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Feb 25, 2010 10:08 AM

Have you seen this Bundt pan?

Anyone know the maker/source for this pan?

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    1. re: grnidkjun

      That's it! Thanks - I looked in vain for it on the Nordicware site. The price gives me pause but I will keep an eye out on eBay.

      I think the darker cake shows it off better than the yellow one on the WS site, BTW.

      1. re: greygarious

        gorgeous cake!
        I may have seen such a spiral bundt pan at a Home Goods store. i believe they sell surplus W&S sometimes.

    2. The blog's author has her email posted on the right column of the page. You can ask her directly.

      8 Replies
      1. re: Professor Salt

        This cake pan sells for $52 plus tax in Canada. I like it but, it is expensive. There only seems to be one bad review on the Williams Sonoma site:

        "Very Disappointed October 4, 2009: 2 stars out of 5
        I was so happy to purchase this pan as it is simply beautiful. My cake was beautiful; however, because of the sharp edge design, it made the top of my cake hard, dry and crunchy. I've made this cake at least a 100 times with other WS pans and this has never happened before. I thought I made a mistake with the recipe so I made a different cake the second time and the same thing happened. Sadly, I had to return it. Still disappointed. "
        Please report back if you buy it and like the end result.

        1. re: Smachnoho

          Beautiful shape! And good to be advised of that review but I think that could be fixed. When I make bread and the crust is too firm, I drape a towel over it as it cools. ..or just leave the pan on top of it for 10 min or so as it cools. The towel holds in the moisture that's appropriate to the recipe and allows it to redistribute. Works for bread and I don't see why it wouldn't for this.

          Personally, I'm stopping by a W-S store to see if they stock this. I know it's supposed to be exclusive to the net but I don't want to have to pay shipping. I wonder if stores don't stock it if they could get it in by request...

          1. re: rainey

            It's also sold on, but not by, Amazon. The listing there says it IS a Nordicware pan but it does not appear on the Nordicware site. Also, note that at 10 cups, it is a bit smaller than a typical 12-cup Bundt pan, so a few cupcakes are in order to use up a standard Bundt recipe.

            1. re: greygarious

              I've been using regular/standard bundt pan recipes and haven't had any issues with extra batter. But I've never had a regular-shaped bundt pan to be able to compare to.

              1. re: greygarious

                Yes, the wrapping says it's manufactured by Nordicware for W-S.

                1. re: greygarious

                  The recipe that comes with the pan specifies 2 3/4 cups of flour and 4 eggs. Maybe that would be a guideline for someone using it with their own recipe.

                2. re: rainey

                  I bought it at a W-S store, not online. So some stores do stock them. And as I indicated below, I have had no issues with dryness or anything like that. I also thought the pan would be hard to clean but that's not the case either.

                  1. re: LNG212

                    Yippee! Skippee! On the way home from lunch with my husband we stopped into a W-S and they had it in stock.

                    I forgot to ask if they'd order one and give customers a pass on the shipping but if there's a W-S within convenient driving distance you might call them and ask. Not you, LNG, I see you have one. But someone reading may want to know.

            2. It is the Williams Sonoma pan - Heritage Bundt Pan - as grnidkjun posted above. I have that one. And, no, it didn't cost $52, at least not here in NYC. I would also disagree with that review indicating that things come out dry. I've used mine about a dozen times now since I bought it and not a single "dry" or "hard" cake among them.

              It's a terrific pan; it's pretty; and it's different. I like it.

              3 Replies
              1. re: LNG212

                looks like it would be a challenge to slice vertically -- I'd be tempted to slice at the 60 degree angle, along the pattern of the cake...

                1. re: krunkinator

                  Ha, yes. I always start out trying to slice straight and end up following the curve of the pattern. Though when I do get it sliced straight even the slices tend to look quite pretty -- almost jagged edged.

                2. re: LNG212

                  What I want to know is do you lift the pan off the finished cake or do you unscrew it? ;>

                3. p.s. -- greygarious, thanks for the link to that site. That Guinness cake sounds amazing and I'm writing down that recipe right now. (But I've got to finish the Lemon Ricotta Bundt cake first before making another cake or DH will scream about too many sweets!) :)

                  1 Reply
                  1. re: LNG212

                    That *does* look like an excellent site, doesn't it?!

                  2. I bought one from, a restaurant supply house for less than the WS pan. The WS pan is only available via the internet so add S&H to an already outrageous price. I paid $35.46 with shipping.

                    I like the contrast between the crisy edges and soft interior, I made Ina Garten's Guineess Chocolate cake from her PBS interview on St Pat's day

                    2 Replies
                    1. re: kayakado

                      FYI .. the WS pan is available in the store itself so no S&H. I bought mine in the store at Columbus Circle (NYC).

                      1. re: LNG212

                        If anyone is still looking for this pan in Toronto, Ontario, Canada, I just saw several of these Nordicware brand pans at Homesense for 24 dollars!