Nordicware Pans
Data and Photos from the Nordicware Web Site
Santa’s Sleigh Loaf Pan costs US$39 and the Evergreen Cakelets Pan costs US$45. S&H will be extra.
Mini Bleeding-Heart Halloween Cakes
Small red-velvet layer cakes topped with ganache “blood” and an even smaller cake that looks like a real human heart.
Includes a baking and assembly tutorial as well as a recipe for homemade piping gel.
Easter Cakelets with Easter Menu
Woman’s Favorite Cookbook by Annie Gregory 1902
Cakelets have become very popular in recent years, as everyone seems to prefer just a bite for dessert, instead of a large piece of pie or cake. So having a choice of cakelet pans for every season has become a goal of mine in recent years. Recently, I found this pan at Williams-Sonoma. The recipe comes from epicurious.com, although I chose not to use the frosting recipe which was included, but instead–sprinkled the cakelets with powdered sugar. The cakelets can also be served with a bit of whipped cream on the side of the plate.
Here is how I made this recipe: Heat the oven to 350 degrees. Grease the pan lightly with Crisco and then flour. Gather a medium and large mixing bowl, and one glass measuring cup.
In the small mixing bowl, add 1 1/3 cups flour, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
In the measuring cup, add 1/3 cup milk, ¼ cup maple syrup, 1 teaspoon vanilla, ¼ teaspoon maple flavor
In the larger mixing bowl, beat ½ cup softened margarine with ½ cup brown sugar. Add two eggs and mix well.
Now add the flour mixture, along with the liquid ingredients alternating into the large bowl, making the cake batter. I used a hand mixer for all of these steps, which made the process very easy. Spoon the batter by teaspoons into the cakelet pan.
Bake for 15 minutes. Allow to cool for an hour before removing from the pan. I used powdered sugar prior to serving for dessert. These cakelets are also delicious served with whipped cream.
The pan can be found at Williams Sonoma or http://www.williams-sonoma.com
Maple spice cakelets Cakelets have become very popular in recent years, as everyone seems to prefer just a bite for dessert, instead of a large piece of pie or cake.
I wouldn’t say that I’m a madeleine connoisseur quite yet, but I’m competent enough on the subject to pass judgment. A classic, shell-shaped French madeleine has a characteristic hump in the center, is light and moist inside, and has delightfully crisp edges. It’s perfect to dunk in a cup of tea or coffee, but while still warm and fragrant, these cakelets are almost impossible not pop in your mouth, one after another, all on their own.
The madeleines that appeared on this site a few years ago fit all of the above criteria. Buttery and crisp - I didn’t think I could do any better.
A different kind of madeleine appears in the November/December 2016 issue of Cuisine at Home magazine. This recipe calls for extra virgin olive oil rather than butter. Really? Isn’t that some sort of sacrilege? According to the authors, the olive oil adds moisture as well as flavor. But do they deliver that crisp edge and beautiful brown exterior?
It’s always a motivator to make something when you know you don’t have to drive on icy roads to the store for ingredients. In this case, a bag of pistachios was on the counter, and my refrigerator crispers held some plump oranges. I was intrigued and decided to give it a go.
After reading through the recipe carefully, I concluded I would make a few changes. The madeleine recipes that I’m familiar with all require chilling the batter for several hours or up to overnight before filling the pans and baking - this helps the cakes rise in the center. The recipe I was reading didn’t require chilling the batter. I decided to go with the technique I knew.
The outcome? Perfection! These confections were beautifully browned with crispy edges and fell right out of the pan. I loved the flavor combination of the olive oil, pistachios, and orange.
This is a wonderful recipe that I highly recommend. Olive oil madeleines with pistachios and orange, modified from Cuisine at Home magazine.
Ingredients:
- 1 cup flour
- 2 tablespoons shelled, roasted and salted pistachio nuts
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons orange zest
- 2/3 cup extra virgin olive oil
- ¾ cup whole milk
- 3 tablespoons melted butter
- Powdered sugar, optional
Directions:
In batches, pulse the flour with the pistachios in a mini food processor to a powder. Whisk together the pistachio flour, salt, baking powder, and baking soda. Set aside.
Using the paddle on an electric mixer, beat the sugar with the egg, egg yolk, and orange zest for two minutes until the batter is has lightened in color. Using a whisk (or change to a whisk attachment) add the oil until combined. Alternately whisk in the pistachio flour and milk, starting and ending with pistachio flour.
Cover and let batter rest in the refrigerator for at least two hours, or up to 24.
Preheat oven to 375 degrees F.
Chill pan in the freezer for a few minutes and then brush butter into each well. Spoon a heaping tablespoon of batter into each form, or fill about two thirds full. (After the first batch you will know exactly how much batter to add.)
Bake until madeleines spring back when touched, 13 to 15 minutes. They should be deep golden around the edges. Let madeleines rest in pan for a minute or two and then very carefully pry around edges until cakelets are released. Continue to cool for a few more minutes and then transfer to cooling rack. Wipe out or wash pan, and continue making madeleines until you’ve used up all the batter.
Cooled madeleines can be dusted with powdered sugar, if desired.
Dark Chocolate Cakelets Baked in an Almond Pie Crust, Que Delicioso
Dark Chocolate Cakelets Baked in an Almond Pie Crust, Que Delicioso
One of the many things I love about traveling in Mexico are the pastelerias or pastry shops that seem to be on every corner where subtle aromas of vanilla & sugar waft out from doorways. Last year my friend Terry and I found a wonderful chocolate “cakelet” that was baked in a pie crust. Encantado con esta postre.. Que magnifico!
Here is my iphone image from my trip…
It was my first time to see…
