Hey, guys! Thanks to my BFF MissSparkles for doing that awesome guest post. It was on a whim, so sorry for the no recipe! We’re totally doing that again!! I’m gonna get down to business today, not like last time. Well, I had two occasions to make Bundt Cakes lately: My dad’s birthday (HAPPY B-DAY DADA!!!) and Break-fast (a Jewish feast at the end of Yom Kippur where you eat for the first time in 24 hours). Ze Menu: (Birthday) Lemon Bundt Cake with Strawberry Glaze and (Break-fast) Vanilla Bean Bundt Cake with Chocolate Glaze. For those of you who don’t know, a Bundt cake is a cake looking something like this:
or the one I have which looks like this:
Anyway, sooooo you don’t REALLY need a bundt pan to make this cake, you can just make a regular one, but a regular bundt pan at Williams-Sonoma is 15.96 and the special one is 27.96. They’re awesomely dense and a great one for crowds: Guys, it looks impressive without you having to slave over a spatula all day perfecting a layer cake. Cake molds are like “the bomb.com” as my friend would say. Get one. Now. Sorry, went a little overboard there, heh, heh.
Oh, god, guys I did it again. Does anyone know a hypnotist that can break my habit of long intros? You’re probably getting super bored!!!!!!!!
I’m gonna start w/ the cakes. I’m feeling lazy today, so can I give you the links to the recipes? Yeah, I know, you’d rather listen to Deb Perelman than me. I’m not offended, I would too.
LEMON BUNDT CAKE:
Tip from KK: Poke holes in the cake before adding the lemon syrup: it makes it SO moist!
VANILLA BEAN BUNDT CAKE:
Now, here’s the glazes: (IN RECIPE FORM!!!!)
- 2 cups sifted confectioners sugar
- 1-2 cups strawberries, hulled and chopped
- Put strawberries and about 1 cup water into a blender or food processor and blend on PUREE setting. Add additional strawberries or water if it is too thick or watery.
- Whisk the confectioner’s sugar and some of the strawberry puree together in a bowl. Add more puree or sugar as needed to reach the consistency of your liking. (Preferably thick but able to drizzle.) Pour over cake and enjoy!
- 1/2 cup bittersweet chocolate chips
- 1/2 cup heavy whipping cream
- Place the chocolate chips in a medium bowl.
- Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate.
- Whisk the cream and chocolate together until smooth.
- Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake. Serve and enjoy!
So thanks guys and sorry for the long-ish intro. Meh. It was fun! 🙂