Bundt Archives - Feasting Is Fun

Chocolate Heart Topped Rose Bundt Cake

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Valentine’s Day is nearly upon us and whether you subscribe to red hearts, roses and all things lovey-dovey, or not, walk down any high street and you can’t fail to avoid it. For me, each day is about expressing my love to those around me. Most importantly my hubby, our children and then my beautiful sister and her amazing family. Whether you celebrate February 14th as a specific day to show people your love, or choose other days, every single day, this Chocolate Heart Topped Rose Bundt Cake is sure to be well received.

Chocolate Heart Topped Rose Bundt Cake shimmering in the sunlight.

Love, for me is about showing someone I’ve thought of them. It can be a small act of making a cup of tea and a kiss, or it can be a grander gesture, such as buying theatre or concert tickets. One way I like to show loved ones that I’ve thought of them is to bake or cook for them. Making their favourite meal, baking cookies such as these Chocolate Heart Cookies, all adds to the love in our home.

Chocolate Heart Topped Rose Bundt Cake says “I love you”.

Something absolutely guaranteed to win most people round is chocolate. Having been sent a beautiful selection of chocolates from Lloyd’s Chocolatiers, I wanted to show them off. As the chocolate hearts are filled with delicate whipped creams, caramel, praline or divine caramel, they provide the perfect decoration to this lightly flavoured cake. Easily removed when served, they create a stunning addition to any plate.

An elegant dessert plate accessorised with heart chocolates.

Made with love. Served with love. These beautiful and varied chocolate hearts create a stunning dessert plate. This definitely says “I love you”.

Chocolate Heart Topped Rose Bundt Cake

While baking a chocolate cake may seem an obvious choice, I instead decided to choose a flavour to compliment the chocolates. Keeping the rose flavour subtle within the cake also stops it from overpowering the chocolates. Since the aim is, that each should compliment the other. Finishing with an un-flavoured glaze and dust of glitter, takes this cake from pretty to elegant.

Recipe: Chocolate Heart Topped Rose Bundt Cake serves 8-10

For the cake batter:

275g/10oz Unsalted Butter softened

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – or Vanilla Extract

6 Large Free Range Eggs

1tsp Rose Extract – I use Nielsen-Massey

300g/11oz Plain White Four

2tsp Baking Powder

100g Full Fat Natural Yoghurt- I use Yeo Valley

For the icing and decoration:

450g/1lb White Unflavoured Icing Sugar

100mls Cold Tap Water

Edible Glitter – I use My Cake Decor gold glitter pump spray

Chocolate Hearts

Method: Preheat the oven to 160C/140C fan, gas mark 3

First of all, ensure the Bundt pan is clean and dry. Shake the can or bottle well. Spray, or brush Wilton cake release thoroughly using a soft pastry brush. Note – if the weather is cold the liquid in the bottle may be difficult to squeeze out and brush. Stand the bottle in a jug of hot water for 10 minutes, shake well and use.

Making the cake batter: Into a large bowl add the softened butter, sugar and salt.

Whisk/beat together until well combined, pale and creamy.

Next, into a separate bowl, sieve the flour and baking powder together – dry ingredients.

Into the creamed butter bowl add the vanilla paste, rose extract and 2 eggs. Then add one third of the dry ingredients. Mix until just combined.

Add a further 2 eggs, another third of the dry ingredients and mix as before.

Finally, add the last 2 eggs, yoghurt and the last third of the dry ingredients. Mix until thoroughly combined, however take care not to over mix.

Spoon the cake batter into the prepared Bundt pan, pressing down as you do. Smooth the top of the batter with a spoon.

Place the Bundt pan in the centre of the oven and bake for 1hr – 1hr 15 minutes.

The cake is baked when it is golden in colour, shrinking away from the sides of the pan and an inserted skewer comes out clean.

Once baked remove the cake from the oven.

Preparing the Bundt pan, filling and baking the cake.

Allow the cake to cool in the tin for 10 minutes.

Now turn out the Bundt cake on to a cooling rack.

Leave the cake to cool completely before icing.

Beautiful definition from the Chiffon Bundt.

While the cake is cooling, make the glacé icing.

Sift the icing sugar into a bowl.

Add the water and stir thoroughly, until a smooth consistency is achieved.

When cool, place the cake on the cooling rack, over a clean baking tray. This will catch any excess icing drips.

Start to spoon the icing over the top of the cake, working your way around the cake.

Continue to spoon icing through the central hole and around the outside until the cake is fully covered.

Leave the icing to naturally drip from the cake and finally set.

If using, dust the cake with edible glitter.

Move the cake on to a serving plate or stand.

Covering the cake with icing and dusting with glitter.

Place the chocolate hearts on top of the cake, reserving some for serving alongside.

Chocolate Heart Topped Rose Bundt Cake adorned with delightful chocolates.

Serve with love and a smile.

The cake will keep in an airtight container for up to 5 days. If it lasts that long.

If you have enjoyed this recipe for Chocolate Heart Topped Rose Bundt Cake then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Strawberry Sweetheart Cake

Strawberry Sweetheart Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Nordic Ware have a range of different shapes and styles of Bundt Pans. Since they are not cheap they are an investment worth looking after. Especially, if like me, cake decorating isn’t your strongest point. Yet, if looked after properly, the detailed Bundt Pans will last you a lifetime. Because each cake baked has love stirred into it, nothing else can compare with the taste. Ultimately they pay for themselves, with magnificent cakes that aren’t bought from a bakery.

On Valentine’s Day and everyday, I wish you love, health, peace and happiness.

Sammie xx

LLoyds Chocolatiers sent me the chocolate hearts to try. All content, photography, views and opinions are my own. Please see my Disclosure Policy.

