Lemon Baby Bundts.

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Lemon Baby Bundts. Made in my Nordicware six hole Anniversary Bundtlette Pan brought back from my trip to Canada.

It’s been an absolute age since I’ve last blogged.  The intention has been there! In fact there are eight posts in draft form but I’ve decided to sideline them for now and do them later when I have more time.  I realised it was six months since my last post! SIX MONTHS? How did that happen?

Why the absence?  I bet you all hadn’t really noticed or missed my little blog.  I know my little blog is a tiny one but I get enormous pleasure out of creating it and sharing recipes.  My son has been creating a few baking videos with me so hopefully I’ll be able to share them on here as well.

To be honest, it’s been absolutely crazy in SmartCookieSam world recently.  I’ve been concentrating on my day job, trying to cope with all life has thrown at me and blogging has just drifted further down the to-do list! I’ve been away as well, including a trip to Canada to visit my family.  This was the inspiration behind this bake.

My favourite recipe book of all time is Nigella Lawson’s How To Be A Domestic Goddess. As mentioned before in previous posts, Nigella and her book helped me through a difficult time in my life.  I had always wanted to try her Baby Bundts recipe which Nigella said had been inspired by a trip to New York where she “ate a little yoghurty lemony ring moulded cake and wanted to whip up something similar immediately on my return”  For this recipe you need a six hole mini Bundtlette pan, which I didn’t have.

Those of you who follow me on Twitter and Instagram will know that I have a Nordicware Bundt pan obsession and collect them.  I think they’re such pretty designs, well made and will last a lifetime.  So when I go over to Canada, I always go on a shopping trip to West Edmonton Mall where there is a fabulous Williams Sonoma.Williams Sonoma.  I’m always in Bundt heaven when I go there!  I only had room in my suitcase for two pans.  One just had to be a mini bundlette pan so I could bake Nigella’s recipe and the other was a loaf pan.  More of that in another post.

What a huge choice of bundt pans! I’ve highlighted the ones I chose this time!
The staff at Williams Sonoma are so helpful. How I wish we had these stores in the UK. I think our nearest equivalent is probably Lakeland.

Back home in the UK and still recovering from jet lag a few days later, I decided to have a go at the Baby Bundts.  For copyright purposes, I cannot share the recipe here but I can explain how I made it.In a jug I first measured out and mixed together natural yoghurt, melted butter, free range eggs and some lemon zest.  Next I put all the dry ingredients into a bowl, which were plain flour, bicarbonate of soda, salt and some caster sugar.  These were then mixed together carefully before combining the wet and the dry ingredients.

To prepare the Bundt pans I always swear by Wilton Cake Release, which I buy in the UK from shops like Lakeland and Hobbycraft.  I know other bundt bakers might use a special spray bought online or some may use butter and flour to grease their pans.  On the whole Cake Release works well for me but I take great care to grease in all the nooks and crannies of the pan so that the cakes just slide out.  Sometimes I do have disasters, though and feel like giving up.

When the mixture was ready and the mini bundtlette pan greased, I filled each hole carefully.  The mixture filled about two thirds of the pan.  I baked them in my fan oven for about 25 minutes on about 160oC.

After the cakes were cooling for about 15 minutes, I managed to get them out of the pan in one piece.  In fact they just slid straight out.  I left them to continue cooling on the rack and went off out to walk the dog.  When I came back, it was time to make the icing.

The icing is just a simple lemon glace icing made with icing sugar and lemon juice made to a semi running consistency.  I wanted it to run to drizzle down the side but wanted it to be thick enough so that you couldn’t see the cake underneath.

Even thought the cakes are meant to be individual ones, they do come out quite big and are larger than cupcakes.  I ended up taking them to work and I cut each one in half so there were twelve portions.  I left them on the table in the staff room on the morning and I was pleased to say they had all gone by lunchtime.

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Happy Baking!

Love Sam xx

Half Term Baking

It feels like an eternity since I last updated my blog. I was working in a long term and full time post last half term. Baking, let alone any blogging was the last thing on my mind.

The last few weeks have been extremely stressful. Even though baking helps me to relax and unwind, I didn’t have the time and the energy to lift a wooden spoon. As soon as my work was finished for the night, it was bedtime and the cycle would start again at 6.00am the next morning.

Although half term week was last week up here in Yorkshire, it’s taken me that long to get my head back to writing up my latest post. But I was so happy, esctatic even to be back in my favourite place doing what I love. So I am sharing with you what I have baked this last week.

