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Nordic Ware Elegant Heart Bundt Pan

  • Nordic Ware Elegant Heart Bundt Pan
  • Nordic Ware Elegant Heart Bundt Pan
  • Nordic Ware Elegant Heart Bundt Pan
  • Nordic Ware Elegant Heart Bundt Pan
  • Nordic Ware Elegant Heart Bundt Pan

Nordic Ware Elegant Heart Bundt Pan

£172.00 £104.00 Save: £68.00
£104.00 £172.00 You save: £68.00



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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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  • 14 Days Return

  • Cast-aluminum baking pan
  • Nonstick coating ensures effortless food removal and quick cleanup
  • Ten cup capacity
  • Hand wash with mild detergent
  • Made in the USA
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Customer Reviews

OMG this pan is so heavy and well made, and makes the MOST beautiful cakes EVER!!!!OMG this pan is so heavy and well made, and makes the MOST beautiful cakes EVER!!!!I love this pan and look forward to using it for many many years to come!...but seriously this pan is very heavy, the weight is similar to a cast iron fry pan. :) 5Beautiful Cake!This pan is heavy and has excellent quality. I'm surprised it's not that expensive. Stayed up 'til midnight because I can't wait to bake my pound cake using this baby. I'm very pleased with how my cake turned out. One thing to remember when using this kind of pan is to use a really good baking spray. I used Baker's Joy, waited 15-20 minutes and the cake fell right out. I baked Paula Deen's Sour Cream Pound Cake and if you are going to use that recipe, make sure you only put half of the batter in this pan. It doesn't hold a lot of batter so that's one thing you have to consider. I used two bundt pans and my cake batter did not overflow. Get this pan already! You won't regret it. -Mrs. C 5The Perfect ChocoflanI had been wanting this mold for some time now and my church picnic was the perfect excuse to splurge. I usually buy molds at the grocery store, but WOW. Talk about HIGH QUALITY! It is durable, heavy and truly NON-STICK. I always use bundt cake molds for my infamous chocoflan "the impossible cake." It is chocolate cake on bottom with a layer of cheesecake flan on top. As the cake bakes, the batters invert and that is why it is called the impossble cake. Perfect chocolate custard type cake. Perfect, yet time consuming to make. The catch with this recipe is the MOLD. You have to have a good sturdy mold and use the proper water bath for the baking process. After baking for 1.5 hrs you have to let the cake cool for a few hours, eithr at room temp or in the fridge. The most nerve racking part is when you invert it. HOPING, PRAYING, CROSSING your fingers it will not stick to the mold. I properly greased my pan using PAM (I wasn't taking any changes after over 2 hrs of prep/baking) and it came RIGHT OUT ever so smoothly. The only "bad" thing about mold is that since the top of this cake was custard, the sharp edges of the cake didn't quite hold and the heart split in half, but only the flan layer did this. The chocolate cake layer on the bottom half was perfectly fine. So maybe this mold is more for cake batter type cakes and not custard, but either way it looks beautiful! We just used those sections to start cutting cake.I read some reviews of people saying slicing the cake was difficult and the slices were too big. I don't think there is such a thing as a slice of cake being "too big." Isn't that better? lolMy chocoflan was for my first annual church event was quite the hit. The intricate design was not problem. We were able to cut thinner slices so more people would taste my creation. I am very pleased with my Nordic Ware mold and I will definitely be splurging more in the future! 5Nordic Ware Heart Bundt PanI am a professional chef, we cater all types of food and cakes, so I need the very best equipment and you cannot go wrong with Nordic Ware (and they're made right here in the USA!). I needed to make eight bundt cakes for a Senior Luncheon at our church and ordered a few of the Nordic Ware pans, in different shapes! The cakes came out perfect and delivered on time! I would highly recommend this particular one and the seller! 5Not quite what I expected, but nice.I was a little disappointed in the finish of this pan. It is not the high quality I've come to expect from Nordic Ware. There are imperfections inside and out and one sharp snag on the inside. It made me question if this is even genuine Nordic Ware.Also, I expected the copper finish as shown in the picture.That said, a little Bak-Klene and this cake popped right out and I'm happy with the results, so I'm willing to leave it as a four star review. 4heart shape does not cook evavVery heaby pan. That was fine, but the design does not allow for evancooking. The lower rungs of heart are abt 50 percent thinniner than the top bow of heart. I sent it back. This is a design flaw in the heart shape 2Beautiful and Non-Stick Bundt PanThis pan works well and doesn't stick! I love bundt cakes, but always have a problem getting them out of the pan. This pan is much easier to spray and flour, and is also very easy to clean. The cakes turn out beautifully, and the grooves make it easy to cut. This makes any cake look impressive. 5Quality pan makes beautiful cakes!I use this for a Vegan Raspberry Lemon Bundt (recipe below). Cake bakes evenly and releases easily. Highly recommend.Vegan Raspberry Lemon Bundt CakeLEMON CAKE 3/4 cup I Can't Believe It's Not Butter Vegan, room temperature 3/4 cup Vegan sugar 1 cup applesauce 2 1/2 cups all purpose flour 1/2 tsp. salt 2 1/2 tsp. baking powder 1 1/4 cup almond milk, room temperature 2 tbsp. vegetable oil 2 tsp. lemon extract 2 tsp lemon zest 1 tsp lemon juice 1 1/4 cup raspberries 1 tbsp. flour for sifting raspberries 1 tbsp. fresh lemon zest for garnishRASPBERRY GLAZE 1 1/4 cups raspberries 1 can coconut cream, room temperature 2 or 3 cups powdered sugar1. Preheat oven to 350 degrees and butter and flour (or use pan release) pan.2. In medium-sized bowl add the flour, baking powder, and salt. Whisk or sift then set aside.3. Beat softened butter in stand mixer until light in color, about 1-3 minutes. Gradually add sugar and mix on medium speed 4 to 5 minutes until it light and fluffy.4. With the mixer on low, add applesauce. Add the milk, oil, and lemon extract and mix until incorporated.5. Add the flour mixture and mix on medium-low until combined, do not over mix.6. Remove bowl from stand mixer and stir raspberries in by hand. Reserve a few to sprinkle over batter once it is in the pan.7. Pour the batter into Bundt pan.8. Sprinkle remaining raspberries over top.9. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.10. Right out of the oven add about 1/4 cup of the Raspberry Glaze to the cake in the pan. Spread with a spatula and allow into soak in for about 15 minutes. After glaze has soaked in turn out onto a cake stand and cool to room temperature.1. Add raspberries to a powerful blender or food processor.2. Add coconut cream and blend until smooth.3. With the blender (or food processor) on low, add in powdered sugar 1/4 cup at a time. You want glaze to be pourable.4. Chill until ready to serve. 5I HEART this pan!!!!This is one of several NordicWare pans I have purchased this year and I am well pleased with all, the only caveat with this one is the shape of it makes it difficult to fit under a standard cake dish (or cake box) but other than that it bakes beautifully, commercial standard pan...stop thinking about it and click :-D 5This pan makes BEAUTIFUL cakes! As with all of my Nordic Ware ...This pan makes BEAUTIFUL cakes! As with all of my Nordic Ware Bundt pans I use Bakers Joy, spray a good amount into all crevices and your cake will slide out easily once done. 5
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