It was my birthday a couple of weeks ago, so as is the tradition it was on me to provide cake for my colleagues (small price to pay as they got me some lovely presents). Naturally I decided on a bundt cake, as I am still pretty excited by my new bundt tin, and there just seems to me something festive about bundt cakes – particularly when you add stars and sprinkles. Happy birthday me!
I used my favourite vanilla cake recipe, adapted from the Primrose Cafe cupcake book, which I perhaps could have scaled up as the tin could definitely have been filled a bit fuller, which would have had the added bonus of making a bigger cake.
Vanilla bundt cake
225g butter, at room temperature
225g sugar (supposedly caster sugar; I used granulated as I don’t have loads of space in my cupboard for multiple sugar varieties – it worked fine)
210g self-raising flour
1 tsp baking powder
4 large eggs
1 tsp vanilla exract
3 tbsp semi-skimmed milk, at room temperature
Preheat oven to 160C (fan) / 180C and greaser your bundt tin well
Cream the butter and sugar in a bowl until pale and fluffy.
Combine the dry ingredients in a separate bowl.
Alternate adding the eggs with 1/4 of the dry ingredients, mixing well after each addition.
Add the milk and vanilla extract and give it one last mix
Pour the mixture into the bundt tin and bake for 30-35 minutes until risen and golden brown (a skewer inserted into the deepest part of the tin should come out clean)
When cool enough, carefully turn out onto the plate you are planning to serve on (this is where you find out how well you really greased your tin…)
For the chocolate glaze, I did a bad thing and did not write down what I did to make it. I knew I was doing a bad thing at the time but the truth is that I had a godawful cold (yes, in August) which had me off work sick that afternoon, so all I had done was come home, sleep on the sofa, get up to make the cake, nap again, glaze it. I will work it out again as it was pretty damn tasty.
For now, accept that I used good-quality 100g dark chocolate, maybe 3-4 tbsp sour cream, ditto golden syrup. Melt all together in a saucepan over a low heat, add more golden syrup to taste – I like mine quite tangy but if you like it sweeter then cut a bit of the sour cream (or use regular cream).
Cool so it’s not completely runny then drizzle over the cake, then add sprinkles.
For my birthday, I got this:
Yes… Henry and I are getting married =) Hence why this update is so late, as I have been busy writing guest lists and visiting venues and thinking about dresses and flowers and centrepieces and a cupcake wedding cake! (More on this to come, no doubt. I am definitely making it myself :D)