List of products by brand Nordic Ware

The Nordic Ware bakeware can now be found in over 25 countries, but how did the history of the family business begin? The business was founded in America in 1946, shortly after the Second World War. Dave Dalquist had served in the American Navy as a radar technologist and had just returned home to his wife Dorothy. Together they started selling kitchen accessories. Their start-up capital was just $500, and the buyers were in the nearby area, neighbourhood and neighbouring villages.

With a lot of diligence and innovation from the couple, sales increased and soon they were able to start their own production of baking pans. At that time, they exclusively designed and produced bakeware in the Scandinavian style. These included, for example, traditional rosette, Ebelskiver or Krumkake moulds. In addition to the aluminium baking moulds, they continued to sell other kitchen accessories.

Business was good, but sales first took a real leap in the days after the 1966 Pillsburry Bake-off, in which the Tunnel of Fudge Cake in the Bundt mould from Nordic Ware came second. The great mould became famous overnight and tens of thousands of copies were sold. To this day, the Bundt pan is the company's bestseller.

Since then, many other great products have been designed and put on sale. They have even been allowed to create and produce special designs. The production location is also amazing. Today, as in the past, the products of Nordic Ware are still manufactured almost exclusively in America. Although they were advised several times to move production to China, the company stayed in America and thus accepted somewhat higher costs. The cooperation in Nordic Ware is characterised by a family atmosphere and many employees have been working for the company for decades.

The designs of Nordic Ware are also created in close cooperation. Not only professional designers work on the baking moulds, instead teams are formed with workers from all kinds of fields. Ideas are then sought and developed in the teams, and finally the best are passed on to a smaller, more specialised group. There, the ideas are further developed and, if necessary, slightly adapted for sale. For example, the idea for one of the newest forms of Nordic Ware came from an employee in tool production.

In addition to a good working atmosphere and high quality, Nordic Ware is also concerned about environmental protection and sustainable production. The materials are selected accordingly and products that show damage are donated.

Thus, Nordic Ware is still known for super quality, sustainability and innovative designs. In addition to the original typical Scandinavian shapes, many other, also less traditional, but all the more creative baking moulds and tools for the kitchen, for baking and even for grilling were added.

We at miniSchoggi are particularly enthusiastic about the beautiful baking dishes. The aluminium ensures optimal heat distribution and a correspondingly even baking result. The finished cakes and gugelhupfe are easy to unmould and the mould can be rinsed quickly and easily by hand. Washing by hand does not damage the aluminium surface and the mould retains all its benefits for a long time and for hundreds of treats!

Chocolate Gugelhupf

300g butter

350g dark couverture

300g liquid egg white

150g ground almonds

50g ground hazelnuts

1 tsp baking powder

125g flour

430g sugar

Melt the butter and the couverture over a bain-marie. In a second bowl, beat the egg whites until stiff. Once the butter and couverture have melted, add the flour, hazelnuts, almonds, baking powder and sugar. Finally, fold in the beaten egg whites. The mixture should not be stirred too vigorously, otherwise the airiness of the beaten egg whites will be lost and the cake will become very compact.

Spray the chosen baking tin with a little non-stick baking spray if necessary or brush it with a little butter. This quantity is perfect for the Rondo, the Jubilee baking tin or other tins with roughly the same capacity. Then pour in all the batter and distribute it evenly in the tin. The Gugelhupf is then baked at 160 degrees convection for a very long time. Depending on the oven, this can take one to one and a half hours. To test this, prick the cake mixture with a baking pin or a serrated knife. If the dough is still sticky, it needs to be baked again a little.

If only a few crumbs or nothing sticks to the pin, the Gugelhopf can be taken out of the oven. Let it cool in the tin for about 10 to 20 minutes and then turn it out onto a wire rack.

The Gugelhopf moulds from Nordic Ware look particularly great with a glaze. For example, pour a cake glaze over a chocolate cake or a icing sugar glaze over a fresh lemon Gugelhopf. Depending on the shape, the icing will run over the gugelhupf in a special pattern. Sprinkled decorations or fondant decorations can also be stuck onto the fresh icing. This is the perfect way to show off the unusual Gugelhupf designs from Nordic Ware.