Better Bundt Cakes
Take a simple bundt cakes to a whole new level by decorating them with all sorts of yummy toppings, glazes, chocolate, nuts and so much more.
The key to baking a beautiful bundt cake is to purchase a quality bundt pan with excellent heat conduction.
I used Esty Wolbe’s glaze on all the cakes, adding different flavors to each one.
Chocolate Cake Mint Topping:
- Mint icing (I added a drop of mint extract and green food coloring to the basic icing.)
- Chocolate Ganache
- Chocolate mint thin rounds
Amaretto Cake Topping:
- Basic White Glaze
- Chopped white vienesse crunch
Cinnamon Babka Toppings:
- Coffee Glaze (I added a drop of coffee to the Basic White Glaze)
- Brown and white dairy chocolate drizzled
- Chinese Pecans
- Slivered Almonds
Mocha Cake Toppings:
- Coffee glaze
- Chocolate drizzles
Bundt Cake Tips:
- Using a pastry brush, brush pan with melted shortening very well and dust with toasted almond flour, flour or cocoa.
Baking spray with flour may also be used. Make sure to cover every curve and indentation.
* Do not use regular cooking spray.
- Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surface.
- Most recipes start out, “Preheat your oven. Grease your pan…I’ve found that greasing a non-stick bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
- Loosen the edges of the cake when you remove it from the oven.
- A bit of gentle poking with a small heatproof spatula is all you need to do. Carefully slide the spatula down the sides of the pan as far as you can, to release any sticking spots.
- Don’t forget the tube. Sometimes your cake may rise up and over the tube, which will effectively block it from releasing from the pan. Either cut away any extra cake that’s encroached on the tube; or gently push it back with your fingers. You want the entire top surface of the tube to show.
- Let the hot cake rest for a few minutes.
- Give your Bundt a gentle nudge -If you’ve turned the pan over, waited, and the cake hasn’t dropped out of the pan onto the rack, give it a few gentle side-to-side jiggles. This small motion is often enough to release it.
Photography by Hudi Greenberger
This article originally appeared in Mishpacha Magazine.