I have a new obsession: my new Bundt pan. Well, technically it’s an old Bundt pan of my mom’s, but it’s new to me. And I’m convinced there’s no easier way to make a pretty cake. No tricky layers to stack, and the rounded shape makes it simple to decorate with glaze rather than carefully spreading icing. Just add a sprinkle of crushed candy, nuts, or sprinkles, and you’ve got Instagram gold.
I made my first Bundt cake for a holiday potluck at work using this chocolate-peppermint recipe from Laura at Tutti Dolci. (I think I was craving a peppermint mocha from Starbucks that day, so no other flavor would do.) It rose like a charm and came out of the pan without a hitch. See, look!
I had fun drizzling a simple peppermint glaze over the cake, topping with some crunched-up candy canes, but probably jumped the gun a bit by decorating the day before the potluck. By afternoon at work, the cake had absorbed much of the icing, so it looked a little sad. But hey, lesson learned.
I baked Bundt cake number two—funfetti!—just a week later for a birthday party. (I used this recipe from Olivia at Liv for Cake.) It was a simple vanilla scratch mix, but this one didn’t bake quite as beautifully for me as my chocolate-peppermint. Maybe it’s because I wasn’t quite sure if it was done and stuck a fork in the center too soon (I was out of toothpicks), but there was an air pocket in the center of my ring that really ticked off the perfectionist in me. Still, it removed from the pan easily, and two generous coats of icing and sprinkles turned it into a colorful birthday confection.
Even better, every slice was happily gobbled up at the party, and people told me it tasted good. That’s what counts, right? My sister made a heavenly boozy pecan Bundt cake for Christmas, and it only further fueled my love of the fluted tube pan. Needless to say, you can expect more baking reports like these in 2017!
YOUR TURN: What’s your most tried-and-true cake recipe? Wanna share?