Nordic Ware Heritage Bundt Pan

I’ve always wanted a Bundt tin and this one didn’t disappoint. I bought some cake release spray and that has helped reduce the risk of any cake staying in the tin. The tin creates a striking cake shape that is impressive, especially when decorated accordingly, using the strong edges to drizzle icing or melted chocolate.

I ordered this tin in the hope of getting it by 1st June to make a dairy-free cake for my grandson's first birthday. The very nice looking recipe had been made in this tin. I got a despatch update telling me the tin would arrive actually on June 1st...which would be too late, so I was a bit sad. But wonderfully there it was on my doorstep a day early, and I made a really wonderful apple cake which was a big success. The tin is really expensive, but I will use it a lot now. It is very sturdy and ( having oiled and floured it ) the cake turned out perfectly, despite having sticky apple and sugar mix in the cake. This is the very best cake tin I own and I think my family will be getting sick of it as I shall be using it so much. And I was SO pleased that it was delivered so promptly. Thank you !

All NordicWare bakeware is made of outstanding quality materials, this Heritage Bundt Tin is fabulous too. I have a number of pieces collected over many years and recently added this beauty to my arsenal. The heavy thick metal conducts heat evenly into your cake mixture, & gives stunning clean cut lines on turning out. No other brand compares. The pictures show a Deeply Rich Orange Bundt cake which is free from eggs and butter but very moist - it's totally vegan with healthy ingredients. It cooks to perfection in the Aga baking oven, placed on the grid shelf on the floor of the oven, bake for 40 minutes, rotating halfway, then slide the cold plain shelf onto the 2nd set of runners down, for a further 10 minutes, until a skewer comes out clean or 95 C is reached in the very centre of the cake mixture (not the tin!). This is my first use with this new Heritage Bundt tin. I greased it with Wilton cake release brushed into all the nooks & crannies prior to use, the cake simply slipped out, it sat in the tin for 15 minutes before turning out, as one should always do with baked goods to allow them to shrink in from the edges. I can’t recommend highly enough, a joy to bake with as always. Katy Thompson - Home Economist & Aga Specialist

For years I've had the same old bundt tin that was passed down to me by my mother. Recently, no matter how much I greased the tin, it had been holding onto some of the cakes & ruining the overall design. I took to the internet & read a lot - a LOT - about which new bundt tin I should invest in. The same answer kept turning up: Nordic Ware. Rave reviews all over the internet, and it's easy to see why. The tin has a great weight to it, it feels sturdy & I have no doubt that it will last me for years to come. There's a coating that makes greasing & washing the bundt tin very easy. Since purchasing, I have made three different cakes in my tin & each one has slid straight out without any issues. I was slightly worried that the shape of the tin wouldn't hold the shape in the finished cake, but I needed have been - each cake has come out as perfectly as I had dreamed! Could not recommend more!

I bought this for myself for my 60th birthday :-) And made my own birthday cake (it's a tradition! I'm the only cake maker in the house). I made Raymond Blanc's lemon loaf cake in it - one and a half times the quantities in the recipe which was just the right amount for the tin. And used his apricot and lemon glaze. Then drizzled thinned chocolate ganache on it and plonked some raspberries on. It looked lovely - it tasted lovely - although have to say we all prefer a cake with a filling for birthdays - I might experiment how to do something like that. I usually use the Wilton cake spray on these Nordic tins but didn't have any so used the lashings of butter people mentioned and floured it and was not happy with the layer of butter on flour on the outside of the cake. It turned out fine but had a layer of stuck on flour - I brushed most of it off. In future I'll stick to the Wilton cake spray. We've used the pirate ship tin a few times so I know the Wilton cake spray works a treat on these Nordic tins and better results in my opinion.

Very good quality and sturdy. Buttered and floured tin before using it and the cake came out cleanly not to mention looking gorgeous. Can't wait to use it again. One star taken off as the first retailer I ordered from took 6 days to notify Amazon that it wasn't in stock, then when I ordered from Amazon directly, delivery was delayed by several days.

Brilliant - I'd never made a bundt cake before, but this was fantastic. The cake came out really well (a chocolate bundt), I was worried it might stick or lose it's shape but it didn't; I poured chocolate sauce over it which ran down the lines at the side, looking delicious - my family were really impressed, but it was actually very easy to make. It's not a cheap tin, but it's robust and produces impressive results, so well worth it. Going to try a lemon bundt next!

