www.nordicware.

com/
Hand wash all bakeware only in warm soapy water. Extended soaking is NOT recommended.
Before each use, brush with butter or shortening and dust with flour or cocoa to coat.
Baking spray containing flour may also be used. DO NOT use regular cooking spray.
DO NOT USE Metal utensils, scouring pads and abrasive cleaners.
Mixes and recipes may vary. Fill the pan no more than ​ ¾​ full to avoid overflow.
NOTE: The recipe source is from the paper sleeves that the pan came with.
If no recipe came from the pan, the source/website is at the end of the recipe.

28 Bundt & Mold Pans + Cookie Stamps

11/15/20
ANNIVERSARY BUNDTLETTE PAN ​- 4​ .5 Cups 6-3/4 Cup Wells
LEMON ANNIVERSARY CAKELETS

AUTUMN MINI CAKE PAN - ​3 Cups / 6 - 1/2 Cup Wells

PUMPKIN PIE SPICED CARROT CAKELETS with BUTTERCREAM AND WALNUT DUST

AUTUMN TREATS PAN - 3 Cups / 6 - 1/2 Cup Wells

APPLESAUCE SPICE CAKELETS

AUTUMN WREATH 12-in. BUNDT CAKE PAN - 10 Cups

PUMPKIN CAKE with GINGER CREAM FILLING

BLOSSOM BUNDT PAN - 10 Cups

POPPY SEED POUND CAKE WITH BROWN BUTTER GLAZE

BUNDT BROWNIE BAKING PAN - 3 Cups / 12 - 1/4 Cup Wells

ESPRESSO BROWNIE BITES with CARAMEL SAUCE
RASPBERRY SHORTBREAD CAKES

CHARLOTTE CAKE PAN - 6 Cups

CHERRY CHARLOTTE CAKE

CLASSIC FLUTED LOAF PAN - 6 Cups

HAZELNUT ESPRESSO LOAF CAKE

COZY VILLAGE BUNDT PAN - 6 Cups

SNOWY VILLAGE CAKES - 12 Cakes

DISNEY FROZEN ll SNOWFLAKE CAKE PAN - 6 Cups

ALMOND SNOWFLAKE CAKE & BROWN BUTTER GLAZE

DISNEY FROZEN ll SNOWFLAKE COOKIE STAMPS - Set of 3

GINGERBREAD STAMPED COOKIES

DISNEY FROZEN ll SNOWY DAY FORMED MINI CAKE PAN -

2.5 Cups / 6 - 3/4 Cup Wells
HONEY BUTTER GLAZED MINI SNOWFLAKE CAKES
DUET BUNDT PAN - ​5 Cups / 2 - 2 1/2 Cup Wells
BUTTERCREAM BUNDT DUET

FLEUR DE LIS BUNDT PAN - 10 Cups

PEACH POUND CAKE with ALMOND GLAZE

FLUTED MICROWAVE & OVEN BUNDT PAN - 12 Cups

ORANGE JUICE CAKE with POWDERED SUGAR

FLUTED TUBE BUNDT PAN - 12 Cups

CHOCOLATE-PEANUT BUTTER CAKE

GEO MINI BUNDTLETTE PAN - 3.5 ​Cups / ​6 - 1/2 Cup Wells

CARAMELIZED BANANA BUNDTLETTES with SALTED CARAMEL CHOCOLATE SAUCE

GINGERBREAD HOUSE BUNDT CAKE PAN - 9 Cups

GINGERBREAD CAKE

HERITAGE BUNDT PAN - 10 Cups

POPPY SEED POUND CAKE WITH BROWN BUTTER GLAZE

HOLIDAY MINI LOAF PAN - 6 Cups / 8 Cavities -3/4 Cup

CHERRY CARDAMOM LOAVES

PINE FOREST BUNDT PAN - 9 Cups

PEPPERMINT PINE FOREST BUNDT CAKE

PUMPKIN HARVEST LOAF PAN - Becca Gift - 6 Cups

PUMPKIN BREAD

QUICHE & TART PAN - 6 Cups

SPINACH TOMATO AND FETA QUICHE

ROSE BUNDT PAN - 10 Cups

OLD DOMINION POUND CAKE

ROSEBUD CAKELET PAN​ - ​2.5 Cups / 6 - 3/4 Cup Wells

RASPBERRY ROSEBUD CAKES
SHORTCAKE BASKETS PAN - ​3 Cups/6-1/2 Cups Wells/ Bakeable Capacity-1/3 Cup
BUTTER SHORTCAKES with FRUIT
HONEY ALMOND CAKE EASTER BASKETS

TEA CAKE & CANDY BUNDT PAN - 2.5 cups / 30 Cavities-1/8 Cup Each
BROWNIE BITES with MINT DRIZZLE
RASPBERRY CHOCOLATE TRUFFLES

VINTAGE STAR BUNDT PAN 10 Cups

MONKEY BUBBLE BREAD

YULE LOG BUCHE DE NOEL CAKE PAN - 9 Cups

FAUX BOIS MARBLE CAKE
ANNIVERSARY BUNDTLETTE PAN ​ 4.5 Cups / 6 Cavities-3/4 Cup Each

LEMON ANNIVERSARY CAKELETS

CAKE
● 1/2 cup butter, softened
● 1 1/4 cups sugar
● 2 eggs
● 1 teaspoon vanilla
● 2 tablespoons lemon juice
● 1 teaspoon lemon zest
● 2 cups flour
● 1 teaspoon baking soda
● 1/2 teaspoon salt
● 1/2 cup plain yogurt
● 1/2 cup buttermilk
GLAZE
● 1/4 cup lemon juice
● 1/2 cup sugar
● 2 tablespoons corn syrup
Make the cakelets
​ lend butter and sugar on medium speed. 2 minutes,
1. Grease and flour pan/cavities.​ B
until light and fluffy. Add eggs, vanilla, lemon juice and zest. Add remaining ingredients
and blend on low speed, 1 minute, scraping bowl often. Beat on medium speed
2 minutes, until well blended. Divide batter evenly among 6 cavities.
2. Bake 350 F for 20-25 minutes, until toothpick inserted comes out clean. Cool 10 minutes
in pan. Invert onto cooling rack and cool for 15 minutes. Brush glaze over cakelets.
Make the GLAZE
1. Combine all glaze ingredients in a small saucepan. Stir constantly over low heat until
sugar dissolves, about 5 minutes. Remove from heat and let cool 5 minutes.
AUTUMN MINI CAKE PAN ​3 Cups / 6 Cavities - 1/2 Cup Each

PUMPKIN PIE SPICED

CARROT CAKELETS with
BUTTERCREAM FROSTING AND
WALNUT DUST

● Pumpkin Pie Spiced Buttercream Frosting ( Recipe follows )

