Bundt Cakes!

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:

A pumpkin bundt

or the one I have which looks like this:

a special kind of bundt pan

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:

http://smittenkitchen.com/blog/2006/10/lemony-persnick/

Tip from KK: Poke holes in the cake before adding the lemon syrup: it makes it SO moist!

VANILLA BEAN BUNDT CAKE:

http://smittenkitchen.com/blog/2007/02/the-posh-life-with-speckles/

_______________________________________________________________________________

Now, here’s the glazes: (IN RECIPE FORM!!!!)

Strawberry Glaze:

INGREDIENTS:

  • 2 cups sifted confectioners sugar
  • 1-2 cups strawberries, hulled and chopped
  • Water

MAKE IT!

  1. 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.
  2. 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!

Chocolate Glaze:

INGREDIENTS:

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup heavy whipping cream

MAKE IT!

  1. Place the chocolate chips in a medium bowl.
  2. 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.
  3. Whisk the cream and chocolate together until smooth.
  4. 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! 🙂

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