Nordic Ware Brilliance Bundt, 10 Cup, Gold

1/19/20 - Nordic Ware Brilliance Bundt Pan I bought this Bundt pan less than a week before Christmas. saw a video for Pineapple Upside-Down Cake, where the pineapple, cut into halves, was placed vertically in a regular bundt pan in every other space, alternating with Maraschino Cherries. They are beautiful cakes. The bundt cake pan that I had was very old and the design is rounded and not as distinctive as they are today. So, I decided to get a new one. But then, I ran across this one. I thought it would do a better job supporting the pineapple in an upright position. I was leery of the narrow edges and points, but I figured, if I only used it to make Pineapple Upside-Down Cake at Christmas, it would be fine. As I mentioned, I bought/ordered this Bundt pan Less than a week before Christmas. It arrived on schedule, as advertised, the next day, thank goodness! I had just enough time to make a "test cake" before Christmas Eve, when I planned to make the cake for Christmas. It made an absolutely beautiful pineapple upside-down cakes! With the pineapple arcs at the top of the cake, it gave the top of the cake a lighter yellow glow, making it look special. I was very pleased with it. It definitely held its own compared to all of the others deserts we had after Christmas dinner. The valleys of the peaks & valleys around the cake make great cutting guides, as well. Regarding turning out the cake and cleaning the pan: I've made 3 Pineapple U-D Cakes in this Brilliance Bundt Pan. Two of the cakes, I used a timer to turnout the cakes 10 minutes after baking and I washed the pan immediately afterwards. The cakes came out of the pan very easily with a plop onto the cake plate. Cleaning was very easy. There was some brown sugar in the grooves, but it was still liquefied and easy to wash. I should mention that I was mindful to washing each groove. The third time I made a pineapple u-d cake, I forgot to set the timer after baking. It was about 45 minutes after baking, when I turned-out the cake. The cake came out easily without any issues. Again, there was brown sugar in a few of the grooves, but this time, it had crystallized. I washed the pan as I had previously. When I rinsed it, the brown sugar was still there. It took a little more scrubbing to remove the brown sugar, but it affected only about 5 grooves, so it wasn't so bothersome. This is just something to be aware of. I'll be more conscientious about setting my timer to turnout my cakes promptly after baking, in the future. Overall, I'm very pleased with the Nordic Ware Brilliance Bundt Pan. The cakes are beautifully, stunning. Cleaning is is easy. However, if your cake is baked with a sticky glaze or topping, like brown sugar, be sure to turnout your cake promptly and wash your pan immediately afterwards. Thank you for taking the time to read my review.

I have written a similar review for another Nordic Ware pan. It’s me again. I am not paid by Nordic Ware, I just feel strongly about writing a review when I love a product. My review sounds the same but my pictures are different because I own and really have used this pan! Please pay attention to my tips about a good cake release paste and 10 minutes you need to wait before inverting pan. The detail is lovely and even simple decor like dusting, or drizzling a loose icing makes one look like a master. 😊 I use my own DIY cake release paste. It’s made as follows. Please WEIGH and whip up with handheld electric beater: 3oz lard/shortening, 3oz veg oil, 2oz flour together and store in mason jar. Stores indefinitely in fridge. Using a silicone brush, dip into jar and brush & stipple this paste into ever nook and cranny of your intricate bundt pan. This is an all-in-one grease AND flour paste. Not only is it economical, it is effective more than store bought sprays containing flour. This stuff is so great, I gift it to baker friends in small mason jars along with a silicone brush.🤗 Don't try to invert the cake too soon. After removing from the oven, let it cool 10 minutes. Set the timer so you are not tempted to try too soon, or let it sit in the pan too long such that the condensation makes the cake stick back onto the sides of the pan. 10 minutes, no sooner, no later. Invert and voila! A perfect release! The pan is well made, has a hefty weight, and a beautiful finish inside and out. You won’t regret it.

Excellent Bundt pan makes beautiful cakes. The trick is have a clean pan ready to liberally coat with floured baking spray and immediately pour the batter into the pan.

Heavy duty cake pan. I use coconut oil inside to prevent sticking. Works like a charm. I have a coconut cake I make in this and it gets nicely crisper on the “fins” of the pan and perfectly done on the inner cake. It’s been fairly easy to clean. 90% of it just comes clean with a washrag or sponge and I use a dishwashing brush to get into the fins better. If you grease it well (don’t recommend using Pam) then it’s easy to clean and no buildup.

The pan is crafted well a d makes a beautiful cake. This only drawback is is is smaller than 10 cups. I got lucky I have to because my favorite pound cake recipe for one cake filled them both.

This pan produces a stunningly beautiful cake! It must be properly prepared before putting batter in it. I’ve found that spray containing oil and flour made especially for baking must be applied liberally and cover every inch inside this pan, but if that’s done, the cake slides out perfectly and barely even leaves any crumbs behind. I’ve had to learn how to bake in these cast aluminum pans because they get very hot, so by trial and error (a lot of errors) I’ve discovered that 325 degrees Fahrenheit is the best temperature for baking Bundt cakes in them. The cake must also be allowed to cool in the pan for 10-20 minutes after it comes out of the oven. If the pan is thoroughly greased and floured as described above, and the cake is allowed to stay in the pan to cool a little, then it releases perfectly. Baking at 325 degrees allows the cake to get done in the middle and bottom without overcooking the sides and middle. The pan is heavy weight and should last forever if used properly. Bundt cakes usually taste better the day after they’re cooked. I wrap the cooked, un-frosted cake in parchment paper and store it in an airtight container overnight. As long as there’s no icing on it, it can be kept like this for several days without refrigeration. I like to make a cream cheese frosting, which does require refrigeration, and put it on the cake as it’s served. I own several Nordic Ware cast aluminum Bundt pans, as I’ve just started to collect them, and this is my favorite design so far.

This mold is wonderful. Very easy to work with, easy to clean, and the shape is great.

Ótima qualidade! É uma forma pequena, pela ilustração minha esposa acabou se equivocando achando que fosse maior.

Estou muito satisfeito com o produto. É de excelente qualidade, chegou bem embalado e dentro do prazo. Super recomendo!!

Ich bin sehr zufrieden mit der Backform, dass Muster sieht auf einem Gugelhupf sehr schön aus und dieser hat sich auch leicht aus der Form gelöst. Natürlich muss man die Form vorab gut einfetten oder sonst gut vorbereiten, da sich sonst bei dieser Form Teile verkleben.

Excelente forma épica americana, dourada, robusta, em alumínio fundido pesado, bonita, faz bolos lindos e perfeitos, o único contra é ser dispendiosa, a qualidade tem preço, adorei 😻