CAKELETS
● 4 large eggs
● 1-1/4 cups vegetable oil
● 2 cups sugar
● 2 teaspoons vanilla bean paste or vanilla extract
● 2 cups all-purpose flour
● 2 teaspoons baking powder
● 2 teaspoons baking soda
● 1/2 teaspoon table salt
● 2-1/2 teaspoons pumpkin pie spice
● 3 cups finely grated carrots

Make cakelettes
1. Preheat oven to 350 degrees. Grease and flour pan.
2. In a large bowl, beat together eggs, oil, sugar and vanilla bean paste.
3. In a separate bowl, combine flour, baking soda, baking powder, salt and pumpkin pie
spice. Slowly add to wet mixture until fully combined.
4. Do not overmix. Stir in carrots.
5. Pour half of batter into prepared pan, about 2/3 full for each cake.
6. Bake 18-22 minutes or until a toothpick comes out clean.
7. Cool 15 minutes in pan and invert cakes onto a cooling rack.
8. Wash and prepare pan again. Repeat with remaining batter.
PUMPKIN PIE SPICED BUTTERCREAM
● 1/4 cup butter, softened
● 1/4 cup cream cheese, softened
● 2 cups confectioners' sugar
● 1 teaspoon vanilla bean paste or vanilla extract
● 1/4 teaspoon pumpkin pie spice
Make frosting:
9. In a medium bowl, combine butter, cream cheese, sugar, vanilla and pumpkin pie spice.
Beat until the mixture is smooth and creamy. Place a dollop of frosting on each cake or
use a pastry bag to pipe out frosting.

WALNUT DUST
● 1/8 cup walnuts, shelled (optional)

Make walnut dust

10. Place walnuts in a plastic bag. Use a rolling pin to pulverize them into dust.
11. Sprinkle on top of buttercream.

noblepig.com/2012/09/pumpkin-pie-spiced-carrot-cakelets-with-buttercream-and-walnut-dust/
AUTUMN TREATS PAN ​3 Cups / 6 Cavities 1/2 Cup Each

APPLESAUCE SPICE CAKELETS

● 1 CUP FLOUR
● 1 CUP BROWN SUGAR, packed
● 3/4 cup applesauce, unsweetened
● 1/4 cup butter, melted
● 1 egg, large
● 1/2 teaspoon baking soda
● 1/2 teaspoon baking powder
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg
● 1/2 teaspoon salt
● 1 1/2 teaspoon vanilla
Directions
1. Grease and flour pan/cake wells. In a medium bowl combine flour, baking powder, soda,
spices and salt. Set aside.
2. In a mixer, beat butter, sugar and egg together. Slowly add dry ingredients to butter
mixture. Add applesauce and blend in vanilla.
3. Divide evenly between each cake well. Bake 350 F for 20 to 30 minutes or until toothpick
inserted into cakes center comes out clean.
4. Cool on rack for 10 minutes before turning out. Cool completely.
AUTUMN WREATH 12-in. BUNDT CAKE PAN - ​10 Cups

PUMPKIN CAKE with GINGER CREAM FILLING

CAKE
● 15 oz canned pumpkin puree, divided
● 1 Cup unsalted butter, softened
● 3 cups sugar
● 4 eggs, large, lightly beaten
● 3 cups flour
● 1 teaspoon ground cardamom
● 1 teaspoon cinnamon
● 2 teaspoons baking soda
● 1 teaspoon salt
● 2/3 cup buttermilk
FILLING
● 8 oz cream cheese, softened
● 1/2 teaspoon ground ginger
● 4 tablespoons light brown sugar
● 2 tablespoons flour
Make the FILLING:
1. In a separate bowl, combine cream cheese, ginger, brown sugar and flour.
GLAZE
● 1 1/2 cups confectioners sugar
● 3 Tablespoons heavy cream
● 1/2 cup pecans, chopped, toasted
Make the GLAZE:
1. Combine confectioners sugar and cream with reserved pumpkin puree to form a thick
glaze.
Topping
● Whipped cream for serving.
Make the CAKE:
1. Grease and flour pan.
2. Reserve 2 tablespoons pumpkin puree in a medium bowl.
3. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and
eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add
flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with
flour mixture.
4. Pour 2/3 of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in
a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin
batter.
5. Bake 350 F for 65 to 70 minutes or until toothpick inserted into the center of the cake
comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack, cool
completely.
6. Drizzle glaze over cake and sprinkle with pecans. Serve with a dollop of whipped cream.
BLOSSOM BUNDT PAN - ​10 Cups

The flavor of the Bundt cake is

subtle, yet the poppy seed filling
provides a little zing and
the glaze is dream-worthy

POPPY SEED POUND CAKE ​WITH​ BROWN BUTTER GLAZE

Poppy Seed Filling
● 1/4 cup granulated sugar
● 1/3 cup whole milk
● 1 tablespoon unsalted butter, cut into 1⁄2-inch cubes
● 1/2 cup poppy seeds
● 1/4 cup graham cracker crumbs (about 4 whole graham crackers)
Poppy Seed Pound Cake
● 2 1/2 cups all-purpose flour
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon salt
● 1/4 teaspoon baking soda
● 8 ounces cream cheese, softened
● 8 ounces (2 sticks) unsalted butter, softened
● 1 cup granulated sugar
● 1/2 cup firmly packed dark brown sugar
● 4 large eggs
● 2 teaspoons pure vanilla extract
● 2 tablespoons freshly grated orange zest (about 2 oranges)
Brown Butter Glaze
● 1 tablespoon poppy seeds
● 2 ounces (1⁄2 stick) unsalted butter, cut into 1⁄2-inch cubes
● 1 1/2 cups confectioners’ sugar, sifted
● 1 teaspoon freshly grated orange zest (about 1⁄2 orange)
● 2 tablespoons whole milk
● 1 teaspoon orange juice
Make the Poppy Seed Filling
1. In a medium saucepan over low heat, stir together the sugar and the milk. Bring just to a
boil and remove from the heat. Whisk in the butter.
2. In a spice grinder, pulse the poppy seeds until they are almost powdery. Stir the poppy
seeds into the milk mixture. Once the milk mixture has cooled to room temperature, stir
in the graham cracker crumbs. Let cool completely.
Make the poppy seed Pound Cake
1. Preheat the oven to 350 degrees F. Generously grease and dust with flour, (knock out
the excess flour) a 10- or 12-cup Bundt.
2. In a large bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream
cheese, butter, and both sugars on medium speed until light and fluffy, about 3 minutes.
Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating
well after each addition. Scrape down the bowl again, add the vanilla and orange zest,
and beat until just incorporated.
4. Add the flour mixture to the cream cheese mixture in two parts, beating after each
addition until just combined, about 10 seconds. Scrape down the bowl again and beat
for 5 seconds.
5. Pour half of the cake batter into the Bundt pan. Use an offset spatula or the back of a
large spoon to even out the batter. Spoon the poppy seed filling over the cake batter (it
does not have to be a perfect, even layer, but you can use the back of the spoon to
smooth it out gently), then cover with the remaining cake batter (gently smooth out the
batter into an even-ish layer). Bake 350 F about 1 hour, or until a small sharp knife
inserted into the center comes out clean. Transfer onto a wire rack to cool completely.
Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the brown butter glaze
1. Place a dry medium skillet over medium heat for 3 minutes. Pour the poppy seeds into
the skillet and toast for 1 minute; use a wooden spoon to stir the seeds continuously
during toasting. Pour the poppy seeds into a small bowl and set aside.
2. Return the skillet to the heat and add the butter. Melt the butter, swirling the pan
occasionally, until the foam subsides and the butter turns a medium nut brown, about 8
minutes. Pour the browned butter into a large bowl (don’t worry if a few of the butter
solids—the sediment—end up in the bowl, though you don’t want to add all of it).
3. Add the confectioners’ sugar, orange zest, milk, and orange juice to the browned butter.
Stir until the glaze comes together and is smooth. Stir in the toasted poppy seeds.
Immediately drizzle the glaze along the crown of the Bundt cake, allowing it to drip
down the sides. Allow the glaze to set before serving, about 5 minutes.
4. The cake can be stored at room temperature, tightly covered, for up to 3 days.
BUNDT BROWNIE BAKING PAN

3 Cups / 12 - 1/4 Cup Wells

ESPRESSO BROWNIE BITES with CARAMEL SAUCE

Brownie Bites
1/ 2 cup vegetable oil
1/ 2 cup flour
1 cup sugar
2 eggs
1/ 3 cup cocoa
1 1/ 2 tablespoons espresso powder
1. Make Brownie Bites:
Preheat oven to 350 degrees. Spray pan with baking spray.
2. In medium bowl, mix ingredients thoroughly. Divide batter evenly in prepared pan.
3. Bake 15-20 minutes. Brownies are done when toothpick inserted in the center comes
out clean. Let brownies cool for 10 minutes on cooling rack before unmolding.
Caramel Sauce:
1 cup brown sugar
1/ 2 cup butter
1/ 4 cup heavy cream
1 teaspoon vanilla extract
Make Caramel Sauce:
Stir together sugar, butter and cream in saucepan. Bring to boil and cook until thickened,
about 1-2 minutes. Remove from heat and add vanilla. Store in refrigerator.
RASPBERRY SHORTBREAD CAKES
1 cup butter, softened
1/ 2 cup powdered sugar
1 egg
3/ 4 cup all-purpose flour
1/ 4 cup cornstarch
1 teaspoon baking powder
1/ 4 teaspoon salt
raspberry jam

Instructions
1. Heat oven to 325°F (165°C). Grease and flour pan.
2. In large mixing bowl, mix butter, powdered sugar and egg until light and fluffy.
3. Sift together flour, cornstarch, baking powder and salt. Add to butter mixture; mix well.
4. Fill each prepared well with batter until 3/4 full. Bake for 20 to 23 minutes or until light
golden brown. Cool 10 minutes. Remove from pan; cool completely on rack.
5. Place about ½ tsp of the raspberry jam in center of each cake. Lightly dust with
powdered sugar, if desired. Makes 12 cakes.
CHARLOTTE CAKE PAN - ​6 Cups

CHERRY CHARLOTTE CAKE

CAKE​:
● 4 eggs, room temperature
● 2/3 cup sugar
● 2/3 cup flour
● 1/2 teaspoon baking powder
SYRUP AND TOPPING:
● 8 oz. frozen cherries
● 1/2 cup sugar
● 1/2 cup whipping cream
● Fruit for topping
Directions
1. Preheat oven 350F. Prepare pan with baking spray. In the electric mixer bowl with the
whisk attachment beat the eggs on high for one minute. Then gradually add sugar and
continue beating for 6 to 8 minutes until light and fluffy. In a separate bowl, combine
flour and baking powder. Sift half of flour into beaten eggs and fold in. Sift in second
half and fold in completely. Pour into prepared pan and bake for 20 to 25 minutes or
until toothpick comes clean. Cool cake in pan for 10 minutes. Invert onto a cooling rack.
2. While cake is baking, prepare syrup. In a small sauce pan on medium-high heat,
combine cherries with juice and sugar. Boil 2 to 3 minutes stirring constantly and set
aside. Drain out fruit and discard pulp. Refrigerate syrup to cool completely. When
ready to serve, fit electric mixer with whisk and pour whipping cream in bowl. Add 2
tablespoons of completely cooled cherry syrup. Mix on high until soft peaks form, about
1 to 2 minutes. Pour the remaining cherry syrup into center of Charlotte Cake and top
with flavored whipped cream and fruit.
CLASSIC FLUTED LOAF PAN - ​6 Cups

HAZELNUT ESPRESSO LOAF CAKE

HAZELNUT CAKE:
● 1/2 cup butter, softened
● 3/4 cup sugar
● 2 eggs, large
● 1 1/2 cups flour
● 1 teaspoon baking powder
● 1/4 teaspoon salt
● 1/2 cup hazelnut liqueur (Frangelico)
ESPRESSO HAZELNUT SOAKING GLAZE:
● 4 tablespoons butter
● 1/4 cup sugar
● 2 teaspoons espresso powder
● 2 teaspoons hazelnut liqueur (Frangelico)
● 1 tablespoon water
For Cake​: Preheat oven to 325F. Grease and flour pan or use baking spray. With electric
mixer beat butter until fluffy. Blend in sugar completely. Add eggs one at a time until creamy.
In a small bowl, whisk dry ingredients, then Add dry ingredients alternately with hazelnut
liqueur, into butter mixture, mixing until smooth. Pour batter into prepared pan, filing 3/4 full.
Tap pan on towel covered counter to remove air bubbles. Bake for 40 to 45 minutes or until
toothpick inserted into center comes out clean. Cool loaf in pan for 7 minutes. Invert on a
cooling rack. ​Serves 8
For Soaking Glaze​: Prepare glaze while cake cools in pan as cake must be very warm when
glazed. In a small saucepan, melt butter over medium heat. Add granulated sugar and stir
constantly until mixture comes to a boil. Continue to whisk and cook until sugar melts, about
3 minutes. Stir in espresso powder and hazelnut liqueur. While stirring, add water and
continue to cook for about 2-3 minutes. Remove from heat. After removing cake from pan,
place on plastic wrap sheet long enough to cover cake completely. Poke top and sides of cake
with a small skewer or toothpick. Immediately brush on hot glaze with a pastry brush.
Continue to brush glaze over top and side of cake until glaze is gone. Wrap plastic wrap
around warm cake and let set overnight.
COZY VILLAGE BAKING PAN - ​6 Cups / 6 Cavities

SNOWY VILLAGE CAKES ​Makes 12 cakes

● 2 1/4 cups flour
● 1 3/4 cups sugar
● 2 teaspoons baking powder
● 1/2 teaspoon baking soda
● 3/4 teaspoon salt
● 1 cup plain yogurt or sour cream
● 1 cup butter, melted
● 4 eggs
● 1 teaspoon vanilla
● 1 teaspoon orange extract
● Grated orange peel from 1 orange
Directions
1. Heat oven to 350F. Grease and lightly flour pan; set aside.
2. Sift together flour, sugar, baking powder, baking soda and salt. Set aside.
3. In large bowl combine yogurt, butter, eggs, vanilla and orange extract. Beat on medium
speed, scraping bowl often, until well combined. Beat on medium speed 1 minute. Stir
in orange peel. Spoon half of the batter into prepared pan, filling each well 3/4 full. Tap
pan on countertop to release air bubbles. For best results, spread batter up to reach the
top edges of each well, so it is slightly lower in the centers.
4. Set remaining batter aside. Bake for 22 to 27 minutes, until toothpick inserted comes
out clean. Cool 10 minutes in pan. Invert cakes onto cooling rack and cool completely.
5. Wash and dry the pan. Prepare pan as previously instructed. Repeat filling and baking
procedure with remaining batter. Decorate as desired.
DISNEY FROZEN ll SNOWFLAKE CAKE PAN - ​6 Cups

ALMOND SNOWFLAKE CAKE &

BROWN BUTTER GLAZE

Cake
● 3/4 cup (170 grams) butter, softened
● 1 1/2 cups (297 grams) sugar
● 3 eggs
● 1 tsp almond extract
● 1 tsp vanilla extract
● 1 3/4 cup (210 grams) flour
● 1 1/2 tsp baking powder
● 1/2 tsp salt
● 1/3 cup (56 grams) ground almonds
● 3/4 cup (170 grams) milk
Cake Directions
1. Preheat oven to 350 degrees F. Grease and flour pan.
2. In a large bowl beat butter and sugar on medium speed until light and fluffy. Beat in the
eggs one at a time; stir in almond and vanilla extracts.
3. In a small bowl, stir together, flour, baking powder, salt and ground almonds. Beat in
the flour mixture alternately with milk, mixing just until incorporated. Pour batter into
prepared pan.
4. Bake 40 – 45 minutes, or until a toothpick inserted into the center of the cake comes out
clean. Cool 10 minutes in pan, then invert cake onto a wire rack. Cool completely.
Glaze
● 1 cup (227 grams) powdered sugar
● 1/4 cup (57 grams) butter
● 1 tablespoon (15 grams) milk
Glaze directions
1. In a small saucepan, melt butter and cook over medium heat until milk solids turn a
golden brown color and butter gives off a nutty scent.
2. Remove from heat and cool 2 minutes. Use a whisk to combine melted browned butter
with powdered sugar and milk, stirring until smooth. Drizzle over warm cake.
DISNEY FROZEN ll SNOWFLAKE COOKIE STAMPS

GINGERBREAD STAMPED COOKIES

● 3 3/4 cups (450 grams) flour
● 1 tablespoon cocoa
● 1 tablespoon ginger
● 2 teaspoons ground cloves
● 3 teaspoons cinnamon
● 1 1/2 teaspoons salt
● 1 cup (226 grams) butter, unsalted, room temperature
● 1 cup (198 grams) granulated sugar
● 1 large egg
● 1/2 cup (114 grams) molasses
● Sugar for rolling
Instructions
1. Preheat oven to 350 ℉.
2. Sift together flour, cocoa, spices and salt in a medium mixing bowl, set aside.
3. In mixer, cream butter and sugar on medium speed until light and creamy. Scrape sides
of mixer and add the egg. Mix thoroughly. Add molasses and blend. Scrape again and
with mixer on low. Add flour mixture and blend thoroughly.
4. Refrigerate dough for at least 2 hours, but less than a day.
5. Roll dough into golf ball sized balls and then roll in sugar before placing on cookie
sheet. Press with stamps until you begin to see dough coming out on edges.
6. Bake for 10-14 minutes. Makes about 1 1/2 dozen cookies.

Tips:
1. Freeze the stamps and they release easily.
2. Chill the dough.
3. Dip the stamp into some white sugar between each stamping.
4. You may have to peel the dough off a bit, but it’s worth it.
DISNEY FROZEN ll SNOWY DAY FORMED MINI CAKE PAN
2.5 cups / 6 Cavities

Honey Butter Glazed Mini Snowflake Cakes

cake​:
1 tbsp butter, softened
2 tbsp sunflower butter or peanut butter
1/3 cup granulated sugar
1 large egg
2/3 cup all purpose flour
1/4 tsp baking powder
1/8 tsp salt
1/3 cup whole or 2% milk
glaze:
1 tbsp butter
1/3 cup honey
1/4 tsp ground cinnamon (optional)
Directions
1. Preheat oven to 350°F. Prepare pan with baking spray containing flour.
Using a mixer, blend butter, sunflower butter, and sugar until fluffy. Stir in egg until
smooth. Add remaining dry ingredients alternately with milk, mixing just until blended.
Evenly pour batter into each well, filling only ¾ full. Bake for 20- 25 minutes or until
cake tester comes out clean. Cool cakes in pan for 5 minutes before inverting cakes
onto cooking rack.
2. Cool completely before glazing.
For the glaze, heat butter and honey in the microwave for about 15 - 20 seconds until
butter is melted. Add cinnamon, optional. Blend together with spoon. Brush glaze onto
cooled cakes with pastry brush when ready to serve. Makes 6 mini snowflake cakes
DUET BUNDT PAN - ​5 Cups / 2 Cavities-2 1/2 Cups Each

BUTTERCREAM BUNDT DUET

● 1/2 cup butter, softened
● 1 1/2 cups sugar
● 3 eggs
● 1/2 cup heavy whipping cream
● 1 1/2 cups cake flour
● 1/2 teaspoon vanilla
● 1/4 teaspoon lemon extract
● 1/4 teaspoon almond extract
Directions
1. Heat oven to 325F. Grease and flour pan. Set aside.
2. In medium bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Add half of the cream and half of the flour. Beat well.
Add remaining cream and flour and mix well. Stir in extracts.
3. Divide batter evenly in each pan. Bake 35-40 minutes, until toothpick inserted comes
out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool completely.
FLEUR DE LIS BUNDT PAN - ​10 Cups

