The igloo cake pan from William Sonoma turns out a finished cake that looks exactly like a miniature igloo. The company spent a year in development with Nordic Ware to finish the design of the pan, which is made from cast aluminium. New pans come with an enclosed recipe and directions. If you lose that sheet, you'll need to learn how to use the igloo cake pan.
Wash the igloo cake pan with dish soap and warm water before using. Remove any price stickers left on the pan and thoroughly clean the inside. Rinse with fresh water and dry with a soft cloth.
Spray the inside of the pan with cooking spray and then lightly dust with flour. Though the pan is non-stick, the addition of these two products helps the cake slide from the pan. Bake the cake according to the instructions on your cake mix or favourite recipe. Place the cake pan on the oven's centre rack, which allows the heat to evenly distribute around the cake.
Test the centre of the cake for completion by placing a toothpick in the centre. The toothpick should come out clean when the cake is done. The uneven shape of the William Sonoma pan creates a cake that bakes faster on the edges and sides than it does in the centre. If you like, remove the cake while it's still slightly underbaked and let it finish baking on the counter.
Place the cake on a counter or kitchen table. Cover the top of the pan with a plate and slowly turn it over. As the cake cools, it slowly releases from the edges and sides of the pan. Shake the plate slightly and if you feel the cake moving, then remove the pan. If the cake still sticks, give it a few more minutes to cool.
Sprinkle the cake with icing sugar or use your favourite icing. Once the igloo cake pan finishes cooling, wash with more dish soap and water. Dry the pan completely before putting away.
Avoid using metal scouring pads or abrasive sponges, as these are too harsh and scratch the pan.