All About that Bundt...

 All About that Bundt ... best tips for bundt cakes

I am all about that bundt. Bundt cakes sometimes get overlooked. Layer cakes are beautiful, but Bundt cakes can be stunning, too.  I'm pretty smitten with this one that I posted on Valentine's Day...and yeah, all of the others on the blog as well.

All About that Bundt ... best tips for bundt cakes

If you're wondering how best to get your Bundt cake out of the pan in one piece...I'm here for you.

If you scared to flip the cake right-side-up...I'll tell ya how.

All About that Bundt ... best tips for bundt cakes

If you wonder how best to glaze it and then MOVE it to a cake stand...I've gotcha covered.

If you've ever wondered how best to give a cake (or maybe half of one)...I'm your gal.

All About that Bundt ... best tips for bundt cakes

Covering all of the Bundt bases over on The Pioneer Woman Food & Friends! Click on over to learn all about those Bundts! 

Psst...here are some of my favorite Bundt pans:


Linzer Cookies

Linzer Cookies, made without a Linzer cutter

My friend Maureen had a little get-together at her home recently. Maureen is a great baker and, of course, had a dessert spread that was worth every single calorie I ingested. Among the treats was a platter of the sweetest Linzer cookies.

They were delicious! I said to Maureen, "These cookies are REALLY yummy!" She replied, "It's your recipe." Ha. 

sweet Linzer cookies

Two reactions:
  1. I was embarrassed because it sounded like I was trying to compliment myself.
  2. I was excited because I couldn't wait to make them!

For the cookies, it's the perfect every time cut-out cookie recipe. Roll it thinner than you would for a decorated cookie. I rolled these to 1/8-inch. The baking time is shortened...I found 7-8 minutes was enough for the thinner cookies.

Amarena Cherry and Chocolate Marbled Heart Bundt Cake

Amarena Cherry and Chocolate Marbled Heart Bundt Cake

Happy Valentine's Day! I made a cake for you! (Is it ok if I eat it for you, too?)

Amarena Cherry and Chocolate Marbled Heart Bundt Cake

My friend Flavia (she has an incredible blog full of Italian eats called Flavia's Flavors) introduced me to Amarena cherries. I found them at Trader Joe's. THEY ARE INCREDIBLE.

Amarena Cherries from Trader Joe's

Amarena cherries are like Maraschino's very sophisticated aunt who lives on the Amalfi Coast, wears red lipstick, a scarf, and big sunglasses. These cherries are rich, they are decadent; they are the best cherries you'll ever eat. They come in a jar of thick, luxurious, sweet cherry syrup. I guarantee, you'll never go back to maraschinos! Plus, they don't have all of the colorings...the cherries from Trader Joe's are colored with carrot and hibiscus extracts. (Before you mention natural maraschinos, I've tried them and was not impressed.)

Amazon has several brands of Amarena cherries available, all with good reviews. See here, here, and here for a few.

Amarena Cherries

As soon as I tried them, I knew that not only were they going in every cocktail and on every ice cream sundae I make from now on...they were going to flavor the inaugural cake made in my new heart-shaped Bundt pan.

Deep Lilac and Rose Gold Hearts + Chocolate Hazelnut Cut-Out Cookies

Deep Lilac and Rose Gold Hearts + Chocolate Hazelnut Cut-Out Cookies

I can't get enough of heart-shaped cookies. Any size, any color - I'm here for them.

For the color of these, I was going for the color of Beautyberry. Have you seen that shrub? It grows wild here all over the walking paths, and the color is GORGEOUS. Well, I didn't quite get there, although once the icing dried, it came pretty close.

Chocolate Hazelnut Nutella Cut-Out Cookies

Oh! Before we start decorating, I should mention that these cookies are Chocolate Hazelnut Cut-Out Cookies. As in, NUTELLA CUT-OUT COOKIES! Hello, my love.

The recipe is in my first book, Decorating Cookies. It's (sadly) now out-of-print, so I'm sharing it with you here. Also, my publisher has let me know that they're down to their last copies of Decorating Cookies Party, so if you ever wanted one, now's your time.

Chocolate Praline Roulade

Chocolate Praline Roulade ♥ A swiss roll cake to make Paul Hollywood proud!

Paul Hollywood is going to be so proud of us. We all get to be Star Baker with this chocolate praline roulade. "You are Star Baker! And YOU are Star Baker! And YOU are Star Baker!" (Please say that in Oprah-esque fashion.)

Chocolate Praline Roulade ♥ A swiss roll cake to make Paul Hollywood proud!

Let me tell you a little (a lot) about this cake. The cake itself is a flourless chocolate cake made airy and light from whipped eggs. The center is a vanilla cream cheese topped studded with bits of pecan praline. The entire cake is enrobed in the richest chocolate ganache ever and is adorned with piped chocolate decorations.

*this recipe is sponsored by Imperial Sugar

Chocolate Praline Roulade ♥ A swiss roll cake to make Paul Hollywood proud!

To answer your first question: YES. It is delicious.
To answer your second question: YES. It is time-consuming, BUT you make this cake ahead of time...it gets better as it sits. When you eat it, you'll have forgotten all of the time and dirty dishes that went into making it. Promise.

pecan praline

You'll start by making the pecan praline. It's simple enough...just toasted pecans, water, sugar, and corn syrup. Pour it onto a cookie sheet and let it cool.