Happy Anniversary #Bundtamonth.
For this #Bundtamonth we are getting all fancy pants and such. We are all breaking out our best party Bundts. I had this rose cake pan in my cabinet for a couple of years. I have used vanilla cake and it turned out to be a brown rose. I thought that if I used Red Velvet cake I could have a Red Rose. I also thought that if I put the powdered sugar over the top it would look like snow sprinkled over the top.
I wanted that yummy cream cheese icing that normally goes with red velvet. I didn’t want to mess up the top of my little cakelettes so I put a tablespoon or two in the middle of the cakelettes. This way, when you bite into them you get a wonderful surprise.
#Buntamonth is a year old. So lets enjoy it with a wonderful party. We have 14 wonderful bloggers who also made their best fancy pants Bundts.
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a fancy bundt
- Post it before September 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
Red Velet Rose Mini Bunt Cakes
Ingredients:
2 /12 cups all purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk
2 eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
Filling
1 pound cream cheese
2 sticks butter
1 teaspoon vanilla extract
4 cups confectioners sugar
3 tablespoons confectioners sugar for dusting
Directions:
Preheat oven to 350.
In a medium bowl sift flour, sugar baking soda, salt and cocoa. Using your mixer beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients and mix until smooth and combined about 2 minutes.
Divide the batter evenly among the pan filling each cakelette about 2/3 full. Bake in the oven 20-25 minutes. Test the cakes with a toothpick for doneness. Remove from the oven and allow to cool 10 minutes before removing from pan.
To make roses even, using a serrated knife slice the bottom off to allow them to sit evenly and not to wobble around. Allow to cool completely before putting the frosting inside the cakelette.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Fill pastry bag with frosting. Place in a tall glass to make filling with frosting easier. Cut 1/2 inch from the tip of the pastry bag. Insert cut end of pastry bag in the bottom of the cakelette and gently squeeze to fill the middle of the cakelette. Slowly remove the pastry bag. Use about 1 tablespoon of filling per cakelette.
Sprinkle powdered sugar on the top of each cakelette and serve on a pretty platter.
Here are a few more Bundts you may like to visit and make.
- Banana-Caramel Bundt Cake by Felice at All That’s Left Are The Crumbs
- Caramel Latte Bundt Cake by Heather at Hezzi-D’s Books and Cooks
- Chocolate and Wine Bundt from Holly at A Baker’s House
- Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom
- Devil’s Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess
- Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking
- Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes
- Little Bundt Pound Cakes by Renee at Magnolia Days
- Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple
- Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen
- Simple Orange Bundt Cake by Kathya at Basic N Delicious
- Streusel Apple Bundt Cake by Laura at The Spiced Life
- Triple Chocolate Mini Bundts by Stacy at Food Lust People Love
- White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations
Peace be with you,
Veronica
