Isn't this cake gorgeous?
You know what else is gorgeous? I have something really beautiful & special I want to share with you all. The post will be out in a couple of days! :) Don't forget to come back and check it out!
Now, back to these white-capped beauties. I have been wanting to use my mini bundt molds for ages, and I am so glad I finally did!
You know, once I find a good recipe, I stick to it like glue! I've been using the same vanilla cake recipe since the beginning of time! So I decided I would be brave and try something new.
I looked around and finally decided on a new recipe and it made the kind of cake I love! It is not a bundt cak recipe, really. It is just a vanilla bean cake. But I just wanted to use my bundt molds. So I did. I am sorry if this offends anyone.
You know how some cakes have a shiny, slightly crispy top and a soft fluffy interior? This is one of those cakes. Sometime I want a dense, moist pound cake, and sometimes I need light, fluffy, delicate cake. This one is definitely the latter.
This cake method was new to me, and I must admit I was a little skeptical about how it would turn out. Worked just fine! Whew!
Vanilla Bean Mini-Bundt Cakes
Adapted from Sweetapolita
Ingredients
50g egg whites, at room temperature
1/4 cup (60ml) whole milk, at room temperature
1 vanilla bean
95g (3/4 cup) all purpose flour
110g (1/2 cup) castor sugar
1 1/4 tsp baking powder
1/4 tsp salt
55g (4 tbsp) unsalted butter, at room temperature
Method
1. Preheat the oven to 350. Grease and flour your bundt molds.
2. In a medium bowl, combine the egg whites and half the milk. Slit the vanilla bean down the center and with the tip of the knife, scrape out the insides of the bean into the milk. Throw in the bean to infuse for a while.
3. In a large mixing bowl, add the flour, castor sugar, baking powder and salt. With your mixer on low speed, stir well to combine. For the mixer, the paddle attachment is recommended. I used the whisk attachment and it worked just fine.
4. Add the butter and the remaining milk and continue mixing until the mixture is evenly moistened. Increase the speed to medium and beat for about a minute.
5. Scrape down the sides of the bowl, and start adding the egg-vanilla mixture (after you have fished that bean out!) in 3 installments. Beat well after each addition.
6. Fill your molds 3/4 full and bake 20-25 minutes or until very slightly golden brown and feels 'set' to the touch. Keep an eye on the cake and make sure you don't over bake.
7. Allow to cool for a while, and turn out of the molds.
8. Glaze when completely cool.
For the glaze, I simply scraped out the insides of half a vanilla bean and combined it with 1 cup of powdered sugar with enough milk to get the consistency I like. I ended up making the glaze a little too thick, and while that makes for nice presentation, I found it too sweet. Next time I will make a thinner glaze.
But I loved the double hit of vanilla. I mean, look at those gorgeous flecks in the cake and in the glaze!
Delicious!
Now, for the giveaway winner!
First, let me thank each and every person who commented on my anniversary giveaway post! I totally appreciate the encouragement and anniversary wishes. I didn't reply to each comment because that would confuse me too much while taking a count for the giveaway.
As you may notice, we have 81 comments, but only the first 80 qualify for the giveaway. That last comment came in too late :( Sorry!
And the winner of this gorgeous book
is... (drum roll, please!)
Comment #47 belongs to Tara, who said - "whoa that is one pretty cake... i would love something like this for my wedding! i've been reading your blog for a while now, and my favorite recipe so far is the brownies with bacon. yummers!!"
Congratulations, Tara! You will be getting an email from me very soon :)
Thank you all once again for taking part in this giveaway, and for all the support!
A quick reminder - please don't miss the special post that will be out in a couple of days. I promise it is going to be really beautiful. So beautiful, that I am considering getting a professional photographer to come take the pictures! Don't miss it!
You know what else is gorgeous? I have something really beautiful & special I want to share with you all. The post will be out in a couple of days! :) Don't forget to come back and check it out!
Now, back to these white-capped beauties. I have been wanting to use my mini bundt molds for ages, and I am so glad I finally did!
You know, once I find a good recipe, I stick to it like glue! I've been using the same vanilla cake recipe since the beginning of time! So I decided I would be brave and try something new.
I looked around and finally decided on a new recipe and it made the kind of cake I love! It is not a bundt cak recipe, really. It is just a vanilla bean cake. But I just wanted to use my bundt molds. So I did. I am sorry if this offends anyone.
You know how some cakes have a shiny, slightly crispy top and a soft fluffy interior? This is one of those cakes. Sometime I want a dense, moist pound cake, and sometimes I need light, fluffy, delicate cake. This one is definitely the latter.
This cake method was new to me, and I must admit I was a little skeptical about how it would turn out. Worked just fine! Whew!
Vanilla Bean Mini-Bundt Cakes
Adapted from Sweetapolita
Ingredients
50g egg whites, at room temperature
1/4 cup (60ml) whole milk, at room temperature
1 vanilla bean
95g (3/4 cup) all purpose flour
110g (1/2 cup) castor sugar
1 1/4 tsp baking powder
1/4 tsp salt
55g (4 tbsp) unsalted butter, at room temperature
Method
1. Preheat the oven to 350. Grease and flour your bundt molds.
2. In a medium bowl, combine the egg whites and half the milk. Slit the vanilla bean down the center and with the tip of the knife, scrape out the insides of the bean into the milk. Throw in the bean to infuse for a while.
3. In a large mixing bowl, add the flour, castor sugar, baking powder and salt. With your mixer on low speed, stir well to combine. For the mixer, the paddle attachment is recommended. I used the whisk attachment and it worked just fine.
4. Add the butter and the remaining milk and continue mixing until the mixture is evenly moistened. Increase the speed to medium and beat for about a minute.
5. Scrape down the sides of the bowl, and start adding the egg-vanilla mixture (after you have fished that bean out!) in 3 installments. Beat well after each addition.
6. Fill your molds 3/4 full and bake 20-25 minutes or until very slightly golden brown and feels 'set' to the touch. Keep an eye on the cake and make sure you don't over bake.
7. Allow to cool for a while, and turn out of the molds.
8. Glaze when completely cool.
For the glaze, I simply scraped out the insides of half a vanilla bean and combined it with 1 cup of powdered sugar with enough milk to get the consistency I like. I ended up making the glaze a little too thick, and while that makes for nice presentation, I found it too sweet. Next time I will make a thinner glaze.
But I loved the double hit of vanilla. I mean, look at those gorgeous flecks in the cake and in the glaze!
Delicious!
Now, for the giveaway winner!
First, let me thank each and every person who commented on my anniversary giveaway post! I totally appreciate the encouragement and anniversary wishes. I didn't reply to each comment because that would confuse me too much while taking a count for the giveaway.
As you may notice, we have 81 comments, but only the first 80 qualify for the giveaway. That last comment came in too late :( Sorry!
And the winner of this gorgeous book
is... (drum roll, please!)
Comment #47 belongs to Tara, who said - "whoa that is one pretty cake... i would love something like this for my wedding! i've been reading your blog for a while now, and my favorite recipe so far is the brownies with bacon. yummers!!"
Congratulations, Tara! You will be getting an email from me very soon :)
A quick reminder - please don't miss the special post that will be out in a couple of days. I promise it is going to be really beautiful. So beautiful, that I am considering getting a professional photographer to come take the pictures! Don't miss it!
Note: The giveaway winner has been contacted by email, and if there is no response within 72 hours, another winner will be drawn using the same method, and will be contacted by email.
44 comments:
Those are some good lookin' mini bundt cakes. Your photography is marvelous. Much props to you. Look forward to your special post.
Congrats, Tara!
These mini bundts are gorgeous! Indeed the method of combining egg whites and milk and adding it later is rather unusual but it seemed to work real well! I'm curious enough to try this out one day.
I agree with you -- the vanilla bean flecks are gorgeous in the cake and frosting! Thanks for hostessing a fun giveaway and congrats to the winnter! Looking foward to your special post. :)
I love how these cakes look like snow capped mountains
Thank you for sharing the recipe.will be giving it a try real soon
P.S. thank you for stopping by my blog so that I can discover yours
Marsha, see, this is why I want to attend your baking 101. I really need one. This might be easy for most bakers but... I get intimidated by the word "bundt" (crazy huh?) and gorgeous frosting.... Am I helpless? I wish I have confidence to make it. But maybe one day. I really love eating all the baked goods, but it's funny I never actually have motivation to bake them myself. I must be very terrified! ;-)
Congrats to the winners, and what, special post? I can't wait!!
