Today is a very special day...it's Mr. Ginger's Birthday! In honor of it, I made his favorite cake (or at least his favorite light cake), this Cooking Light German Chocolate Bundt Cake. I love making this recipe, not only because it tastes full fat (seriously) but it's a great excuse to use my Anniversary Bundt Cake Pan. The only problem is that every time I make it, it sits in our kitchen and yells to be eaten every single night until it can't yell anymore because we've eaten it...every night for a week.
To fix this pesky situation, I picked up these adorable mini bundt cake pans from the Teeter for $5.99 for a set. I was a little worried about the quality but the baby bundts popped right out! Here's a pic of the bundt cake and pan pre-icing (scissors for scale).
I halved the recipe and cooked it for about 40 minutes instead of an hour. It made three bundt cakes so I might actually pick up one more set, it'd be way easier than trying to get that recipe math right...
Here are the trio iced...looks so fancy right?
To fix this pesky situation, I picked up these adorable mini bundt cake pans from the Teeter for $5.99 for a set. I was a little worried about the quality but the baby bundts popped right out! Here's a pic of the bundt cake and pan pre-icing (scissors for scale).I halved the recipe and cooked it for about 40 minutes instead of an hour. It made three bundt cakes so I might actually pick up one more set, it'd be way easier than trying to get that recipe math right...
Here are the trio iced...looks so fancy right?
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