I have the Nordicware Heritage pan and I can assure you the cake just drops out! I bought mine just a few months ago from Amazon, I am in the UK, and I had coveted that pan for a while after seeing cakes on this site made in it. Although I love the shape and my cakes do not stick at all, I have had a problem with the cake not cooking right through, a problem I haven’t had before with other pans. I haven’t solved the problem so far, but I will keep you informed about the next cake I bake in it, so far I have only used it twice.
I have the Nordicware Heritage pan and I can assure you the cake just drops out! I bought mine just a few months ago from Amazon, I am in the UK, and I had coveted that pan for a while after seeing cakes on this site made in it. Although I love the shape and my cakes do not stick at all, I have had a problem with the cake not cooking right through, a problem I haven’t had before with other pans. I haven’t solved the problem so far, but I will keep you informed about the next cake I bake in it, so far I have only used it twice.
I have the heritage, bavarian, and elegant heart. They are all easy to unmold. I use a butter and flour or cocoa and butter mixture to grease them. I never use Pam or similar sprays with flour. The lecithin will build up over time and ruin the non-stick quality. The heritage is cool because the cake comes out with crunchy edges on the fin blade edges and a moist cakey interior. All my pans mentioned above are heavy aluminum with a gray no-stick interior.
I love bundts- they are basically pre-decorated cakes. I have the egg pan and sea shells too, I use them to make tea cakes when ever I have extra batter from another recipe.
The heritage is indeed 10 cup and most standard bundt recipes are for 9 cups, but the heritage cakes still look fabulous, just a tad shorter.
when I say tea cakes I mean little cakes like madeleines. I use it loosely as a term for small little cakes, but not including brownies and heavier batters. I am into bite size pastries.
I use madeleine batter for Nordic Ware seashell pan or whatever is left over.
missyjean, you should get the heritage. I know I’m completely bias since I covet it. But if I had seen that one before I purchased the fleur de lis pan, I would have totally got the heritage.
missyjean, you should get the heritage. I know I’m completely bias since I covet it. But if I had seen that one before I purchased the fleur de lis pan, I would have totally got the heritage.
My husband likes the Heritage too. He is taking me to the city on Saturday to see it in person. It is a 2 hour ride. There are no specialty stores in my area and I don’t drive that far by myself.
One question…should I get a regular bundt too or will the Heritage work for me for now?
But if I had seen that one before I purchased the fleur de lis pan, I would have totally got the heritage.
Ditto, except that I’m a bit worried about that not baking through thingy jeanette mentions…
Do you think that could have been a 1-time thing? I’ve been reading some reviews and the Bavaria produces cakes which are more dense than the Heritage appears to
Despite WS’s claim that the Heritage Bundt is unique to them and an internet exclusive puirchase. None of that is true, you can get it at the stores and from others. You can get it from Wasserstrom for $25.54 plus shipping and it is still less than WS. I can’t understand why they have to overcharge for everything.
The have a very helpful website and great customer service reps
The rep told me WS has an exclusive on Heritage (platinum line) and all other versions for sale are the commercial line. They said not even Nordic Ware can sell it.
She said the difference between the commercial line and platinum series is the commercial version will not be as shiny on the outside. Both lines are lined with silicone and will preform beautifully.
The Nordic Ware site has many tutorial videos which I found very helpful too
I am pretty certain I am going to order the Heritage but I feel I should get a more-plain pan as well
The Anniversary pan is a 10-15 cup bundt.
Will I be able to use this pan for 10 cup recipes or am I better of sticking to the Heritage (10 cup) for that size recipe and using larger quantity recipes in the Anniversary pan?
