Glazed Mini Bundt Cakes

Glazed Mini Bundt Cakes

Who said bundt cakes are boring? They can be the best plain dessert or burst of unique flavours. Okay, so you can’t play much with the outside or you lose it’s distinctive ring shape but you can dress it PRETTY in a delicious shiny white chocolate glaze! Pink or white, multicoloured or black – whatever you choose and to make it extra CUTE, bake them into mini sized cakes.

I’m sure any home baker can relate when I say that I have many cake pans but I only use a few. This 6-cavity silicone mini bundt cake pan is one of the least used pans I own, or it used to be until recently! Right now it’s on it’s way to be in the top 5 cause I just love making these lovelies, with chocolate or sprinkles and vanilla like the recipe I’m sharing with you today.Glazed Mini Bundt Cakes

It’s a simple mini bundt cake with lovely vanilla flavour and a little colour and crunch from sprinkles, covered in sweet pink white chocolate glaze. The cake it self isn’t that sweet – purposefully for balance as the sweet glaze would easily overdo it. I’ve made you a short video showing the simple steps it takes to make these pretties, I hope you like it. xx

Glazed Mini Bundt Cakes
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Mini vanilla confetti bundt cakes glazed with shiny pink white chocolate glaze.
Servings Prep Time
6mini cakes 15minutes
Cook Time
17minutes
Servings Prep Time
6mini cakes 15minutes
Cook Time
17minutes
Glazed Mini Bundt Cakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Mini vanilla confetti bundt cakes glazed with shiny pink white chocolate glaze.
Servings Prep Time
6mini cakes 15minutes
Cook Time
17minutes
Servings Prep Time
6mini cakes 15minutes
Cook Time
17minutes
Ingredients
  • Vanilla Confetti Bundt Cakes
  • 25 grams sugar
  • 50 grams unsalted butter
  • 1 egg
  • 75 grams all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 25 milliliters milk
  • 1 tablespoon sugar sprinkles
  • Pink White Chocolate Glaze
  • 175 grams white chocolate
  • 150 grams sugar
  • 100 grams sweetened condensed milk
  • 75 milliliters water divided
  • 10 grams gelatin powder
  • 1 teaspoon pink chocolate colouring gel
  • 1/4 teaspoon edible gold food dust optional
Servings: mini cakes
Units:
Instructions
  1. Preheat oven to 160°C (320°F) and lightly grease and flour 6 mini bundt cake pans.
  2. In a mixing bowl beat sugar and butter until smooth, then add egg and continue to beat on medium speed.
  3. In a separate bowl or cup combine flour, baking powder and baking soda.
  4. Combine vanilla extract with milk.
  5. Add the flour mixture and vanilla flavoured milk into the mixer and continue to beat until incorporated and smooth.
  6. Remove from mixer and add the sugar sprinkles gently folding them in.
  7. Pour into prepared mini bundt cake pans and bake in preheated oven for 15-17 minutes, until a toothpick inserted in middle comes out clean.
  8. Lift onto a wire rack and allow to cool before removing from the pans.
  9. Meanwhile start preparing the glaze, starting from measuring all the ingredients and dividing the water placing 60 ml/ 2 floz in a cup.
  10. Dissolve the gelatine powder in the water in a cup and set aside.
  11. Place sugar, sweetened condensed milk and remaining water in a sauce pan and place over medium heat, stirring only before the sugar starts dissolving.
  12. Cook until the sugar dissolves and the whole mixture is bubbling, then remove from heat.
  13. Add the set gelatine, white chocolate and pink chocolate/ candy colouring and carefully blend it smooth by using an immersion blender.
  14. Pour the hot glaze through a sieve to get rid of any possible chunks.
  15. Place a candy thermometer in the glaze to check the temperature and wait until it's cooled to about 35°C (95°F).
  16. Remove the cakes from the pans and place on a wire rack over a parchment paper to catch the dripping excess glaze.
  17. For little marbling effect, add a few more drops of pink chocolate/candy colouring and without mixing spoon onto the cakes, covering the top and sides or each cake.
  18. Sprinkle some edible gold dust on top and leave to dry.
  19. The glaze will dry fairly quick, but wait few minutes before removing from the wire rack and you can cut off any dripping bits from the sides.
  20. Serve at room temperature. Enjoy!

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