This is my first Nordic Ware cake tin and I am blown away by the quality. Most (ie cheaper) cake tins are made from bent or pressed metal. This one however is made from cast aluminium. This means that it is incredibly strong (you could park a car on it and it wouldn't bend), and thanks to the bulk of metal, guarantees nice even heat distribution. I don't know what surface treatment it has been given as it does not look like the normal Teflon type non-stick coating, but boy is it slippery! I just baked my first cake (caramel apple and pecan), and by way of experiment, did not grease or flour it. Once cooked it just slid out the pan beautifully! The design is just stunning and really lends itself to having icing dribbled over it so that it runs down the grooves. I cant wait to bake some more, and try other ideas - I note that one reviewer used it to mould a rice salad - great idea that I will copy at Christmas when we have a house full.

I just got this and I can't wait to use it. It's a perfect size! I saw the directions already so I'm preparing everything. I hope my cake comes out as nice as the ones I saw in the pictures. Beautiful cakes! I'm hoping for outstanding results too like the other reviewers mentioned. Highly recommend! I'll update this once I make my cake. It looks like really good quality material too! Arrived on time and as described. Update: 31 August 2017- I just used it tonight. Cake came out great! But I used spray oil and flour and cake popped right out after cooling. But I think either I used too much flour or that was the wrong kind of spray oil. The top half of the cake came out white. But it was fully cooked. I tried to cover it up with lots of powder sugar. Not noticeable too much after you cut it, lay it down on the plate and eat it. After you eat it, nobody notices the difference. Update: 20 September 2017- I just saw a video recently explaining to use the Baker's Joy baking spray on the pan. They need to have this video on all of these pans they sell. And I was wondering WHY my cake didn't come out like the pictures and it was so WHITE looking. Of course it was white looking... that's because you don't use PAM on the pan and regular flour like I did cos I didn't know any better and was my first time baking in something like this. So I'm going to try it again in 2 weeks and make my birthday cake in this mold. But THIS TIME im using the correct spray for this so it doesn't stick and it actually looks like it's fully cooked. Update: 07 October 2017- I made another cake. This one came out perfect! I did use the baker’s joy spray. The cake popped right out the pan. No clean up mess either. Here’s a ivture of my birthday cake I made.

Moule parfait! Prévu pour faire des gâteaux de 10 à 12 personnes ; pour info je double toutes mes recettes de cake , ce qui me permet de remplir mon moule parfaitement ! À remplir aux 3/4 pour éviter les débordements ; anti-adhésif à l'intérieur ; pas besoin de le graisser car le démoulage est parfait comme tous les moules nordicware. Le moule permet de donner un superbe effet aux gâteaux. Pour info ce moule existe aussi dans une taille plus petite (6-8 parts); celui-ci correspond au grand modèle, j'insiste car il est vraiment grand mais c'est ce que je voulais. Enfin, dernier détail : stable même sur la grille du four, et cuisson parfaite( homogène, et laisse une belle croûte sur l'extérieur du gâteau, un vrai moelleux dedans!); j'ai mis en cuisson à 180 degrés pour 45 minutes pour une base de gâteau au yaourt . Résultat impeccable ! ( vendeur très sérieux, rapidité de livraison car avant la date annoncée)

Nada más cogerlo se nota que no es un molde estándar, pesa cerca de un kilo .Llevo poco tiempo usándolo, pero estoy contentíiisima, es excelente, el horneado sencillamente perfecto y el desmoldado impecable. Se debe engrasar -yo utilizo margarina repartida con una brocha- y espolvorear con harina previamente, y tras el horneado esperar diez minutos. No sé si sin hacer esto funciona igual de bien porque yo siempre lo hago así, que es lo que había leído en otras recomendaciones en blogs. Para que mantenga sus cualidades antiadherentes hay que eliminar los residuos de grasa después de usarlo (basta con un poco de agua con jabón). Creo que es mejor ponerlo un nivel más abajo que la rejilla de en medio, ya que en el medio se tuesta muy ligeramente de más (todo depende del tamaño de horno que tenga cada uno, en mi caso es así). ¡Muy recomendable!

