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How to use vintage 3D pan?

post #1 of 6
Thread Starter 

I picked up this vintage 3D Nordic Ware pan and am having trouble finding instructions for this style pan.

 

There is a hole in one shoulder to let steam escape. There's a little lip and the 2 pieces fit together, but don't lock or anything. I know a dense cake like pound cake works best for 3D standing cakes and to bake in laying down with the steam hole up, but that's it. How full should I fill the bottom half? Tie it shut with string while baking, or will it stay together on it's own? Any other tips?

post #2 of 6
You can use those little office clips to keep it closed during baking, but use the plain silver ones - nothing that's painted.
Plank.
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Plank.
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post #3 of 6
Thread Starter 

Okay, thanks. Do you know how full to fill it? It looks like the 2 sides are equal in volume.

post #4 of 6

What about contacting Nordicware directly and seeing if they can tell you?  They might have a database of the instructions for your pans.

 

http://www.nordicware.com/contact

post #5 of 6

I have a 3D train pan from wilton that looks to be the same type. I fill only the bottom half (you can't fill the top half bc then how would you close it?) you then put the top half on top and make sure its closed. I tie mine with rope round the middle so that it stays tightly closed during baking, once finished cut the rope, take of the top - Bobs your uncle you're done!

post #6 of 6
Thread Starter 
Quote:
Originally Posted by pmarks0 View Post
 

What about contacting Nordicware directly and seeing if they can tell you?  They might have a database of the instructions for your pans.

 

http://www.nordicware.com/contact

 

I hadn't thought of contacting them directly! I'd looked at their website and couldn't find instructions (Wilton has several dozen including old ones) and assumed I was out of luck!

 

I did just find a tutorial for a lamb pan I think is by the same manufacturer & similar size that I think will work perfectly! The pictures are helpful to me. I'll post a link in case someone else searches for the same info: http://www.midcenturymenu.com/2012/03/10-tips-for-the-perfect-retro-easter-lamb-lambie-cake/

 

Thanks for all the helpful responses! :)

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