Bakeware Nordic Ware: purchase, features, reviews, recipes

Ready!

Very beautiful

Natasha, please write the recipe

[Scarecrow]

Scarecrow,

[thrift]

thrift,

I will issue it separately, I guess. Moreover, I just realized that this is not a recipe from the packaging!))) But from the Nordic website. Also declared for this form. I'll go compare it with my family.

[Nata]

Nata, Uh, what handsome bravo chocolate

[selenа]

selenа,

no, it's just the lighting. Lemon-cream muffins.
By the way, I managed to order two forms of the Quartet. Apparently poked twice. I found out only when I got home and opened the box. I usually do not inspect anything at the point of issue.))) And even the price did not bother me, because when ordering)).

[Scarecrow]

ScarecrowOh, Natasha, two are better than none, one of the girls did not get it, I took my last one on ozone, after the order I went to look at them again, but she was gone, now I was talking with a friend from America, I told her everything I buzzed about these forms, she says I saw 19 USD at the sale, so we bought cheaper than in America, so the amount did not bother you

[selenа]

selenа,

Well yes. One cost 697 rubles.

And today the "quartet" came to me defective, and baskets in packages.

[Scarecrow,]

Moreover, I just realized that this is not a recipe from the packaging!))) But from the Nordic website. Also declared for this form. I'll go compare it with my family.

Scarecrow, And yesterday I was translating a recipe from the Nordic website, and I came across the ingredient "Devil's ready-to-cook cupcake".
Nowhere can I find what is included in it ... Can you tell me how you can replace it?

[A.lenka]

A.lenka,

As far as I understand, this is a ready-made cake mix. As we do in boxes they sell. It can hardly be replaced. Only if you make it from scratch yourself.))) This is the famous Red Velvet).

🔗

[Scarecrow]

Scarecrow, yes, it was he! That is, we take all the ingredients from the Devil's Food cake recipe, and add the remaining ingredients from the Nordic recipe. Right?
Natasha, then what to do with the liquid? There is already a lot of it in my recipe ... We are talking about this recipe:
🔗

[A.lenka]

A.lenka,

Here is a box of this cupcake.

🔗

The composition is also written there (there is a lot of interesting chemical rubbish and, moreover, without quantity). BUT! To make it at home, it is proposed to add 1 cup (240 ml) of water, 1/3 cup (80 ml) of vegetable oil and 3 large eggs to the mixture from the box. Thus, you can take the ingredients for the Red Velvet, but without the specified products, which are not in the box. The only thing is to calculate how much. But even this can be estimated / counted some classic recipe for Red Velvet, given that there is a mixture in the box at the rate of 1 cup of water, 3 eggs and 80 ml of vegetable oil. In short, the solution of proportions. I hope I'm getting it clear. The only thing that confused me - the instructions for cooking indicated - add 1/3 cup flour to the mixture (for the cake). There and the amount of oil is slightly different. I think it is written wrongly.

On the box of another manufacturer, I found almost the same additives for cooking: 250 ml of water, 90 ml of vegetable oil and 3 large eggs. Apparently they are quite standard. There is no word about adding flour to the mixture from the box.

BUT! To make it at home, it is proposed to add 1 cup (240 ml) of water, 1/3 cup (80 ml) of vegetable oil and 3 large eggs to the mixture from the box. Thus, you can take the ingredients for the Red Velvet, but without the specified products, which are not in the box.

Yes, I understood everything, thanks!
In my recipe, I add 1 more cup of Cabernet Sauvignon, 4 eggs, and 1/2 cup of vegetable oil to the semi-finished product. And gelatin.
This means that in a recipe with approximately the same composition of ingredients, I remove water, replacing it with Cabernet, and add gelatin. Only, of course, I can hardly find dark cherry gelatin without sugar. I'll take the usual one.
And by the way ... Gelatin for what? Apparently to tie the wine?

[A.lenka]

A.lenka,

I would have done it wrong. I would recalculate some Red Velvet recipe for about the same amount of water / oil and eggs that is suggested to be added to the box. The result should be roughly the proportion of dry ingredients found in the box of the finished cake. And I would think that it was, like, as if a mixture from a box (according to the proportions will correspond), and then I would follow the recipe from Nordic.

This is the famous Red Velvet

What a kind of translation. I usually read Devil's Cake, Devil's Cupcake, just like Angel's Cupcake.
I also translated with a scratch (well, I am a complete layman in languages), I had to go into historical references, to clarify the recipe for "Angelic Cake".

[vedmacck]

vedmacck, and here is the "Food for Angels" from Nordic: 🔗.

[Girls]

Girls, and here's another Set of pots Nordic Ware "Pro Cast Traditions", with lids liked !!!

Nobody has such a thing?

🔗

AND waffle maker for Viennese waffles does not let me go ...

Here's how to live on ?

By the way, pay attention to the price forms for cupcakes "Gifts" : 🔗

5630 rubles , it's crazy to go!

And even at this price, the product is out of stock !!!

P.S. Accidentally stumbled upon cookie stamps here: 🔗

They write, are available ...

[vedmacck]

vedmacck,

This is not a translation as such. It is simply known by a variety of names. With us, I often heard it was Red Velvet.

[Girls]

Girls, and in this thread what, direct links are allowed ?!

On the current page I counted as many as 4 pieces ...

[Crochet]

Crochet,

Of course not. I'm just a brake))). Corrected.

Ready!