At Christmas I was given a copy of Jamie Oliver’s latest book “5 Ingredients” which I really love. As there are only 5 ingredients in each recipe, a lot of the recipes are simple to make and quick to throw together after a busy day. Although poor Mr SmartCookieSam ended up cooking our dinner most nights last half term! As usual, whenever I get a new recipe book I’m always looking at the sweet stuff at the back of the book.

On the Monday of half term week I went over to Leeds to meet up with my cake club friends at one of our friends’ houses. Linda cooked us a delicious Spanish Chicken Traybake (from the Hairy Dieters first book) and we had some sweet treats afterwards. This was a real tonic to catch up with my friends as I hadn’t seen anyone for a couple of months. My contribution was a Chocolate Orange Bundt Cake (more of that to follow) and some St Clements Polenta Biscuits from Jamie’s 5 Ingredients.

The St Clements Polenta Biscuits could have been used with lemons or oranges but I used just lemons in my recipe. The five ingredients were: butter, fine polenta, self raising flour, caster sugar and lemons or oranges. The biscuit dough could be made up in my food processor, so it was really quick to put together. When the dough had formed into a large ball, I split the dough into 24 equal pieces and laid them onto a lined baking tray. The biscuits spread a lot during the baking so I needed to space them well apart on the tray. I usually put 6 biscuits per tray. These were baked for about 10 minutes in the oven, but my oven temperature is a bit out at the moment so I was watching them like a hawk.

I was very pleased with the biscuits and they went down well. My only problem was not to eat them before I met my friends! It’s the first time I’ve used polenta in a biscuit recipe. I’ve baked polenta in savoury recipes and also in a cake. The latter was a complete disaster and the cake fell apart. Cake balls, anyone?!

The other bake I took along to my friend’s house was a Chocolate Orange Bundt Cake. Anyone who knows me well will know that I collect Nordicware Bundt pans. Much to the annoyance of Mr SmartCookieSam who complains about them taking up space in the garage! I chose to use my Elegant Heart pan to make my cake in, being as it was two days before Valentine’s Day. I had a packet of mini Chocolate Orange Lindt D’Or balls in my baking cupboard which I could use to decorate the top. I’m still confused. How were they still there in the cupboard? I’m surprised they hadn’t been scoffed.

I adapted the Tunnel of Fudge Bundt recipe from one of my Nordicware cookbooks and used one of my favourite products in the mix. I’m a huge fan of Sugar and Crumbs’ Natural Flavoured Icing Sugars and Cocoa powders. I used the chocolate orange cocoa powder in the cake itself and in the glaze on top.

The third bake of the week was on the Thursday of half term week. I was at home on my own that day just catching up on jobs around the house and by the afternoon I was fed up of doing boring chores. The kitchen beckoned again so I had a go at making another recipe from Jamie’s “5 Ingredients” This time I baked “Buddy’s Flapjack Biscuits” Jamie must have made the recipe for his son, Buddy. The five ingredients in this recipe were: butter, mixed dried fruit and nuts, porridge oats, self raising flour and golden syrup. Basically a flapjack style recipe without sugar in it, only syrup and more sweetness derived from dried fruit. I chose to substitute the dried fruit for a packet of Vahine choco-caramel chips which I had in the baking cupboard. They had been brought back from France last August and I hadn’t got round to using them. They melted into the mixture, though and turned it darker. I was hoping they might stay solid, rather like chocolate chips do in a cookie. Once again, this recipe was simplicity itself pulsed together in my food processor.

I also treated myself to Mary Berry’s latest book “Classic” and used her recipe for flapjacks which definitely are a classic to me. If I could only ever eat one thing for the rest of my life, it would easily be a flapjack. Though it has to be said, both my son and Mr SmartCookieSam ate these.

