More like "Baby-delicious-cakes"Well anyway, here I am with ANOTHER belated post. I've gotten pretty crap at keeping up to date with this thing... but here it is, finally: Recipe #12: Baby Bundts. They sound so cute don't they? And they look really cute too, in Nigella's picture (above). Mine... well not so much. But we'll get to that.
I was really excited about this recipe, one of the reasons actually that I was so eager to get the Autumnal Birthday Cake out of the way. The ingredients sound so delicious - namely lemon and yoghurt - and I have gazillions of lemons for some reason, so this was a really good way of using lots of lemon juice. And I got to use my really really cool glass lemon juicer again *yay*...
One problem I encountered: What the heck are bundt tins? And where do you get these tins from? Nigella says in her intro to this recipe that she doesn't feel guilty about suggesting to use them, because it's so easy to buy kitsch kitchen utensils and supplies these days. Really? I asked everybody I knew that does baking if they had one I could borrow and was repeatedly greeted with a "What the heck are bundt tins?" face. Hhhhmmm. I did actually find a regular sized bundt tin in a gift shop in town, but it was mega-expensive. Pretty though - it looked like an amazing jelly mould that would make all the other kids jealous if you had it at your birthday party. So in the end I opted for a muffin pan. It does say 'baby', right? So I figured they had to be pretty small (one thing about Nigella's photo - no size reference!), and anyway how badly could they turn out?
Chris clearly couldn't wait for them to be iced.The answer: Um, quite a bit. I'm glad I only half filled the pans with batter, or they would've exploded all over the top and turned into regular sized bundts/muffins (what is a bundt by the way, can anyone clue me in?). As it was, most of them did rise far too much anyway - some of them looked like little lemon volcanoes. Which would of been ok if I wasn't icing them - especially since the icing needed to be runny so it could run down the sides. In an effort to make the icing stay on I turned some of them upside-down, so that I could ice the flat side... but that turned out to be a minor disaster. They ended up rolling over because of the uneven bases, and I the icing ran down one side and pooled on the chopping board. I left the rest of them right-way-up and thickened up my icing a little more before covering them, but they turned out just as bad, with the icing dribbling down the sides of those little snow-capped peaks.
My highly inefficient usage of icingSo in the end I decided that no, I wasn't going to take them to my work shout after all, and yes, Chris you can now eat as many as you like and I won't get grumpy. And they did actually taste pretty delicious after all!
Flavour: Amazing
Presentation: Crap
Chris' verdict: 4/5 (he is so easy to please!)
Ok, so I have just been informed by a work colleage (who looked it up on google then kindly emailed me)that "...basically what you made is not a bundt cake as it was not made in a
ReplyDeletebundt tin...they were muffins...."
There you go - they don't have squiggly sides, so they are muffins. I learnt something today!
Thanks for the tip off, I have heaps of lemons so will give this a go. And I would have just gone ahead and made them in muffin tins too! Muffins, Bundt cakes, they still look delish :)
ReplyDeleteI agree with Allana, they look delicious!
ReplyDeleteThey were delicious mmmmm...... ;)
ReplyDelete