For many years I owned the basic fluted Nordic Ware bundt pan. Occasionally I made a rich pound cake and then returned the pan to its place in the cabinet not giving the matter much thought. Then a few years ago I saw this Christmas Wreath pan in a gourmet cooking shop. I'm not sure if it was the intricacy of the design or the obvious quality but I had to have it and as other beautiful designs are created by Nordic Ware, they are added to my bundt pan collection. Using a pan like this makes baking in a plain round or rectangle seems unnecessarily bland. This pan produces gorgeous cakes that look simply stunning. No additional decorating is needed, except for a sprinkle of powdered sugar to bring out the details.
Begin by spraying the pan liberally with a baking spray that contains flour, like baker's joy, then turn the pan upside down and let it drain over paper towels while preparing the cake. Use a thick batter either from scratch or alter a cake mix. The included recipe is great and there are are many recipes on the Internet and some good cookbooks to help, but one simple method when using a mix is to substitute the water for plain yogurt or sour cream (non-fat work fine, too) and add an extra egg (or two egg whites). Light colored batters show off the detail in but anything will look nice. Any additions to the batter should be small, like mini-chocolate chips, citrus zest, poppy seeds or finely chopped nuts so they don't sink to the bottom of the cake mold and ruin the design.
The pan should be filled 2/3 full of batter to ensure the entire design of the pan is included in the finished cake. My first attempt using this pan only had the batter reaching slightly above the half-way point, so when it finished baking the batter never rose fully to incorporate all the details of the bottom edge. It still looked nice and tasted great, but I always made extra batter after that, which I use to make mini bundt cakes. Give the pan a good rap or two on the counter before putting it in the oven to release any air bubbles (they interfere with the design.)
Be sure to let the cake rest in the pan after it comes out of the oven for 10 to 15 minutes (but no more) and then put a cooling rack on the top of the pan and turn the pan over. The cake should pop right out. I've made many and never had one stick. The key to good release is in using a baking spray and allowing the 10-15 minute rest period before unmolding. If after baking the bottom of the cake is uneven, before unmolding, take a bread knife and gently cut straight across to slice off the high parts so the cake will sit flat. Never use metal utensils on the pan or harsh scouring pads. With a little care the pan should last a lifetime.
Click Here to see more reviews about:
Nordic Ware Holiday Wreath PanProduct Description: Deck the halls with boughs of holly... in this case, a holly wreath cake made in the Holiday Wreath Cake pan!Guests will comment on this cake's fa-la-la-la-lovely table presence.Made from heavy duty cast aluminum, this pan will turn out evenly-baked, golden-brown cakes every time you use it.Premium nonstick interior ensures easy release of cake and simple cleanup.The holiday wreath cake pan creates a wreath cake sculpted with pine cones, holly leaves, berries and ribbon.Thisholiday cake pan is 12in x 12in and will not fit on a standard size cake plate.Proudly made in the USA by Nordic Ware.
Get 6% OFF
Want to buy Nordic Ware Holiday Wreath Pan at other amazon sites? Click the corresponding icon below:
Please let it be known that the cake pictured here is not one baked from the Nordicware pan that this Amazon listing is for.Rather, it appears to be one baked from the highly-sought, out-of-production bee hive cake pan by Martha Stewart.The M. Stewart pan has more of a "rope-like" detail to the hive as pictured here.The Nordicware beehive has smoother ribbing - not as detailed and includes about 3 bees as a part of the cake mold design.The correct photo for the Nordicware beehive pan can be viewed on a number of other Amazon listings for the same product.