Finally, I had a very special cake to bake at the end of half term week. My friend was celebrating her 60th birthday so her husband asked me if I could bake her a cake. Marion and I met a couple of years ago before our favourite band of all time Wet Wet Wet were playing in Scarborough at the Open Air Theatre. Her husband was bringing her away for the weekend at Nidd Hall near Knaresborough in North Yorkshire and they asked Mr SmartCookieSam and I to come over to Nidd Hall for drinks and afternoon tea. I baked Marion’s special cake the day before and had great fun decorating it with a fanastic cake topper from mycupcaketoppers.co.uk. I used the image from Wet Wet Wet’s very first album cover Popped In Souled Out and added stars, hearts and sugar coated crispy balls around the edge. The cake itself was a Madeira sponge which I cut in half horizontally (not straight as you can tell from the photos), and layered with strawberry jam and buttercream. I then crumb coated the cake with buttercream, left it to dry and then added the sugarpaste layer. I hate covering cakes with sugarpaste and even though I’ve been decorating cakes for years, I still get anxious and nervous about the sugarpaste breaking and falling off the rolling pin. But thankfully today, it all worked out fine.

As I type, it’s now the following Thursday morning and I’m not at work today. I’m wondering what I can bake. I daren’t bake anything as I know I’ll eat it though. Maybe I’ll have to keep out of the kitchen and do my knitting instead once I’ve done all my chores.

Happy Baking!

Love Sam xx

Pineapple Upside Down Bundt.

Who remembers having Pineapple Upside Down Cake as a child?  Did you have it for school dinners? I did, although when I was little I didn’t like the pineapple and left it. I remember a very strict teacher at our Infant School telling me off for not eating it and making me sit there at the table until I’d eaten every last mouthful! I’m surprised it hasn’t put me off pineapple for life!

I’ve had the NordicWare Pineapple Upside Down Bundt pan for a couple of years now.  I spotted it on Ebay from the US and just HAD TO HAVE IT! I love how you already have the shape of where to stick the pineapple rings and the cherries in. Alternatively as with other bundt pans, you could bake a pineapple flavoured cake and the pretty pattern will come out on top of the cake when you take it out of the tin. Personally, I’ve not got round to trying this out yet, but maybe one day?

To be honest I’ve not had much chance for blogging recently so this cake was baked over a month ago.  It was my 19 year old daughter’s last day at home before going back to uni for her second year. She was moving into a new house and would be going back early to work on a film shoot.  As with the last year before she left for uni we had a family meal at our house.  My Dad and step mum came over and I cooked a roast  chicken dinner followed by either Pistachio and White Chocolate Blondies and the Pineapple Upside Down Cake.  What would you serve with it? I went for a choice of double cream or vanilla ice cream.

As for the recipe used, I tried googling for a recipe specifically for the Nordicware pan but could I find one? No such luck, so I tried adapting a recipe I’ve used before. Nigella Lawson has a lovely recipe in her Express book, but the cake comes out a lot smaller. I doubled the quantities of the cake mixture itself and that seemed to work. I had to keep an eye on the time in the oven though. As it was over a month ago I can’t remember the exact time but my guess is it took me about an hour to bake.

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The bundt pan has been greased in the usual way. I put the cherries and the pineapples in the right places and then sprinkled sugar on the top of them to help make them caramelise.
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The finished Pineapple Upside Down Cake. It was perfect for a Sunday lunch dessert.

Happy Baking!

Love Sam xx

Pecan and Maple Bundt Cake- Nigella’s Kitchen.

Once again I’ve lost my way a bit with my blogging.  I have all these posts in draft on my laptop but that’s as far as they’ve gone during the last month. A lot has happened in the past month. I’ve been on a trip to visit my brother, sister in law and their gorgeous family including my four month old niece who completely stole my heart. Auntie Sam was in her element and as my niece is very similar in temperament to my own daughter, it really did take me back to twenty years ago when my brother became an Uncle to my daughter. What special times. With all this in my mind I chose to bake a Canadian inspired cake for the last Clandestine Cake Club event I went to. This was a few days before I was due to jet off over to Alberta but the theme was Around The World In 80 Cakes Although there weren’t 80 cakes there, there were definitely a delicious array of cakes representing lots of different countries.

I chose to bake a recipe from Nigella Lawson’s book “Kitchen” which is a maple and pecan nut bundt cake.  Although I’m a huge Nigella fan and I bake lots of her recipes, it’s been a while since I baked from Kitchen. It’s such a huge book too, wouldn’t like to drop that on my feet or I’d be in agony.  It was also a great excuse to get out one of my bundt pans off the shelf and to use it again.  My Crown Bundt pan also has a Canadian connection as I bought it last year on my first visit to Canada.  We went shopping and I got carried away in Williams Sonoma.  But it was worth it.  The pan was half the cost of UK prices!  Nigella uses the Fleur de Lys Bundt pan in her recipe and says: ” The reason I chose this particular shape for this cake was that it seemed to show it’s nutty, gooey stuffing off to maximum effect once sliced,”

The bundt cake has a separate maple pecan filling which is swirled into the vanilla batter once in the cake tin and looks really pretty when the cake is cut into.  So, as Nigella says you really need a tin which looks great when it’s cut up into slices.