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Posted on 2017-02-05Categories RecipesTags baking, Bundt, cake decorating, Celebration cake, dessert, Valentine's Day2 Comments on Chocolate Heart Topped Rose Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

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Baking for someone I love has to be one of my favourite things to do. Especially when the recipient is my wonderful Father-in-law. Even more so when it is to celebrate his birthday. While I usually make him a Coffee and Walnut Cake, however, this year I’ve kept all of his favourite flavours and baked them into this beautiful Maple Syrup Iced Coffee Bundt Cake.

Using the Heritage Bundt tin from Nordic Ware, this cake is literally a twist on a classic, popular cake. While the distinct mould of the tin creates an incredible, swirl shaped coffee cake, which is defined with the maple syrup icing. Resulting in a stunningly outstanding cake.

Maple Syrup Iced Coffee Bundt Cake mesmerising.

An incredibly moist and delicious cake, that includes walnuts, it is also lump free. Chopping the walnuts very finely ensures their nutty flavour mixes well with the coffee and spices. While the maple syrup icing adds another layer of flavour. Resulting in a light, not heavy sponge, that tastes fantastic.

Maple Syrup Iced Coffee Bundt Cake full of flavour.

My Father-in-law is a very special and incredibly talented man. Much loved and respected, I consider myself to be very blessed to be part of his family. He is a wonderful Dad and Grandad, with a gentle sense of humour. And our children love to hear stories of his past adventures which span many centuries. Especially those of his time as a Pirate!!

Maple Syrup Iced Coffee Bundt Cake dazzling.

No candles are needed to light up this dazzlingly, delicious cake.

Recipe: Maple Syrup Iced Coffee Bundt Cake serves 10-12

250g/9oz Unsalted Butter – softened to room temperature

250g/9oz Soft Light Brown Sugar

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

2tsp Camp Coffee or 1.5tsp Instant Coffee – dissolved in 1tsp water

5 Large Free Range Eggs

100g/4oz Plain Natural Yoghurt

75g/3oz Walnut Halves or pieces – chopped or processed until they are very fine. Similar in texture to ground almonds

1/4tsp Freshly Grated Nutmeg

1/4tsp Cinnamon

200g/7oz Plain White Flour

3tsp Baking Powder

150g/5oz Icing Sugar

3tbsp Maple Syrup – I like Pure Maple

White, silver or golden sprinkles

Making And Baking The Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 310F.

Note: I always use Wilton cake release to guarantee a clean, sharp edged finish. Apply using a soft pastry brush, taking care to ensure every part of the Bundt tin is evenly covered. Alternately brush on melted butter in the same manner, followed by a light coating of flour.

First of all, prepare the Bundt tin as per the instructions above.

Whisk the softened butter, sugar and salt together in a large bowl for at least 5 minutes. The mixture should be light and creamy.

Add the vanilla extract and the eggs to the bowl. Continue whisking until all of the ingredients are well mixed.

Now add the yoghurt, but do not stir.

Next add the finely chopped walnuts, then sift in the flour, baking powder and spices.

Use a metal spoon to fold all of the ingredients together until they are fully combined.

Spoon the cake batter into the prepared Bundt tin, pressing down to ensure the tin does not have any air gaps. Smooth the top of the batter.

Place the Bundt tin into the centre of the preheated oven and bake for 50-60 minutes.

To test if the cake is fully baked, insert a wooden skewer. The cake is baked when the skewer comes out clean. Also the cake should spring back from a light touch and have shrunk away from the sides of the Bundt tin.

As soon as the cake is baked remove the from the oven. Leave the cake to cool in the tin for 5-10 minutes.

Finally, turn the Bundt cake out on to a cooling rack and allow to cool completely before icing.

Filling the tin, baking and turning out the Bundt Cake.

Adding The Decoration

First, sift the icing sugar into a bowl.

Add the maple syrup and stir well. And then add up to one tablespoon of cold, tap water. Stir well so that the icing is a smooth, fairly thick consistency.

Fill a small, disposable piping bag with the maple syrup icing.

To ice the cake, first place the cooling rack over a large baking tray. This will allow any excess icing to drip through.

Snip the very end of the piping bag off, leaving a 3-4mm hole.

With the cake in front of you, follow the line of one swirl and pipe the icing along it. Double back on yourself, piping over the original line to ensure an even finish.

Continue in the same manner until all of the swirls have been iced.

Finish the decoration by adding sprinkles on top of the icing. Start at the bottom and finish approximately two thirds of the way up the cake. Most importantly, make sure the sprinkles all finish at the same point.

First the icing, then add the sprinkles.

To serve, place the cake on to a plate or cake stand. Since I do not have a cake lifter, two palette knives, positioned either side of the cake, make easy work of moving the cake.

Maple Syrup Iced Coffee Bundt Cake ready to serve.

No waiting needed! Since the icing sets pretty quickly, simply slice and serve, with a smile. Especially if baking for a celebration. It has been said, a celebration without a cake is simply a meeting.

Maple Syrup Iced Coffee Bundt Cake

If you have enjoyed the recipe for this Maple Syrup Iced Coffee Bundt Cake then you may also like these:

Mascarpone Topped Carrot Cake

Mascarpone Topped Carrot Cake

Fluted Chocolate Lemon Marble Cake

Fluted Chocolate Lemon Marble Cake

Boozy Lemon Drizzle Bundt Cake

Boozy Lemon Drizzle Bundt Cake

Although shop bought cakes may be convenient, nothing compares to the taste of a home baked one. And supermarkets definitely do not bake love into a cake unlike cakes baked at home. Most importantly, when made with love and given with a smile, homemade cakes are unique gift.

