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Black Lavender Bundt Cakes
Mar. 18th, 2024 05:32 pmThis past weekend I tried my hand at a dessert recipe put out by a tea company as an ad for their goods, after seeing the video short below for Black Lavender Mini-Bundt Cakes:
Clearly it really worked on me, as I found the process so pretty I immediately bought the tea, Black Lavender, to make it myself. I’m a much better cook than I am a baker, so I knew neither my results nor process would come out so beautiful, and I didn’t know if I’d like eating the result. I often find things flavored with lavender to be too perfume-y or resinous. But I thought it would be fun to give it a try.
The recipe made enough only four cakes, at least in the little four-inch mini pie tins I used as pans. I was expecting six, as that’s what appears to be shown in the recipe image, but it actually doesn’t specify the count. Maybe my tins were bigger than their mini Bundts. Still, it was fun to put them together. It actually made a use for the spice grinder Bernie’s parents gave him that mostly just sits on the utility shelf collecting dust. And I enjoyed using precisely seven drops of purple food coloring to make the icing just the right color.
They were not pretty, unfortunately, and not just because I didn’t have the mini Bundt pans. They got a little dark at the edges before the centers were set in the oven. And as pretty as its color was, I made no art of the application of the frosting. But they tasted absolutely delicious, not heavy or resinous at all. They were very sweet, but I like that, with the lavender at just the right level, and a pleasant light crumb to the cake. It’s the best and most interesting dessert recipe I’ve tried in a long time.
I will definitely be making these again. I still have lots of the tea left over, and I actually like that it makes a fairly small batch. It means I can make them when it’s just for me and Bernie without having tons of cake to eat for days. I’ve pasted the recipe here below, and I highly recommend them if you like a light, sweet, floral dessert that’s not too difficult to make.
( Black Lavender Mini Bundt Cakes Recipe )
Clearly it really worked on me, as I found the process so pretty I immediately bought the tea, Black Lavender, to make it myself. I’m a much better cook than I am a baker, so I knew neither my results nor process would come out so beautiful, and I didn’t know if I’d like eating the result. I often find things flavored with lavender to be too perfume-y or resinous. But I thought it would be fun to give it a try.
The recipe made enough only four cakes, at least in the little four-inch mini pie tins I used as pans. I was expecting six, as that’s what appears to be shown in the recipe image, but it actually doesn’t specify the count. Maybe my tins were bigger than their mini Bundts. Still, it was fun to put them together. It actually made a use for the spice grinder Bernie’s parents gave him that mostly just sits on the utility shelf collecting dust. And I enjoyed using precisely seven drops of purple food coloring to make the icing just the right color.
They were not pretty, unfortunately, and not just because I didn’t have the mini Bundt pans. They got a little dark at the edges before the centers were set in the oven. And as pretty as its color was, I made no art of the application of the frosting. But they tasted absolutely delicious, not heavy or resinous at all. They were very sweet, but I like that, with the lavender at just the right level, and a pleasant light crumb to the cake. It’s the best and most interesting dessert recipe I’ve tried in a long time.
I will definitely be making these again. I still have lots of the tea left over, and I actually like that it makes a fairly small batch. It means I can make them when it’s just for me and Bernie without having tons of cake to eat for days. I’ve pasted the recipe here below, and I highly recommend them if you like a light, sweet, floral dessert that’s not too difficult to make.
( Black Lavender Mini Bundt Cakes Recipe )
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