Halloween and Dia De Los Muertos can be even more fun with bite-size cakes shaped like grinning skulls. With that said, so excited to share these rainbow mini Bundt cakes that are in the form of bite sized skulls. I wanted to create something silly and happy so this rainbow bite sized skulls were created! For this project I share a Bundt recipe, how I create a rainbow using a (Nordic Ware skull bitelet cake pan 2.5 cup) Nordicware mold. I also include a cream cheese frosting recipe! #minibundt #bundtcake #surpriseinside
Full video tutorial on my RoxStarBakes YouTube channel here: https://youtu.be/mnABpn0nOrw
✨ BUNDT CAKES
• ½ C room temperature butter
• 1 ½ C sugar
• 4 eggs
• 1 TBS extract
• 1 ½ C all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
· I cream the room temperature butter and sugar
· Then I incorporate the eggs one at a time with the extract on the last go
· I use a vanilla extract but feel free to replace this with any extract
· Sift in all of the dry ingredients in and mix a couple minutes
· I add sour cream that’s been microwaved for a minute in two increments until it’s completely smooth
· Divide the batter into 7 (or more) and color pink, red, orange, yellow, green, blue and purple
· Grease the pan with shortening and then refrigerate the pan until you’re ready to pour the batter
· Don’t flour – this makes the surface goopy
· I fill 1/2 way full with rainbow batter
· The batter will expand when baking
· This will make about 40 bitelets
· Tap on counter to release huge air bubbles
· bake for 20-25 minutes at the preheated 350 degrees Fahrenheit when on a tray or until skewer comes out clean. I always bake on the tray now so there is even heat distribution.
· Let cool for 5 minutes then slowly pull away from the sides slowly
· When baked, the skulls expand and sometimes exceed the pan – that’s ok!
· Let cool completely
· I use an angled spatula to remove the skulls gently so they don’t break since they’re so delicate
· Trim around the edges if they exceed the cake cavity
✨ Cream Cheese Frosting
• 8 oz cold cream cheese
• 4 TBS soft butter
• 2 1/4 C sifted powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
· 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 and salt to taste
· I fill a piping bag with a number 5 piping tip (or just cut of the end just barely) - the cream cheese frosting should be cool, if it's not place it in the fridge for 5 minutes
· Pipe dots around the eyes and along the mouth or just use as a dip