Make your holiday season more festive with these mini wreath bundt cakes! I share a peppermint bundt cake recipe using a classic Nordic Ware 5 cup anniversary bundt cake pan that isn’t holiday specific. This will be a novelty cake project you love.
For a full video tutorial, you can find that here: https://youtu.be/WdpJV9wWOcg
MINI WREATH CAKES
Ingredients:
Unsalted butter ½ cup (114g)
Granulated sugar 1 1/2 cups (250g)
Large eggs 3
Peppermint or your favorite extract 2 tsp (8ml)
All-purpose 1 ½ cups (210g)
Baking soda 1/4 tsp (1g) Salt 1/4 tsp (1g)
Sour cream 2/3 cup
Instruction:
· I cream the room temperature butter and sugar for 5 minutes
· Then I incorporate the room temperature eggs one at a time with the extract on the last go
· Sift in all of the dry ingredients in and mix a couple minutes
· It’s easier to add the dry mix in two batches when using a hand mixer
· Incorporate sour cream that has been microwaved for two 30 second increments and mixed until it’s smooth
· I’ve colored with gel food paste green
· I know it's not typical to end with a wet ingredient but this has made my recipe fool proof in the many times I've made it
· Divide and only fill ¾ of the way full
· Tap on counter to release huge air bubbles
· Then place on a tray and bake for 30-35 minutes at the preheated 350 degrees Fahrenheit or until toothpick comes out clean
· Let cool for 15 minutes then invert the pan onto a parchment lined cooling rack
· Slides right out!
· This recipe makes about 8 mini bundts; I noticed it depends on the egg size
· I have to emphasize the parchment paper… because the detail can get stuck in the cooling rack
· There was one cakelette that I cut while it was hot
· It leveled just fine but I learned that it’s worth it to be patient because it helps to wiggle this cake to release it
Tip!!
o Grease with shortening and then refrigerate the pan until you’re ready to pour the batter
o don’t flour the pan this makes the surface goopy
o make sure none of the lose brush bristles stay in the pan
o the shortening whitens when cold/refrigerated so have no worries
CREAM CHEESE FROSTING
In this video, I make a full portion of this delicious frosting but you only need about half so I'm reflecting that below.
Ingredients:
Cold cream cheese 8 tablespoons (4 oz )
Room temperature butter 4 tablespoons (56.7g) (I recommend this amount of butter for this portion)
Powdered/confectioner's sugar 1 cup 2 tablespoons (135g)
Vanilla extract 1 teaspoon (4g)
Pink of salt
Instruction:
· Beat together cold cream cheese and room temperature butter until fluffy
· Gradually beat in the powdered sugar a little at a time
· Beat until fluffy and add vanilla to taste
· The leftover could be frozen for up to two months
· For this project, my tip of choice is a 32 but I think it looks great with a round tip too
· Pipe and add sprinkles!