Cozy Village Gingerbread House, 6 Cups, Silver

I used this Nordic Ware Gingerbread House pan to bake banana nut bread, and it turned out absolutely adorable! Every little detail of the house came through beautifully — the windows, roof, and doors all baked evenly and released perfectly from the pan. The nonstick surface works like a dream (I just brushed it lightly with butter and dusted with flour). Not only does it make a cute presentation, but it also feels sturdy and high-quality — exactly what I expect from Nordic Ware. My family loved the idea of a banana nut “house,” and it looked so festive on the table. I can’t wait to use it again for holiday cakes and gingerbread! Highly recommend if you love baking with a touch of charm. 🏠✨

I have a collection of Nordicware holiday Bundt pans, and this is a really nice one. I’ve learned by trial and error how to use them to get the detail and to release the cake more easily. First, I spray the inside lightly with a baking spray like Baker’s Joy, and turn the pan upside down on a paper towel so any excess drips down. Then I use a pastry brush to get that coating into all the crevices. Next, I sprinkle Wondra fine flour into the pan, and shake and tap the pan to distribute it lightly and evenly inside. After I fill the pan with batter per instructions, I bang it on a folded dish towel on the counter a few times. This helps bring air bubbles to the surface before you bake. I followed this process recently using this pan, and the cake came out great!

I made this gingerbread house Gluten-Free, & Dairy Free! The mold is durable heavy cast aluminum with a non-stick coating inside. It came with a recipe but I needed to alter it to my needs. I substituted the cake flour with 2 cups almond flour and 3/4 up tapioca. Plus 1-1/2 tsp. guar gum (to hold it together). I used oat milk and semi-firm coconut oil to keep it dairy free. What a delicious beautiful treat! It reminded us of pumpkin pie flavor and texture. The blend of the eggs with almond flour made it extra rich. Be careful to brush the mold inside. I used coconut oil.

I made two batches of these for tomorrow's family Christmas, so I'll share what works while it's fresh in my mind. I sprayed each compartment with Pam and dusted with flour. I used Trader Joe's gingerbread mix, filled to line (where the "ground" would be for each house). I cooked according to TJ package directions, 350 degrees for 25 min. (checked by inserting toothpick at 20 min and ready at 25 min.) Cooled for ten minutes, then used bread knife to slowly, gently, saw off muffin tops. (I could probably have avoided this by putting less dough in each compartment, but I loved eating those tops :-) Then turned over onto a silicone cutting mat and and -- whew -- all came out well. After they were really cooled, I dusted them with powdered sugar, which made a BIG difference in the appearance. (But don't do that while still warm or it just globs.) Re proportions, I used three packages of mix for two batches, but that included a LOT of BIG muffin tops; might be able to go one for one. Re cleaning, I put the pan back into the oven with water filling each compartment; after water started boiling, I emptied the pan, and not much scrubbing was needed. Used the water sprayer and a toothpick for a few little floury bits stuck at the bottom. So...they taste good and turned out well. VERY important thing to know is that they are TINY. I imagined that we would each decorate our house tomorrow, but that may not happen. One would need teeny tiny candies; I'm guessing that a couple of M&Ms on each side of the roof is about all we'll be able to do. So if you really want a gingerbread house to decorate, you need something bigger, but these are cute and yummy individual treats. Follow-up: we DID actually decorate the houses (my niece brought tiny candies) and adults and kids alike really loved it. I'm making it a new Christmas tradition.