So, whatever you are making, baking and creating in your kitchens, have fun preparing a feast. Finally, remember that food tastes better when it is shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-11-132022-11-16Categories RecipesTags baking, Bundt, Bundt cake, Celebration cake, christmas baking, Coffee and walnut, dessert, edible gift, Heritage BundtLeave a comment on Maple Syrup Iced Coffee Bundt Cake

Swirl Lime Drizzle Cake

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If you love cake, especially the fruity citrus types, then you must try this Swirl Lime Drizzle Cake. A light, slightly tingly-on-the-tongue cake treat that is perfect for sharing!

Swirl Lime Drizle Cake utterly beautiful and equally delicious.

This cake is so pretty, I really cannot stop looking at. Light sponge, flavoured with the juice and zest of fresh limes, draped in a tangy lime glaze and finished with sugar flowers.

When Is A Cake Pan A Bundt Pan?

I adore Bundt pans. Their beautifully detailed moulding creates a beautiful cake without the need for excessive decoration. I have the Heritage Bundt pan from Nordic Ware, which is very similar to this swirl silicone cake mould.

Nordic Ware own the trademark name ‘Bundt’ in this country. So although this beautiful Swirl Lime Drizzle Cake may look similar to a traditional Bundt pan, technically it cannot be called a Bundt cake.

The name of this creation – Swirl Lime Drizzle Cake – accurately describes exactly what this cake it. Yet only a bite can really covey the tongue tingling, luscious lime flavours, locked within it’s beauty.

Alternatively, this cake can be bake in a greased and lined 2lb loaf pan. Baking times may vary.

Swirl Lime Drizzle Cake full of zesty citrus flavour.

Citrus Flavours

Although Lemon Drizzle Cake is one of my favourite cakes, I have fallen in love with the lime flavour in this swirl cake. In contrast to the sharp, tangy lemon this Swirl Lime Drizzle Cake delivers a great, fresh, citrus flavour, that is softer on the palette. Lime has a rounder, less sharp flavour than lemon with added floral notes to it. Resulting in each bite of cake being gently filled with luscious flavour.

Because fresh lime juice is added to the drizzle glaze your tastebuds are immediately awakened on biting into a slice of this cake. And then golden, buttery sponge with a hint of lime and visible flecks of lime zest throughout the cake, give a pleasant rounded cake flavour.

Swirl Lime Drizzle Cake the silicone mould creates the beautiful shape.

The beautiful mould that was used to bake this cake was from the Bake Box. A monthly box full of baking equipment, recipe cards and instructions.

A monthly subscription that will expand you baking knowledge and teach you new techniques.

Bake Box Review

Each box contains:

Inspirational theme

6-8 bespoke bakeware items

1 Specialist colour, dust or glitter

Unique recipes with a creative twist

6 Full colour recipe cards

Each box is available on a monthly subscription at £14.99 (rrp £40). Personally I think this Bake Box is a great way to learn new techniques and at an amazing price. Also I am considering buying this as a subscription for my daughter’s birthday. So, why not a look at their website, Bake Box 3 has a back to nature theme!

Swirl Lime Drizzle Cake baked with the mould from Bake Box 1.

Recipe: Swirl Lime Drizzle Cake serves 8

225g/8oz Caster Sugar – plus 2tbsp butter for greasing the mould

225g/8oz Unsalted Butter – at room temperature

5 Large Free Range Eggs

225g/8oz Plain White Flour- sifted

2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

2 Fresh Limes

250g Icing Sugar

Optional – sugar flowers and coloured sprinkles

Method: Preheat the oven to 160C/140C fan oven, gas mark 3, 325F.

Preparing The Silicone Mould And Making The Cake Batter

First of all, melt 2 tablespoons of butter. Brush the inside of the mould with butter, ensuring every part of the cake mould is buttered. Set to one side.

Place the sugar, butter and salt into a large bowl and whisk/beat until pale and creamy.

Add 1/3 of the sifted flour and 2 eggs. Whisk/beat until just combined.

Repeat the last step.

Sift the last of the flour and baking powder into the bowl. Add the last egg, the finely grated zest of 2 limes and the juice of half a lime.

Mix gently until everything just combines.

Spoon the mixture into the prepared cake mould and fill no more than two thirds full.

Swirl Lime Drizzle Cake ready for the oven.

Baking The Swirl Cake

Place the filled cake mould on to a baking tray and place in the middle of a preheated oven

Bake for an hour. The cake is baked when an inserted skewer comes out clean.

As soon as the cake is baked remove from the oven.

Swirl Lime Drizzle Cake a beautiful even bake.

Allow the cake to cool until just warm, in the silicone cake mould.

When just warm carefully turn the cake out onto a cooling rack.

Swirl Lime Drizzle Cake the mould gives the cake such a beautiful pattern.

Preparing The Lime Drizzle And Decorating The Cake

Sift 250g of plain icing sugar into a bowl.

Add enough lime juice, squeezed from the zested limes, to produce a thick, yet just dripping, paste.

Ensure you have a clean baking tray under the cooling rack.

Carefully spoon over the lime drizzle, scooping drizzle from the tray underneath by sliding the cooling rack along, until the entire cake is completely covered in lime drizzle icing.

Add little sugar flowers and/or sprinkles, whilst the icing is still tacky.

Set aside to allow the icing to set.

Swirl Lime Drizzle Cake sure to impress everyone as it tastes as good as it looks!

Perfect for afternoon tea, or a celebration. This Swirl Lime Drizzle Cake certainly stands out, both for its swirl shape and delightful soft, lime flavour.

