Bursting with a bright, citrusy flavor combined with the perfect hint of sweetness and a soft, spongy texture, they’re the kind of indulgent treat that everyone will love.
A fun mini bundt cake loaded with apples and so elegant for your holiday party!
Explore (ariel)'s 1939 photos on Flickr!
Mini honey bundt cakes infused with the light flavor of rose.
It's been more than I care to admit since my mixer and I had a date night together. I'm also taking a cue from my aunt and starting to use my china more often. I have service for ten and I'd bet half of my pieces still have a sticker on the back of them! I recently picked up two new Nordic Ware baking pans and I've had the urge to get the mini bundt pan filled with yummy goodness. Nordic Ware is one of my absolute favorite bakeware manufactures and except for things noted, "Nordic Ware International," the rest of the items are made in the USA. I'm saving that baker's half sheet for pumpkin roll season. Yes, there is a pumpkin roll season in my house :) There was a recipe for lemon cakes on the back of the mini bundt cakes packaging. Will update post later with the recipe! I took for granted that I'd be able to find it online, but it doesn't appear to be online. I have it mostly memorized, but I'd hate to mess up how much baking soda goes in the recipe and throw off the consistency! UPDATED WITH RECIPE! Lemon Anniversary Cakelets Ingredients: Yield 6 mini bundt cakes (or cakelets) 1/2 cup butter, softened 1 and 1/4 cups granulated sugar 2 eggs 1tsp vanilla 2 Tbsp lemon juice 1 tsp lemon zest 2 cups cake flour 1 tsp baking soda 1/2 tsp salt 1/2 cup plain yogurt (I used vanilla because it's what I eat for breakfast every morning) 1/2 cup buttermilk Glaze: 1/4 cup lemon juice 1 and 1/2 cups sugar (recipe did not explicitly say granulated sugar, but that's what I used) 2 Tbsp corn syrup Just me and my mixer. True harmony in the kitchen. With your mixer combine the butter and sugar on medium speed for 2 minutes. Add in vanilla, eggs, lemon juice, and lemon zest. Add in remaning ingredients and blend on low speed for 1 minute. Then beat on medium speed for 2 minutes until well blended. Divide batter evenly in pan. Bake for 20-25 minutes at 350 degrees. Cool 10 minutes in pan. Invert pan onto cool rack and cool for 15 minutes. Prepare glaze while cakes are cooling. In a small saucepan combine all of the glaze ingredients. Stir constantly until sugar dissolves, about 5 minutes. Remove from heat and let cool for 5 minutes. Brush glaze over cakes. Eat! I could zest lemon and lime all day and be the happiest person in the world. Fresh lemon is one of my absolute favorite scents. Whoever decided to put lemon in most household cleaners was a genius. Naked mini bundt cakes! I'll be honest, I grabbed the cake that had frosting overflowing from it's middle section. Who didn't see that one coming! Any other bundt cake recipes you'd like to share my way?
As good as rhubarb is paired with strawberries, it’s also pretty good baked in a bundt cake flavored with buttermilk and lemon.
A delicious take on classic flavours, these Mini Banana Bread Loaf Cakes are soft, moist and packed with flavour. With three flavour options to choose from - classic chocolate chip, nutty cinnamon and walnut, or delicious Lotus Biscoff - these mini banana bread cakes are sure to be a hit!
Mini Lemon Drizzle Bundt Cakes recipe the lightest lemon sponge that is soaked in a lemon glaze. A deliciously tangy and fruity sweet bake!
Explore ..Ania.'s 1857 photos on Flickr!
A moist, nutty cake flavored with citrus and rose water.
Toasted coconut adds big flavor to these Mini Coconut Bundt Cakes!
Out of the Blue These super cute cinnamon mini Bundt cakes filled with dulce de leche were made out of no time and out of a pantry full of nothing. They are super soft and full of cinnamon flavor that goes perfectly with all the dulce de leche inside. But you know what the best part of these cuties
One base recipe to make 6 different delicious mini bundt cake flavors!
