- Dimensiones del producto: 25,4 x 25,4 x 9,5 cm ; 159 g
- Número de modelo del producto: 31622
- ASIN: B00JPPEBXS
- Producto en Amazon.es desde: 26 de enero de 2015
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº366.285 en Hogar y cocina (Ver el Top 100 en Hogar y cocina)
NordicWare 31622 - Molde
- Nordic Ware Pinata Cake Pan
- 1 - Pack
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Cantidad de paquete del producto: 1
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Color del producto: Rojo, Plata
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1) DON'T OVERFILL - The instructions say you can use a box mix with the pan, filling the pan 3/4 full. I used a 16oz Ducan Hines mix and thought the pan looked 3/4 full, but apparently not because as the cake baked the semi-liquid batter rose up and spilled into the inverted dome of the pan. I actually had to take the half-baked cake out of the oven and scoop the raw batter out of the dome. What a mess.
2) DON'T OVERFILL Part 2 - For the second cake I removed one cup of the batter before pouring into the cake pan. The batter was barely touching the bottom of the inverted dome, but I still had a little batter spill into the dome while baking. Guess with this particular brand of cake mix I need to remove 1-1/2 cups of batter.
3) DON'T UNDER FILL - If you under fill the cake pan with batter the cakes will not be the same size. Ideally you want the cake to puff up enough to cover the slats that hold the dome to the main pan. You will need to cut the extra cake off the slats before you can turn the slats and remove the dome, but this ensures that both cake halves are the same size.
4) CANDY YOU PUT INSIDE DOES MATTER - I filled my cake with gummy worms. In hind-sight this was not the best choice. It was impossible to cut through the gummy worms. So select candy that a knife can push aside while cutting.
5) USE A DENSE CAKE MIX - LIKE POUND CAKE - The biggest problem I had with the cake was structural. After frosting the cake I noticed that the shape was changing. It was flattening and looking less and less like a rounded ball. I thought it was my imagination so I keep going with my decorating. But soon I noticed a split in the base cake. I tried to fill the gap with icing and hold it together with wooden skewers, but the cake kept splitting. Finally I took a long piece of plastic wrap, cut it into a ribbon shape, tightly tied the ribbon around the base of the cake, and stuck it in the refrigerator. This chilled the cake and stopped it from splitting more, and I was able to finish decorating the cake. So the moral is: don't use a light and fluffy boxed cake mix. You need something dense and heavy enough to hold the weight of the cake, the candy, and the decorations. A dense pound cake would be the best.
6) BAKE AND EAT ON THE SAME DAY - The instructions included with the pan advise to bake and eat the cake on the same day. At first I didn't understand this recommendation, but after watching my cake slowly deflate I understood the warning. The inside of the cake is hollow. Sure you fill the cavity with a little bit of candy, but the candy does not provide any support for the cake. So every hour that the assembled cake sits, the sides will spread and the top will flatten. My cake looked like a soccer ball slowly losing air. And when you cut the cake the sinking problem accelerates. So bake, decorate, and eat the puppy fast.
So this cake pan is a cute concept, but it is not a simple pan to use. It takes a bit of thought, planning, and trial-and-error.
I totally recommend this cake pan. I did purchase two so I wouldn't have to wait until the first cake was baked and then cooled before I could bake and cool the second cake.
8/13/14 An update: I did put the cavity on the top the third time I made one of the pinata cakes. I have to tell you that I wasn't thinking when I thought about putting the "cavity" as the top layer. I went to put it on and thought, "How do I put M&Ms in the "cavity" and then flip it over?" I wound up squeezing a lot of frosting on top of the M&Ms and then quickly flipping it over on top of the bottom section so the M&Ms wouldn't fall out. So be sure to put the "cavity" as the bottom of the cake.
I'm in the process of decorating my fourth pinata cake. Just wanted to share that I am using the #18 Wilton tip (can use the #20 or #21 but I prefer the look of the #18 tip)and am finding that it takes close to four hours to decorate the cake. I am also finding that it helps to decorate it in at least two separate times, putting the cake in the refrig in between so that the frosting can stiffen up (it might be that the cooler months of the year won't cause the frosting to be so "weak") and then work on finishing the decorating. The last cake I did last week I frosted from the top down and then put in the refrigerator for awhile and finished the bottom. It is soooo much easier to frost from the top down. I also put a little bit of a "skirt" around the bottom of the cake before starting to frost to give it a bit more stability. And when I finally got down to the bottom to frost I just added another row or two of the #18 stars to cover up the white frosting I had squeezed around the bottom to make it a bit more sturdy.
So, I suggest the "cavity" be put as the bottom layer. Fill it with your "treats" and then put the top portion on, trying to match the swiggles to make it easier when frosting, to match up the design. Frost from the top down but put the cake in the refrig for a little while as you go along, or at least half way through frosting, in order to keep the bottom portion from crumbling. And be sure to allow enough time to decorate. Have fun, fun, fun!!! (Just wanted to share what I've been learning as I decorate each cake.
Oh, one more thing I've discovered is that when you make the top layer of the cake be sure to use enough batter in the pan that it will rise to the top of the pan when it is baked. I haven't been putting in enough batter and was noticing there was a difference in sizes. Took four cakes for me to realize I needed to add more batter so that the pan is totally filled to the top when the cake bakes.