking
Reviewed in the United Kingdom 🇬🇧 on November 8, 2018Style: Haunted Skull PanVerified Purchase
Brilliant Baking
Reviewed in the United Kingdom 🇬🇧 on November 8, 2018
what a great tray. Was worried that the cake might stick to some of the more intricate points in this tin, but I followed the instructions on greasing and flouring before use, and it popped out perfectly. Do take note of the suggestion to only 3/4 fill, and note that due to the depth of the tin you do need to cook on a lower heat for longer, but the outcome is spectacular. I put the final result in the fridge at work and was rewarded by a few gasped and even one actual scream!Reviewed in the United Kingdom 🇬🇧 on November 8, 2018
(For those wondering the brain in the picture is also a cake baked in a small Pirex bowl and the fondant hand carved)
Images in this review
PS
Not cheap but doesn't feel it, good tin and can give great results.
Reviewed in the United Kingdom 🇬🇧 on September 10, 2016Style: Haunted Skull PanVerified Purchase
Tiarina
👍👍👍👍
Reviewed in the United Kingdom 🇬🇧 on May 21, 2021Style: Haunted Skull PanVerified Purchase
Matthew Lee
Fantastic detail on this
Reviewed in the United Kingdom 🇬🇧 on January 3, 2017Style: Haunted Skull PanVerified Purchase
Amazon Customer
Skull cake pan
Reviewed in the United Kingdom 🇬🇧 on August 10, 2018Style: Haunted Skull PanVerified Purchase
Skull cake pan
Reviewed in the United Kingdom 🇬🇧 on August 10, 2018
Fabulous quality easy to use love it
Reviewed in the United Kingdom 🇬🇧 on August 10, 2018
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