PEACH POUND CAKE with ALMOND GLAZE

● Almond Glaze ( Recipe follows )
Cake
● 3 cups all-purpose flour
● 1/2 teaspoon salt
● 1/2 teaspoon cinnamon
● 1/4 teaspoon baking soda
● 2 1/2 cups sugar
● 1 1/2 cups (3 sticks) unsalted butter, softened
● 6 eggs
● 1 cup sour cream
● 1 teaspoon vanilla extract
● 1 teaspoon almond extract
● 2 cups fresh peaches, peeled, pitted, diced
Make cake
1. Preheat oven to 325º F Grease bundt pan coat with baking spray.
2. In a medium bowl, whisk together flour, salt, cinnamon and baking soda until
thoroughly mixed together.
3. In a large bowl or mixer, cream butter for 1-2 minutes, until fluffy, then add sugar and
cream together for another 3-4 minutes.
4. Beat in eggs, one at a time, until incorporated, then mix in vanilla and almond extracts.
5. Beginning and ending with dry ingredients, alternate between adding flour mixture and
sour cream to batter, beating until just combined, then fold in diced peaches.
6. Pour batter into greased bundt pan (it’s okay if it’s thick), being sure to only fill then
spread into an even layer.
7. Place in oven and bake for 80-100 minutes, or until toothpick inserted in center comes
out mostly clean. Remove from oven and let cool.
Glaze:
● 1 1/2 cup powdered sugar
● 2 tablespoons milk, plus more, as needed
● 1/2 teaspoon almond extract, optional
Make glaze
1. Whisk almond extract and milk (one tablespoon at a time) into powdered sugar.
2. Pour over cooled cake and let set.
FLUTED MICROWAVE & OVEN BUNDT PAN - 12 Cups

Orange Juice Cake with Powdered Sugar

● 3 cups all purpose flour
● 2 cups granulated sugar
● 3 teaspoons baking powder
● 1 teaspoon salt
● 4 large eggs
● 1/2 cup vegetable oil
● 1/2 cup applesauce (1 cup vegetable oil total can be used instead of applesauce)
● 1/2 cup orange juice
● 1 Tablespoon vanilla
● 1 orange or 3 clementines zest of
Instructions
1. Preheat the oven to 350°F. Prepare a 10 inch fluted cake pan by spraying with
baking spray (or using the homemade version mentioned above).
2. In a large bowl, combine all the dry ingredients. In a separate bowl, combine eggs,
oil, applesauce, orange juice, vanilla and zest. Stir the wet ingredients into the dry
ingredients and mix on medium low, just until combined.
3. Pour the batter into the prepared pan. Bake at 350°F for 60 minutes or until a
toothpick inserted into the center comes out clean.
4. Allow cake to cool in the pan for 10 minutes before gently removing from pan onto
a wire rack to cool. Dust with powdered sugar if desired.
dineanddish.net/orange-juice-cake-recipe/
FLUTED TUBE BUNDT PAN - 12 Cups

CHOCOLATE-PEANUT BUTTER CAKE

● 3 cups all-purpose flour
● 3 teaspoons baking powder
● 1/2 teaspoon baking soda
● 1/2 teaspoon salt
● 1 cup butter, softened
● 2 1/2 cup sugar
● 3 eggs
● 1 cup sour cream
● 2 teaspoons vanilla
● 1 1/4 cups milk
● 5 ounces bittersweet chocolate, melted and cooled
● 1 cup creamy peanut butter
● Peanut Butter Glaze:
● 1 1/4 cups powdered sugar
● 1/3 cup creamy peanut butter
● 4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)
Directions
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Beat butter on a medium speed for one minute. Slowly add the sugar and beat until
combined. (About 4 minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl
as necessary. Beat in sour cream and vanilla.
4. Once incorporated, add the flour mixture and milk alternatively until just combined.
5. Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted
chocolate. Stir the peanut butter into the other half of the batter.
6. Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate
and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do
not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller
pan or for cupcakes.)
7. Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15
minutes. Then, remove from the pan to continue cooling.
8. In the meantime, make your peanut butter glaze. In a bowl with an electric mixer,
combine the powdered sugar, peanut butter, and enough half & half to create a thick
drizzle. When your cake is cooled, drizzle with peanut butter glaze.

inspiredbycharm.com/chocolate-peanut-butter-cake/
GEO MINI BUNDT PAN - ​3.5 Cups / 6 Cavities

CARAMELIZED BANANA BUNDTLETTES

with SALTED CARAMEL CHOCOLATE SAUCE
● Salted Caramel Chocolate Sauce (Recipe follows)
Cake
● 3 cups all-purpose flour
● 2 teaspoons baking soda
● 1/2 teaspoon kosher salt
● 1 cup butter, unsalted, softened
● 1 cup granulated sugar, superfine baking sugar is best
● 2/3 cup brown sugar, densely packed
● 1 teaspoon vanilla bean paste, OR 2 teaspoons vanilla extract
● 2 eggs, large, room temperature
● 4 bananas, over-ripened, mashed to make 1/2 cups
● 1 cup Greek yogurt (whole milk plain) OR buttermilk (full-fat)
Make the Cakes
1. Preheat oven to 350F, rack in center of oven. Grease pan generously and dust with flour
or use baking spray using pastry brush to evenly coat.
2. Combine flour, baking soda and salt, set aside.
3. Cream butter for 2 minutes until light colored. Add sugars, beat until pale and fluffy.
Beat in vanilla bean paste and eggs, mixing for an additional 2 minutes. Reduce mixer
to its lowest speed, add mashed bananas.
4. Add half of the flour mixture, then yogurt or buttermilk, then last of flour mixture. Spoon
batter into each cavity. Tap the pan firmly several times on a towel lined counter to
release bubbles from the batter.
5. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. Cool in pan for
5 minutes, invert onto cooling rack. Makes 12 bundtlettes.
SALTED CARAMEL CHOCOLATE SAUCE
● 1/2 cup brown sugar, firmly packed
● 1/4 cup Half & Half OR heavy cream
● 2 tablespoons butter
● 1/2 teaspoon vanilla extract
● 2 tablespoons chocolate (bittersweet or unsweetened) chopped
● Large flake sea salt (for finishing)
Make the sauce
1. Combine brown sugar, cream and butter in a small saucepan over medium heat, stirring
constantly for 2 to 3 minutes. Add vanilla and stir to combine.
2. Remove from heat, add chocolate. Let stand 2 minutes, then stir to combine melted
chocolate with caramel sauce.
3. Before serving, pour warm sauce over each cake, sprinkle with flaked sea salt.
GINGERBREAD HOUSE BUNDT CAKE PAN - ​9 Cups

GINGERBREAD CAKE
● 1 cup butter, softened
● 1 cup sugar
● 2/3 cup brown sugar, packed
● 4 eggs, large
● 1 teaspoon vanilla
● 1 1/4 cups Milk
● 2 3/4 cups flour
● 3 1/2 Gingerbread spice
● 2 teaspoons ginger, ground
● 1 teaspoon cinnamon
● 1/4 teaspoon cloves
● 1/4 teaspoon nutmeg
● 2 teaspoon baking powder
● 1 teaspoon salt
Directions
1. Grease & flour pan. In medium bowl, sift together flour, ginger, cinnamon, cloves,
nutmeg, salt and baking powder; set aside.
2. In a large mixer bowl, cream butter, add sugars and cream together until light and fluffy,
3 minutes. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Reduce mixer to low. Blend flour mixture into sugar mixture, alternately with milk.
Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan.
Place pan on baking sheet. Bake 325 F for 55-66 minutes, until toothpick inserted in
center comes out clean.
3. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool
completely. Cake can be dusted with powdered sugar or decorated with frosting and
candies.
HERITAGE BUNDT PAN - ​10 Cups

The flavor of the Bundt cake is subtle,

yet the poppy seed filling
Provides a little zing and
the glaze is dream-worthy.

