Sorry this post is a little late….. I was recovering from the party I hosted yesterday for the three birthdays we have in my family this month. For as long as I can remember, we have always gotten our family birthday cakes at Publix. Something about their buttercreme icing just cannot be replicated. This year, money was tighter than usual (like REALLY tight!) so store bought cakes were out. Even at $10 each it would have cost $30 that I did not have. I decided to go thru my recipe box and create a special homemade cake for each birthday being celebrated.
My father loves coconut so that was the choice for him. My daughter Coral opted for a red velvet cake. I made a chocolate fudge cake as my birthday cake. Since I am not so great at icing layered cake and I really don’t like the taste of canned icing and I thought a “sheet” cake still in the pan would be kind of un-festive, I decided to make them all bundt cakes!
In my opinion bundt cakes are severely underrated! They are super easy! You can make them from a boxed mix or from scratch. They come out in one beautiful, round, molded piece that looks really pretty (I use a fluted mold). No special icing techniques are required. They are always SO moist inside too! For presentation you simply dump the mold upside down onto a plate and the cake comes right out! Simple! You just have to make sure that you use a lot of baking spray so that the cake does not stick to the pan at all.
The coconut cake (made from a scratch recipe) got several layers of coconut glaze brushed all over it and then I sprinkled flaked coconut over the top of it. The red velvet cake (made partially from scratch) got cream cheese icing drizzled all over the top of it so that it dripped down the sides intentionally. The chocolate fudge cake (from a boxed mix) got chocolate icing and white icing drizzled all over the top of it for a really pretty mixed effect!
To make the icing drizzle, I just put some icing into a glass measuring cup and heated it in the microwave for 20 seconds. This makes the icing much thinner and easier to drizzle with. I stirred the warm icing really well and slowly poured it over the top of the cake. You can make different patterns with the icing this way too.
Total cost for all three cakes: $7 (I had some of the ingredients on hand).