Getting lots of search hits for the Acorn Cakelet pan from Williams-Sonoma; specifically for recipes to use with it.

I tried a few different types of cake mixes, from scratch and from a box, and in my experience the only ones that work best are dense cakes like sponge cake recipes. Flavour doesn’t matter, the density of the mixture does.

Someone also mentioned in their review using bread mix in this pan. There are many interesting and versatile uses for this pan as long as you put your creativity hat on and are open to trying new things in your kitchen.

One reviewer said she, “Plan(s) on using my pan for cornbread, brownies and small stuffing acorns w/my turkey.” Those are some terrific ideas for this pan. Talk about thinking outside the die-cast mould! I will have to try them all myself to see if they work out well.

Hope that helps all of you.

Bonus: When making cookies or biscuits with a tacky or slightly wet dough, it helps to flour the mould. For cookies, I dust powdered sugar into the pan detail after spraying the pan with non-stick spray. For biscuits, I use a bit of the same flour used in the dough or a touch of corn flour to give it a nice texture when they pop out later. i mentioned this idea to the local W-S demonstrator, and her eyes bugged out because it was such an obvious and simple solution to working with their Nordic pans. You’re welcome, Williams-Sonoma. 😉