POPPY SEED POUND CAKE ​WITH​ BROWN BUTTER GLAZE

Poppy Seed Filling
● 1/4 cup granulated sugar
● 1/3 cup whole milk
● 1 tablespoon unsalted butter, cut into 1⁄2-inch cubes
● 1/2 cup poppy seeds
● 1/4 cup graham cracker crumbs (about 4 whole graham crackers)
Poppy Seed Pound Cake
● 2 1/2 cups all-purpose flour
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon salt
● 1/4 teaspoon baking soda
● 8 ounces cream cheese, softened
● 8 ounces (2 sticks) unsalted butter, softened
● 1 cup granulated sugar
● 1/2 cup firmly packed dark brown sugar
● 4 large eggs
● 2 teaspoons pure vanilla extract
● 2 tablespoons freshly grated orange zest (about 2 oranges)
Brown Butter Glaze
● 1 tablespoon poppy seeds
● 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
● 1 1/2 cups confectioners’ sugar, sifted
● 1 teaspoon freshly grated orange zest (about 1⁄2 orange)
● 2 tablespoons whole milk
● 1 teaspoon orange juice
Make the Poppy Seed Filling
1. In a medium saucepan over low heat, stir together the sugar and the milk. Bring just to a
boil and remove from the heat. Whisk in the butter.
2. In a spice grinder, pulse the poppy seeds until they are almost powdery. Stir the poppy
seeds into the milk mixture. Once the milk mixture has cooled to room temperature, stir
in the graham cracker crumbs. Let cool completely.
Make the poppy seed Pound Cake
1. Preheat the oven to 350 degrees F. Generously grease and dust with flour, (knock out
the excess flour) a 10- or 12-cup Bundt.
2. In a large bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream
cheese, butter, and both sugars on medium speed until light and fluffy, about 3 minutes.
Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating
well after each addition. Scrape down the bowl again, add the vanilla and orange zest,
and beat until just incorporated.
4. Add the flour mixture to the cream cheese mixture in two parts, beating after each
addition until just combined, about 10 seconds. Scrape down the bowl again and beat
for 5 seconds.
5. Pour half of the cake batter into the Bundt pan. Use an offset spatula or the back of a
large spoon to even out the batter. Spoon the poppy seed filling over the cake batter (it
does not have to be a perfect, even layer, but you can use the back of the spoon to
smooth it out gently), then cover with the remaining cake batter (gently smooth out the
batter into an even-ish layer). Bake 350 F about 1 hour, or until a small sharp knife
inserted into the center comes out clean. Transfer onto a wire rack to cool completely.
Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the brown butter glaze
1. Place a dry medium skillet over medium heat for 3 minutes. Pour the poppy seeds into
the skillet and toast for 1 minute; use a wooden spoon to stir the seeds continuously
during toasting. Pour the poppy seeds into a small bowl and set aside.
2. Return the skillet to the heat and add the butter. Melt the butter, swirling the pan
occasionally, until the foam subsides and the butter turns a medium nut brown, about 8
minutes. Pour the browned butter into a large bowl (don’t worry if a few of the butter
solids—the sediment—end up in the bowl, though you don’t want to add all of it).
3. Add the confectioners’ sugar, orange zest, milk, and orange juice to the browned butter.
Stir until the glaze comes together and is smooth. Stir in the toasted poppy seeds.
Immediately drizzle the glaze along the crown of the Bundt cake, allowing it to drip
down the sides. Allow the glaze to set before serving, about 5 minutes.
4. The cake can be stored at room temperature, tightly covered, for up to 3 days.
HOLIDAY MINI LOAF PAN - ​6 Cups / 8 Cavities-3/4 Cup

CHERRY CARDAMOM LOAVES ​8 Loaves

● 2 1/4 cups flour
● 3/4 cup sugar
● 1 1/2 teaspoon baking powder
● 1/2 teaspoon baking soda
● 1/2 teaspoon salt
● 1/2 teaspoon ground cardamom
● 2 eggs
● 1/2 cup butter, melted
● 1/4 cup orange juice
● 3/4 cup milk
● 1/3 cup dried cherries, coarsely chopped
● 1/4 cup chopped blanched almonds
Directions
1. Grease and flour pan.
2. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and
cardamom; mix well. In a small bowl, combine eggs, butter orange juice and milk. Add
egg mixture to flour mixture and stir just until dry ingredients are moistened. Stir in
cherries and nuts.
3. Pour batter into prepared pans. Bake 350F for 25-30 minutes or until toothpick inserted
comes out clean. Cool 10 minutes in the pan. Remove from pan and cool completely.
PINE FOREST BUNDT PAN - ​9 Cups

PEPPERMINT PINE FOREST BUNDT CAKE

● 1 cup (2 sticks) butter, unsalted, room temperature
● 2 cups sugar
● 4 large eggs
● 2 teaspoons pure vanilla extract
● 1 teaspoon peppermint extract
● 1/2 teaspoon salt
● 2 cups flour, spooned and leveled
Directions
1. Preheat oven to 350F. Grease and flour pan thoroughly before baking, set aside.
2. Mix on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time,
beating well after each addition: add vanilla and peppermint extract and salt.
3. With mixer on low, gradually add flour beating just until combined (do not over mix).
4. Bake about 1 hour until a toothpick inserted in center of cake comes out clean.
5. Tent with aluminum foil if browning too quickly) let cool in pan 10 minutes. Invert onto a
wire rack and turn upright to cool completely.
6. Dust with powdered sugar as desired just before serving.
PUMPKIN HARVEST LOAF PAN - Becca Gift - ​6 Cups

PUMPKIN BREAD
● 1-16oz can pumpkin
● 1 3/4 cups sugar
● 2/3 cup vegetable oil
● 1 teaspoon vanilla extract
● 4 eggs
● 3 cups flour
● 2 teaspoons baking soda
● 1 teaspoon salt
● 1 teaspoon cinnamon
● 1/2 teaspoon nutmeg
● 1/8 teaspoon ground cloves
● 1/2 teaspoon baking powder
● 1/2 cup raisins or dried cranberries
Directions
1. Heat oven to 350F. Grease and flour pan; set aside.
2. In large bowl, combine pumpkin, sugar, oil, vanilla and eggs. Blend well.
3. Stir in remaining ingredients, except raisins. Mix until blended. Stir in raisins.
4. Pour batter into prepared pan. Bake for 65-75 minutes, until toothpick inserted comes
out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
QUICHE & TART PAN -​ 6 Cups

