Nordic Ware makes a line of 3D pans consisting of a cake mold in two pieces that require frosting to join the two sections. This one is my favorite. I've owned and used it for years and am so pleased with the finished result I just bought one to give as a gift. Included with the pan is a recipe for an orange spice cake that is simply delicious although a pumpkin cake would also, obviously, be a great selection. There are plenty of recipes on the internet for bundt cakes, and cake mixes may be easily adapted for use with bundt cake pans. The alterations usually entail replacing the liquid with yogurt or sour cream (non-fat works fine) and adding an extra egg to make the mix texture heavier similar to a pound cake -so the pan design details pop.
The baking time noted on the enclosed recipe is a guide because individual ovens vary, so check the cake on the early side of the time and then add time as needed until a wooden pick comes out cleanly. It does take a little longer to bake than a normal bundt pan because it doesn't have the open hole in the center which permits heat to circulate. The design of this pan is significantly different than a basic bundt pan, so putting two regular bundt cakes together does not make a pumpkin.
Always spray the pan liberally with a cooking spray that contains flour, like Baker's Joy. Turn the pan over onto paper towels to drain while preparing the batter. Before placing in the oven, give the pan a good rap on the counter to release any air bubbles which can mar an otherwise perfect surface of the finished cake. Each side of the mold should be 2/3 full of batter before baking. Be sure to allow 10-15 minutes (no more) for the cake to cool in the pan on a cooling rack after removing from the oven. Right out of the oven the cake is too fragile to unmold and it will fall apart. After 15 minutes the cake tends to attach itself to the pan so pieces may stick. Place the cooling rack on top of the cake pan and gently invert the cake onto the cooling rack so the cake is supported. Then let the cake finish cooling. If you follow these steps the cake should unmold perfectly every time.
My cakes are rarely perfectly flat, which is a necessity when putting two pieces of a mold together, so before unmolding but after the cake has cooled, take a bread knife and hold it parallel to the pan and trim off any pieces that have risen above the top edge to create a flat surface so the two pieces fit together well.
Decorating can be as simple or complicated as desired. But just frosting between the two pieces to discretely glue them together and then sprinkling with powdered sugar creates a beautiful cake. If using a frosting that will not firm up, cut a thin bamboo skewer an inch or two shorter than the finished cake height and, after frosting the top of the bottom layer, insert it in the center. Then place the upper section over it to add some structural strength.
Do not use metal utensils or harsh scouring pads on the pan and the non-stick coating is not dishwasher safe, so wash by hand. This is a high quality pan and should last a lifetime. The cake is fun to prepare throughout the Fall months, livening up Halloween, Thanksgiving and harvest season while requiring very little effort for a stunning result.
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Williams sonoma was first to commission this pan's creation from nordic ware and that's when I got mine. It was also featured on the cover of Country Living magazine 2 years ago and the country went gaga over it! It's an absolutely fabulous pan. I used mine for Thanksgiving and golly, what a centerpiece! Even made rolled fondant for the leaves and stem. However, chocolate fudge works well too for the stem, vanilla tinted green for the leaves. This was very easy to make, it stays together very nicely, and is quite the awe-inspiring dish to take to your Thanksgiving gathering. Before I got it, I thought it would be hard to get it out of the pan in one piece, but it was (okay I HAVE to say this!) a PIECE OF CAKE! If you're into making a jack-o-lantern, you can cut orange jelly candy in the shape of a mouth, eyes, nose, etc. There's also a recipe sheet that comes with the pan. The Williams Sonoma version is glazed a little more prettier and I think it makes the cake pop out easier. I'm thrilled to have it and just bought the loaf pan to go with it! Plus, Nordicware is made here in the USA. Great stuff, highly, highly recommend!
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I love this pan -especially to bake the Pumpkin Bundt Cake from Chrysta Wilson's "Kiss My Bundt"Kiss My Bundt: Recipes from the Award-Winning Bakery. Timing is an issue -set the oven for 375 degrees, then turn down to 350 when you put the well-tapped (to remove air bubbles) pan in the oven. Bake for about 35 minutes without opening the oven door, then check every 5 minutes until a cake tester comes out clean. Level the cake -the picture on the Nordic Site is not leveled -either in the pan as one reviewer suggested, or with a cake leveler.Wilton Large Folding Cake Leveler I frosted my first cake with Chrysta's Cream Cheese Frosting to make a "Spooky Pumpkin". Color the frosting orange for a more traditional effect.
I had no sticking issues, but recommend that cooks new to Nordic ware watch the video on their site -coat pan with Crisco using a brush, then spray with Bakers' Secret. After baking, wait 10 minutes before inverting the pan, then wait ten until you unmold it.
Try Chrysta's Recipe for Pumpkin Bundt -or your own -better than Pumpkin Pie!
Honest reviews on Nordic Ware 3D Great Pumpkin Pan
This product was received as described. A great Festive Fall Decorative Cake Mold. Great for Holloween and Thanksgiving, includes a wonderful spice cake recipe.
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The pan worked great overall. It took a little longer to bake than with a normal bundt pan. The cake came out cleanly and easily. I wasn't able to get a smooth connection between the top and bottom without losing too much cake, but I think that could be fixed by using a little extra cake batter.
