05.12.15

HONEY CITRUS MINI BUNDT CAKES

i’ve always loved the way candied rose petals look, and i was surprised to learn how easy they are to make! it’s the extra touch that would turn a normal dessert into something special for a shower or birthday. they add the prettiest punch of color!

honey citrus mini bundt cakes
inspiration from martha stewart

Ingredients:
3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter room temperature
• 1/3 cup honey room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup yogurt
• 1 cup confectioner sugar
• 1/2 cup superfine sugar
• 4 tablespoons pasteurized egg whites
• 2 tablespoons grated lemon zest

How to make sugared flower garnishes: We followed this tutorial from bon appetit. Cut one large rose from the garden, also known as “Strawberry Ice Rose”. It has a delicate fushia ombre effect on the petals (make sure you know the source of your flowers, ours is local and organic, important if you will be consuming them). Pluck each petal and pat any moisture. To be on the safer side, we used 4 tablespoons pasteurized egg whites and beat it slightly, set aside. Brush each rose petal on both sides with egg whites and dip into 1/2 cup superfine sugar. Lay rose petals on a cooling rack and let dry for at least two hours.

How to make honey citrus mini bundt cakes: In a medium bowl whisk 3 cups all purpose flour, 2 tablespoons lemon zest, 1 teaspoon baking powder 1 teaspoon baking soda and 1/2 teaspoon salt. In a stand mixer whisk 3/4 cups butter and 1/3 cup honey at room temperature on medium speed till it is mixed well, about 2 minutes. Drop in 3 eggs whisking one at a time ensuring it is integrated in the mixture. Add 1/4 cup fresh lemon juice, 1/4 cup orange juice. With the stand mixer on low speed slowly add in the dry flour mixture with 1/2 cup yogurt for about 1 to 2 minutes. Preheat oven to 350 degrees. We used a six mini bundt cake pan that were non-stick (others might require that you butter and flour your bundt pan).  Spoon batter to your desired pan shape and smooth over with a spatula. Place in oven and bake for 50 minutes or until a toothpick comes out clean. Cool the mini bundt cakes before laying them out to cool completely in a cooling rack. Entire cooling could take around 1 to 2 hours.

How to make lemon glaze: In a small bowl bring 1 cup confectioner sugar and 1/4 cup fresh lemon juice to a thick glaze. Pour over the center of each mini bundt cake until you have a desired effect and coating. Once hardened place mini bundt cakes to a serving platter. Garnish with sugared rose petals.

photos and styling by: Ivan Solis

9 COMMENTS

Add your own

    Christine says:

    Ah these look delicious!

    Christine | DimesandDonuts.com

    Varsha says:

    Love the idea of the sugared flower petals..!

    These look so cute! I love the candied roses on top. So elegant and feminine.

    The Office Stylist
    http://www.theofficestylist.com

    Giulia says:

    These look delicious and the idea of petals is so great!

    Giulia
    http://www.leggitea.it
    http://www.leggiteablog.wordpress.com

    Susan says:

    OHHMMMGEEE Ivan! This is just lovely! Amazing, truly amazing

    Jess says:

    Yum these look delicious!

    Svetlana says:

    omg this is so awesome! urgent need to throw a party with these!
    September Rules

    Yoanna says:

    These are beautiful! Can you actually eat the roses?

    http://www.aboutfoood.com

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