What a great idea ! I too have the same mold and have yet to use it for a post. These mini cakes look FAB-
ULOUS! Beautiful photos too! I forgot to mention that your walnut muffins were are HUGE hit with my girls!
The mini cakes look awesome...:-)
This looks gorgeous Marsha! I am for light spongy cakes this season. Can't wait for your next post. Congrats to Tara!
Marsha, these certainly are gorgeous and what beauties these photos are as well. The vanilla topping is just calling my name. Well done to Tara! Now awaiting the surprise... you've not been caught by the bundt cake police for using molds for a vanilla cake by any chance?
Gorgeous bundt cakes and LOVELY blog :) and right you are - the vanilla specks are precious!
chow! DEVAKI @ weavethousandlfavors
I've been craving something with vanilla bean lately and this looks like the perfect solution! They're so adorable too!
Oh these are gorgeous! I love the white capped beauties. Thank you for sharing this delicious after meal treat. I hope you are having a lovely week. Weather is warm in Austin, and we are anticipating crowds for SXSW. Hugs and love.
I have a mini bundt pan that I hardly ever use. You've just made me go pull it out of the cabinet. LOL
If only I have the mini bundt cake mold, I will be in the kitchen making these lovely mini bundt cakes.
What gorgeous little cakes!! they look SO inviting - I could polish off a couple of these no problem!
Mary x
This is one of the rare desserts that my whole family would go nuts for!! So moist and fabulous!!! Can't wait for your next post :)
These are beautiful! I love the specks of vanilla throughout.
These mini's are just too adorable. Mini means I get to nom at least two right? ;) Awesome job.
Congratulations to your winner. But then with your lovely recipe at hand we are all winners. I want to try yourcakes for the weekend. They look and sounddelicious. I hope you have a great day. Blessings...Mary
yum yum yum!
Thank you so much, Lazaro! I have been working a lot on my photography, and I am so happy to hear this encouragement :) I appreciate it! You made my day :)
It is really unusual, but it worked! Let me know how it works for you :) Thanks, Ping!
:) Thanks so much for your support, Kimby! :)
Thanks, Saswan! :) I am so glad to have found your blog :) Thanks for stopping by!
Nami, I still think you are a fabulous baker! :) You really need to believe that! :) I am so glad you like these! Thanks for stopping by!
Thanks so much! :) Those muffins seem to be really popular... I am so glad your girls like them! Thanks for letting me know :)
Thank you so much, Suchismita!
Thank you, Biren! :) And thanks for stopping by...
Lol :D You are the funniest, Jill! Yes, I think I hear the Bundt police at the door right now :) Thank you so much for your kind words! :)
Thanks, Devaki! I really appreciate it :) Can't wait to check out your blog!
Thank you.. Yep this is vanilla overload for sure :) Thanks for stopping by!
Thank you, Monet! :) I am having a hectic but lovely week :) And it's warmer than warm where I live :) Thanks for stopping by!
Yay! Can't wait to see what you make :) Thanks, Carolyn!
Don't let it stop you! I'm sure they'll work great even as cupcakes :) Thanks for stopping by, Veronica!
Thank you, Mary! :) I did polish off two... :p hehe
Thanks, Lizzy! I think vanilla beans make everything so much more inviting! :) Thanks for stopping by!
Thank you, Mary! I do too :)
Thank you! You bet... two or even three! :) Thanks for stopping by!
Thank you, Mary! That's such a sweet thing to say :) I appreciate your comment! Have a wonderful day :)
Thank you so much, Amanda! :)
Wow - those look delicious! I could just lick that glaze with all those gorgeous flecks!
Congrats to Tara :)
These little mini bunts are gorgeous, and I love those vanilla specks too :) The photos are looking more and more lovely every day Marsha!
Look how delicious these look! Wonderful!!!
yummy!!!
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