Produto resistente e de alta qualidade. Acabamento perfeito. Recomendo

Einfach eine Springform mit Gugelhupf-Einsatz, Marmorteig rein und fertig? Das KANN man machen. Muss man aber nicht. Es gibt für mich mehrere Gründe, diese Form zu benutzen und zu empfehlen: 1. Die Oberfläche mit der knusprigen Außenseite des Kuchens wird vergrößert. Damit vergrößert sich auch die Fläche, auf der eine Couvertüre aufgebracht sein kann. Durch die geschwungenen, langen Giebel der Form gibt es außerdem eine tiefere Knusperzone, tiefer entlang der Flächen. 2. Die Optik des kompletten Gugelhupfes ist ungefähr 3x so interessant wie die der besagten Springform-Version. Aber auch das aufgeschnittene Stück macht sich auf dem Teller mit seinen immer mindestens 3 Zacken einfach schöner, als die langweilige Brotscheibe. Zur Benutzerfreundlichkeit kann ich nach 5 gelungenen und problemlos erzeugten Rürteig-Kuchen sagen, dass man nur die vom Hersteller, aber auch von allen weisen Anwendern empfohlenen Anwendungshinweise beherzigen muss, und alles läuft glatt: A) NIE mit Wasser, Seife, Schwamm reinigen, sondern immer nur mit Haushaltsrollenpapier sauberwischen. Restfett stört bei regelmäßigem Gebrauch nicht. Sonst VOR dem nächsten Einsatz noch einmal trocken abreiben, aber vorsichtig. Antihaftbeschichtung einfach sich selbst überlassen. B) Immer vor dem Befüllen mit Fett (beim ersten Mal unbedingt Butter, danach geht zur Not auch Öl, wenn A befolgt wurde) vollständig ausschmieren, auch in den Spitzen, und dann Mehlen oder mit Semmelbröseln/Paniermehl bestäuben. Alles flächendeckend, natürlich. C) Nur ca. 1/2 der Höhe füllen (etwa 1,4 Liter/Kilo Teig). D) Nicht mit Metallbesteck etc. in der Form herumstochern - etwa, um den Marmor-Effekt zu erzeugen. Die Antihaftbeschichtung wird sofort verletzt. Nur Holz oder Kunststoff dafür verwenden. E) Immer nach dem Backen (Richtzeit für meinen Rührteig z. B. genau 60 Minuten, besser mit Stäbchentest prüfen, ob durch) 10 Minuten im leicht geöffneten Ofen ruhen lassen. Eventuell Überstand unten (oben) kappen - Aber vorsichtig. Danach mit Unterlage zusammen stürzen, am besten auf ein Abkühlrost. F) Für die Ästhetik: Die Stücke immer in einer Linie zum gedachten Mittelpunkt im Luftloch des Kuchens herausschneiden, damit sie ganz gleichmäßig werden. Ich kann diese Form empfehlen. Ich habe mir auch überlegt, ob ich nicht für 1/4 des Preises die Silikon-Version kaufen soll, habe dann aber beim Vergleich der Nutzerbilder gesehen, dass die Konturen beim Gummi natürlich bauchiger sind - und das wollte ich nicht. Ob es einem das Geld (und den Stauraum) wert ist, muss natürlich jeder selbst entscheiden, aber ich empfehle das Produkt. Eine Frage hätte ich einmal an die Konditoren unter den Lesern: Wie erreiche ich, dass der Kuchen am Außenrand genauso hoch aufgeht, wie zur Mitte hin. Mein Ergebnis sieht im Ofen immer aus, wie ein Berg. Das heißt auch, dass in der Mitte überflüssiges Material ist, das ich besser an den Ausläufern der schönen Außenform gebrauchen könnte. Leider nützt es ja nichts, den Teig beim Befüllen etwas anders zu verteilen - er wird beim Erhitzen so flüssig, dass er wieder waagerecht schwimmt, bevor er dann aufgeht. Wahrscheinlich muss ich nach kurzer Gehzeit (10 Minuten) noch einmal daran ziehen, damit ich eine Umverteilung erhalte. So folgt es halt offenbar einfach dem Gesetz, eine Kugel auszubilden. Aber das ist ja kein großes Problem ;o)