Was there an Avalanche in the Scandinavian Mountains?
jjthinx
There is not enough grease in the world to help a cake release from *that* pan. 🤣
plankton_lover
I also have that pan. I haven’t baked with it yet because everytime I plan to, I end up putting in back in the drawer in fear Iol.
Next time, yeah?
Additional-Advisor99
Shortening is a good choice for greasing stuff like this. That or actual cake release. Walton makes a good one.
cherrylama
That looks like you had to fight to get that out. But! I bet your deconstructed bundt cake tastes wonderful
Delizabie
Shortening and flour paste is the only way to go with this. Or use it as an ornament and not a baking implement
jesagain222
I have it and used it. Double soray and flour, it works!
JMacLean
I have that pan. The trick is to butter every little crevice and bump by hand. Like just get the butter in there and use your fingers to make sure everything is coated. Then flour it so there’s a thin layer over the buttered surface. Also, you have to bake a sturdier cake with a heavier texture and close crumb. Box cake mixes are way too light and fluffy, they’ll just fall apart when you try to tip it out. Try a recipe that uses butter and a few eggs that’s meant to be a bit more dense and it comes out beautifully. A little powdered sugar dusted over it makes it look like a snowy forest 😊 Good luck! 🍀💕
Many-Obligation-4350
Have you tried cake goop? Equal parts shortening, oil and flour mixed together into a paste, then brushed onto the pan interior carefully and generously. It hasn’t failed me yet with these intricate Nordicware pans.
cliff99
Aaaaand that’s why I don’t buy ornate baking pans.
Bakingsquared80
Did you try cake spray? A spray will help get in all the little crevices
HoneydewBeneficial15
Powdered sugar all over it, it will look like snow covered hills.
CatfromLongIsland
I think cake goop is the way to go. The mixture contains flour, oil, and shortening whipped together. You paint it on the pan with a pastry brush.
DrydenDon
Deforestation is really taking its tolls…
BumblingButtercup
Nailed it !!! I loved that baking show with Nicole Byer 🙂 That pan looks like a nightmare to release and I would only use cake spray.
ZiaWitch
Oh lort, I thought this was fried chicken. 🤭🍗
These pans are great for jello molds but I’ve only had two come out just ok for cakes. 🍰
Sad, would have been really cool!
Myrnie
I laughed out loud, thank you for the giggle.
DieAloneWith72Cats
I thought it was a cake pan next to a pile of fried chicken!
You need Mission Impossible music playing when trying to release cake from that pan. At least you tried, sorry it didn’t work out.
Newstargirl
IKEA cake ! Must assemble at home , lol
hey_nonny_mooses
For some reason my brain picked out a grimacing face in the middle of the crumbs and it made me laugh.
Unhappy_Parfait725
That’s a tricky pan
Bake-258
Baker’s grease: combine equal parts by weight of shortening, vegetable oil, and flour, and beat into a smooth paste.
Using a pastry brush, generously grease the interior of the pan, taking care to get it in every nook and cranny.
Baker’s grease is the only thing I’ve found that works on intricate NordicWare bundt pans. I once had so much batter stuck in the design of a mini bundt pan that no amount of soaking could get it out. After multiple soakings and scrubbings, I finally gave up and tossed the damn thing in the trash.
pastryfiend
I always have my best success with the baking spray with flour in it
HerpetologyPupil
You need a lot of geese for those kinds of pan. I use Crysco for it personally. Never failed me. Some flower in the small details.
Omg I have that pan! I give it the ol’ college try at least once a year. Tis the season I suppose lol
LegitimateAlex
Hi, I sell a Gingerbread cake around Xmas that uses this exact cake pan.
Cake goop, equal parts flour, vegetable oil and vegetable shortening, mixed together, liberally and equally applied at room temp to the pan with a silicone brush.
Be sure to let the cake rest about 10 minutes before attempting to flip. It should begin to pull away from the sides a tiny bit by then. Also helps to smack the pan a lot with your hands to knock it loose.