Because of the slightly softer flavour that lime has, it works beautifully in this cake. A beautiful Spring cake that can be eaten throughout the year. And the only rule is, this cake must be shared. Since it is too good to keep it all to yourself!

If you have enjoyed this Swirl Lime Drizzle Cake here are some other recipes you may like to try:

Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Mini Lemon Drizzle Bundt Cakes

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

I hope that you’ll agree, Bundt style cake moulds and genuine Bundt Pans really do produce beautifully patterend cakes, without any extra work from the baker.

That had got to be a good thing – right??

So, whatever you are making and baking in your kitchens, be sure to have lots of fun and create a feast worth sharing, As food always tastes better when it is shared.

Sammie xx

Bake Box provided me with box 1 from their monthly subscription, for the purposes of review. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.
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Posted on 2016-05-212022-03-22Categories RecipesTags Afternoon tea, Bundt, citrus fruit, Glacé icing, Moulded cake8 Comments on Swirl Lime Drizzle Cake

Glazed Lemon Bundt Cake

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I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.

Glazed Lemon Bundt Cake

Yet Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.

Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C. In contrast, this cake is more akin to a Madeira Cake, being slightly denser than a sponge. And this is most definitely a good thing.

Also, buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.

The definition from the Bundt pan is stunning on this Glazed Lemon Bundt Cake

In Love With Lemons

So, please can we talk about the glaze for a minute?

Since it is literally TO-DIE-FOR, which I realise is slightly over dramatic, just wait till you taste it!

Because lemon juice when mixed with icing sugar becomes the most wonderful glaze. And that glaze is what we use to cover this cake.

Intensely lemony, not lip puckering though as it is forms the thinnest crust.

The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Finally, this cake is lemon through and through.

Glazed Lemon Bundt Cake look how it sparkles!

So, for all you lemon lovers out there, this is the cake you have been waiting for.

Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a 2lb loaf tin.

Look at the fantastic detail on this Citrus Loaf Tin.

The Beauty Of Bundt Tins

I would urge you to invest in a Bundt tin. Since they take any cake batter and turn it into the most beautiful baked cake without you having to do anything. That’s got to be a good thing, right?

All my Bundt tins are by Nordic Ware. There are various stockists in the UK so it’s worth shopping around, for both variety and price.

The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.

Also Amazon, eBay, TK Max and other retailers, frequently have Bundt tins at lower prices.

Have I convinced you?

Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10

Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)

175g/6oz Unsalted Butter – at room temperature

175g/6oz Caster Suger

200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)

1/2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

3 Large Eggs – I use free range

1tsp Vanilla Extract

100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use

2 Lemons – washed

200g Icing Sugar – sift

Optional – white edible glitter

Making The Lemon Cake

Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush. Alternatively Spray your Bundt tin thoroughly with cake release (I do this over the sink).

First of all, into a large bowl whisk the butter and sugar together until pale and fluffy.

Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.

Zest one of the lemons using a grater or lemon zester.

Cut the lemon in half.

Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.

Whisk until thoroughly combined.

Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.

Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.

Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.

Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.

Always ensure the Bundt tin is never more than 3/4 full with cake batter.

Baking The Cake

Place the tin into the preheated oven and bake for 50-60 minutes.

The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.

As soon as the cake is baked remove from the oven.

Place the Bundt tin onto a cooling rack and allow to cool for 10 minutes.

After 10 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.

Gently lift the tin away from the cake.

Ta-dah one not yet Glazed Lemon Bundt Cake.

Allow the cake to cool completely before glazing.

Making The Glaze And Decorating The Cake

Place a tray or a large piece of baking parchment under the cooling rack.

Sift the icing sugar into a bowl.
Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.

Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.

Slowly spoon the glaze over the top of the cake.

Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.

When the glaze has set sprinkle lightly with white edible glitter.

Move the cake onto a serving plate.

Delicious Glazed Lemon Bundt Cake.

Give yourself a pat on the back for making such a stunning cake!

Yes, alright I know the Bundt tin did most of the work, so why wouldn’t you want to get one??

Enjoy this cake with friends, family, work colleagues, anyone who loves lemon cake. Food tastes infinitely better when shared.

If you have loved baking this Glazed Lemon Bundt cake, here are a few more you might like to try:

Glazed Orange Bundt Cake

Glazed Orange Bundt Cake

Marbled Chocolate Bundt Cake

Marbled Chocolate Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Mini Lemon Drizzle Bundt Cakes

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-01-222021-01-07Categories RecipesTags Afternoon tea, baking, Bundt, Bundt cake, Citrus, dessert, Glacé icing10 Comments on Glazed Lemon Bundt Cake

Luscious Lemon Bundt Cake

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Hello lovely readers. I have a confession to make. A big one. This Luscious Lemon Bundt Cake is definitely not perfect! However it is delicious.

Luscious Lemon Bundt Cake perfectly baked by my friend David.

Look at this Bundt beauty. Doesn’t it look lovely, all snowy white? Perfect yes? Now look at the photo below. Oops nope! Well, it stuck – a bit. Just a little bit. Although you would never know from looking at it though, would you? So I’m here today to tell you that us Food Bloggers get things wrong sometimes too. I know exactly what I did wrong with this cake, I’ll explain that to you later.

Luscious Lemon Bundt Cake

Imperfect Is Okay

Most importantly, in our sleek, perfect, Instagram age, I do think it’s important to be real and honest. So my cake stuck, but I fixed it. And I am so glad I did as this Luscious Lemon Bundt Cake is absolutely beautiful and tastes amazing. I have had more serious disasters than this before and I tend to post them on Twitter as ‘Epic Fails’. Like the adaptation on my Sticky Pecan Sultana Buns!

