Last Friday I decided to have a practice run at making a cake I want to take along to the next Clandestine Cake Club meeting for our local, very friendly and welcoming Harrogate, Knaresborough and Ripon group. Our event is going to be held in a fantastic venue, a cafe in the centre of Boroughbridge.
If you want to find out more about the event, then you can find out more here:
As joint leader of the Harrogate, Knaresborough and Ripon group I have organised a few events now and it is always exciting to think up a theme for our events. I love looking through my recipe books and on the Internet for inspiration. This time we are going for a favourite ingredient slant on our cakes. I’m intrigued to know what my other cake club friends are planning.
As a mint lover, my favourite ingredient is going to be mint chocolate in my cake. I’ve always loved mints, whether it is Polos, Murray Mints or even mint toffees. I think it started when I was about six and I was staying at my grandparents’ house. My Nanna Margaret bought some mint choc chip ice cream and that was it, a lifelong love affair with all things mint started!
I looked on the internet, through my recipe books and even asked my cakey friends on Twitter what they suggested. I then came across Dollybakes’ fab Bundt recipes and pictures on her website. She has a page called Build A Bundt where she gives you a basic recipe and you can adapt it in lots of different ways by changing ingredients or adding different flavours, spices, fruits, etc. I love versatile recipes like these where you have one but actually if you work out the combinations, it feels like you have a whole book’s worth! She also has a recipe for a Snickers Bar Bundt. on her website which caught my eye immediately. Although I haven’t tried this yet, as a Snickers bar lover it is also definitely on my to bake list!
So, that was where I decided to adapt Rachel’s (aka Dollybakes) Snickers bar recipe. I made two simple substitutions, just three standard size mint Aero Bars instead of the Snickers ones and some peppermint extract instead of the vanilla extract. The Bundt has a chocolate glaze on the top which I chose to make with mint chocolate bars from my local supermarket. You just have to remember they have to be the ones with crispy bits in, not the fondant centres.
Rachel has a great obsession with Bundts and has a hugely impressive collection of Bundt pans. I found out that a true Bundt cake is one that is made in a tin manufactured by Nordicware. I would love to own more Bundt tins and have a very long wish list! At the time of writing I only have two, including a well used giant cupcake tin bought from Lakeland about three years back! Sadly, Lakeland do not stock this pan anymore. I’d better make room on the shelves in my garage for a few more!
I will definitely be making this for the Clandestine Cake Club event but next time I will not use the cupcake pan but my other Bundt tin, which is a traditional ring shaped one. It will also make it easier for transportation up to the venue.
Love Sam xx