Nordicware Mini Tiered Cakelet Pan
Elaborate tiered cakes were an innovation of the famous 19th-century pastry chef Antonin Carême, who considered confectionery a branch of architecture. Our clever baking pan makes it easy to create intricately sculpted cakelets with elegant tiered silhouettes.
- Makes six cakelets, three each of two detailed designs.
- Embellished with a simple glaze, colored icings or confectioners' sugar, the cakelets are a memorable addition to any celebration.
- Durable cast-aluminum construction ensures sharp detail and uniform baking.
- Premium nonstick finish guarantees easy release and cleanup.
- Made in the USA by Nordic Ware, a family-owned company famous for its fine bakeware since 1946.
- A Williams-Sonoma exclusive.
Overall Product Rating
NinnyVB - Review from Williams-Sonoma
little wedding cakesI noticed someone else recommended cakes made with this pan for a little girls' activity, but I do it for a bridal shower activity. Have different colors of royal icing in disposable decorating bags, decorating pearls in different colors, premade royal icing roses, whatever! Cake supply stores carry little boxes just the right size to take home in.
Bakeapalooza - Review from Williams-Sonoma
Amazing & EasyThis pan is wonderful! Use spray oil + flour, and the cakes will come out fine. As for cleanup, I pour near boiling water into the wells and watch the remnants float to the top for easy disposal.As for decorating, so fun. It pretty much uses an entire box of cake mix (for those of us who don't have time to make some from scratch). They look amazing, and I love bringing them to parties and serving them to friends.
tiftx - Review from Williams-Sonoma
Great Cakelets! So cuteThese are great little cakelets. I use the Bak-Klene ZT Nonstick Baking Spray and NOTHING EVER STICKS. It is the best spray ever! They cakes came out no problem. They were so cute and so fun to decorate. Another great WS product!
jackienyc - Review from Williams-Sonoma
My cakes stick!I got this pan for a bridal shower gift and I absolutely love it! But I have tried a few different times and my cakes always stick... I can't even get the cake out!What does everyone grease them with? I have tried with Pam, , butter, flower... nothing has worked! Do you wait for the cake to cool before flipping it over or not?
Anonymous - Review from Williams-Sonoma
Baking optionThis is a great pan and makes really nice mini cakes. The only thing I do differently is to use cocoa powder instead of flour to grease the pan before baking. This ensures your cakes aren't coated in flour, and makes them extra-tasty!
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