Tillie Doyle
Nordic Ware's Autumn Cakelet Pan has become a viral sensation on TikTok, with its range of autumn-themed cake moulds capturing the hearts of viewers across the globe. The pan features four autumn-themed shapes: acorn, leaf, pumpkin, and turkey. Before icing an Autumn Cakelet Pan, it is important to prepare the pan by greasing and flouring the wells of the pan or using a baking spray with flour. It is also important to note that the pan should not be overfilled to avoid overflow. Once the cakes are baked, they can be decorated with icing to create fall-themed treats.
| Characteristics | Values |
|---|---|
| Pan type | Nordic Ware Autumn Cakelet Pan |
| Shapes | Acorn, leaf, pumpkin, and turkey |
| Number of cakes | 12 or 16 single-serving cakes |
| Pan material | Sturdy cast aluminum |
| Pan coating | Premium non-stick coating |
| Preparation | Butter, flour, or spray with baking spray |
| Filling | Fill holes 2/3 full to avoid overflow |
| Storage | Store in an airtight container at room temperature for up to 3 days |
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What You'll Learn
Prepare the pan with butter, flour, or baking spray
To prepare an autumn cakelet pan with butter, flour, or baking spray, follow these steps:
First, make sure you have your chosen pan release agent ready. You can use butter, flour, or a combination of the two, or opt for a baking spray specifically designed for this purpose. If you choose butter, it is advisable to use melted butter and apply it with a pastry brush to ensure an even and generous coating. This step is crucial to creating a non-stick surface for your cake.
If you decide to use baking spray, ensure it is a product specifically formulated for baking, as regular cooking spray can leave a sticky residue on your pan, making it difficult to clean. A baking spray with flour in it is ideal, as it will help create a barrier between the batter and the pan, preventing your cake from sticking.
For those who prefer a more traditional approach, using butter and flour in combination can be effective. After applying a thin layer of butter, lightly coat the pan with flour. This method creates a thin barrier that prevents the cake from sticking to the pan. However, some bakers have expressed concerns about using butter alone, as it can melt and pool, causing the cake to stick.
Finally, once you have selected and applied your preferred release agent, you may want to tap out any excess flour from the pan. This step ensures that your autumn cakelet pan is ready for the batter and helps create a smooth and even surface for your cake.
Preparing your autumn cakelet pan with butter, flour, or baking spray is a crucial step in the baking process. It ensures that your cake will release easily from the pan and helps create a beautiful and intact final product.
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Use a large ice cream scoop to transfer the batter
Using a large ice cream scoop to transfer the batter into the pan is a neat and effective way to fill the moulds of an autumn cakelet pan. The ice cream scoop helps to achieve a uniform shape and size for each cakelet. This is especially important for intricate designs, such as those in the viral TikTok autumn cake tins by Nordic Ware, which feature autumn-themed shapes like pumpkins and apples.
The ice cream scoop method is recommended by The Duchez Kitchen, which features a vanilla cakelete recipe that uses the Nordic Ware autumn cakelet pan. They advise filling the cakelet pan holes to about 2/3 full to avoid overflow. An ice cream scoop helps to achieve this consistent fill level.
The ice cream scoop is also a more efficient method than using a spatula, which can be messy and may compromise the clean lines of the pan's intricate design. The large ice cream scoop is also a more comfortable option, allowing you to transfer batter with ease and speed.
When using a large ice cream scoop, it is important to be mindful of the amount of batter being transferred. As the scoop has a larger capacity, it can be challenging to create partial scoops, and you may need to be careful not to overfill the moulds.
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Bake at 350˚F for 20 minutes
To ice an autumn cakelet pan, you must first bake the cake. The baking time will depend on the type of cakelet pan you are using. Nordic Ware's autumn-themed cakelet pans are a popular choice. These sturdy cast aluminium pans heat quickly and evenly, producing cakes with a uniform rise, perfect texture, and colour. Before using this type of pan, you should butter it, flour it, or spray it with baking spray.
