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What is the primary difference between this pan and a basic mini-bundt pan? The picture doesn't do the pan justice. Some of the pumpkins are a little narrower and taller and some are a bit squatty. There are leaves and tendrils embossed on the pumpkins -- all differences from the standard mini-bundt pan.
You get what you pay for, and the quality of this pans is worth the money, and properly cared for, it will last a lifetime. For perfect unmolding every time -- although the pan is non-stick, it needs to be properly prepared -- and that is most easily accomplished by using either Wilton's cake release or a cooking spray designed for baking (one that contains flour.)
To ensure a perfect unmolding, let the cake cool upright for ten minutes after removing it from the oven before inverting it. Too soon and the cakes will be fragile and may fall apart, longer than 10 minutes and the cakes begin to adhere to the pan and may stick. And, as with all non-stick surface pans, never use metal utensils or harsh scouring pads on the pan.
Dense batters work best because coarse batters (lots of air and little fat) have lots of bubbles which reduce the amount of detail reflected in the finished cake. There are many recipes for pound cakes and bundt cakes that will work perfectly with this pan, along with the recipe included with the pan from Nordic Ware. Give the pan a good rap on the counter before putting it in the oven to release any trapped air bubbles. The cakes produced are intricate and highly detailed. It looks like much effort was expended. These pumpkin cakes will add a lovely touch to a Thanksgiving buffet or a Halloween themed party.
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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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Entertaining with Beth
Beautiful pan, but needs to be filled carefully
Reviewed in the United States on December 6, 2012
I've been making pumpkin muffins for years. I wanted to make this favorite recipe more special for gifts.The pan is really beautiful. Every pumpkin is slightly different.When you make muffins that are to be served upside-down, like these, it's important to get a level top. I push the batter into the sides of the cavities all the way up to the edge leaving the large hollow or scoop empty in the center. As the batter expands during baking, the hollow fills in and you end up with an almost level top. After you turn the muffins out to cool, they level completely.When I turn the muffins out, I have to be careful to not tear the tops off, but that is the only fragile point.
Reviewed in the United States on December 6, 2012
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Reviewed in the United States 🇺🇸 on December 6, 2012
The pan is really beautiful. Every pumpkin is slightly different.
When you make muffins that are to be served upside-down, like these, it's important to get a level top. I push the batter into the sides of the cavities all the way up to the edge leaving the large hollow or scoop empty in the center. As the batter expands during baking, the hollow fills in and you end up with an almost level top. After you turn the muffins out to cool, they level completely.
When I turn the muffins out, I have to be careful to not tear the tops off, but that is the only fragile point.
Beautiful pan, but needs to be filled carefully
By Melanie Shelton on December 6, 2012
I've been making pumpkin muffins for years. I wanted to make this favorite recipe more special for gifts.By Melanie Shelton on December 6, 2012
The pan is really beautiful. Every pumpkin is slightly different.
When you make muffins that are to be served upside-down, like these, it's important to get a level top. I push the batter into the sides of the cavities all the way up to the edge leaving the large hollow or scoop empty in the center. As the batter expands during baking, the hollow fills in and you end up with an almost level top. After you turn the muffins out to cool, they level completely.
When I turn the muffins out, I have to be careful to not tear the tops off, but that is the only fragile point.
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Reviewed in the United States 🇺🇸 on October 29, 2015
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Jan Moxey
High quality and worth the price.
Reviewed in Canada 🇨🇦 on September 25, 2019