I baked the cake the night before Cake Club as I was working a full week.  It had to be done in the evening once we’d had tea.  I normally love baking but it had been the first day back at work after the summer holidays.  I’d had a lot of running around and standing on my feet to do so the last thing I wanted to do was to stand up in my kitchen baking. But at least it was the first episode of the latest series of The Great British Bake Off!  So I set up my Ipad in the kitchen and watched it as I was weighing out, mixing and chopping nuts up.  I soon forgot my legs and feet ached and immersed myself in my hobby.

I always grease my bundt pans with Wilton Cake Release.  Once this was done, I pre-heated my fan oven and set myself going with the filling part to the cake.  For this I mixed flour, soft unsalted butter, ground cinnamon, chopped pecan nuts and some maple syrup. This formed a slightly more fudgy version than a crumble topping.  When this was done I put it aside and made up the rest of the cake mix.

In another mixing bowl I weighed out plain flour, baking powder and bicarbonate of soda. Though it took  me 5 minutes to find my pot of bicarb as it had somehow managed to hide itself behind everything else in the cupboard.

In yet another bowl (lots of washing up tonight!) I creamed together butter and caster sugar using my hand held mixer.  Following this I put in 2 eggs and then in went the flour mixture.  Finally, I folded in some sour cream before putting about half the mixture into the bundt pan.  The pecan mixture went in next followed by the remaining cake mixture.

The cake baked for about 40 minutes or so. I kept on checking it through the oven door and it seemed to be fine after the allotted 40 minutes.  I always panic that the bundts are going to fall apart or not come out of the tin.

Sheer relief!  A few crumbs had stuck inside the tin but not enough to worry about and the cake slid out effortlessly.  I let it cool down on the rack in the kitchen while I cleared up.  When it was cool, I dusted it with icing sugar and hoped that the cake would be ok in it’s box in my car boot while I was at work the following day.  Thankfully, even though I drove over loads of speed humps going to the venue in Leeds, the cake was intact!

I really love going to cake club events. I’ve made loads of friends through cake club and we regularly meet up for a chin wag and a catch up over cake and coffee. I can’t wait for the next one in October which is to be a Hallowe’en themed one. Better get my thinking cap on!

Happy Baking!

Love Sam xx

Tiger Cake from The Nordic Bakery.

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 A couple of weeks back I dug out my copy of the Nordic Bakery Cookbook.  It’s been sitting on the shelf in my spare room for about a year.  I can’t believe it’s been over a year since I last tried something out from it.  Anyway, what the hell. It was the summer holidays and I had the chance to bake something. 

In the book’s Cakes chapter is a recipe for Tiger Cake.  It “gets its name from the tiger stripes formed by the two colours of the cake mixture- vanilla and chocolate.”  This is explained in the recipe introduction, that it’s really a marble cake but the staff at the Nordic Bakery like to call it a tiger cake instead.  Either way, it still looks very impressive and even more so if you bake it in a bundt pan.  As I collect Nordic Ware bundt pans, it was a great excuse to use one.  The photo in the recipe shows a traditional ring shape but I chose to bake my version in my Star bundt pan bought earlier this year and was yet to get used.  I also adapted the recipe slightly to suit ingredients I had in and to make the cake look more special.  Here is my adaptation:

Tiger Cake

300g unsalted butter at room temperature

250g golden caster sugar

3 tsp vanilla extract

5 large, free range eggs

3 tsp baking powder

300g plain flour

2 tbsp cocoa powder

2 tbsp full fat Greek Yoghurt

200g plain chocolate

Various chocolate sprinkles to decorate

You will also need a 23cm/ 9″ bundt pan  or a 19cm/ 7″ diameter springform tin for this recipe.