Wanting to use up some of the many apples that we have had from our two trees this year, I decided to incorporate some freshly grated apple into the bun recipe. Firstly, even with the addition of lemon juice, the apples turned a murky brown colour – not great for blog photos. Still I carried on. The buns were very far from sticky. Soggy more like! They were an ‘Epic Fail’!

Luscious Lemon Bundt Cake

Icing That Covers Any Imperfections

Not all failures are un-mendable though. Only a small part of the bottom (top when turned out) of this cake stuck. This was because I had put the hidden lemon curd layer too near the bottom and it sank through the batter and adhered to the tin.

I have addressed this in the method, so although the photos show exactly how this cake was made, the method corrects the mistakes I made. This also includes over-fillng the Bundt tin! I should have used a bigger tin or left some of the cake batter out, instead of using it all. Bundt tins should never be filled more than three quarters full.

So I hid the stuck bit of cake the best way I could – with icing!!

Thick, luscious, lemon icing, draped over a moist lemon cake with a hidden lemon layer inside. If you like lemon flavours, you will go Bonkers over this Bundt!!

With the new method this cake bakes perfectly, however, whenever you are baking, sometimes things don’t always go to plan. So if there are any hitches that can be covered or concealed, go ahead. Sometimes though, if it’s cooked through but wont hold together, make a big jug of custard and have it for pudding!

Recipe : Makes one 10″ Luscious Lemon Bundt Cake

225g/8oz Caster Sugar

225g/8oz Unsalted Butter (plus 4tbsp extra for greasing the bundt pan)

4 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Salt

5tbsp Lemon Curd – I use Waitrose own brand

1 Whole Lemon – scrubbed with a brush under running hot water

225g/8oz Icing Sugar

Method : Preheat oven to 180C/160C fan oven, 350F, gas mark 4

You can use an 8″ Bundt tin (as I did) just don’t use all of the batter – or use a 10″ Bundt tin. (Alternatively called a 6 cup and 10 cup bundt pan from Nordicware).

Making The Lemon Cake Batter And Filling The Bundt Pan

First of all melt 4tbsp of butter and thoroughly grease the Bundt tin, using a brush. Alternatively use Wilton cake release/bake easy, taking care to brush the inside of the bundt tin thoroughly so that it is completely covered.

Ensure the Bundt pan is well buttered.

Place the caster sugar and butter into a large bowl and beat until light and fluffy.

Sift all of the flour, baking powder and salt into the bowl.

Add the 4 eggs.

Whisk the ingredients together until you have a smooth batter. This is known as the ‘All-in-one method’.

Zest the lemon, either using a fine grater or lemon zester (which is what I used), the latter gives delicious long strands of zest, visible in the cake. Squeeze one half of the lemon.

Add the zest of the whole lemon and half of its juice to the batter.

Mix the zest and juice into the cake batter.

Half fill the Bundt pan with the cake batter.

As you can see my tin is not half full so just pretend it is.

Spoon the lemon curd on top of the batter, ensuring that it does not touch the side or centre of the Bundt pan.

Use a teaspoon to add the lemon curd into the centre of the cake batter.

Cover the lemon curd with the other half of the cake batter, ensuring you do not fill the Bundt tin more than 3/4 full.

As you can see my tin is almost full. This resulted in me having to slice off about 1″ of cake, once it was cooked, to be able to remove the cake from the tin. Don’t overfill the tin.

Baking The Lemon Bundt Cake

Place the Bundt tin into the centre of the oven and bake for 50 minutes.

Note – a skewer cannot be used to test if the cake is baked because of the lemon curd layer.

The cake is baked when it is golden brown, slightly coming away from the sides and with no visable wobble. If you are unsure, return the tin to the oven for a further 5 minutes.

As soon as the cake is baked remove from the oven and leave to cool in its tin for 15 minutes and then turn out onto a cooling rack.

Luscious Lemon Bundt Cake you can see where the cake stuck.

You can see the area at the top of the photo where the cake stuck. Fortunately I was able to remove the stuck piece of cake and press it back onto the top of the Bundt.

Luscious Lemon Bundt Cake the icing will cover the area that stuck.

Making The Icing And Decorating The Cake

Add enough icing powder to the lemon juice to create a thick, lump free glaze.

Place the juice of the other half of the lemon into a small bowl. Add 200g of the icing sugar and stir thoroughly. The icing should be very thick and need encouragement to drip. If the icing is not thick enough add the rest of the icing sugar.

Drizzle and drape the thick, lemon icing over the cake. I used 2 teaspoons, one to add the icing and the other to start/stop the drape effect.

Drizzle and drape the thick icing over the cake in an uneven pattern.

Looking at the cake above, nobody would ever guess at the minor mishaps that had taken place!

Luscious Lemon Bundt Cake add some white sprinkles and you have the perfect cake! www.feastingisfun.com

I’m a sucker for sprinkles and sparkles. I finished this cake with some white sugar sprinkles.

Luscious Lemon Bundt Cake absolutely perfect for sharing. www.feastingisfun.com

The taste of this cake was amazing. Very lemony without being over tart, or over sweet. A beautifully moist cake that, as a family, we all loved and needless to say it didn’t last long!

Have you ever had any memorable baking disasters? Have you managed to fix a mishap, without anyone knowing? Do you have any to ‘fix’ tips? Please share them?

If you like the recipe for this Luscious Lemon Bundt Cake then you will may also enjoy these:

Caramel Crunch Chocolate Bundt Cake

Caramel Crunch Chocolate Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Baking Bundt cakes is so easy as the bundt pan creates the cake shape as it bakes. So if you are like me and not very confident at decorating cakes, bundt pans are the answer! While the cakes included in this post all have some form of icing or drizzle, they don’t have to be. Because a light dusting of icing sugar, or edible glitter, such as this Chocolate Cherry Chiffon Bundt Cake, is all that is needed to accent the baked cake. So you can be confident of creating a show stopper without the stress of cake decorating!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

The header and first photograph are curtesy of my friend David Bartonmus, a talented baker among his other talents. Why not take a look at his blog.

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Posted on 2015-11-232019-05-11Categories RecipesTags all in one method, baking, Bundt, Bundt cake, Celebration cake, Nordicware, Special occasion cake6 Comments on Luscious Lemon Bundt Cake

Lime Coconut Blossom Bundt Cake

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Hi, I hope you’ll agree, this Lime Coconut Blossom Bundt Cake is so pretty?

One of my very best friends has recently celebrated her birthday. While she was away, I decided to bake her a cake upon her return.

Now this wonderful lady loves coconut and lime and most importantly cake!! So I knew what flavour to bake, I just had another, BIG decision to make.

And I have a confession.

Since I have fallen in love with Bundt tins.

Finally, I’ve said it!!

Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com

They give such amazing beauty and detail to cakes, without any extra effort from the baker. That’s got to be a good thing. Right??

Such is my admiration for them, I am now the proud owner of 6 new Bundt tins – as well as the 3 I already owned. Some may call it an obsession, I prefer – variety!!

Each tin is different. One is heart shaped, another square and the one I chose for my friend is called Blossom.

Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com

Depending on how you look at it, the tin has layers of petals or leaves. I’m not really fussed wht they are (petals I think – I know I’ve just contradicted myself!!), just that the tin itself is beautiful.

I had these gorgeous, rice paper flowers and simply knew they were going on the cake. That and green glitter. My friend’s favourite colour. A gorgeous lime green that totally complemented the lime drizzle I used to decorate the cake.

You, of course can use whatever decorations you like. The drizzle on it’s own looked absolutely beautiful on this Lime Coconut Blossom Bundt Cake. Or tiny little sugar paste flowers on each of the petals.

Yes I’ve decided they are petals!!

Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com

For a child, firstly I would definitely leave out the Malibu, then I would love to put little fairies, peeking out from under the flowers. Ooh let your creative imagination run wild!!

Recipe : Makes one Lime Coconut Blossom Bundt Cake

275g/10oz Unsalted Butter at room temperature (plus a little extra for greasing the tin)

275g/10oz Caster Sugar

5 Large Eggs – I use free range

275g/10oz Plain White Flour

2 1/2 tsp Baking Powder

1/4 tsp Salt

100g/4oz Dessicated Coconut

3Tbsp Malibu – coconut flavoured rum (can substitute with milk)

2 Limes

200g/7oz Icing Sugar

Rice paper flowers, green edible glitter, or decorations of your choice.

Method : Preheat the oven to 180C/160C fan

If not using a 10 cup Nordicware Bundt tin, grease and line a 10″ springform cake tin.

This is the Nordicware Blossom Bundt Tin which I used.

Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.

Cream the butter and sugar together, until pale and fluffy.

Starting and finishing with the sifted dry ingredients (flour, baking powder and salt), add one third of the dry ingredients, whilst slowly mixing.

Next add half of the eggs (I pop them in a small jug and lightly mix them first), continuing to mix on a low speed.

Repeat again and then add the last third of the dry ingredients and mix in.

Zest 2 limes. Either using a zester, which gives long, thin, green strips, or by finely grating the zest.

Add the Malibu or milk to the bowl and mix in.

Add the coconut and lime zest. Fold into the cake batter.

Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles.

Place the tin into te preheated oven and bake for an hour, or until a skewer, inserted into the deepest part of the cake, comes out clean.

As soon as the cake is baked remove from the oven and allow to cool completely in the tin.

Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack.

Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand.

Place the icing sugar into a bowl. Juice the limes and then add enough juice to the icing sugar to form a glaze that just drips from a spoon – I needed all the juice from both limes.

Lime Coconut Blossom Bundt Cake drizzle the lime glaze over the cake. www.feastingisfun.com

Lime Coconut Blossom Bundt Cake place the flowers onto the cake, dabbing the base of each one with glaze to hold it. Then get sprinkling with glitter! www.feastingisfun.com

This cake, just on it’s own, straight out of the Bundt pan, is stunning. Just a few extra decorations sends it completely over the top.

I hope that you agree?

Lime Coconut Blossom Bundt Cake sing Happy Birthday and cut into this beautiful cake. www.feastingisfun.com

I hope I’ve encouraged you to give Bundt pans a try?

The general rules are, make sure the pan is properly greased and never fill it more than 3/4 full of cake batter.

I would love to know if you are a Bundt cake baker?

If you have enjoyed this recipe for Lime Coconut Blossom Bundt Cake you may also like these:

Crazy Caramel Carrot Cake

Crazy Caramel Carrot Cake

Malted Marbled Chocolate Cake

Malted Marbled Chocolate Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

I really enjoy reading your comments and would love to hear what you think of this Lime Coconut Blossom Bundt Cake?

Sammie x
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Posted on 2015-10-282018-07-25Categories RecipesTags birthday, Bundt, Celebration9 Comments on Lime Coconut Blossom Bundt Cake

Chocolate Hazelnut Bundt Cake

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Hello lovelies, if you’ve got the Monday, back to work blues, or just fancy cake, then I have the ultimate solution, my Chocolate Hazelnut Bundt Cake.

Chocolate Hazelnut Bundt Cake – light and moist.

This Chocolate Hazelnut Bundt Cake is so beautiful thanks to the Bundt tin moulding and the delicious topping of chocolate and toasted hazelnuts. It is so easy to make and delicious to eat!