Cake tearing in Nordic Wear pans usually happens when a part of the cake clings to the pan and when you flip it the rest is unattached and comes out but the stick part holds and it rips apart. Smacking it a bunch helps loosen it up. I also tend to shake it side to side to ensure it’s fully disconnected. You should be able to get the whole cake moving in the pan if it’s truly loose from the sides.
If you go to flip it and it does not come out DO NOT PANIC. Turn it cake side up again, let it cool a teeny bit more, shake it, hit it, shake some more, see if it’s loose. If not, you can attempt a cake-ectomy with toothpicks and a flat spatula or roll the dice and see how it comes out. Sometimes if you’re glazing it anyways and it comes out in meat enough pieces you can just plop it back together and let the glaze hide the damage.
The other riskier option as a last ditch effort is to do what I do with bread that sticks in the Dutch oven: put the lid on and insert it so the steam goes to the top. In this case the lid is the bottom of the cake pan. Take a wire rack, put it even with the bottom of the cake, while holding the pan and the rack, flip it so the pan is on top and the cake is on the bottom. Now leave it for 10 minutes. Gravity and steam sometimes work together to naturally loosen it like an angel food cake. This has worked for me 40% of the time.
Also I have tried that recipe from KAF and if they still have my angry comment up on the recipe page I think it’s a bad fit for a Bundt pan. Pumpkin is not an easy ingredient to bake with because it adds so much messy consistency and extra moisture. In bundt pans pumpkin cakes almost always come out bad for me. Their structure just does not work well with large complex details, both in filling the fine details and for the overall large structure. They work fine in the smaller Nordic ware cakelet pans though.
Feel free to ask me anything else about Nordic Ware pans. I own almost all of them at this point. Not a finish or pan I basically haven’t used at this point.
MuntjackDrowning
Slow clap…ngl this would give me a nervous breakdown. Full on throwing mangled cake at everything like a monkey in the zoo throwing poo. I can actually see it in my head. Hysterical crying and sobs, slinging cake poo everywhere randomly screaming “POO!!! IT’S ALL POO! MY BAKING IS POO!” Except it would be a different word that is two words first starts with an F second starts with an S.
You just took a pic. I’m proud of you. Sally forth brave soul. I have no doubt of your misfortunate creations delectability.
CommanderTrip
Another recommendation for cake goop to prep Nordic ware pans! I have a lot of the Halloween collection and it works great with all of them as well as the standard Bundt pan. I also give the pans a few really good shakes/jolts after ten minutes out of the oven to make sure it seems to have released before flipping the cake out.
Greasing and then dusting flour on a pan only had so so results for me. Sometimes it was fine, other times the cake would come out just like yours.
I make a big batch of cake goop and refrigerate it so I don’t have an excuse to not use my pans. And I add cocoa powder if I’m making a chocolate cake.
RIP your cake 🥲 I hope round two goes better.
celestialsexgoddess
Oh, I thought this was lab grown fried chicken!
Spare-Chipmunk-9617
Looks like it tastes good though! Crumble it over ice cream?
susiecapo71
Dang those Nordic products used to suck me in all the time just to make me sad. It’s not you.
nobrunono
Bundn’t
petietherabbit924
I had to do a double take looking at your photo in relation to your comment. At first, the cake looked like fried chicken due to my poor vision, and I was wondering how one cooks fried chicken using the cake pan, lol. That’s a beautiful pan. Don’t feel bad. I had a similar experience with a Nordicware wreath, lol. I used both butter and flour and thought I was thorough with coating the entire pan, but there were still huge chunks of cake stuck to it. It’s tough to get the flour to coat the entire pan evenly. I’m glad you posted, as I see there are good tips mentioned that one may try. Upon skimming the comments, the goop recipe looks good, along with perhaps trying a heavier type of cake and overcooking it.
brittle-soup
I have that pan. The secret is chocolate cake with a heavy dusting of powdered sugar immediately before setting it out (so there’s no time for the sugar to absorb). Turns out like beautiful snowy trees.
Completely uneven trees. But pretty enough only I know how much got left in the pan.
