Food Librarian

Tuesday, November 1, 2011

Leftover Halloween Candy Bundt

I Like Big Bundts - Day #16

I'm exhausted. I ate so much candy at work today...then got hit with a sugar coma. We had to counteract that with microwave popcorn. Sweet and Salty. It's all about living a balanced life. :)

We're on Day #16 of I Like Big Bundts...the Food Librarian's crazy quest to post 30 bundts in 30 days. All to encourage you to make a bundt for National Bundt Day on November 15th!

So, did you have a bunch of kids come by your house? Or, were you in a snow storm and had to cancel Halloween (that is soooo sad for the kids)? Or, were you just so shocked and torn up by the divorce of Kim Kardashian and Kris Humphries after 72 days of marriage that you just couldn't face the trick or treaters...and ate all the candy? Well, whatever happened yesterday, if you have some leftover candy, here is a Bundt that'll help you out!

Basically, a vanilla bundt cake with chopped up candy. I used a bunch of Snickers, Twix, Milky Ways...but you can add so many others: Whoopers, Butterfingers, Junior Mints, M&Ms... I would be hesitant to put in "sugary, non-chocolate" based candies such as Starburst or Skittles...don't know how they would turn out with melty colors.

The submission info can be found here! Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me!

I saw this bundt on Natalie's Killer Cuisine last year and put it on my list to make! See you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan

Thursday, October 29, 2009

Candy Corn Jello Bundt - I Like Big Bundts

Day 13 of I Like Big Bundts: 30 Days of Bundt Cakes
Candy Corn Jello Bundt

Thanks to my friend JustJenn of JustJennDesigns for making the logo! I was driving home last night and heard Sir Mix-a-Lot on the radio! Of course, no endorsement is implied...but I really think he'd like a Big Bundt!

Every so often, I check Google Analytics and find that some of my Jello posts still get hits. The Broken Glass Jello and Laker Nation style Stained Glass Jello are most popular. So, I thought I would try to hit a few themes with this creation....Candy Corn Jello Bundt. It's Halloween! It's everyone's favorite Jello! It's Bundt shaped!

A huge shout-out to my co-worker. Everyone at the library knows of my love of the Bundt and Jello. I've been going to Salvation Army, Goodwill and other thrift stores looking for vintage Jello molds. One day, after a particularly disappointing weekend (I got sick and had to cancel my trip to San Francisco), I found a beautiful green Tupperwave Jello mold in a bundt shape on my chair. I almost cried. My co-worker was cleaning out her kitchen and gave me her seldom used Jello form! How awesome!

Don't you love how the mold makes these look like little Candy Corns?! How perfect is that?!

If you want, you can also make the orange and yellow layers opaque by tweaking my Easter Jello recipe and adding condensed milk to the layers.

Sure, technically, this Jello mold isn't a "Bundt CAKE", but I hope you let me slide on this one! This mold has a hole in the center...my definition of a Bundt style creation! :)

Candy Corn Jello Bundt

Since there are all different shaped molds, there isn't a real recipe...I'll just tell you what I did. The recipe needs to be adjusted to fit your Jello mold. Mine holds about 5 or 5 1/2 cups of liquid.

The top layer is a sweetened condensed milk mixture. I sprinkled two packages of Knox gelatin onto 1/2 cup cold water. Let that sit for 5 minutes and the gelatin will bloom. Meanwhile, boil 1 cup of water. Combine the gelatin mixture with the 1 cup boiling water and stir until completely dissolved. Then pour in 1 can (14 oz) of sweetened condensed milk (do not use evaporated milk). Stir completely and pour as much as you need into the mold. I think I used about 2/3 of the mixture and tossed the rest. Yes, probably not very efficient, but I was winging it!

After at least 4 hours in the refrig...longer is probably better, I placed 1 large box (6 ounces) of orange Jello in a glass measuring cup. I added enough boiling water to equal 2 cups of mixture. I stirred until dissolved, let it cool a bit, and poured most of it on top of the white mixture.

After another round in the refrig, I did the same with a large box of lemon Jello and placed it in the mold.