Spring into a new season of baking with our non-stick metal bakeware. Featuring an innovative silicone coating over carbon steel, these lightweight and durable pans deliver uniform browning for perfectly baked treats. Plus they easily release with little to no greasing and are effortless to clean. We have a shape for every spring baking project, from an essential loaf pan to seasonal mini Easter Eggs. Whether you’re cooking with kids at home over spring break, hosting Easter brunch or sharing the love on Mother’s Day, these vibrant recipes bring a fresh taste of the season to your kitchen.
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Lemon Cakelets with Lavender Buttercream
These adorable cakelets are a whimsical way to bring the flavors of spring to your brunch table with notes of bright citrus and floral lavender. The lemon zest is complemented by the lavender in the buttercream, and can be tinted in different colors to decorate the cakelets in your favorite pastel colors. This recipe works equally well in either the Easter Egg Cakelet pan or the Flower Cakelet pan for a fun spring baking activity both kids and adults will enjoy.
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Blueberry Muffins with Brown Sugar Oats
Juicy, warm blueberry muffins get an upgrade with a sprinkling of brown sugar and oats in this version of everyone’s favorite breakfast pastry. Blueberry muffins are a relaxed choice for spring baking – no fancy equipment or even paper liners needed, just a few mixing bowls and the sweetest berries you can find. Keep all the ingredients on hand and you can have a freshly baked treat on the table in under thirty minutes.
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Mini Semolina Loaf Cakes with Candied Oranges and Thyme
Elevate your spring baking menu with these sophisticated Mini Semolina Loaf Cakes. Semolina, a coarse, high-protein flour, gives these mini loaves a sunny yellow color and moist, spongy texture. The individual cakes make serving simple but the thyme-infused syrup and candied oranges add complex layers of flavor that are soaked into every bite. And no one will be able to resist the decadent orange glaze drizzled on top and the garden-fresh notes of fresh thyme leaves.
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Brown Butter Pound Cake with Nutmeg Glaze
Rich and nutty brown butter is the basis for this elevated take on a classic pound cake. After baking, it is topped with a nutmeg-laced glaze and crunchy toasted almonds for a balanced dessert with just the right touch of sweetness. Best of all, with our Non-stick Metal Bakeware there’s no need to butter and flour the loaf pan first. The finished pound cake slides out golden and delicious after a quick rest on a baking rack.
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