No-Outlandishness106
I used to have to do this at a test kitchen for Williams-Sonoma’s photo studio, we used a lot of Nordic’s cake molds. The trick is spraying Pam’s Butter and Flour baking spray and using a paint brush to really get into the nook and cranny. Then when you get the batter in the mold, give it a stir and bump it on the counter so bubbles shake out. Definitely rotate every 10-15 minutes! We always baked at a solid 325 degrees so it thoroughly baked. Hope you see this and it helps!
36 Comments
Was there an Avalanche in the Scandinavian Mountains?
There is not enough grease in the world to help a cake release from *that* pan. 🤣
I also have that pan. I haven’t baked with it yet because everytime I plan to, I end up putting in back in the drawer in fear Iol.
Next time, yeah?
Shortening is a good choice for greasing stuff like this. That or actual cake release. Walton makes a good one.
That looks like you had to fight to get that out. But! I bet your deconstructed bundt cake tastes wonderful
Shortening and flour paste is the only way to go with this. Or use it as an ornament and not a baking implement
I have it and used it. Double soray and flour, it works!
I have that pan. The trick is to butter every little crevice and bump by hand. Like just get the butter in there and use your fingers to make sure everything is coated. Then flour it so there’s a thin layer over the buttered surface. Also, you have to bake a sturdier cake with a heavier texture and close crumb. Box cake mixes are way too light and fluffy, they’ll just fall apart when you try to tip it out. Try a recipe that uses butter and a few eggs that’s meant to be a bit more dense and it comes out beautifully. A little powdered sugar dusted over it makes it look like a snowy forest 😊 Good luck! 🍀💕
Have you tried cake goop? Equal parts shortening, oil and flour mixed together into a paste, then brushed onto the pan interior carefully and generously. It hasn’t failed me yet with these intricate Nordicware pans.
Aaaaand that’s why I don’t buy ornate baking pans.
Did you try cake spray? A spray will help get in all the little crevices
Powdered sugar all over it, it will look like snow covered hills.
I think cake goop is the way to go. The mixture contains flour, oil, and shortening whipped together. You paint it on the pan with a pastry brush.
Deforestation is really taking its tolls…
Nailed it !!! I loved that baking show with Nicole Byer 🙂 That pan looks like a nightmare to release and I would only use cake spray.
Oh lort, I thought this was fried chicken. 🤭🍗
These pans are great for jello molds but I’ve only had two come out just ok for cakes. 🍰
Sad, would have been really cool!
I laughed out loud, thank you for the giggle.
I thought it was a cake pan next to a pile of fried chicken!
You need Mission Impossible music playing when trying to release cake from that pan. At least you tried, sorry it didn’t work out.
IKEA cake ! Must assemble at home , lol
For some reason my brain picked out a grimacing face in the middle of the crumbs and it made me laugh.
That’s a tricky pan
Baker’s grease: combine equal parts by weight of shortening, vegetable oil, and flour, and beat into a smooth paste.
Using a pastry brush, generously grease the interior of the pan, taking care to get it in every nook and cranny.
Baker’s grease is the only thing I’ve found that works on intricate NordicWare bundt pans. I once had so much batter stuck in the design of a mini bundt pan that no amount of soaking could get it out. After multiple soakings and scrubbings, I finally gave up and tossed the damn thing in the trash.
I always have my best success with the baking spray with flour in it
You need a lot of geese for those kinds of pan. I use Crysco for it personally. Never failed me. Some flower in the small details.
Try [The Goop](https://sugargeekshow.com/recipe/cake-goop-recipe/#recipe) and use a pastry brush to get the inside
Omg I have that pan! I give it the ol’ college try at least once a year. Tis the season I suppose lol
Hi, I sell a Gingerbread cake around Xmas that uses this exact cake pan.
Cake goop, equal parts flour, vegetable oil and vegetable shortening, mixed together, liberally and equally applied at room temp to the pan with a silicone brush.
Be sure to let the cake rest about 10 minutes before attempting to flip. It should begin to pull away from the sides a tiny bit by then. Also helps to smack the pan a lot with your hands to knock it loose.
Cake tearing in Nordic Wear pans usually happens when a part of the cake clings to the pan and when you flip it the rest is unattached and comes out but the stick part holds and it rips apart. Smacking it a bunch helps loosen it up. I also tend to shake it side to side to ensure it’s fully disconnected. You should be able to get the whole cake moving in the pan if it’s truly loose from the sides.
