Has anyone used this pan successfully? Nordicware Teacake Plaque pan

M

marilynfl

Moderator
It's at Amazon for $24.26 (free shipping at $25, the buggers) and also at Williams Sonoma for $10 more plus S&H. (Go W-S!).

The reviews are all over the place as far as which type of batter to use for best detail and whether or not to coat the pan for release. (See one W-S review who used nothing and it worked perfectly).

I hate when there is this much debate on an object. I just want to buy/use it successfully while eliminating frustrating situations.

http://www.amazon.com/Nordic-Ware-Platinum-Collection-Cast-Aluminum/dp/B000VEFN8O/ref=cm_cr_pr_product_top

 
Mar, you could add those alphabet letters to your order---they don't appear to be "add on only"

anymore. I don't have that pan, but I do have the mini bundts and they come out of the pan just fine, but those are not as small as these tea cakes.

http://www.amazon.com/gp/product/B00114OU28/ref=as_li_tf_tl?ie=UTF8&tag=hungryh-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00114OU28%22%3EMidwest%20Products%20Victorian%20Letters%20and%20Numbers%20Stepping%20Stone%20Stamps%3C/a%3E%3Cimg%20src=%

 
That's what I'll do IF I decide to order this. A few too many dissenters online. I'd trust

an opinion from here, if anyone has tried it.

I trust "us" before any outsider.

 
I haven't used this particular pan but another similar one

Probably not as heavy-duty as the Nordicware if they are still doing heavy gauge. I may be harkening back to the "old" days when Nordicware meant real quality.

I found that baking in a pan like this makes too well done on the edge molds and not done on the inside molds. I have a set of individual molds all the same shapes as what are in this new pan- I use those with great results because I can move them around.

Probably not helpful info but it's all I've got smileys/smile.gif

 
Marilyn, I have the pan and have used it several times...

So far I'm underwhelmed. I wanted to love it, but I cannot get the detail on the finished cakes. I've only tried cake, not chocolate or gelatin. I did a pumpkin spice cake and a butter cake earlier. Both heavy thick from scratch batters (since I never use cake mixes smileys/wink.gif. The problem is they are so small, the usual surface of a large baked cake is still there, which blurs the detail. Leavening bubbles, crusty bits, etc. Any excess flour is bad news. I've had no problems getting them out of the pan. One thing that does help alleviate the problem of the bumpy uneveness of the air bubbles and crust is to glaze them with a simple poured fondant glazeon the thinish side. This smooths the imperfections, leaves the pattern more distinct, and gives them a nice finish.

I would like to experiment more with the pan since I still love the "idea" of it. I think I might have better luck with a pound cake (and when I say pound cake, I mean the classic 1 lb each of eggs, sugar, butter, and flour with vanilla or lemon extract, no leavening, no milk, no sour cream, etc that passes as "pound cakes" these days). With the tight crumb and smooth crust of the classic pound cake, I think the results would be better.

That said, I bought my pan at TJMaxx a couple years back for $10. I saw some of them couple weeks ago at TJs, but I don't know what they're charging for them since I didn't look at them. I can check to see if they still have them and let you know what the price is.

This photo is fairly representative of the results I am getting:
http://lh4.ggpht.com/debra.schiff/R6yquQJKVmI/AAAAAAAAC7U/jL2cttxI7AE/s400/DSCF2024.jpg

http://lh4.ggpht.com/debra.schiff/R6yquQJKVmI/AAAAAAAAC7U/jL2cttxI7AE/s400/DSCF2024.jpg

 
Yep. This just sealed its fate. Friend wants to coat cake w/ ganache & I think it will be messy.

All those air bubbles will make the detail a mess.

Ix-nay this pan!

 
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