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Best offer for Nordic Ware Pro Form Creme Filled Wafer Pan is now alive. This best Nordic Ware Pro is currently on sale, you could buy it right now for only
Product Description
Treat your friends and family to a whimsical, larger than life version of a Crème-filled Wafer cookie. You choose the cake and filling flavors, making the combinations limitless. This professional-weight, formed bakeware is a wonderful addition to any kitchen. Nonstick coated, it allows for easy-release and effortless clean-up. Proudly made in the USA by Nordic Ware.
Factor Benefits
- Whimsical cookie shaped cake
- Professional weight bakeware
- Wonderful addition to any kitchen
- Non-stick surface for easy clean up
- Proudly made in the USA
User Opinions
Super Mama
I am SO glad I splurged on these wonderful pans! Easiest and probably one of the most appealing cakes ever! I made a lemon butter cookie cake for my husband and it couldn't have been faster or easier. Or more adorable!One box of cake mix and one tub of frosting is the perfect amount for creating a creme-filled wafer cake with these pans. Be sure to grease and lightly but thoroghly flour the pans or use the nonstick spray that includes flour, and bake at the lower temperature suggested on the cake mix box (for coated pans). If you're making the chocolate wafer cake, use cocoa instead of flour for extra flavor and the right color.Click on the customer photos to see my Creme Filled Lemon Butter Cookie cake which I dusted with confectioners sugar. WOW was that easy yet impressive! Next time I'll make a giant Oreo cake. I may never have to frost another cake again! :D
E. D. Head
I bought this to make my 9 year old grandson a birthday cake. I filled it with moosetracks ice cream and drizzled chocolate on top so the cookie would show. It went over big
M. Tom
Like this cake pan set! So easy. I used a devil's food cake mix out of the box (just one) and divided it between the two pans. It was perfect. When it came time to remove them, I used a toothpick to go between the edges of the cake and the tin because a knife is too big, might damage the cake and would damage the non-stick surface on the tins. It worked great! I'm not a cake making guru by any means but I am taking Wilton cake decorating courses which are really helpful. Wilton recommends lowering oven temp for dark tins by 25 degrees (to keep the edges from browning too quickly while waiting on the center to cook.) My oven runs a little hot so to be on the safe side, I lowered the oven temp by 35 degrees (my oven temp is digital). For the cake mix I increased the oil to 1/2 the liquid required so it would be moist. I used 5 mins less than the 9" time listed on the cake mix as my guide for time. As directed in my Wilton class, I put the tins on 2 separate racks - one in the center of the over and the second one above it - with the tins directly above each other in the center of each rack. For the ganache I heated Jif's Chocolate Capuccino Hazelnut spread in the microwave 10 seconds at a time (stirring in between) till warm and slightly runny and spread it over the top.What I would do differently:**I got busy decorating cupcakes waiting for it to cool. The directions say to cool it 10 mins before removing the cake from the tins. I left it in the tins much longer than that. It didn't break and it came out ok but it would've looked 'nicer' had I removed it when I should have (after 10 mins).**I would not use cocoa powder to dust the tins. I would just spray it with Baker's Secret - nothing else. The cocoa powder created a 'crust' on the cake which is why I added the 'ganache'.**I couldn't leave well enough alone when spreading the 'ganache'. I kept trying to push more over the edge until I went too far. If I had left it with the ganache running only 1/2 way down the sides (or less) it would've turned out much prettier. Oh, well. Live and learn. Right?What I would do the same:**Lowering the oven temp for dark tins as directed in my Wilton class worked perfectly.**Using a toothpick to separate the sides of the cake from the tins before removing the cake was the right thing to do. A toothpick can follow the curves and it did a great job of it. True, I had to use 2 for each tin because they break 1/2 way through, but it did a excellent job and worked great otherwise.**I used Wilton's pre-mixed white decorator frosting for the center. It's similar in composition to what is used in creme filled cookies and the centers of Hostess cupcakes. It was SUPER easy and will look perfect with my next cake.**Pull the cake out of the oven as soon as the smell permeates the kitchen - that's a sure sign the cake is done. I don't bake a lot & I'm no expert, but I've found if I bake my cakes past the 'yummy' smell, I've baked them too long. They end up dry, the edges are burned (or too dark) and it's hard to remove them from the pans. But if a pull them out of the oven at the point where the smell makes me want to eat one, they're perfectly cooked.
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