  • Pre-heat your oven to 180oC/ 350oF or Gas Mark 4. I have a fan oven so I put it on at roughly about 160oC.#
  • Cream the butter and sugar together in a large mixing bowl until it becomes pale and fluffy.  Add in the vanilla extract.  Then add the eggs in one at a time, whisking well after each addition.
  • In another bowl, sift the baking powder and plain flour together. Then fold this in to the egg mixture.
  • Separate one third of the mixture into a separate bowl and fold in the cocoa powder and the Greek Yoghurt.
  • At this stage I then grease my bundt tin with some Wilton Cake Release.  The tin is then ready for you to put the mixture inside it.
  • Take it in turns to spoon vanilla mixture then chocolate mixture into the bundt pan. Make sure the cake mixture is evenly spread out.
  • Bake in the oven for about 50-60 minutes until the top is firm to the touch and a skewer comes out clean after you have inserted it into the cake.

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Leave your cake to cool down in the bundt pan for about 15 minutes and then take it our of the tin carefully.  Leave it to cool down completely before serving.

The original Tiger Cake recipe was left plain but I thought mine looked a bit bland and boring without some decoration on the top.  I had 200g plain chocolate in my baking cupboard so I chose to melt that and to drizzle it onto the top of the cake.  To finish off I found a tub of various milk, plain and white chocolate sprinkles I’d bought a few weeks ago in the supermarket and not used up.

I’m sorry to say I broke my diet here and scoffed a slice.  Well who can blame you when you’re faced with chocolate cake?  The cake had a delicious aroma of vanilla and chocolate and the icing tasted wonderfully fudgy. Didn’t last long in the SmartCookieSam house, I can tell you.

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Happy Baking!

Love Sam xx

Lemon Drizzle Bundt Cake.

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I’m a huge fan of Nordicware Bundt pans much to the annoyance of Mr SmartCookieSam and my kids.  I’ve lost count of how many pans I’ve got since I started collecting them seven years ago.  My first one was the giant cupcake pan and since then I’ve been lucky enough to find ones in local shops, chain stores, Ebay, Amazon and even over in Canada in Williams Sonoma.  I spend birthday and Christmas money on them. Even only a few days ago as I type I managed to buy the Blossom pan. It turned up when Mr SmartCookieSam was there and he said “But you’ve got already got that one!” Er no, but then I suppose they all look the same to him.

The other week I managed to find the Star Pan (pictured below with the Heritage pan and the Elegant Party pan) in my local Home Sense.  I’d only gone in to find a blanket for my dog to lie on when he goes in my car.  Thankfully he did get his beautiful tartan blanket but I also came out with a bundt pan!  I wasn’t expecting that!

Fast forward to a month later and I had the perfect chance to use my star pan for the first time.  In my previous two posts about the Pinata Cake and the Decadent Chocolate Bundt Cake I mentioned about my wasted day baking three sumptuous cakes for my local WI Supper, only for there to be a mix up on the rota.  The third and final cake I chose to bake was one that always goes down really well at WI is my Lemon Drizzle Bundt.

By this time it was early afternoon and I had already baked two cakes and decorated one of them. I had yet to decorate the second and to bake this one.  Fortunately lemon drizzle cake doesn’t need any icing on it, just the syrup and a dusting of icing sugar.  At least time was on my side.

I greased the Star Bundt pan with Wilton Cake Release, preheated the oven to 160oC and then started to weigh out the ingredients.  I beat together butter and caster sugar until it was light and fluffy and then added in four eggs one by one.  When the eggs were beaten in, I also added a tablespoonful of self raising flour from the whole amount each time to prevent any curdling.  In another bowl I grated the zest from two large lemons and also added the juice from one of them in with some natural yoghurt.  This was mixed together.

To bring the mixture together I alternated spoonfuls of the remaining flour along with the lemony yoghurt mixure.  This was carefully folded in so I didn’t see any flour not mixed in.  Then the mixture was ready to go into the tin and into the oven.

After about 40 minutes I checked the cake and noticed it was still a little bit runny in the middle.  I kept this cooking for another ten minutes or so and that did the trick.  The cake came out of the oven and was ready to cool down.

While the cake was cooling I had to make the lemon sugar syrup.  This was made with caster sugar, lemon zest and lemon juice gently heated up in a saucepan until the sugar had dissolved.

It needed to cool a little bit for a few minutes but the cake needed to still be warm for the syrup to soak into the sponge.  I did this as the cake was still cooling in the tin.

When the cake was ready to come out I felt as anxious as I always do every time I take a bundt cake out of it’s pan.  This one would have to look good as it wasn’t going to be heavily decorated and any chunks missing from still being stuck in the tin would be on show!

Fortunately, thanks to taking great care with greasing the pans carefully I didn’t have any problems.  So all that remained was to let the cake cool down on a cake board and to dust it with icing sugar.

