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...
- Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
- Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
- Kentucky Butter Bundt Cake by Sneha’s Recipe
- Lemon Poppy Seed Ricotta Cake by Food Lust People Love
- St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
- Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla
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.
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 topless...like 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!
I have had a few bundt cakes that were turned into trifles and certainly got no complaints from the recipients of that dessert.ReplyDelete
I got complaints. LOL. From D about where I picked the sourgrass and how many animals might have peed on it!Delete
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.ReplyDelete
Thank YOU for joining me this month.Delete
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.ReplyDelete
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.ReplyDelete
Ohhh...Bundt cake are love and suffering..ReplyDelete
A great idea to enjoy suffering..
Thank you for hosting today's event!!!