Nordic Ware Platinum Collection Original 6-Cup Bundt Pan
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- Bakes a smaller version of the classic fluted cake design
- Heavy aluminum circulates heat gently and evenly
- Nonstick coating for easy food release and cleanup
- Hand wash with mild detergent
- Made in the USA
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This item: Nordic Ware Platinum Collection Original 6-Cup Bundt Pan
Nordic Ware 6-Cup Bundt Pan, Multicolor B00IOYJ186
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|Sold By||Amazon.com||Amazon.com||Amazon.com||2 Guys Buys|
|Dimensions||3 inches x 8.12 inches x 8.12 inches||3 inches x 8.5 inches x 8.5 inches||7 inches x 13 inches x 12 inches||5 inches x 12 inches x 11 inches|
|Item Package Weight||0.95 pounds||0.35 pounds||1.15 pounds||1.92 pounds|
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From the Manufacturer
Nordic Ware Platinum Collection Bundt Pans
Prepare the Pan
Using a pastry brush, grease the pan thoroughly with solid shortening and dust with flour. Or, use a baking spray that does not contain lecithin. Be sure to coat all the crevices in the pan so the cake will release easily and the design will be sharply defined.
Filling the Pan
Spoon the batter into the pan slowly to prevent the formation of air bubbles. Tap the pan 3 times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Using a rubber or silicone spatula, spread the batter so the sides are slightly higher than the center. The cake will bake more evenly and be less likely to form peaks.
Baking the Cake
Bake in a pre-heated oven for the time indicated on the recipe.
Removing the Cake from the Pan
Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto a cooling rack and allow to cool completely.
A simple glaze or dusting of powdered sugar will show off the details of the cake design.
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.
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. 1946 to 2016-- we've been in business 70 years! Did you know we've now sold 70 million Bundt pans?
Still 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, DC. 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.
Top Customer Reviews
BTW, bakers. Please encourage Amazon to bring back the 4 for 3 promotion in baking pans. It was a wonderful way to fill the cupboard with beautiful pans at a reasonable price and I miss that promotion greatly.
I am now adding one more to my wish list, and I am going to stick with the Test Kitchen's advice.
Couple of tips:
1) You'll want to buy two pans as a regular bundt pan holds 10-12 cups and this pan holds only 6 cups of batter.
2) You will need to reduce the baking time (obviously) as compared to a full bundt cake. I used a recipe that I normally bake at 325F for 60 minutes. With the mini-cakes, they were done in just 20 minutes.
Important note: Cooking time: 15-20 at 350!
Pan is six cup (capacity) -- each 1 cup capacity -- (3/4 cup max if baking, 1 cup if using for molded salad etc) Or 1/2 a regular Bundt cake - I usually make a full cake recipe, then use this pan for half the batter and the 6-cup small bundt for the other half! Great to make ahead and then freeze - always have a little cake ready for dessert!
This pan appears to be the same or similar to the great 60th Anniversary Limited Edition pan.
[A later edit, Sept. 2011: Thanks to D. Burke who pointed out that "10-15 cups" is imprinted on the bottom of the pan.]
I believe the accurate weight is 2 pounds, which is heavy for a pan.
[Update: I see the measurements information has been updated to 10.5 x 10.5 x 4.5, which seems correct, excluding the handles].
The height is 4.5 inches. The main diameter is 10.5 inches, except at the protruding handles.
In the past, I had no appreciation for Bundt pans. Then I realized 3 advantages:
(1) can reduce calories -- no frosting or icing necessary. A Bundt cake looks pretty, and does not look bare if frosting is omitted. Yes, I realize that cake is not diet food, but if you are making a cake for some occasion, leaving off the frosting does cut down on the sugar.
(2) save time because, again, the frosting can be omitted. You get a regal-looking cake that stands taller than a sheet cake, but does not require tricky stacking of layers.
(3) the tube in the center provides air circulation, for more even baking of cake center. This is especially important for those living at higher elevations.
Be sure to read the directions and tips enclosed with the pan.
These heavyweight pans, combined with recommended spraying with Bakers Secret, result in cakes that slide out easily; almost too easily. Warning: Be sure to have a plate underneath the pan when you tip it upside down; it slips out rapidly, in the blink of an eye.
After baking, be patient; allow it too cool for the recommended time period, before flipping it upside down.Read more ›
Most Recent Customer Reviews
Everything you would expect from this legendary company. And made in America to boot, which I appreciate.Published 14 hours ago by Andrea Sisti
Makes a beautiful cake for sure. Make sure to prepare the pan well and not overfill it. There are great recipes on Pinterest for this cake pan.Published 19 hours ago by Janis
Nordic Ware quality in a nostalgic, classic shape. Never sticks, and releases easily. A must-have.Published 1 day ago by Browniebaker
Makes a beautiful cake. I made a Kentucky Butter Cake. Then I dusted with powdered sugar and put blueberries and strawberries in the indentations. Releases sharp and cleanly. Read morePublished 2 days ago by Toni Carroll
O-M-G, nobody's makes bakeware better than Nordic. Heats evenly, cleans easily - worth every penny. Forget that silicone stuff. If you want to bake properly, get the real deal. Read morePublished 3 days ago by Kasey Coff
This bundt pan is very sturdy and the cake drops out from it easily producing s beautiful presentation! Here is a photo of the Cream Cheese Pound cake made with it! Read morePublished 3 days ago by Marylin Curiel