Buttercake Bakery's Marble Bundt Cake - Day #1 of Food Librarian's I Like Big Bundts 3

Buttercake Bakery's Marble Bundt Cake

Day #1 - I Like Big Bundts 2011

Where has the time gone?! I'm back for another marathon of Bundts! Because I cannot lie, I Like Big Bundts!

For those who are new to the blog or just visiting, I love the Bundt cake. I like cake but don't care for frosting (too sweet for me). The bundt? It's perfection with just a light dusting of powdered sugar or a light glaze. A couple years ago, I thought I would celebrate National Bundt Day on November 15th by making 30 different bundt cakes prior to an awesome holiday. I mentioned this to my totally sharp friend, JustJenn and she said, "I Like Big Bundts!"

I hope this year is fun for you, and I hope you mark November 15th on your calendar! Last year, if you made a Bundt for National Bundt Day, I mailed out a JustJenn designed button proclaming that you too like Big Bundts. This year, I have something special planned for those who bake along! (submission info coming next week)

Dust off your Bundt pan and let's get going! And hey, a TUBE pan isn't a Bundt pan. I feel Bundts need to be inverted and have some sort of sexy curves! Tube pans are just so boring compared to the Bundt! Here is a look at my collection of Bundt pans!

It's Day #1 of I Like Big Bundts: 30 days of bundt cakes! I hope you stick around, and I hope you find a recipe to try on National Bundt Day (November 15th).

I saw this cake on Jami's Night Baking blog. Have you been to her blog? It is stunning. Jami makes the most creative birthday cakes and cupcakes. Check out this SoCal themed (complete with surfboard) cake and these cute Penguin cookies. If you don't have Night Baking on your reader, add it now!

Come back tomorrow, and the next day, and the next.... for another Bundt!
- mary the food librarian


Recipe: Click here for printable version

Bundt Pan: Traditional 12-cup Bundt Pan
Recipe adapted from the Los Angeles Times Food Section Culinary SOS. Culinary SOS is great - readers ask (well, most of the time they beg) for a recipe from a local restaurant or bakery. In 2008, someone asked for the Buttercake Bakery's recipe. If you are in So Cal, visit the Buttercake Bakery in West LA or West Hollywood. (I used Night Baking's weight measurements and have included them on the recipe. Thanks Jami!)

Nutella Bundt - Day #16 - I Like Big Bundts

Day 16 of I Like Big Bundts: 30 Days of Bundt Cakes

Nutella Marble Bundt

Logo design: JustJenn of JustJennDesigns

I saw Michael Jackson's This Is It documentary on Friday and it was really good. The concert would have been awesome. The documentary is very well done, and it breaks your heart to know that the crew and dancers lost their dream too with Michael's passing. They all worked really hard to create an amazing show. My friend, who I literally dragged to the movie, was very impressed too. I highly recommend seeing it in a movie theater because it needs to be, like Michael himself, larger than life. Hurry, it's only in theaters for a couple weeks.

Well, during the movie you catch Michael saying something like, This is why we have rehearsals.

On my project of posting 30 Bundts in 30 days, there ain't time for a dress rehearsal. Thus, my imperfect Nutella Bundt. :)

If you Google "Nutella Bundt" you will find a recipe that uses yellow cake mix. Since I'm baking from scratch, here is how I adapted things:

1. Made Martha Stewart's Basic Yellow Cake batter. This makes enough for one 8-inch (one layer) cake and you can multiply it as needed.
2. In a small bowl, mix 1/3 cup Nutella with 1 large egg together to loosen the Nutella mixture. Take 1/3 of the yellow cake batter and mix it with the Nutella. This is the Nutella batter you'll swirl into the cake. (Remember, this is enough for a small Bundt...if you were going to use a regular 12-cup Bundt, I would use 3/4 - 1 c Nutella and 1 egg).

Because I was using a small Bundt (6-cup), I poured the yellow mix in the pan and scooped the Nutella mix on top of that. Then I took a knife and marbled the two batters together. However, next time, I would lay 1/2 the yellow in the pan, followed by dollops of Nutella batter (using 1/2 the Nutella batter), followed by the remaining yellow and Nutella batter. Finally, a quick swirl with a knife would marble the two layers.

I sprayed the non-stick small 6-cup Bundt pan with Pam with Flour, but I still lost the "skin" of the top half of the Bundt. On one hand, though, it does give you a look at the marbling! :)

Um, I see a guinea pig in this one. Yes, I see things in my Bundts. Oh dear.

I threw some melted chocolate on top (to cover up the missing layer of cake) and I would totally NOT do this again. It was just too sweet. I think a quick glaze of powdered sugar and milk or just a dusting of powdered sugar would work too.

I'm going to work on this one in the "off season" when I've recovered from the Bundt project! :) hee hee.

The countdown is ON, people! Only 14 more days until National Bundt Day! You ready?! Come back tomorrow for another Bundt... - mary the food librarian

Original Recipe:
Basic Yellow Cake
from Martha Stewart Weddings
Added ingredients: Nutella and 1 egg

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt