Little Easter Cakes:
Mini Chocolate Drizzle Bundt Cakes
In Easter Week it seemed wholly appropriate to concentrate on seasonal baked treats, and as regular Lavender and Lovage readers will know, I have featured some very indulgent cakes and bakes already…….A BIG Easter Cake! Creme Egg Chocolate Drizzle Cake, Pots au Chocolat with Chocolate Bunnies and of course my Hot Cross Buns recipe is always popular at this time of year - Baking for Easter – The History of Traditional Hot Cross Buns and Hot Cross Bun Recipe. However, there is always room for little cakes on the Easter tea time-table and when I happened upon some mini silicone bundt moulds last week (in Lidl) I decided to make some little Easter bundt cakes this year, for a change.
I am not a fan of silicone in baking, I’m a bit of a baking dinosaur and prefer tins for cakes and bread – it conducts the heat so well and gives a nice crust; however, I am always up for a challenge and as these little bundt moulds were so cute, I decided to use them for my Easter cakes. The moulds were quite pretty in a purple kind of way and they seemed quite robust, as well as being flexible for turning the cakes out. I made a classic “4,4,4,2″ Victoria sponge cake mixture, that’s 125g of flour, sugar and butter in metric to 2 eggs, and added a generous glug of vanilla extract with a little milk to the mixture. The drizzle was made with white chocolate and cream and doesn’t show up much in my photos, as it soaked into the bundt cakes, making them incredibly light and moist.
I then topped the cakes with some mini chocolate eggs and a scattering of sprinkles and traditional hundreds and thousands for a final flourish. The results, as you can see in the photos, was so pretty – lovely little vanilla infused sponge cakes with spring like attire in the form of mini Easter eggs and sugar strands……they tasted as good as they looked and feeling in a generous spirit, I took some around to my neighbour, who pronounced them “delightful and delicious”. I only made six this time, but you could of course double the ingredients and make a dozen for a larger family gathering or Easter party. These would also make great little cakes for a “Cake and Bake Sale” too.
Other flavour combinations that I toyed with were: lemon cakes and a lemon curd drizzle (on my list to make this weekend), orange cakes with a chocolate orange drizzle, cinnamon cakes with a spiced chocolate drizzle and also this GREAT idea from my mate Dom, for mini creme egg easter bundt cakes. If you don’t have any mini bundt moulds or tins, then you can make these in a muffin tin or a fairy cake bun tin. The mixture can also be made into a large bundt cake too, but you may need to increase the measurements to a 3 egg Victoria sponge cake ratio. On the question of “Bundts”, here’s an interesting little article about them, Bundt cake, that I found on Wikipedia. As well as being ideal for my Easter table, these wee cakes are perfect for the latest challenge of Choclette’s “We Should Cocoa” that is being guest hosted by Rachel Cotterill this month, with a theme of “Easter”.
My recipe for these Mini Chocolate Drizzle Bundt Cakes is below and I hope that you will enjoy them as much as we did (and the neighbour) if you make them this Easter! See you later in the week with some more seasonal recipes, as well as a NEW 5:2 diet recipe too! Karen
As this is a special Easter Bake, I am also entering these wee cakes into Ruth from The Pink Whisk’s Easter Bake & Make Competition!