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Fall Icon Cakelet Pan

Fall Cakelet Pan
There are many symbols of fall, from brightly colored falling leaves to freshly baked apple pies, which makes it easy to decorate your house or table for the season. It also makes it easy for cake pan manufacturers to come up with inspired designs that are absolutely perfect for celebrating the autumn season, like the Fall Icon Cakelet Pan. This pan has 24 mini cupcake-sized wells in four different seasonal shapes, including an acorn, a pumpkin, a pinecone and a walnut (The walnuts look  just like some delicious walnut cakes I had in South Korea). The pan is detailed, and the finished cakes come out looking good enough to eat. The pan is made of nonstick cast aluminum, but because of the level of detail, using a pastry brush to coat the insides of each well with oil or melted butter before baking would be a good idea to ensure that you get the best results you can.

Use a pan like this for baking miniature cornbreads or pumpkin breads. The baking time for most recipes will be 10-12 minutes, or about the same as a mini muffin. You could even press cookie dough into the cavities to make fall-shaped desserts. When your cakes have baked and cooled, use a little bit of frosting (or butter, if you’re going a savory route) to sandwich them together in pairs so that you get the full visual effect of having bite-sized bits of fall on your table.

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  • the blissful baker
    October 14, 2010

    i love korean walnut cakes 🙂 this pan is something i would definitely use!

  • Sara
    October 14, 2010

    That pan is so pretty!

    I have an unrelated question for you. I use your recipes often (making the nutella oatmeal thins right now – my husband’s fave!) and I want to make sure I am using the right type of butter- salted or unsalted. When you call for “butter” not specifying salted or not, should I assume you are calling for unsalted? Thanks!

  • Jessika
    October 14, 2010

    I saw this cakelett pan when I was browsing around. I totally want it but I live outside the US. We’ll see how I can get ahold of it. I’d get it for the acorns alone.
    I have several NordicWare pans and you need to grease those well too, but when you have they are easy to use. I’d recommend against washing the pans after use unless you’ve baked something with an intense flavour.

  • Jen
    October 14, 2010

    Not to be stupid, but are there two of each mold in order to put them together to make a 3-D cake?

  • Rene
    October 14, 2010

    This pan would also make a great truffle mold!

  • Nicole
    October 14, 2010

    Jen – There are 24 cakes total, 6 of each design. You can leave them has halves, or sandwich them together to get 12 (3 of each design) round cakelets!

  • Nicole
    October 14, 2010

    Sara – I use unsalted butter. It is perfectly fine to use salted butter, and it is the rare recipe that is going to be really impacted by the small amount of salt from the butter. If you’re worried about anything being too salty, you can reduce the salt in a recipe by about 1/4 tsp if you’re going to use a fair amount of salted butter (although you’ll usually be just fine completely interchanging the two, which is why I rarely specify in the first place).

    Here’s a post on the subject for some more info, if you’re curious: http://bakingbites.com/2007/11/can-i-use-salted-butter-for-baking/

  • x3baking
    October 14, 2010

    wow, they are super cute! The price is a bit too expensive though.

  • Linda
    October 14, 2010

    I’m such a sucker for cute little cake/muffin pans. Hard to resist buying them all. This one looks really nice!

  • Jessika
    October 14, 2010

    @Rene, as to the truffle mold. THAT can be tricky in these pans (read sticking like glue). I made a bunch in a very pretty and ornate pan and ended up spooning them out. “Conventional” chocolate/truffle molds in silicone are less aggravating but I totally agree that it would be very nice indeed 🙂

  • Whatchafixin
    October 15, 2010

    Wow- this pan looks great! Thanks for sharing! I’ll have to try it out sometime- maybe make cookie balls with it!

  • Mary
    October 22, 2010

    That pan is great! I’d love to have it, but I don’t even own a cupcake pan, so maybe I’ll get one of those first. I love walnut cakes and used to get them all the time in Toronto. There they had red bean filling and one that was filled with sweetened mashed potatoes and walnuts. Sounds odd, but it’s the one I like.

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