If you go to flip it and it does not come out DO NOT PANIC. Turn it cake side up again, let it cool a teeny bit more, shake it, hit it, shake some more, see if it’s loose. If not, you can attempt a cake-ectomy with toothpicks and a flat spatula or roll the dice and see how it comes out. Sometimes if you’re glazing it anyways and it comes out in meat enough pieces you can just plop it back together and let the glaze hide the damage.
The other riskier option as a last ditch effort is to do what I do with bread that sticks in the Dutch oven: put the lid on and insert it so the steam goes to the top. In this case the lid is the bottom of the cake pan. Take a wire rack, put it even with the bottom of the cake, while holding the pan and the rack, flip it so the pan is on top and the cake is on the bottom. Now leave it for 10 minutes. Gravity and steam sometimes work together to naturally loosen it like an angel food cake. This has worked for me 40% of the time.
Also I have tried that recipe from KAF and if they still have my angry comment up on the recipe page I think it’s a bad fit for a Bundt pan. Pumpkin is not an easy ingredient to bake with because it adds so much messy consistency and extra moisture. In bundt pans pumpkin cakes almost always come out bad for me. Their structure just does not work well with large complex details, both in filling the fine details and for the overall large structure. They work fine in the smaller Nordic ware cakelet pans though.
Feel free to ask me anything else about Nordic Ware pans. I own almost all of them at this point. Not a finish or pan I basically haven’t used at this point.
Slow clap…ngl this would give me a nervous breakdown. Full on throwing mangled cake at everything like a monkey in the zoo throwing poo. I can actually see it in my head. Hysterical crying and sobs, slinging cake poo everywhere randomly screaming “POO!!! IT’S ALL POO! MY BAKING IS POO!” Except it would be a different word that is two words first starts with an F second starts with an S.
You just took a pic. I’m proud of you. Sally forth brave soul. I have no doubt of your misfortunate creations delectability.
Another recommendation for cake goop to prep Nordic ware pans! I have a lot of the Halloween collection and it works great with all of them as well as the standard Bundt pan. I also give the pans a few really good shakes/jolts after ten minutes out of the oven to make sure it seems to have released before flipping the cake out.
Greasing and then dusting flour on a pan only had so so results for me. Sometimes it was fine, other times the cake would come out just like yours.
I make a big batch of cake goop and refrigerate it so I don’t have an excuse to not use my pans. And I add cocoa powder if I’m making a chocolate cake.
RIP your cake 🥲 I hope round two goes better.
Oh, I thought this was lab grown fried chicken!
Looks like it tastes good though! Crumble it over ice cream?
Dang those Nordic products used to suck me in all the time just to make me sad. It’s not you.
Bundn’t
I had to do a double take looking at your photo in relation to your comment. At first, the cake looked like fried chicken due to my poor vision, and I was wondering how one cooks fried chicken using the cake pan, lol. That’s a beautiful pan. Don’t feel bad. I had a similar experience with a Nordicware wreath, lol. I used both butter and flour and thought I was thorough with coating the entire pan, but there were still huge chunks of cake stuck to it. It’s tough to get the flour to coat the entire pan evenly. I’m glad you posted, as I see there are good tips mentioned that one may try. Upon skimming the comments, the goop recipe looks good, along with perhaps trying a heavier type of cake and overcooking it.
I have that pan. The secret is chocolate cake with a heavy dusting of powdered sugar immediately before setting it out (so there’s no time for the sugar to absorb). Turns out like beautiful snowy trees.
Completely uneven trees. But pretty enough only I know how much got left in the pan.
I used to have to do this at a test kitchen for Williams-Sonoma’s photo studio, we used a lot of Nordic’s cake molds. The trick is spraying Pam’s Butter and Flour baking spray and using a paint brush to really get into the nook and cranny. Then when you get the batter in the mold, give it a stir and bump it on the counter so bubbles shake out.
Definitely rotate every 10-15 minutes! We always baked at a solid 325 degrees so it thoroughly baked. Hope you see this and it helps!