Perfect cupcakes)))

[Sivana]

Sivana,

They also turned out to be very tasty!

[Chucha]

Perfect cupcakes)))

Aha !!!

Our Chucha does not know otherwise !!!

She would have come to me, for a promotion course qualifications, Schaub Zhistdidn’t seem like honey ...

[Scarecrow]

Scarecrow, Natathat delicious, I have no doubt, so we are waiting for the promised recipe
Such molds are already coming to me))

[A.lenka]

With us, I often heard it was Red Velvet.

Inauthentic How the devil could turn into velvet, I don't understand. But the recipe will not get worse from this, so, as anyone likes, so let him call.

Maybe because of all sorts of superstitions, this is in the XXI century

A.lenkaI have a recipe for this pie (cake, cupcake). Long enough. But I have never baked.
By the way, this cupcake has an interesting story.

But what ... Zoo ... no one has?
🔗

Girls, and no one tried the lubrication method that I gave on page 56? I wonder how he is?

[A.lenka]

Inauthentic How the devil could turn into velvet, I don't understand. But the recipe will not get worse from this, so, as anyone likes, so let him call.

Maybe because of all sorts of superstitions, this is in the XXI century

A.lenkaI have a recipe for this pie (cake, cupcake). Long enough. But I have never baked.
By the way, this cupcake has an interesting story.

This name is also translated from the English-speaking Internet. You should ask them why they call their cakes inauthentically))).

[Sivana]

Sivana, tested by me for several years, on any surface, up to foil and baking paper, cast iron and any other metal, including our beloved Nordic - in equal quantities: vegetable oil, ghee or ghee + flour. Stir well and refrigerate. If you heat the interior lard - filter it, ghee butter is necessary so that there is no white fraction left in it, consisting of milk protein and milk sugar, which, as they rule, burn during frying.

And I just grease it with sunflower oil with a brush and everything falls out perfectly. I do not wait 10 minutes, but after about 5 minutes I pull it out)

I called the domos on my order, the mustache will arrive on Monday)
Hurray! Bake a Rose !! And there is a Christmas cupcake in the gifts, but for now I will prepare the ingredients)

[Masinen]

MasinenMasha, of course, will jump out, this is not pure aluminum, as it seemed to me, when I saw them live in the store for the first time, there is a patented non-stick coating, it seems to me that there is enough fat in the cake dough and you can not lubricate them at all, but as they say, it is safe ....

[Masinen]

Masinen, congratulations on the Roses, I think they will be in use (if they fit into the oven), the kids don't cut pieces of cake every time, but gave a rose and fewer crumbs, and I'm sad with my Buttercups, I don't know what application to find, though if jelly with jellied meat would jump out of them without damage, but I haven't cooked it yet

[Hope]

Hope, they will fit, I have a large oven, although it has already outlived its usefulness, but I bake big things in it))
And my stove will definitely not work.

I'm waiting for a tray, but something does not come SMS about delivery to the pick-up point!
I want this cookie tray !!

What a terrible site! After all, I didn't want anything, but I read your enthusiasm for the forms - and - HORROR! - I ordered myself from as many as three forms (so as not to choose - different sizes) from the site 🔗Lily, hearts and roses. And this despite the fact that I do not really like cupcakes, and for many years I have been baking only in silicone molds. So the pens are itching to bake in them, it's a pity that they will only bring it next week. Everything that is baked in forms looks so appetizing ...

Masinen, Masha, what kind of tray?

Form for shortbread cookies. It's called that. 50 percent discount on ozone

Clear.

[Girls]

Girls, and in this thread what, direct links are allowed ?!

On the current page I counted as many as 4 pieces ...

I'm a brake too ...
So how should it be? I press on the globe over the message - and the link appears "ears" - url

You can not do it this way? Do not swear, please. Tell me the way. I'll fix it.

And I have a form for cookies. I'm waiting for the gingerbread dough from Veichka to ripen. I want to bake these gingerbread cookies in this shape, and the Christmas cake in the shape of the Gingerbread House. The shapes are really cool. Cupcakes and pies pop out of them at once. And what I really like is the clear relief of the baked goods.

Mistletoe baked muffins

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131552.0

I love this recipe.
Inferno in Maple Leaves

[Masinen]

Masinen, Masha, I have 2 questions: is the dough thick, is it poured or is it applied with a spoon? and you knocked on the table with a mold

Well, like thick sour cream, I applied more)
Yes, I did, I always knock.
By the way, I put the second part of the dough in Lemon Cupcake.
Photo will be coming soon.

[Maria]

Maria, So beautiful. Have they fallen off? I did something like that, but they all flattened out.

Girls, and no one tried the lubrication method that I gave on page 56? I wonder how he is?

I baked a casserole for settings 60 and 61 reports in a bird, sprinkled with cocoa - I liked the look and jumped out well, as always! In places the dough seeped through the cocoa and white cracks turned out - beautiful, the photo does not convey everything.

[Elena]

Elena, yes, they started to go down after baking, I can't understand why.
But they themselves are very tasty.

[Masinen]

Masinen, beautiful maple leaves, delicious with maple syrup, I suppose

For some reason, they also do not keep their shape. Although, my problem is most likely in the oven, I set the temperature in it by eye.
Although the rest of the pastries do not settle.

I'm looking at the leaves and I want this shape more and more. Oh, uzhos, where did it take me, I haven’t bought as many forms in my whole life as I have gained this week.