It is Made in The USA, that was all I needed to know to get "Nordic Ware Gingerbread House Bundt Pan" I wanted to do a Test Run to see the Quality of the Bundt Pan and its House. I made the Gingerbread Cake Recipe that comes on the back of the Cardboard Wrap, it was easy and Simple. I took my time with a little brush and very soft Butter to get inside of each and every tiny Nook and Cranny of the Pan, especially the Top of the Trees, those are Small Deep Cavities and I could see where the Batter might stick to the Pan and to make sure the Cake will release without any Problems, I also dusted it with Flour, and Tap Out any extra Flour into the Sink. The Batter makes 4 Cakes/Houses, I made this Cake and other different Bundt Cakes and even a Sidewalk to Put the Gingerbread House on Top "Nordic Ware Gingerbread House Bundt Pan" is well made of Non-Stick Cast Aluminum and it Holds about 9 Cups of Batter all the way to the Top, although you should only fill it 3/4 full to avoid overflow. To get a better Idea, the House or Cavity Measures: 9.2 Long by 6.5 Wide by 5.5 Tall or Deep, ...it is not that small. The Cake came out Beautifully,... Such a Nice Design, I frosted the Trees in Green Color and Dusted the Entire House with Powdered Sugar that include the Sidewalk all around the House, actually the Big Square Cookie. I was surprised to see that the House Stands Perfectly Fine when is Flipped Outside Down to hold the Batter, I thought there were going to be Problems and for some reason I was wondering about that,...they do think of everything. According to the Instructions, Dishwasher use is not Recommended, as it may shorten the Life of the Non-Stick Coating on your Pan, I like to fill the Pan with warm water and let it soak for about 30 minutes this way is much easier to wash with a mild soap and a brush, I want the Pan to keep looking new for a long time. Also Metal Utensils, Scouring Pads and Abrasive Cleaners should not be use on Non-Stick Surfaces. This is a Great looking Gingerbread House Bundt Pan, the Gingerbread House Cake I made, I gave it to my Neighbor's little Girl, it was her Birthday and She loved It. I will be using this House Bundt Pan a lot for the Holidays!...Thank You D.D.

Bought this so I could make Christmas houses cakes to deliver to all my neighbors this year. It takes patients to get the right amount to keep it from being to little and not getting the bottom part of the house or too much will give you major overflow which blocks the hole in the center which helps it bake properly. Basically it's more than 1 box cake mix but alot less than 2....wish I could give you the exact amount but each one turned out a little different than the last, but it's cool looking when you get it close or really good. They all loved them. I dusted them with powdered sugar that looked like snow and they all said they were cool and tasty ! So I think it's definitely gonna be a yearly tradition making these for them. The pan is made good and strong/heavy so it will be around for many years to come.

WOW I do not care for gingerbread, so when I saw this Bundt pan in the gingerbread shape, I bought it thinking okay a chocolate cake decorated like a gingerbread house. Worked out lovely!!! Didn't stick followed the directions and is the quality you expect from Bundt.

Every Christmas we have a pot luck at work. Some of our ladies make extraordinary cakes and deserts...but this one will be the cutest of the bunch. It even included a recipe for the gingerbread cake. Can't want to give it a try. Here is a little hint I learned when I worked in a cake shop...to make the cake come out of the pan without sticking, I use Crisco shortening,(the kind in a jar with the plastic lid) and cover the inside of the pan with a thin layer of the shortening, making sure to get it into every little crack and corner. I use my fingers for this (I make sure my hands are clean first)... then sprinkle the inside of the pan with a light dusting of flour...making sure the inside of the pan is all covered with the flour, before I pour in the batter. I use a cake mix that comes in a box and follow the baking times on the back of the box. I bake this the same length of time I would for a bundt cake, but test it with a toothpick to make sure it is done. It is a rather deep pan so it may take a little longer to get it done just right. When I take mine out of the oven, while it is still hot and being very careful not to burn my hands (I use extra padding on my pot holders), I carefully turn it out onto its serving plate before it cools down in the pan. It comes out of the pan more easily when it is hot, than if you let it cool down. I find this method works with all of my fancy cake pans. After you have it on your serving tray...let it cool completely. A couple of hours... Then you can use a sifter and sprinkle the cake with powdered sugar. It makes it look like snow on the roof and it is super easy and looks so cute. When you wash the cake pan be careful not to use abrasive cleaning pads. Just warm water, a wet paper towel and some dishwashing detergent. Because this has so many little nooks and cranies you have to make sure it is totally clean before you make another cake in it. Kids love the little house, but so do adults. It makes a nice winter treat.