Nordic WarePlatinum Collection Heritage One Size Metallic 80637

I was very confused what to choose for my cake especially when the cost is high. I decided to buy this Nordic ware finally after i read many reviews of other buyers. I can share my excellent experience of this product. It is one of best kitchen ware that you will ever buy! The quality is amazing, i can tell you that it is worth it and its life time purchase thats true!!I made my first cake i was very excited about it, its crunchy from the edges and puffy in and out. Wow i am very glad that i got it and for sure it can be one of the best gifts that you can give for your loved ones. It deserves 10 stars in fact and highly recommended purchase dont think twice about it.

Thank you, good product.

Este molde además de hermoso es muy resistente y como para durar una vida. Llevo 6 meses con él y les dejo los detalles para un desmoldado perfecto:Con una brocha engrasar MUY bien el molde, por todas las coyunturas y el y el centro. Después poner una delgada capa de harina con un colador pequeño (cocoa) si es panque de chocolate.Vertimos nuestra masa y la movemos en círculo para que suba por las paredes del molde. Después ponemos un paño debajo y le damos unos golpes al molde contra nuestra superficie (paño abajo) esto hace que suban las burbujas que pueda haber en la masa.Cuando saquen su panque del horno pongan un timbre, 10 minuto, dejen descansar y desmolden cuando suene el timbre. Les aseguro un desmoldado perfecto.Espero les sirva, saludos!

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

Overall message is the non-stick partly works, but take the time and effort to fully brush in a coating of cooking margerine to help the non-stick work. And don't soak or clean the non-stick away!This is my second tin. The first tin failing was my fault that the non-stick failed, as I left it to soak in hot washing up liquid water and used a sponge to clean it. It had worked to release the cake four times before failing.This second tin worked the first time, and then failed twice, with the cake fully sticking to the sides. I have been cleaning this second tin with only warm water and a cloth.I was origanlly using a spray oil and a light dusting of flour to coat the inside before baking. I have now changed to using a brush to completely coat the inside with cooking margerine, and then adding a light dusting of flour too.This new approach has worked with only a couple of small areas sticking, but able to release with some encouragement.

These pans are excellent, sturdy and if looked after will last a lifetime. I used the pme cake release spray and my cake came out a treat. I have several of these pans now, love the quality and designs, people are always impressed with the results!

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.