Recently, I stepped way outside of my comfort zone of layer cakes and buttercream and took a momentary, tiny sneak peek into the world of Bundt cakes. 

I’m so glad I was asked to make these lovely little cakes! They’re timeless and a great alternative to cupcakes. 

The variation of shapes and depth that I can achieve with these cakes is much greater than what I can achieve with my regular layer cakes but don’t worry, layer cakes will have my heart for forever. 

I quickly learned the key to having a Bundt cake release perfectly every time is to use a flour based cooking spray and to let the cakes cool in their pans until just slightly warm to the touch.

I used the NordicWare Brilliance Pan for the larger red velvet Bundt cake and the NordicWare Geo Bundtlette Pan for the mini cakes.

These were obviously Red Velvet cakes and Double Dark Chocolate cakes - divine! The chocolate cakes were served with homemade caramel glaze *chef’s kiss*.

PS - THANK YOU for the kind words about the website. I love that you guys love it! 

Enjoy!