It’s Cake Week! And if you too, have been compelled to Bake A Cake, PLEASE link up!
Like pie from-scratch, cake from-scratch is something I’ve never attempted on my own before. So I give thanks that Kirsten, Allison, Jeanne, Megan and Madelyn are so very supportive of me as I walk boldly (and somewhat blindly) into the world of baking.
When we were discussing Who Should Bake What, the idea of actioning bundt cakes was tossed around. I may not seem like the kind of person that owns a large quantity of these pans, so let me surprise you by saying that I do. Because in my possession I have a regular-sized pan, 8 mini-pans, one cupcake-style pan, and one cupcake-style pan with a holiday theme.
I get exhausted just listing them off.
But I think it’s obvious to all of us that The Universe is directing me to bundt. In a lifetime commitment-sort of way.
The Universe was also directing me to action a from-scratch Funfetti Cake with Vanilla Glaze. Because I had a Valentine’s Day-themed ladies’ night to attend and it’s a known fact that the hostess loves Funfetti 11/10. That I love sprinkles nearly as much as life itself had nothing to do with the situation.
Note: I baked all cakes at 350 degrees. The big cake stayed in the oven for 50 minutes, the smaller cakes stayed in for 30 minutes.
I did not use cake flour, because I don’t own it. I know it’s not a terribly expensive ingredient, but since I don’t make cakes ever (really…this was my first from-scratch), it seemed silly to buy a bag that would occupy valuable pantry space. To that end (I realize this may be heretical), the cake did come out moist, fluffy and with an appropriate crumb. So if you too are one of the uninitiated, it’s safe to take a pass.
If you’re like me and you don’t necessarily have the time to mix up an entire cake the day-of (sometime we have Plans), you can toss the dry ingredients together in a bag ahead of time.
Even though I made this cake on Saturday, I definitely mixed up the dry mix on Thursday.
Once you add the dry and the wet together, you’re on your way! Or so I thought. Until I came to terms with the following:
- Filling a regular-sized bundt pan without getting batter everywhere is…taxing.
- Filling mini-bundt pans without getting batter everywhere is unrealistic and impossible.
But with hands and countertop covered in batter, I forged on.
To be richly rewarded.
When they come out of the oven, they will look like so.
This is also when you’ll realize that the only downside to buying rainbow sprinkles is that some of the sprinkles are…brown. But baked-in, they didn’t come off as being especially muddy compared to the other colors. So there’s that.
You will then begin contemplating the inevitable question of, How Am I Going To Get These Out Of Here?!
My mother-in-law is cursed as far as bundt cakes are concerned. No matter what method she employs, she’s never able to coax them out of the pan once they’ve made it out of the oven. So I was quite tickled to be able to send her a snap of this.
How glorious. The tiny bundts are lighter because the metal grade/thickness of those pans was different. So take heart, they’re still done.
Since they required a glaze, I admired them from afar while they cooled. It was a pie-on-the-windowsill situation.
And then I got to work (literally) throwing sprinkles at my cakes, to great success.
This is a clear-cut case of More is More if I ever saw it.
And more importantly, the finished product.
Since I was going to eat more of the cake at the party, I aspirationally thought that maybe I would only eat half. Until the sprinkles and the glaze took over and I devoured the whole thing.
Who said food photography and staging isn’t fun?
Cake Week continues, so check out our schedule of events!
Monday – Filled Cupcakes from Kirsten at Comfortably Domestic
Tuesday – Molten Lava Cake from Mads at La Petite Pancake
Wednesday – Ice Cream Cakelettes from Jeanne at Inside NanaBread’s Head
Thursday – Petite Bundt Cakes by Yours Truly
Friday – Pupcakes from Allison at Decadent Philistines Save the World
Saturday – Ombre Rose Cake from Megan at Wanna Be A Country Cleaver
Have you ever actioned a cake from-scratch?
What’s your go-to party dessert?