Lime Glazed Mini Bundt Cakes

To kick off the wedding desserts posting extravaganza, I thought I would first share my personal favorite treat from the table, mini lime bundt cakes.

When Rebecca first asked me to do their dessert table, they were in a tight spot with their reception hall caterer. They had had a few cake tastings and were just not happy with the taste and the texture of the cake. The problem was that the cake came free with the hall, and they didn't want to have to spend another 500 dollars on an outside cake. So, when I started brainstorming for dessert ideas, I wanted to find some unique cake-like nibbles that could fill the void of the disappointing wedding cake. (Update: the chef agreed to make the bride's family chocolate cake recipe at the last minute and it turned out much better!)

When I saw a pan that made little baby bundt cakes, I knew they had to be on the table. I am a complete sucker for anything mini and luckily the bride and groom were just as enamored as I was. Sticking with their colors of white and green, we settled on a light lime glaze to go over the top of the vanilla pound cakes. Knowing that cake freezes beautifully, I got started right away making batches after batches of these little guys.

We had to offer the dessert table as a 'favor' to the guests instead of a plated dessert, per hall rules, which meant cellophane treat bags and huge numbers of the treats themselves. We planned for about 4-5 desserts per person on average, a few eaten while drinking and dancing, and a few to take home. The final number of Lime Bundt Cakes: 175, and mind you, this was just one of the 4 desserts on the table.

Mini Bundt Cakes with Lime Glaze

adpated from williamssonoma.com

this makes 24-20 mini bundt cakes or 1 regular size bundt cake

2 3/4 cup flour

1 1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup unsalted butter, room temperature

1 1/2 cups sugar

4 eggs, lightly beaten, room temperature

1 teaspoom vanilla

1 cup whole milk, room temperature

Preheat oven to 335 F, placing a rack in the bottom third of the oven.

Butter and flour your bundt pan, shaking out all excess flour and set aside.

In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.

In a stand mixer fit with the paddle attachment beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thouroughly and scraping down the sides in bewteen each addition. Add the vanilla and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and beat on low speed until incorporated, then add half of the milk, beating again until incoporated. Scrape down the sides in between each addtion. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour.

Spoon batter into prepared bundt pan, filling each vessel about 3/4 the way full. If you fil them too high, they will form little domes on the bottom and will not sit level, don't worry though they will still be damn cute.

Bake for 28-32 minutes (for the mini bundts), until brown around the edges. Place pan on wire rack and allow to cool for 15 minutes. You can then turn the bundts out onto the wire rack and cool completely before glazing.

Lime Glaze

The amounts of liquid to sugar will vary based on how thick you would like your glaze. I made mine very thick, so that it would dry and form a shell almost, so that it would stand up to stacking. If you want yours thinner and lighter, just up the liquid content a little until it reaches your desired consistancy.

1 cup powdered sugar

3 tablespoons lime juice (fresh squeezed if you are making 24 bundts, bottled if you are making 175 bundt. Trust me on this one)

1 teaspoon lime zest

Combine all ingredients in small bowl and wisk or stir together until smooth. Dip the top of each cake into the glaze and set on a wire rack to dry for 1-2 hours.

I will absolutely be making these again. The possibilities are endless when it comes to flavors and glazes, I could barely keep my hands off of them. Its not my fault, when you have almost 200 of these puppies on your counter, its easy to tell yourself no one will know if there is 1 or 5 missing.