SPINACH TOMATO AND FETA QUICHE

1 Pie crust or puff pastry
● 6 eggs
● 1 cup heavy cream
● 1 1/2 cups grated swiss cheese
● 1 cup spinach
● 3/4 to 1 cup cherry tomatoes, halved
● 1/4 cup arugula
● 1/4 cup crumbled feta cheese
● Salt and pepper to taste
● Ham or bacon, optional
Directions
1. Preheat oven to 350F.
2. Roll out premade pie crust or puff pastry. A crust from scratch works as well. Press
gently into tart pan and trim off excess crust.
3. In a large bowl, lightly whisk eggs and cream. Add cheese, spinach, salt and pepper.
Combine thoroughly. Do not overmix. Pour into tart shell and bake for 15 minutes. Take
out of the oven and sprinkle top of quiche with tomatoes, feta and arugula.
4. Return to the oven and bake until edges are set and middle slightly wobbles when
shaken, about 10 - 20 minutes more. Allow to cool for 10 minutes before serving.
ROSE BUNDT PAN - ​10 Cups

OLD DOMINION POUND CAKE

● 2 CUPS SIFTED FLOUR
● 1 3/4 CUPS SUGAR, divided
● 1 TEASPOON BAKING SODA
● 1 1/4 CUPS BUTTER, SOFTENED
● 2 TABLESPOONS LEMON JUICE
● 2 TEASPOONS VANILLA EXTRACT
● 6 LARGE EGGS, SEPARATED
● 1/8 TEASPOON SALT
● 1 1/4 TEASPOON CREAM OF TARTAR
Directions
1. PREHEAT OVEN TO 325 F.
2. In a large bowl, blend flour, 1 cup of sugar (reserving 3/4 cup) and baking soda. Blend
butter into flour mixture. Add lemon juice and vanilla. At low speed, beat in egg yolks,
on at a time, until blended.
3. In a separate bowl, beat egg whites until frothy. Add salt, then gradually add remaining
sugar and cream of tartar, beating well after each addition. Continue to beat until soft
peaks form. Gently fold beaten egg whites into cake batter.
4. Pour batter into a lightly greased and floured pan. Using a rubber spatula, gently cut
through cake batter once or twice. Bake 1 hour and 10 minutes or until a toothpick
inserted in cake comes out clean. Do not open oven during first hour of baking.
5. Turn oven off and let cake remain there for 15 minutes. Remove cake from oven to cool
in pan for 15 minutes. Invert onto serving plate.
6. Sprinkle with confectioners sugar and serve.
Rosebud Cakelet Pan​ - 2.5 Cups / 6 - 3/4 Cup Wells

RASPBERRY ROSEBUD CAKES

● 1 cup sugar
● 10 tablespoons butter, softened
● 3 egg
● 1 3/4 cups flour
● 1 teaspoon baking powder
● 3/4 cup whole milk
● 1/2 teaspoon vanilla extract
● 1/4 teaspoon salt
● 1/3 cup raspberry jam, divided
Directions
1. Preheat oven to 325F. Grease and flour pan.
2. In a large mixing bowl, combine sugar and butter, mix well. Add eggs one at a time,
mixing well after each addition. Add remaining ingredients, except raspberry jam, mix
well, scraping bowl occasionally.
3. Spoon into each well until they are 2/3 full. Spoon dollops of half the jam on top of the
batter, dividing evenly among the cups, reserving the other half of the jam for the
second batch of cakes.
4. Using a small knife or toothpick, gently swirl jam just into the top of the batter.
5. Bake for 19-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes in
the pan. Invert onto a cooling rack, continue to cool.
6. Repeat using remaining batter.
7. Dust with powdered sugar. Makes 12 cakelets.
SHORTCAKE BASKETS PAN

3 Cups / 6-1/2 Cups Wells / Bakeable Capacity-1/3 Cup Wells

BUTTER SHORTCAKES with FRUIT

1 cup flour
2/ 3 cup sugar
1 1/ 2 teaspoons baking powder
1/ 4 teaspoon salt
1/ 2 teaspoon vanilla
1/ 3 cup butter, softened
1/ 2 cup milk
1 egg
fresh berries and cream
Instructions
1. Heat oven to 350 degrees. Generously grease and flour shortcake pan.
2. In a large bowl, combine all ingredients except berries and whipped cream.
3. Blend at low speed until moistened; then beat 2 minutes on medium speed, scraping
bowl often.
4. Pour batter into pan and bake for 18-20 minutes. Let cool 10 minutes in pan; invert onto
cooling rack and cool completely. Serve with fresh berries and whipped cream.
HONEY ALMOND CAKE EASTER BASKETS
1 cup flour
1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp nutmeg
pinch of salt
1/2 cup butter, room temperature
3/4 cups sugar
3 eggs, room temperature
2 tbsp honey
1 tsp almond extract
1/4 cup sour cream, room temperature
easter candy assortment ​(robin eggs, cadbury eggs, chocolate bunnies, jelly beans, etc.)
instructions
1. Preheat oven to 350°F. Prepare Shortcake Baskets pan with a baking spray containing
flour and use a pastry brush to evenly coat the details of the pan.
2. Whisk flour, almond flour, baking powder, nutmeg and salt in a small bowl and set
aside. Using a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at
a time. Mix in honey, almond extract and sour cream until everything is combined.
Slowly add the flour mixture on low speed and mix until just combined.
3. Fill each well of the pan 3/4 full. Tap pan gently on counter top to remove air bubbles.
Bake for 20-25 minutes. Cool in pan for 8-10 minutes before inverting cakes onto a
cooling rack. Fill with desired Easter candy and enjoy!
TEA CAKE & CANDY BUNDT PAN - ​30 Cavities-1/8 Cup Each

