Thursday, August 18, 2016

The Bundt Cake Project is Here

You asked, Cake Mix Doctor listened, and now we introduce a new collection of 10 favorite Bundt and pound cake recipes to bake with any size cake mix. 
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For the past several years, the number one question received at Cake Mix Doctor has been how to bake with the smaller size of cake mixes. I understand the frustration as your favorite Cake Mix Doctor recipes don't bake up like they did before.

So this summer I went into my kitchen and baked favorite Cake Mix Doctor Bundt and pound cakes with the smaller mixes and larger mixes in hopes of coming up with real solutions to share with you.

It took some testing. But I am thrilled to announce that the Bundt Project is complete and ready to share. It is a collection of 10 great Bundt and pound cake recipes to bake this fall and all year long, no matter the size of cake mix you have on hand. And the recipes have been beautifully photographed by photographer Ashley Hylbert.

Take a look at the Bundt Project here.
Until mid-September, I am offering a discount ($2 off) to Cake Mix Doctor readers and the code is - firstbite. Because you are my loyal readers, you deserve the first bite!

And if you want to try out a recipe before you purchase the collection (and I understand that), I am offering the Best Pound Cake, adapted for smaller and larger cake mixes.
The Bundt Project is the first of my 10 Essentials digital recipe projects, something new for me. I am creating, adapting, and then photographing recipes you love and presenting them for the way we cook today.

Happy Bundt Baking!

What you need to know before you bake...

1. The pan needs to be a 12-cup Bundt pan or a 10-inch tube pan. The baking times of these two pans are about the same, with the Bundt baking a little faster.
2. Prepping the pan. If you want the cake to come out of the pan easily each and every time, do what the pros do. They brush the sides of the pan with vegetable shortening and then dust with flour. This is important with cakes containing chocolate chips and other ingredients that might stick to the sides.
3. Place the pan on a rack in the center of a preheated oven.
4. A Bundt cake is done when you can press lightly in the center and it springs back. Light cakes will appear golden brown. Chocolate cakes will just pull away from the sides of the pan.
5. Let Bundt cakes cool in the pan for 15 to 20 minutes. Then, run a knife around the edges of the pan to loosen the cake. Give the pan a gentle shake. The cake should loosen from the pan. When it does, invert onto a cake rack to cool completely.
6. To glaze or not to glaze? That question is up to you. Every Bundt is delicious on its own, and the simplest dusting of powdered sugar is often enough.
7. To store Bundts, keep them covered at room temperature (unless they have whipped cream frostings, and then you need to chill) for up to three days. To freeze, wrap in heavy aluminum foil and store in the freezer for up to three months.

American Cake, by Anne Byrn, hits the bookstores Sept. 6. You can pre-order a copy and reap some nice incentives.

Pre-Order Now
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