When using the Nordic Cakelets pan, the ideal baking time is 350˚F for 20 minutes. It is recommended that you position the rack in the lower third of the oven. Preheat the oven to 350˚F (180˚C) and grease and flour the wells of the pan, tapping out the excess flour. You can also use a pan release spread.
Once the oven and pan are prepared, you can begin baking. For the cake batter, mix flour, baking powder, and salt in a medium bowl and set aside. In another bowl, beat the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla until just incorporated.
Reduce the speed to low and gradually add the flour mixture, alternating with milk, beginning and ending with flour. Be sure not to overmix. Spoon the batter into the prepared pan, filling it about 2/3 or 3/4 full. Spread the batter evenly, ensuring the centres aren't higher than the sides.
After the batter is in the pan, place it in the oven and bake for 20 minutes at 350˚F. To check if the cake is done, insert a toothpick into the centre of the cake. If it comes out clean, your cake is ready. Allow the cake to cool completely before frosting or icing.
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Allow to cool before icing
When it comes to icing an autumn cakelet, timing is key. Allowing your cake to cool before icing is an important step to ensure your cake not only looks good but also tastes good.
Firstly, it's important to understand why you should let your cake cool. The main reason is that if you ice a warm cake, the icing will melt, becoming runny and losing its shape. Allowing your cake to cool ensures that your icing stays put and allows you to create a neat and precise finish.
Another reason to let your cake cool is that it gives the cake time to settle and set. During the baking process, the structure of the cake is still forming and settling. Allowing it to cool helps to stabilise the cake, making it easier to handle and decorate without risking breakage or crumbling.
Additionally, a cooled cake provides a firmer surface for icing. If you try to ice a warm cake, the soft texture may cause the cake to tear or crumble when you apply pressure with your spatula or icing knife. By waiting for the cake to cool, you create a firmer base that can withstand the force of icing application.
Finally, letting the cake cool helps you achieve a smooth and even finish. When the cake is warm, it can affect the consistency and texture of the icing, making it difficult to create a smooth and uniform surface. A cooled cake provides a stable environment for the icing to set, resulting in a neater and more professional-looking finish.
In conclusion, allowing your autumn cakelet to cool before icing is a crucial step in the cake-making process. By following this step, you will ensure that your cake not only looks aesthetically pleasing but also maintains its structural integrity, resulting in a delicious and visually appealing treat.
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Use a toothpick to check if the cake is baked
The toothpick test is a classic way to check if your autumn cakelets are baked. This method is tried and tested and can save your cakes from being overbaked. It is a simple, no-tech tool that most people have in their kitchens.
To use the toothpick test, grab a toothpick and insert it into the centre of the cake. If the toothpick comes out clean, without any wet batter on it, your cake is baked. If batter or crumbs stick to the toothpick, the cake needs a few more minutes in the oven. Repeat the test after a few minutes.
The toothpick test is not the only way to check if your cake is baked. You can also use a thin, sharp knife, a thin bamboo skewer, or a cake tester. Insert one of these tools into the centre of the cake and if it comes out clean, without any batter or crumbs, your cake is done.
Some cake recipes may also recommend other ways to test if your cake is baked. For example, when baking a sponge cake or a chiffon cake, you can determine if it is baked by touching the top lightly with your finger. If the top springs back, the cake is done. Similarly, an angel food cake is baked when it turns a golden colour and springs back when lightly touched.
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Frequently asked questions
Autumn cakelet pans are cake pans with autumn-themed shapes such as acorns, leaves, and pumpkins. They are perfect for creating fall-themed treats and sweets.
Before using your autumn cakelet pan, it is recommended to hand wash it with warm, soapy water. Then, brush the pan with butter, shortening, or a baking spray containing flour, and dust with flour or cocoa. Make sure to not overfill the pan, as this may cause overflow.
To ice your autumn cakelets, you can make a frosting or glaze. Prepare the frosting or glaze a day in advance and store it in the refrigerator until ready to use. You can then use an ice cream scoop or spoon to generously coat your cakelets with the frosting or glaze.
