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Norpro 3964 Cream Canoe Pan With Bonus 9 Piece Decorating Set

4.5 out of 5 stars 126 customer reviews
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  • 8 sponge cakes or eclairs each measuring 4.5 inches length , 1.75 inches width and 1.5 inches deep
  • Durable heavy gauge construction
  • Nonstick coating for easy release
  • Comes with bonus 9-piece decorating set and recipes.
  • Hand washing recommended
10 new from $16.79 2 used from $14.27

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This item: Norpro 3964 Cream Canoe Pan With Bonus 9 Piece Decorating Set
Customer Rating 4 out of 5 stars (126) 4 out of 5 stars (113) 4 out of 5 stars (1) 0 out of 5 stars (0)
Price $16.79 $19.83 $20.97 $100.12
Shipping FREE Shipping FREE Shipping FREE Shipping $14.89
Sold By Amazon.com Paper Inch Amazon.com Catering Online
Color Black Gray Assorted Black
Item Package Weight 1.75 pounds 1.15 pounds 1.37 pounds 0.49 pounds
Material Metal Steel Silicone Silicone
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Product Description

Old fashioned cream canoes and traditional French eclairs are simple to make with Norpro's Cream Canoe Pan. Featuring durable heavy gauge construction, the pan has 8 elongated cups that are the perfect shape for baking eclairs or cream filled sponge cakes - homemade Twinkies, anyone? The pan's nonstick coating provides easy release for all your creations, no scraping required. A bonus 9-piece decorating set and recipes are included.

Product Information

Product Dimensions 15 x 10 x 1.5 inches
Item Weight 1.5 pounds
Shipping Weight 1.8 pounds (View shipping rates and policies)
Manufacturer Norpro
ASIN B0009R59QY
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Item model number 3964
Customer Reviews
4.5 out of 5 stars 126 customer reviews

4.5 out of 5 stars
Best Sellers Rank #108,310 in Home & Kitchen (See Top 100 in Home & Kitchen)
#238 in Kitchen & Dining > Bakeware > Cake Pans > Specialty & Novelty Cake Pans
Date first available at Amazon.com January 27, 2006

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Customer Reviews

Top Customer Reviews

By Chandra L. Wong on May 8, 2009
The pan is great. Many ideas for recipes came with the pan, but only one actual recipe for a cake and 2 recipes for fillings were included. I got my recipes online. All the recipes i found made 16 cakes - which is two batches. If you're going to make these all the time and want the 16 cakes to be uniformly perfect, you need to buy two pans. The "twinkies" are made with a sponge cake batter. My first batch turned out perfectly. But, since I had to wait for the first batch to cook (20ish minutes) before I could make the second batch, the leavening agents went to work before the second batch even got into the pan. The second batch was still good (my husband and 6-year old son didn't mind one bit) but they were certainly not perfect like the first batch.

DO NOT buy this set for the decorating kit. The long injector tip is useful for filling the cakes, but the whole decorating set it made of low grade plastic that I worried about breaking with each use. The tip end of the syringe reservoir is conical, but the plunger is flat so you can not get the last 2 Tbs of filling out. I crumpled up plastic wrap and put it in the tube to force out as much filling as possible. It worked reasonably well, but was messy when I was finished!
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This is a fun pan to have. A recipe for the usual cake makes about 16 twinkies. I didn't bother with the decorator, but used a freezer bag with the coupler and a 1/4 inch round tip to fill the twinkies. Serving twinkies that taste good, and are the shape of the old standby is just fun for all ages. Plus, you can freeze the ones you don't want right now, serve them later, and it doesn't look like part of a cake. The favorite is red velvet cake with the cooked red velvet icing, but you only need half a recipe of icing for a 2 layer cake.
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I'd had my eye on this "cream canoe" pan for quite a while, so I was delighted to receive it as a Christmas gift from my husband. I wasn't disappointed; this nonstick baking pan bakes nice 4-inch Twinkie-style mini-cakes in 15 minutes (remember, don't overfill the pan!). The box includes a kit with several plastic decorator tips, including a long cylindrical tip for injecting your cakes with cream filling. The kit also features a small sheet of paper with recipes for chocolate "canoe" cakes (using store-bought chocolate cake mix) and cream filling.

We've been baking a lot of gluten-free treats in our household since I've been diagnosed with gluten sensitivity, so I was particularly eager to use the Norpro Cream Canoe pan for making a gluten-free version of our beloved Twinkies and cupcakes. We got excellent results using our vanilla sponge cake recipe from Annelise G. Roberts's GLUTEN-FREE BAKING CLASSICS (also available on Amazon.com, BTW). Before that, I tried to make chocolate "Twinkies" for a family gathering, but our tender chocolate fudge cake recipe wasn't up to it: the injector all but tore the delicate cakes apart. Since they still tasted good, we used frosting and the filling recipe to "glue" the cakes back together. The cream-filled cupcakes and "mini-eclairs," as our relatives called the Twinkie-oids, were a hit! :-) So give the Norpro Cream Canoe Pan a try, whatever your dietary needs may be!
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This kit has all you need: you bake the sponge fingers in the mold, then fill with the plastic injector. Simple as that. Gluten-free version? Sure. All organic? Why not. Vegan? If you can find a sponge cake recipe and pastry cream version without eggs and milk, go for it.

The snack cakes we loved as kids in the Fifties are really not like they were. The cupcakes in particular, towards the Seventies, got a strange texture, bitter aftertaste and were not really the ones we grew up on and loved. The iconic sponge finger Twinkies are now an endangered species (they go on the endangered list with 16 oz sodas and Happy Meals?) So it's time to strike out on our own and make our own, better, more healthy, more tasty snacky cakes.

I have been baking since I was two years old (really! Mom caught me whipping up a cake in front of the television, following a cooking show.) So the opportunity to make my own snack cakes caught my attention. Not only that, I'm coming up with some Frankentwinkie ideas. I could make new, unheard-of versions--chocolate with mint filling, pumpkin flavor with whiskey-infused creme patisserie are just some ideas. Red Velvet Twinkies with marscapone-cream? Vanilla cake with dark chocolate truffle and rum?

Anyway, fear not the death of the Twinkie. You can revive them like Dr. Frankenstein in your own kitchen laboratory. It's ALIVE!!!!!!!
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No buyers remorse here. I made the recipes that come with the pan. The "best ever cream filling" is really good. I've made the recipe twice now and have experimented with when it's best to take the little cakes out. About a 10 minute cooling period helps. Even spraying a little vegatable spray helps. They've also came out pretty good without the spray, but there was zero breakage with the spray. I'm looking forward to trying different recipes. I put them in the freezer and take out as needed. They're a lot easier to freeze, store and pack then a frosted piece of cake.
So fun and easy to make, plus they taste great!!!
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