Chocolate Hazelnut Bundt Cake – delicious!

Making this cake was only my second attempt at using a Bundt tin. I gotta tell you, I love them!!! The beautiful moulding of the finished cake makes it look way more professional than I could take credit for. I also made sure I used a skewer to check the cake was cooked through (something I never normally do). The only potential problem with using a Bundt tin, is that it’s hard to specify a size, for example if I’m baking a cake in a regular cake tin I can give you it’s dimensions, with a Bundt tin that’s not possible. It’s all curved and moulded, with a hole in the middle!!! Fortunately the tin I used had a 6 cup measurement mark on the outside. So I just kinda winged it with the ingredient quantities and prayed for the best – and it worked!

Chocolate Hazelnut Bundt Cake – what’s not to like?

Recipe :

175g/6oz Caster Sugar

175g/6oz Unsalted Butter – room temp

Pinch of Salt

1tsp Vanilla Extract

3 Large Eggs – free range if poss

100g/4oz Blanched Hazelnuts

100g/4oz Plain White Flour

1 1/2 tsp Baking Powder

3 tbsp Cocoa Powder

50ml/2fl oz Whole Milk

150g Milk Chocolate – I used Green&Blacks

Method : Preheat oven to 180C/165C fan

Thoroughly grease the Bundt tin with butter.

In a bowl thoroughly whisk/beat the sugar, salt and butter, until light and creamy.

Take half of the hazelnuts and process/chop them until they are very fine – similar to ground almonds.

Into the bowl add the eggs, chopped hazelnuts,milk and sift in the flour, cocoa powder and baking powder.

Whisk/beat until all the ingredients are thoroughly combined.

Using a rubber spatula give the cake batter a couple of good stirs to ensure all the ingredients, especially at the bottom of the bowl, are combined.

Fill the Bundt tin with the cake batter, smoothing out the surface.

Place the Bundt tin in the centre of the oven and bake for 35-40 minutes. The cake is cooked when an inserted skewer comes out clean.

Once cooked remove the cake from the oven.

Allow the Chocolate Hazelnut Bundt Cake to cool in the tin for 10 mins.

Chocolate Hazelnut Bundt Cake – soo pretty!

Turn the cake out onto a cooling rack and allow to cool completely.

Lightly chop the remaining hazelnuts and dry roast them, on a baking sheet for 5 minutes, after removing the cake from the oven. Remove and allow to cool.

To decorate the cake :

Break up the milk chocolate and melt either over a double boiler or in a microwave.

Remove the chocolate before it has fully melted and continually stir, allowing the residual heat to melt all of the chocolate.

Pour the melted chocolate around the top of the cake. The chocolate will naturally flow down the sides and into the middle of the cake – yum!

Milk chocolate topped Chocolate Hazelnut Bundt Cake.

Next sprinkle the toasted chopped hazelnuts over the top of the cake. Now all you have to wait for is the chocolate to set – enough time to pop the kettle on, phone a friend and get ready to dive in and enjoy!!

Chocolate Hazelnut Bundt Cake – slices into portions perfectly.

I really am so pleased with this cake, it’s scrumptious and easy – what more could you ask for??

Do you know a way of measuring Bundt Tins??

Sammie x
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Posted on 2015-06-15Categories RecipesTags Bundt, chocolate, hazelnut2 Comments on Chocolate Hazelnut Bundt Cake

Almond and Morello Cherry Bundt Cake

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Hello there, thank you to everyone who has been reading and leaving comments on my blogs. I’m hoping you love this Almond and MoreIlo Cherry Bundt Cake Recipe?

A moist, cooked cake, with a scrumptious Morello Cherry centre!!!!

I hope, to all those of you who have been leaving helpful comments, especially regarding targeting more people to read my blog, thank you. However I will only approve and reply to one of each blog. I get a lot of identical blog comments!

I’m very happy to steadily build my site, confidence and readership numbers. I know SEO (site exposure optimisation!) is important to a lot of people and I respect that.

My website and blog is a creative outlet for me (especially as I am bed-bound for days on end – not asking for sympathy). I enjoy life and as part of that cooking, baking and most importantly having fun and sharing. So the very act of
sharing my recipes, ideas, thoughts, beliefs through my website and blog, is, I suppose, practising what I’m preaching (without the preaching, more chatting really!).

Talking of sharing, my lovely mummy recently bought me a small Bundt pan from Aldi. I hadn’t used it until today and although there were a few things I learnt from my first go, it wasn’t half bad! The cake turned out (literally) extremely well – was a bit worried bout that bit and it tasted good. So all in all a success. Thanks mummy xx.

Just in case you’ve not seen one before, I took a couple of pics to show you what my Bundt tin looks like!

The inside of my Bundt tin!

The outside of the Bundt tin – showing the moulded shape the cake will have once cooked.

My Bundt tin is quite small, but perfect for the recipe I used. It’s dimensions are approx 6.5″ wide x 3.5″ deep. You can buy all different sizes of pan: the common theme is that the pan has a moulded shape, to give a decorative finish to the cake and a central tube, allowing the inside of the cake to be cooked thoroughly (& allowing the finished cake to be filled with cream, fruit, patisserie creme or any number of delicious fillings).

A straight sided, round, flat bottomed tin, is an Angel Cake Tin. These are for making an entirely different type of cake (Angel cake!), where, when cooling, the tin is inverted (turned upside down) until the cake is completely cool. Don’t worry it’s on my birthday/Christmas/I must have this else my life will not be incomplete list!!!!!!

