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 I am hosting the Bundt Bakers group. I wrote: "April showers bring blooming bundts?!? Okay, poet I am not. But I hope to inspire you to join me in using flowers for our April Bundt Bakers event. Use actual flowers, floral extract, or even just decorate your bundt with buttercream blossoms. Be creative!"
Here's what the #BundtBakers are sharing for my Bundts in Bloom event...
- Cranberry and Rosewater Bundt by A Day in the Life on the Farm
- Devil's Food Cake With Hard Icing by Sneha's Recipe
- Hibiscus Glazed Chocolate Bundt Cake by Making Miracles
- Jasmine-Infused Tres Leches Bundt by Culinary Adventures with Camilla
- Saffron Mini Bundts by Magical Ingredients
- Orange Blossom Bundt Cake by Patyco Candybar
- White Chocolate Lavender Bundt by Sweet Sensations
Years ago, when we were in Costa Rica for my parents' birthdays, we had a tres leches cake for dessert at a restaurant. For those who don't speak Spanish, or haven't had this cake, tres leches means 'three milks.' That mixture is then drizzled over a vanilla sponge cake. It is surprisingly easy and not at all soggy.
I was inspired by the blooming jasmine bush just outside my back door and decided to infuse the cake and the whipped cream on top with jasmine tea. The fresh flowers are just for garnish!
- 1/2 cup (1 stick) butter + some for prepping your baking pan
- 1 teaspoon jasmine green tea
- 1 cup cake flour
- 3/4 cup organic granulated sugar
- 1 teaspoon pure vanilla extract
- 5 eggs
- 1-1/2 teaspoon baking powder
- 1 can evaporated milk (12 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1/3 cup organic heavy cream plus 1cup more for the topping
- 1 teaspoon jasmine green tea
- organic jasmine blossoms for garnish, optional
Preheat the oven to 350 degrees Fahrenheit. Prepare your baking dishes with butter and set a side.
Melt the butter in a small skillet and sprinkle tea over the top. Remove from heat.
Separate your eggs, placing yolks in a larger mixing bowl and whites in a smaller one. Into the same bowl as the yolks, add in the flour, sugar, vanilla, and baking powder. Whisk to combine. Add in the melted butter infused with tea. You can strain out the tea leaves if you like; I left them in.
Beat your egg whites until soft peaks form. Gently fold them into your batter. Try not to deflate the egg whites too much.
Spoon batter into prepared dish and bake for 30 minutes, until golden on top and spongy to the touch. While the cake bakes, infuse your whipped cream for the topping.
Pour 1 cup organic heavy cream into a small sauce pan. Heat over medium until it begins to steam. Sprinkle tea over the top. Give a quick stir and let steep until cooled completely. Strain out the tea leaves and set aside.
Remove the cake from pan and cool on a wire rack for 20 minutes. In the meantime, whisk together the three milks: evaporated milk, condensed milk, and 1/2 cup whipping cream. Pour into something from which you can pour easily; I used a measuring cup.
Once the cake is cool, place it on a rimmed cake platter or plate. Poke cake with a skewer or fork to help the milks absorb.
Pour a little bit at a time until the cake is saturated and it just begins to pour off the cake. Cover and refrigerate for at least 1 hour before serving.
That's a wrap on my blooming bundts event. The #BundtBakers will return in May with the theme of 'Mom's Favorite Chocolate Bar...turned into a cake. Fun! Stay tuned.