This week I saw the cutest little cakes on Pinterest that were baked in this pan! So I ordered one from Amazon and as soon as I received it, I made mini coconut pound cakes in it! This recipe is one of my "go to" recipes that I've been making for years and they are so good!! These luscious little two bite cakes include Cream of Coconut, butter and cream cheese and are so moist and yummy!! They are perfect for so many occasions! This is the Silicone baking pan that I used. The design is so pretty! I used baking spray to oil the pan for the first batch, but didn't use it again after that. After baking the cakes I just turned the pan upside down, shook it a couple of times and the cakes fell right out! To make things easier, I used my piping bag with the plain tip to fill the pan. The tip needs to be large enough to let the pieces of coconut go through. The mixture is very thick, so as I piped I made sure the tops of the cakes were level so they would bake evenly. I was a little disappointed that the cakes didn't show the design like I hoped they would. You would see more detail if you used the pan for making chocolates or chilled desserts. These cakes really don't need any frosting. I've made them many times and I usually just sprinkle on a little powdered sugar to serve. The Land O'Lakes's recipe says to just serve them plain with fruit preserves or jam. Perfect for a brunch! Mini Coconut Pound Cakes *Adapted from Land O'Lakes 1 1/2 cups sugar 3/4 cup butter, softened 1 3 oz pkg cream cheese, softened *1/4 cup cream of coconut (Original recipe says milk) 3 eggs 1 tsp vanilla 1 1/2 cups AP flour 1 cup sweetened flaked coconut Heat oven to 350 degrees. Combine sugar, butter and cream cheese in mixer. Beat at medium speed, scraping bowl often, until creamy. Add cream of coconut, eggs and vanilla. Continue beating until smooth. Stir in flour and coconut. Spoon (or pipe) into paper-lined or greased muffin cups, filling each 3/4 full. Bake for 32 to 38 minutes (20 minutes for mini muffins) or until light golden brown. Just for fun, I tried several different icing techniques. I used royal icing for the pink cakes and didn't like the taste. I used a simple powdered sugar & milk glaze for the green cakes and liked that a lot more. But my favorite way to serve them is just sprinkling with powdered sugar, and I thought they looked really pretty that way! Hope you enjoy my version of these wonderful little Coconut Cakes!! Thanks for stopping by!!
Mini rum cakes are loaded with flavor and have just enough sweetness to satisfy.
We love these individual "Bundtlettes," but you can use a full-size Bundt pan and bake the cake at 325F for 1 hour and 15 minutes. You can also use large muffin cups or a 13 x 9-inch pan.
MINI BIZCOCHITOS DE CREMA Y CHOCOLATE (Scroll down for the English recipe) ¡¡Qué ricos, mamá!! Y con eso me conformo.
MINI BIZCOCHITOS DE CREMA Y CHOCOLATE (Scroll down for the English recipe) ¡¡Qué ricos, mamá!! Y con eso me conformo.
Doy el pistolezato de salida a la temporada de fresas con este Bundt Cake que os traigo hoy. Y aviso: no son unas fresas cualquiera.
The perfect fall treat...homemade apple cider donuts with a twist. These versions are made into cute little Bundt cakes for a fresh take on this seasonal classic dessert (or make a full Bundt - we won't judge!).
I love a challenge, I do. And as I’m sure you know, the food blogging world is simply full of challenges. WTSIM, SHF, DMBLGiT, Daring Bakers, Paper Chef, HHDD, WHB, Click (to name but a few)… the choice is yours! On any given day of the week you can search the Net and find a […]
Out of the Blue These super cute cinnamon mini Bundt cakes filled with dulce de leche were made out of no time and out of a pantry full of nothing. They are super soft and full of cinnamon flavor that goes perfectly with all the dulce de leche inside. But you know what the best part of these cuties
Lately, I am really totally crazy for orange blossom water. I remember, when I bought the bottle, I was sure that it will last for a life time. Well, I was wrong, totally wrong. There is almost nothing left. No wonder! After all it is just irrisistble when served with something that contains orange, cardamom and pistachio! Ingredients: makes about 12-14 mini bundt cakesfor the bundt cake: 300 g flour 200 g finely ground polenta 100 g butter 50 g sugar 4 eggs 200 ml orange juice zest of 2 lemons 3 tablespoons orange liquer 1/4 teaspoon ground cardamom 1 teaspoon baking powder for the syrup: 200 g sugarr 100 g water 100 g orange blossom water Bring orange juice to the boil over low heat and stir in the polenta. Set aside. Preheat the oven to 170°C. Cream butter with sugar until fluffy, then beat in the eggs one by one. Stir in the polenta, orange zest, orange liquer, cardamom and stir until well mixed. Finally fold in the flour and baking soda. Pour batter into mini bundt cake forms and bake for 15-20 minutes. For the syrup bring the ingredients to the boil and cook for 5-6 minutes. Pour syrup over the warm cakes and serve with chopped pistachio.
Bizcocho de leche caliente o hot milk cake, receta tradicional americana de bizcocho esponjoso de vainilla con leche. Receta paso a paso.
A arte de fazer um bolo é das coisas que mais prazer me dá. Sim, porque quando colocamos amor naquilo que fazemos e quando fazemos algo com paixão, estamos a fazer arte. Toda a alquimia que envolve a preparação dos ingredientes, o misturar, bater e envolver. O momento em que colocamos o bolo no forno e rezamos a todos os anjos e santinhos para que ele saia perfeito. Enquanto ele coze e nos deixamos inebriar pelo perfume que invade as nossas cozinhas. Tudo isso me seduz e fascina. Mesmo quando aquele nervoso miudinho se apodera de mim quando o alarme sonoro do forno me avisa que o tempo de cozedura está a chegar ao fim. O tempo de espera impaciente até ao momento de desenformar e quando finalmente respiro de alívio quando tenho à minha frente um bolo lindo e perfeito, ainda a fumegar e que cheira divinamente. Mais que uma arte, todo este jogo de emoções é para mim uma terapia que me faz bem. Fazer um bolo ajuda-me a descontrair, faz-me esquecer, mesmo que por instantes, alguns momentos menos bons da vida. E faz-me ver que são estes pequenos momentos de felicidade que fazem a vida valer a pena. Porque a felicidade constrói-se destes pequenos momentos que nos fazem sorrir, que nos fazem sentir bem, momentos que partilhamos com quem gostamos. Estava ansioso para poder experimentar a minha nova forma "Elegant Party", modelo exclusivo da Nordic Ware que adquiri no site Lecuine. Temo que este seja um novo vício que acaba de entrar cá em casa e aquilo que era um simples problema - a falta de espaço - acaba de se agravar e poderá alcançar dimensões drásticas. Tudo começa com a aquisição da primeira forma, depois disso (acreditem em mim) a vossa vida nunca mais vai ser a mesma.☺Tive o privilégio de assistir a uma demonstração das formas desta marca no final do mês de Maio, em Lisboa, com a participação da Rita Nascimento e da Bea Roque, uma das bloggers mais influentes de Espanha e pude comprovar de perto a qualidade das formas e ainda aprender algumas dicas essenciais na sua utilização e para as manter de forma a que durem uma vida. Acredito que quem experimenta uma forma desta marca não vai querer outra coisa na vida. Sim, estas formas não são propriamente baratas, mas valem bem o investimento. Trata-se de um produto de excelente qualidade, fabricado na América, com uma robustez incomparável e que levam um banho metalizado anti-aderente que permite que o calor se distribua uniformemente permitindo assim uma cozedura perfeita do bolo e um desenformar sem problemas. Para além disso são lindas de morrer e independentemente da receita que usarem, à partida irão obter sempre um bolo lindo e elegante. As formas da Nordic Ware podem ser adquiridas no site Lecuine. Espreitem aqui e vejam como são lindas estas formas e como é tão difícil escolher apenas uma. É uma loja que recomendo, pela simplicidade na compra e pela rapidez na entrega. Para além disso os portes são grátis para compras acima dos 40€. O que significa que, à partida, ao comprarem uma forma Nordic Ware já estão a usufruir de portes grátis. E se mais motivos houvessem para fazer um bolo, o de chegar uma forma nova cá a casa é motivo mais que válido. As ideias são muitas e as receitas para experimentar também, mas este é um bolo que desperta os meus sentidos pela combinação de ingredientes usados. O Mojito é uma bebida típica de Cuba e que combina rum branco com açúcar, hortelã e lima. Quando vi esta receita no recente livro "Layered" de Tessa Huff, em que ela adiciona também o coco, eu quis logo experimentar, pois sabia que tinha tudo para me agradar. Apesar de não ter seguido à risca a receita original e ter adaptado um bolo em camadas para um Bundt Cake, o resultado não poderia ser melhor. Um bolo bem fofo, fresco com uma textura macia e que apetece comer a qualquer hora do dia. É com certeza uma receita a repetir vezes sem conta e foi a escolha ideal para a estreia da forma. Coconut Mojito Bundt Cake (receita adaptada do livro "Layered" de Tessa Huff) Ingredientes: {para o bolo} | 350 g de farinha s/ fermento | 1 c. (sopa) de fermento em pó | 1 pitada de sal | 70 g de coco ralado | 5 ovos | 180 g de manteiga à temp. ambiente | 300 g de açúcar amarelo | 1 c. (chá) pasta de baunilha | 200 ml de iogurte natural | raspa de 3-4 limas | sumo de 1 lima {para a cobertura} | 50 g de queijo creme | 1 c. (sopa) de açúcar em pó | 1 c. (sopa) de creme de coco | 20 g de coco ralado | 20 g de açúcar | raspa de 1 lima | 10 folhas de hortelã Preparação: Pré-aqueça o forno a 180ºC. Unte com manteiga ou pulverize com óleo em spray uma forma de bundt. Numa taça misture a farinha peneirada, o fermento, o sal, o coco ralado e reserve. Separe as claras de ovo das gemas, bata as claras em castelo e reserve. Bata a manteiga juntamente com o açúcar durante alguns minutos até obter um creme liso e esbranquiçado. Sem deixar de bater, junte as gemas, uma de cada vez. Adicione a pasta de baunilha, o iogurte natural, a raspa e o sumo de lima e bata mais um pouco. Aos poucos vá adicionando de forma alternada a mistura de farinha e coco e as claras em castelo, envolvendo delicadamente com uma espátula e sem bater demasiado. Verta a massa na forma e leve ao forno durante 40-45 minutos. Faça o teste do palito antes de retirar do forno. Deixe o bolo arrefecer dentro da forma durante 10 minutos. Desenforme e deixe arrefecer por completo sobre uma grelha. Prepare a cobertura, misturando o queijo creme com o açúcar em pó e o creme de coco. Misture até obter a consistência desejada e espalhe o creme sobre o bolo. Num robot de cozinha ou liquidificador coloque o coco ralado, o açúcar, a raspa de lima e a hortelã e dê um toque de turbo até obter uma mistura areada. Distribua sobre o creme e decore a gosto com folhas de hortelã.
One base recipe to make 6 different delicious mini bundt cake flavors!
These Chila 'Orchata Mini Bundt Cakes are laced with the flavors of Chila 'Orchata - a cinnamon rum cream - in each bite. These easy chic desserts are a showstopper!
These are delightful teacakes with a big taste, rich and light in equal measures and would adorn a dessert table for any occasion.
One bowl, twelve mini chocolate bundt cakes, one fulfilled decadent chocolate dream. One bite into these chocolate cakes drizzled with an ultra velvety chocolate ganache will make you check in to chocaholics anonymous.
Friands again. I wrote about these dainty Australian cakes just a short time ago when posting a recipe for blueberry and lemon friands. This is the same basic recipe, but I wanted to use coconut this time and paired the pure white coconut with bright red lingonberries. The combination worked like a dream! I am pretty sure that lingonberries - while widely available and used here in Estonia - are hard to come buy Down Under, so in a way it's a North-meets-South fusion recipe :) Again, it's an excellent recipe for using up those egg whites, when you're tired of making meringues and mini-Pavlovas. Coconut and Lingonberry Friands (Pohla-kookosefriandid) Makes 8 regular-sized friands 100 g unsalted butter, melted 125 g icing sugar/confectioner's sugar 30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp) 50 g finely ground almonds 50 g grated/desiccated coconut 3 medium-sized egg whites a very generous handful of lingonberries Preheat the oven to 200C. Generously butter eight non-stick friand or muffin tins. Sift the icing sugar and flour into a bowl, add the almonds and mix. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, pour in the egg whites, then lightly stir in the butter to form a soft batter. Divide the batter among the tins. Sprinkle some berries (I used about a tablespoon for each) and flaked coconut over each cake. Bake in the middle of a pre-heated 200 C oven for about 20 minutes, until just firm to the touch and golden brown on top. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, sprinkle with more coconut
Ihr werdet die saftigen Karottenkuchen Mini Gugls lieben, weil sie im Handumdrehen gemacht und noch viel schneller vernascht sind. Unbedingt ausprobieren.
This decadent chocolate cake has the best fudgy flavor and texture! It is topped with the best chocolate glaze!
There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino off Strathearn Place in what is properly called Tyburnia, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same. I love these oranges really cold, crispy with caramel and richly dolloped with Greek yoghurt, which means you need to make them enough in advance so that they've got time to chill in the fridge. But don't make them too far in advance: after a day, the sugary carapace will disappear, melting into the fruit's juices. For US cup measures, use the toggle at the top of the ingredients list.
Easy homemade sponge cake dipped in chocolate and covered in coconut - an Australian classic.
The tangy cream-cheese frosting elevates this classic carrot-ginger layer cake.
