Oh, nooo - remember Mr. Bill?? On the cooling rack, they didn't look very chocolatey in color... Powdered sugar... Those air bubbles, not very pretty. Chocolate gla-nache covers the pretty bundt cake details! Drat! Mini-me! I can't think of anything else to say about these cakes...
This week Kristin of I’m Right About Everything selected Milk Chocolate Mini-Bundt Cakes. Please visit Kristin and see how her mini-bundt cake turned out (and just your luck – you get the recipe too!).
I don’t own a 6 mini-bundt cake pan but a 4 mini-bundt cake pan. The batter only filled 3 of them. I was tempted to buy a 12 mini-bundt cake pan because they were more serving size. O, well, this way the Beau and I can share one, on 3 separate occasions! HAH!
This was the first time I used the mini-bundt pan and I’m really pleased with the results! I’ll have to buy a can of Pam though. I didn’t have any and used an olive oil mist sprayer instead. I think that’s why the air bubbles showed up, the mist left little blobs of oil all over.
I don’t use corn syrup that often so of course when I wanted to use it, I couldn’t open the bottle! I had to run hot water all over the lid for a while to dissolve the hardened corn syrup around the lid. Still couldn’t open it. So I added a tab of butter to the melted chocolate and was going to add some milk to make a ganache topping when the Beau opened the corn syrup for me! So what I ended up with was gla-nache! There didn’t seem to be enough for all 3 mini-bundts so I dusted them all with powdered sugar. (Which hides a multitude of ugliness…)
Well, we just finished off one of them and we both think it tasted really good. The Beau gave it a 4 out of 5. He didn’t think the powdered sugar was necessary until I told him I used it to hide the ugliness. =)
Last Week: Cocoa-nana Bread
Next Week: Rick Katz’s Brownies for Julia
LA's In The Kitchen 
Posted by mike on February 2, 2010 at 2:00 am
Well don’t these look festive! I agree – confectioner’s sugar is make up for baked goods – it hides everything. But these look wonderful – un-glazed! I’m glad you enjoyed them and made them this week – nicely done!
Posted by vibi on February 2, 2010 at 7:15 am
I’m jealous! Those are absolutely beautiful molds you have… and you used them perfectly! Bravo! very well done!
Posted by Mary on February 2, 2010 at 7:17 am
They look great, and icing sugar really is the best for covering anything up at all! Glad you like them! I made a caramel sauce for mine.
Posted by Kayte on February 2, 2010 at 8:43 am
I have that pan, too, but was afraid they would all stick, so I used the simple one, now I have to go back and make them like you, including the powdered sugar part as that is such a nice touch! Very pretty. I had holes all over mine as well, not sure why that was. Great job, very lovely, each one.
Posted by chocolatechic on February 2, 2010 at 8:59 am
I love the pan you used.
I don’t have mini bundt pans, so I made mine in a muffin tin.
Posted by Michelle on February 2, 2010 at 9:07 am
Im glad you liked them..your minis are so cute!
Posted by Margot on February 2, 2010 at 9:40 pm
Powdered sugar makes everything better! Those pans are so cute. I want mini-bundt pans, but my kitchen is already cluttered enough thanks to TWD.
Posted by Jill on February 3, 2010 at 7:55 pm
They look great with the powdered sugar! I skipped this week, but I’ll be back with the brownies next week!
Posted by Kristen on February 8, 2010 at 6:35 pm
The powdered sugar looks great! Thanks so much for baking with me this week!
Posted by Rick Katz’s Brownies for Julia « LA's In The Kitchen on February 14, 2010 at 8:01 pm
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