Skip to main content

Topless Bundts Turned Spring Trifles #BundtBakers

 Here we are in March with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. 

You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month, we're sharing Springtime bundts with me hosting. I invited the bloggers: "Let's celebrate Spring with a bundt inspired by the season. You can use a seasonal ingredient or decorate with a Spring-y theme. This theme is wide open." Here are our offerings for the event... 

This plant pops up everywhere during the Springtime. Well, at least it does where I live - on California's central coast. I now know that its scientific name is Oxalis; it's common name is wood sorrel. But when I was a kid, we always called it sourgrass! And, when it was blooming, I usually had a stem hanging out of my mouth as I played outside.

Sourgrass is, well, you guess it, sour. It's a mix of sour and citrus. And it has a vibrant, naturally chartruese hue. So, I wanted to see if I could make a glaze for a bundt cake with it.

Topless Bundts

Well, it turns out that I didn't have any bundts to glaze after all. All three of my mini bundts stuck to the pans, rendering them this...

So, I tore them into bits, layered them with whipped cream, and made trifles. This was a great big floppity flop flop flop. But when you have lemons, make lemonade...and when you have topless bundts, make trifles!

No recipes to share from me this month since I failed so spectacularly. But it was a delicious mess anyway.

That's a wrap. Next month we'll be sharing Angel or Devil Bundts with Rebekah leading the discussion. Stay tuned!


  1. I have had a few bundt cakes that were turned into trifles and certainly got no complaints from the recipients of that dessert.

    1. I got complaints. LOL. From D about where I picked the sourgrass and how many animals might have peed on it!

  2. That's a wonderful idea to use a cake Camilla!! I am sure all must have finished the trifle to the last crumb. Thank you for hosting today's event.

  3. Trifle is a great save when Bundts stick! We've all been there! The important thing is how the cakes tasted! You could share the recipe with a warning about really, really being generous when buttering and flouring the pans. Now I'm going to be on the lookout for your sourgrass. I wonder if it grows in Texas.

  4. There seems to be no rhyme or reason as to why some bundts stick to the pan and some do not. I always hold my breath when removing them from the pan. I love trifle so this is a wonderful idea for those bundts that do not behave.

  5. Ohhh...Bundt cake are love and suffering..
    A great idea to enjoy suffering..
    Thank you for hosting today's event!!!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce