Tuesday, March 14, 2017

Easter Bundt Cake

This is not a difficult or complicated cake. It's just colorful and the perfect cake for The Hippy in the Kitchen.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 12 C Bundt Pan. Choose a simple Design like the Classic Original Bundt Pan.
4 - Small Separate Bowls to divide the Batter by color.

LorAnn Gourmet Gel Food Coloring
This is the Food Coloring I use for Macarons.
It was recommended in the Macaron Classes I've taken.
It's the only Food Coloring I use.

1 -  Duncan Hines Classic White Cake Mix.
1 tsp Orange Extract
Food Coloring: ( I use Gel Food Coloring)

1 1/2 C Confectioner's Sugar
2 TBS Water
1/2 tsp Vanilla

In a Large Mixing Bowl:
Prepare the Cake Batter according to the package directions.
Orange Extract
Stir to combine well.

Divide the Batter equally among the 4 Bowls to prepare them with Color.
Create the Four Colors among the Bowls: Orange, Yellow, Green, Blue.
Stir to combine well to create the intensity of your desired color.
The average is 50 drops of coloring. 25 for Yellow. Or, create your own colors.

Spray the Pan with a Vegetable Cooking Spray or use Brush well with Pan Release Mix:
 (get every crease and crevice of the design) Here's the mix recipe: (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It keeps forever!

Begin by gently spooning the Batter into the Pan in the following order:
Do not stir the Batter.

Bake 30 - 35 minutes.
A Toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 10 minutes.
Invert the Cake onto the Rack to cool completely.

Prepare the Glaze.

In a Small Mixing Bowl:
Stir to combine well.

Transfer to a Zip Lock Bag.
Snip off one of the corners of the bag to create a very small hole.
Squeeze the Glaze in a Zig Zag design.

Peace in the Kitchen!

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