Brownie Bites with Mint Drizzle

1 1/2 cups flour
2 cups sugar
2/3 cup cocoa powder
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons vanilla
Drizzle:
10 hershey kiss mint truffles
Make drizzle
1. Chop the chocolates into little pieces and place in microwave. After ten seconds, use a
fork and stir. Place back in the microwave for another ten seconds. Continue until
chocolate is just barely melted. Stir well and drizzle across brownies
Directions
2. Preheat oven 350 F. Melt 2 Tablespoons of butter in the microwave. Using a pastry
brush, coat the mini pans thoroughly with the melted butter. Next, dust flour over this
and shake around, dumping the excess. You can also use baking spray with flour in it.
(If you only have one mini pan, you’ll have to bake one at a time and repeat this process
for the second pan.)
In a medium bowl, whisk together flour, sugar, cocoa, salt. Set aside. In a mixer bowl,
beat butter till creamy. Add eggs and vanilla, mix until combined. Add dry ingredients.
Mix on low for 30 seconds before turning to med-high and mixing for 2 minutes. Batter
will be very thick. Using a rubber spatula, scrape the batter into a large ziplock bag and
snip off one corner. Carefully fill the mini cakes 3/4 full. Once that's done, rub a bit of
butter on your finger and gently pat down each cake, helping it to settle into the pan.
Bake for 15 minutes until toothpick inserted comes out clean. Let cool 10 minutes
before removing from pan.
3. Optional toppings: Dusting with powdered sugar or Top with crushed candy canes.
Makes about 70 bites.
www.nordicware.com/recipe/brownie-bites-with-mint-drizzle/
RASPBERRY CHOCOLATE TRUFFLES ​Makes 30 truffles
● 1 1/4 Pounds tempered dark chocolate or dark chocolate coating melted
FILLING:
● 1 - 12 oz. package semisweet chocolate morsels
● 1/4 cup butter
● 1/2 cup whipping cream
● 2 tablespoons seedless raspberry jam
● 1 teaspoon raspberry extract OR 2 tablespoons Framboise Liqueur
Directions
1. Melt chocolate, in a microwave or a medium pan over low heat, until melted. Do Not
heat chocolate too long, it can get rubbery. Pour melted dark chocolate or coating into
pan. Let stand 15 seconds. Turn pan over onto baking sheet with waxed paper to let
excess chocolate run out. Turn pan upright: wipe away drips on rim of pan. Place pan in
refrigerator to cool. Sprape remaining chocolate from wax paper, re-melt and set aside.
2. Meanwhile, in medium saucepan, melt chocolate morsels and butter over low heat,
stirring constantly until smooth. Remove from heat and stir in remaining filling
ingredients. Refrigerate filling 40 to 50 minutes, stirring often until thick enough to hold
shape. Remove both chocolate filled mold and filling from refrigerator.
3. Spoon a heaping teaspoon of filling into center of each cup, pressing slightly to level off
top. Spoon remaining melted dark chocolate over filling to seal. Place pan in refrigerator
to set chocolate. Remove pan from refrigerator and turn over close to counter top and
tap a couple of times to release truffles. If the truffles do not release, put in freezer for
10 minutes and then turn over close to countertop and tap a couple times to release
truffles. Makes 30 truffles
VINTAGE STAR BUNDT PAN - ​10 Cups

THE origin of the name

monkey bread or bubble bread is
quite hard to pinpoint,
and while many dubious
answers exist,
none of them are definitive.
Suffice it to say that the source of
the name is just one of
life’s great mysteries,
and we should leave it at that.

MONKEY BUBBLE BREAD

MONKEY BREAD
● 1 1/4 cups whole milk
● 2 teaspoons instant yeast
● 4 cups all-purpose flour
● 5 tablespoons sugar
● 1 teaspoon salt
● 1 egg
● 5 tablespoons butter, unsalted, melted
CINNAMON SUGAR COATING
● 1 1/4 cups dark brown sugar, firmly packed
● 2 teaspoons cinnamon
● 1/2 cup (1 stick) butter, unsalted, melted and cooled
Make the bread
1. Generously grease a 10-inch Bundt pan. In a small saucepan warm milk to slightly
above room temperature, remove from the heat, add yeast, whisk to dissolve. (​Do not
warm milk beyond 110 F or you will kill the yeast​).
2. In the mixer bowl, with paddle attachment, beat flour, sugar and salt until combined. In a
small bowl, beat egg with a fork and add to dry ingredients. Mix on low speed until
combined. Keeping mixer at low speed, slowly stream in milk until combined. Add
melted butter and mix until the dough comes together.
 3. Replace paddle attachment with the dough hook attachment. Continue to mix on
medium speed until the dough becomes silky and tacky, but not sticky, 8 to 10 minutes.
The dough should mound together and easily come off the bottom of the mixing bowl.
(If the dough is too wet, add some flour. If it is too dry, add a tiny bit of water.)
4. Grease the bottom and sides of a large bowl with vegetable oil. Place the dough in the
bowl, roll it around until it is completely covered in oil. Cover the bowl and let rest in a
warm area until the dough has doubled in size, about 1 hour.
5. Line a sheet pan with parchment paper. Use your clean hands to push down and deflate
the dough. Remove it from the the bowl and pat it into a rough circle, about 8 inches in
diameter. Use a bench knife or a serrated knife to cut dough into 1 to 1 1/2 inch pieces
(about 1/2 oz. each). Alternatively, use your hands to pinch apart the dough. Roll the
pieces into balls (they don’t have to be perfectly round) Place the balls on the sheet pan
(you will get about 60 pieces in all). Cover the balls lightly with plastic wrap.
Make the cinnamon sugar coating
1. In a small bowl, stir the sugar and cinnamon together.
2. Place melted butter in a separate bowl.
Assemble the bread
1. Remove the plastic wrap from the dough balls and dip one ball in the melted butter. Let
the excess butter drip back into the bowl. Roll the ball in the brown sugar mixture and
place it the the bundt pan. Continue the process with each ball, until you have several
layers, arranging them as if you are building a brick wall. Wrap the bundt pan tightly in
plastic wrap. Set in in a warm area of the house for about 1 hour, or until the dough
balls have doubled in size and appear puffy.
2. Preheat the oven to 350 F. remove the plastic and bake the bundt until the top layer is
dep brown and caramel coating begins to bubble around the edges, about 30 minutes.
Cool the bread for 5 minutes, the invert directly onto a platter and serve warm.

From Baked Explorations: Classic American Desserts Reinvented

by Matt Lewis and Renato Poliafito.
Published by Stewart, Tabori & Chang, 2010
YULE LOG BUCHE DE NOEL CAKE PAN - ​9 Cups

Cake - FAUX BOIS MARBLE CAKE

● 1-13.25 oz box yellow cake mix
● 4 eggs
● 3/4 cup sour cream
● 1/2 cup vegetable oil
● 1/4 cup water
● 1/2 cup sugar
● 1 teaspoon vanilla
● 1 cup sem-sweet chocolate morsels, melted
Directions
1. Grease and flour pan. In a large bowl, combine cake mix, eggs, sour cream, oil, water,
sugar and vanilla. Beat on medium speed 2 minutes, scraping bowl often.
2. Remove 1/3 of the batter and place in a small bowl, set remaining batter aside. Stir
melted chocolate into batter in a small bowl. Spoon half of the vanilla batter and half of
the chocolate batter into prepared pan. Using a small spatula, gently swirl batters
together. Spoon remaining batters into pan and swirl again.
3. Bake 350 for 40-45 minutes, until toothpick inserted comes out clean.
4. Cool 10 minutes in pan. Invert onto cooling rack and cool cake completely.
5. Decorate as desired.