We are going all kinds of crazy on the blog today for the latest wedding cake trend on the block.
Wedding Bundt Cakes.
Perhaps it’s their homemade rustic appeal or all that yummy icing that artfully drips down the sides? Or the fact that they suit a delightfully pretty floral cake topper…
Who knows… one thing we do know though. This is one helluva wedding cake trend you should include at your wedding party and is perfect for any DIY lovin’ bride!
Planning on baking your own bundts? After you’ve finished drooling over WTW’s pretty collection of bundts, check out the ‘I like big bundts and I cannot lie’ wedding cake recipe! Yay.
Big bundts, small bundts, itty bitty round bundts. Dusted, iced, topped with pretty florals or beautiful bundt bunting! There’s a bundt for everyone.
Wanna make your own bundts? Check out this superb recipe!
Makes 1 cake
2 large eggs
1 large egg yolk
200 grams / 3/4 cup plus 1 tablespoon sour cream
15 grams / 1 tablespoon vanilla extract
200 grams / 1 1/2 cups all-purpose flour
50 grams / 1/3 cup cake flour
250 grams / 1 1/3 cups sugar
7 grams / 1 1/2 teaspoons baking powder
3 grams / 1/2 teaspoon baking soda
3 grams / 1/2 teaspoon salt
Zest from 2 lemons
200 grams / 14 tablespoons unsalted butter
112 grams / 1/2 cup plus 1 tablespoon sugar
95 grams / 3 fluid ounces lemon juice
1. Preheat the oven to 350F. Grease a 10-cup Bundt pan with butter or shortening and dust with flour (Wondra flour works well), shaking out the excess.
2. In a bowl, whisk together the eggs, yolk, 1/4 cup of the sour cream, and vanilla.
3. In a stand mixer fitted with a paddle attachment, mix the flours, sugar, baking powder, baking soda, and salt. Add the butter and remaining sour cream and mix on low speed until the ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes until creamy. Add the egg mixture and mix for 30 seconds to incorporate.
4. Pour the batter into the prepared pan and use a spatula to smooth out the top. Bake for 50 minutes or until a wooden skewer inserted into the cake comes out clean. Meanwhile, make the lemon glaze.
5. To make the lemon glaze: In a saucepan over low heat, dissolve the sugar into the lemon juice. Bring to a simmer, whisk, remove from heat, and cover until needed.
6. Cool the cake for 10 minutes. Unmold the cake onto a 9-inch cardboard round or a serving plate. Brush a couple of layers of glaze over the cake. Once cool, you can serve the cake or wrap it and freeze for future use. The cake defrosts at room temperature in a few hours.
This recipe was taken from Bundt Cakes Fit For A Wedding. Pop on over to see the full method, hints and tips and to join the wedding bundt cake conversation!
For an icing topping follow this recipe.
1/2 cup butter
3 cups powdered sugar, sifted
2 teaspoons vanilla
2 tablespoons milk
2 tablespoons dark rum
In a medium bowl, add powdered sugar.
Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
This recipe was taken from Spoon or Fork.
image source / image 1: photography by twah dougherty / image 2: photography by unknown / image 3: photography by feather and twine photography / image 4: photography by acres of hope / image 5: photography by alison harp photography / image 6: photography by ruth eileen photography / image 7: photography by dna wylie photography / image 8: photography by jacque lynn photography / image 9: photography by christian cruz / image 10: photography by amy zumwalt photgraphy / image 11 & 12: photography by rachel havel / image 13: photography by lois matthews