So my first attempt making an Almond and Morello Cherry Bundt Cake (as seen in the following photos) went something like this:

Firstly in the excitement – bare with, it’s the lil things in life that I enjoy – of taking all the wrapping/instructions etc off, I didn’t read them, so I could wash my new tin ready for use, I realised I had no idea if the tin is non-stick! It looked non-stick (please don’t ask me to describe?). But I thought I’d play it safe and butter it. Straightforward yes? Nope!!

The beautiful shaped cakes mean the Bundt tin has lots of dents, curves, nooks & crannies. Buttering a loaf tin with 5 straight sides is a breeze, how do I butter this gazillion sided round tin (being round does that mean it can’t have gazillions of sides? Answers on a postcard……

Aha, a moment of pure inspiration, I’d melt the butter & brush it on with a pastry brush. Genius!!!!

Me buttering the gazillion sided Bundt tin with melted butter. Seriously you’d have thought I’d invented the wheel…….

Feeling very smug and having an excess of melted butter, I also buttered my loaf tin this way today! Very satisfying to see a smooth(ish) layer of butter cooling in both tins!

Next it was time to decide what cake to bake? I’ve seen some beautiful chocolate marble cakes made in Bundt tins, on Google images, but to be honest after all the chocolatey cakes made for birthdays recently, I wanted to think outside the box, or Bundt tin in this case!

So I thought I’d ‘try’ an Almond flavoured sponge. A flavour that goes down well with all the family & crucially my official taste tester ‘the Green goddess’!

Good start but bit boring, so I had a peek in my cupboards & plucked out (the cupboards aren’t chickens in case you wondered!!) Almond flakes & Morello Cherry Jam – super.

Recipe : Almond and Morello Cherry Bundt Cake:

6oz Unsalted Butter – room temp

6oz Caster Sugar

Pinch of Salt (I use Kosher- no extra additives, but ground sea-salt is fine)

3 Large Eggs – room temp (pref free range)

1/4 teaspoon Almond Extract

1 teaspoon Vanilla Extract

6oz Self Raising White Flour

2oz Flaked Almonds (lightly toasted)

4 tablespoons Morello Cherry Jam

Method:

Preheat the oven to 175C (160C fan gas mark 3).

Cream the sugar & butter together using a wooden spoon or electric whisk until pale and creamy.

Add the salt, vanilla & Almond extract. Mix well.

Crack the eggs into a separate bowl. Add one half of the flour and 2 eggs, gently mix until almost combined. Add the remaining egg & flour. Gently mix until the mixture is completely combined.

Using a desert spoon place spoonfuls of the cake batter into the bottom of the Bundt tin. Using the spoon spread the mixture so that it covers the bottom of the Bundt tin. Building the batter up slightly towards the centre and outside edge. This creates a dip where the filling will go.

Making the dip in the batter should stop the jam from reaching the tin sides, causing the cake to stick.

Sprinkle half the toasted Almond flakes on top of the batter.

I didn’t toast my Almonds – but I will next time!

Next using a small teaspoon, carefully spoon the jam into the centre dip of the cake batter, taking care not to touch the sides. Smooth the jam out carefully.

I’m pretty sure if the jam spreads to the edges, no amount if ingeniously buttered tin will stop the cake from sticking!!!!

Sprinkle the last of the flake almonds over the jam, then dollop the remaining cake batter over the top, ensuring as you smooth it out you don’t press the jam toward the sides of the tin.

The cake batter completely encases the jam.

Place the Bundt tin in the preheated oven for an hour. The cake will look cooked approximately 15 minutes before it is, however the centre will not be cooked through. Continue cooking until the cake has cooked for 1hr 5 mins.

Remove the Bundt tin from the oven and place on a cooling rack. It is important to let the cake cool completely in the tin.

Looks like I guessed the right quantities for this Bundt tin!!

When the cake feels completely cool, including the centre, turn the cake out onto a pretty plate.

Or baking rack, will explain later!!!!

Now you can pop the kettle on (obviously I don’t mean you wear it just, fill & switch on!!!!!), then slice into this beautiful cake.

The jam is contained within the cake and it looks scrummy!

I popped the slice above round to my Green goddess friend who wasn’t feeling quite the ticket. It was received with thanks and thoroughly enjoyed.

See, I had fun making this and sharing with a wonderful friend, who sat with a cuppa, feasted and enjoyed (before my children & hubby came home & almost demolished the rest!).

Now what really happened:

The cake was removed from the oven after 45 mins. It was left until slightly warm & turned out onto a cooling rack (don’t ask me why? It seemed like a good idea at the time!!!!).

I then took the photo of the turned out cake, thankfully!! When I looked closely I realise the centre of the cake wasn’t completely cooked – whoops!

I turned the oven back on, tried to place the Bundt cake on a baking sheet, in doing so part of the cake collapsed – about a portion. So I attempted to squish the cake together, popped back in the oven & cooked for a further 15-20 mins until the centre was just cooked.

I removed the cake from the oven, allowed to cool until barely warm, cut the slightly collapsed portion out (which I feasted on with a cup of tea!). Then I sliced my friends portion and popped it round to her (2 doors down).

So I’ve adjusted adjusted the cooking time to 1hr-1hr10 mins. If the top of the cake – which will become the bottom when turned out – is browning too quickly just cover with aluminium foil, removing 5 mins before the cake is completely cooked, so that your cake does not have a soggy bottom!

The cake was rescued, tasted yummy and was feasted on & shared with family & friends.

Until next time keep sharing, you will be surprised how much it makes YOU smile and it’s FUN!

Sammie x
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Posted on 2014-11-102015-05-14Categories RecipesTags almond, Bundt, morello cherryLeave a comment on Almond and Morello Cherry Bundt Cake