Excelente calidad, queda bonito el marcado del diseño en el pan

SUPER NICE AND FUN PAN FOR A TWIST ON A BUNDT CAKE! LOVE THE PATTERN IT MAKES! WASHES EASILY AND THE CAKE CAME RIGHT OUT OF THE PAN!

This is high quality and durable. Cake does not stick

Perfect cake size to give as a little gift or serve a small celebration...each cake would serve 4-5 slices. I would actually like another one as this dual set uses half a typical cake batter. I also have a regular Nordic Bundt pan so I currently use both at the same time for oven convenience time. I use the spray Bakers Pam and have absolutely no problem with the cakes coming out smoothly and detailed. Pans clean easily with soapy water and just a dish cloth. I also have the small gingerbread house set and love it. I will continue to collect the Nordic pans. Worth the extra dollars.

I was going back and forth about buying this pan. I loved the look but I didn't want to spend that much on it. I finally caved in, and I'm so happy I did. My cake came out beautifully!! I'm in love! ❤️Based on other reviews, I was afraid it wouldn't hold my usual amount of batter, but that wasn't the case. It is smaller in diameter but a bit taller than my regular pan.

Smaller than traditional Bundt pans which is noted on line. Cast aluminum for durability with an elegant pattern. I would recommend melting the butter and using a pastry brush whenever you have a more intricate design on your pan. Pleased with my purchase.

If one pays attention to the instruction, one will never make a bad cake.Always comes out beautiful.

Love this pan! I made pumpkin bread and chocolate coffee cake in it today. I used Bakers Joy to help release it and it came out perfect.

I have never had a Nordic bundt cake pan- I always just grab a basic one- maybe $15? I recently moved and tossed my worn out cookware. Bought this heavy Nordic bundt duet pan. Not mini- the cakes are about 5” wide- bigger than cupcakes or muffins, perfect for gifting. Baked evenly and literally slid out of the pan in perfect mold!

Uma linda forma que produz lindos bolos. Tem um valor elevado mas a satisfação no resultado é maior. Para alguns tipos de bolo é preciso refinar a técnica pois dependendo dos ingredientes o bolo tende a grudar mais dificultando desenformar. Também precisa ter paciência na higienizado por conta dos detalhes da peça.

Egal welche Form ich von dieser Marke kaufe, ich bin immer begeistert. Das Backergebnis ist super, die Form lässt sich einfach reinigen und das Ergebnis sieht immer wieder klasse aus. Bin begeistert.

A good sturdy Bundt pan. Worth the price since it’s a life time investment. I greased it with butter, no dusting of flour and the cake just slid off the pan when it was time to remove it.

Clean. Not dusty with dents, dings, or defects. Heavy weight. Wish there were 'handles', but there are none per se. You CAN get a fairly decent grip on the metal in the middle between the 'molds', and lift it out of the oven that way, but it's not a true handle.The lack of handles however does not put me 'off' this pan. I like it. I did bake 2 cakes and yep, they both stuck to the top of the pan. HOWEVER, I did not make my 'usual' recipe and I didn't prepare the pan as I do with my large Nordic Ware Bundt pan.This time, I sprayed "Pam" and coated with flour. On my larger pan, I use butter, not cooking spray. No problems with release when I use the butter in my big pan. I DO believe preparation of the batter, ingredients, preparation of the pan, etc. can make cakes do different things. So I will try again, using my usual recipe with my usual preparation (butter & flour).I made the recipe that was included with the duet pan. It was delicious, but made too much batter. This pan holds == 5 cups == total, not 6. I measured with water in a measuring cup, and each side will hold a total of 2 1/2 cups. But that's if you bring it up to the very tip top of the pan. Almost overflowing.COMFORTABLY, you should put 2 cups in each side to give a bit of room at the top for expansion of the cakes. So it really holds == 4 cups == properly.Another mistake I made was trying to get every little bit of that batter into the pan. Hence, it was right at the top of the pan, and overflowed. I also think I overbeat the batter. So, my mistakes all around. I still love everything about the pan so far.And again, I will rebake properly, and update.UPDATE: 10/21/13 - Baked my "usual" recipe in this pan. Made 2 bakings. The 1st batch, I filled to where I thought I would have enough space at the top for the cake to expand/rise.(About 1/2 inch from the top). It STILL came out a bit too high and puffed up. So you really have to put a lot less in this pan than you thought. On the second batch I left a full inch at the top. (I stopped filling it up a full inch from the top rim).SO PROBABLY 1 1/2 TO 1 3/4 CUPS IN EACH SIDE). IT came out fine then. They are a little shorter than I'd like appearance wise, but tasted delicious. As it turns out, it's such a dense pound cake, even these small ones are filling.Contrary to other comments on the web, I had NO problems with holding my batter in the refrigerator covered with plastic, while the first batch cooked. These are so small and cook so much quicker than a large bundt pan, the batter didn't fall or over rise while waiting. It was perfect both times.Also, I decided to deviate from my usual butter/flour pan preparation. I used Alton Browns formula for coating pans. (Kustom Kitchen Lube-2 cups Crisco & 1 1/2 cups AP flour, blended well with a mixer). Spread that liberally into each pan. NO sticking whatsoever. Dropped right out of the pan. So I don't know if this is better than my "butter" method or if I just got lucky. Either way, the cakes came out delicious.