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Decadent Chocolate Bundt. 

Just before Easter I finally managed to get round to using my Nordicware Elegant Party Bundt pan. Easter was weeks ago but my blogging has gone by the wayside.  Life has just been too hectic recently.  The Elegant Party pan was a Christmas present and I’d wanted to use it for a while. What better than to bake a mouthwatering chocolate cake in it and decorate it with any Easter chocolates and mini eggs I had to hand?

As mentioned in my previous post, I had a bit of a fiasco with my turn doing supper for my local WI meeting.  Luckily three ladies took the three cakes off my hands for me and paid me to cover the cost of the ingredients.  I was so grateful, after all I had spent a lot on extra chocolate to give this cake the wow factor!

To bake the actual chocolate bundt itself I started off by greasing the pan with some trusty Wilton Cake Release.  I made sure it went into all the nooks and crannies of the pan so the cake would slide out easily and the pattern would stay intact.  Once this was done, I preheated my oven to 160oC (it’s a fan oven).

Then to start on the cake. I melted some dark chocolate in the microwave carefully then left it to cool down but not to set.  As this was happening I creamed together some soft unsalted butter and some golden caster sugar.  Once this was soft and fluffy I then added in some eggs one at a time.  In between adding the eggs I also added a tablespoonful of self raising flour from the flour already weighed out to mix in.  This prevented the mixture from becoming curdled.  The rest of the flour along with some baking powder was folded in afterwards.  In a third bowl along with the cooled down melted chocolate I also had some natural yoghurt and some vanilla extract mixed up.  To combine all the ingredients I put in about a third of the flour mixture, then folded it in and then repeated that with the chocolate mixture.  I did this again twice more so all the ingredients were combined.

The mixture was then carefully spooned into the pan and went straight into the oven.  Luckily the base of the Elegant Party pan is quite stable so I didn’t need a baking tray underneath to stop it tipping all over the floor of my oven.

After about an hour’s baking time the bundt was ready to come out of the oven.  At home by this time it was lunchtime and the smell was making me desperate to eat something.  I was so tempted to raid the chocolate stash and unfortunately the temptation was too great.  A mini creme egg slipped into my mouth, closely followed by about four min Milky Bar eggs.  The embarrassment of not having enough chocolate to decorate the cake was enough to stop me working my way through the rest of them, though!

Then to the moment of reckoning- the dreaded will the bundt come out of the pan in one piece moment? All cake bakers feel like this! But I usually find its typical when a cake has to look perfect, it doesn’t come out in one piece and most of it sticks to the bottom.  And when you don’t have to worry about a perfect cake, it slides out immaculately.  Thankfully I knew that any mistakes could be covered up with chocolate ganache on this cake.

Out if slid in one piece! Yayyyy! I left it to completely cool and went off to get some lunch for myself and my two teenagers.  Only both of them at lunchtime had only just got out of bed and had just eaten breakfast.  This means that at 3.00pm when I’m slap bang in the middle of something they’ll saunter into the kitchen to see whats for lunch and wonder why I can’t drop everything and cook something.  Or they’ll start making something themselves taking up space and making my cake baking space in a mess. So I ended up with beans on toast just for myself.

After the cake had cooled down it was time to add a chocolate ganache to the cake.  This was made by melting three bars of dark chocolate in the microwave and then pouring some double cream over the top of it. This made a beautifully runny and smooth icing.  To get the ganache into the grooves of the bundt cake I got a disposable piping bag and snipped off a tiny corner of the tip. The ganache was poured into the bag and piped over the top of the bundt, coaxing the drips so they went down in between the grooves.

As it was nearly Easter and I needed all those Easter treats using up without me gobbling them, I went completely over the top.  Starting off with Cadbury’s Mini Eggs, I filled the middle of the bundt until the eggs reached the top. Then on top I stuck Malteser bunnies, Galaxy mini eggs, Oreo mini eggs, Milky Bar mini eggs and mini Creme Eggs. Definitely not a cake to eat if you are on a diet.  But the original idea was that each person would have a tiny sliver with a couple of mini eggs. 

This chocolate bundt could be adapted for any occasion where you need a chocolate cake. You could use anyone’s favourite sweets or chocolates to decorate it.  It can be for a birthday or even for Christmas if you fancy something like this instead of a traditional fruit cake.

Happy Baking.

Love Sam xx