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Sunday 11-5 CST | |  | Cake Pans | Home » » » » » » Bundt Tea Cake/Candy Mold | | | | | | | Description: | | The Tea Cake and Candy Mold is a wonderful way to delight guests. Create miniature tea cakes, chocolate candies or jiggling jello in the familiar shapes of our popular bundt pans. Exquisitely detailed shapes include:elegant heart, chrysanthemum, sunflower, rose, cathedral, bavaria, fleur de lis, star, tri star and the original bundt. There are 30 mini Bundt shapes all together. The heat reflective exteriors allow for uniform browning so as to enhance the unique design. Nonstick cast aluminum allows for easy clean up. Proudly made in the USA by Nordic Ware. | | | Features: | |
• Cast-aluminum tea-cake and candy mold with 30 miniature cups
• Heat-reflective exterior for uniform browning; nonstick coating
• Includes heart, chrysanthemum, sunflower, rose, Bundt, and other shapes
• Oven-safe; hand-wash; not for use with metal utensils, scouring pads, or abrasives
• Measures approximately 9-3/5 by 14-1/4 by 1 inches; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 14.2 inches | | Product Width:
| 9.63 inches | | Product Height:
| 1.13 inches | | Product Weight:
| 1.4 pounds | | Package Length:
| 14.3 inches | | Package Width:
| 9.5 inches | | Package Height:
| 2.1 inches | | Package Weight:
| 1.85 pounds | | Average Customer Rating:
|  based on 27 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 27 customer reviews )
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Most Helpful Customer Reviews
68 of 68 found the following review helpful:
 Tips for easy useMay 01, 2010
By bjb
Many of the comments refer to issues removing cakes from the pan. If you use Baker's Joy or Pam for Baking spray you will have NO problem. Place the pan on the open dishwasher door and spray away... you will have no mess to clean up either. i have many shaped pans including this one and the secret to easy removal and clean up is the spray.
Also, many of you are using cake mixes as the box instructs. these pans work best with a denser cake such as a bundt or pound cake recipe. there are many recipes/books for modifying mixes into such cakes, or you can start from scratch. see [...]
when you put the batter into the pan you also need to tap the pan on the counter or run a toothpick through the batter to remove the air bubbles that get trapped at the bottom of the mold, hence distorting the shapes.
37 of 38 found the following review helpful:
Careful & InformedJan 25, 2008
By Oceana
"oceanaco"
This is a fantastic pan, that with the right method makes perfect little cakes and truffles.
The Nordic Ware website has amazing tips, and if you follow the instructions, it works. Baker's joy or shortening and super fine flour gives you the detail you should have with this pan.
The reviewer with the thicker batter idea is correct, and I would never use an "ez-make-insta-batter" with this gorgeous pan, the nasty additions they put in it may gum up your pan (lecithin, fats).
Worth the extra mile!
28 of 28 found the following review helpful:
Quick Bake Sale Treats!May 19, 2007
By Polcamilla
I'll admit I like tiny things and when I saw this pan, I just had to think of an excuse to try it. It took a while, but when I needed something quick and easy for our school bake sale, inspiration struck! I bought a cake mix and made two panfuls of teensy-tiny cakes in about an hour. Given that it only takes about 15 minutes for the little cakes to bake, about the only "baked" treat I could have made faster is Rice Krispy treats.
WIth the first panful, I just sprayed the pan with canola oil. I ended up overfilling the pan a bit, but I was able to slice the tops off neatly with a bread knife before I turned the cakes out onto a cooling rack. The patterns weren't quite as distinct as I would have liked, but once sprinkled with powdered sugar, it was pretty easy to tell them apart. I did overfill the pan a bit, so to get nice, even cakes I sliced the tops off before turning the cakes out onto a cooling rack.
For my second panful, I used a pastry brush and then floured the pans. I was a little sloppy- I didn't wash the pan after the first use (but just brushed out the crumbs instead) and I probably didn't do a good job getting into every nook and cranny. When I turned the cakes out, about 1/2 of them stuck in the pan. Rigorous shaking got all but four out, but I had to use a toothpick to pry out the last four and one of them did not survive the process. However, the ones I got out had MUCH crisper detail and were really lovely without any embellishment at all.
I'll need to experiment a bit more to find the perfect grease/flour technique to preserve the details and get the cakes to release. All in all, though, I'm pleased and I expect that this pan will make lots more teensy-tiny cakes for bake sales and little girl tea parties.
32 of 33 found the following review helpful:
I must be doing something wrong. . otherwise it's great!Dec 17, 2006
By J.K.
I like the idea of this bundt pan. I made 3 batches of chocolate truffles on it. The recipe that comes with the pan is awesome. HOWEVER, I have yet to figure out how to get the chocolates out easily. The first time, I used a non-stick spray (not vegetable oil). I thought that might be my problem because the company recommends vegetable oil. On the next two batches, I poured vegetable oil in the little holes and spread it around using a pastry brush. Again, I had to fight to get the chocolates out. I kid you not -- my husband pounded on the pan with a big rubber mallet to get the chocolates to come out! I must be doing something wrong. I will call customer service tomorrow -- but if there is a trick to this, they should have told you on the instructions on how to make the truffles! Other than that, the chocolates turned out beautifully and I will use this pan again, even if I have to call my husband to help me out with his rubber mallet!
18 of 18 found the following review helpful:
the secret to itJan 07, 2008
By A. M. I. Arnold
okay. there is a secret to using this pan. cake batter doesnt work. all of my little shapes got stuck. but i used gingerbread batter and they came out beautifully (with the help of a greased pan of course). so the secret is to use a thicker batter. muffin and bread batter anyway.
See all 27 customer reviews on Amazon.com
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