Have you ever heard of...
Well, Saucy hadn't but she and Veto passed one of these bakeries in April while cruising around Scottsdale. She Googled it when she got home and was pretty intent on getting into one last week... but surprise birthday parties, baseball games, martinis and hunting for Juicy Couture kept her away. It also didn't seem to be prudent to carry baked goods around in 119 degree weather.
Saucy decided instead to bake her own version when she got home. It looked something like this:
This is Saucy's version of the bundt cake phenomenon - it's red velvet with cream cheese frosting. The cutest part of the Nothing Bundt Cake creations is the finishing: Saucy was really digging the long droopy dollops of frosting and the finish using a fresh flower.
So, if you want to try this yourself, it's easy. Easy, easy. Emphasis on the easy. Once you track down a bundt pan (that might be the hardest part of the entire task but check with your mother or grandmother, bundt cakes were the rage in the seventies) the rest is a bundt-cake walk.
1 package red velvet cake mix*
1 package instant chocolate pudding mix
1 cup sour cream (not low fat, thank you very much)
4 large eggs
1/2 cup water
1/2 cup oil
* You may substitute any chocolate cake mix if you can't get your hands on a red velvet mix, but you'll need to add red food colouring - use the Wilton no-taste red. Add a tablespoon of white vinegar also to give your cake the red velvet "bite".
Preheat your oven to 350 degrees. In mixer, blend all of the ingredients on low speed until lightly blended and then crank up the speed for about a minute. Don't overbeat.
Pour batter into a bundt pan that has been sprayed with non-stick cooking spray. Bake for 45-50 minutes and remove to cool on a rack. The cake should release from the pan easily after 15 minutes. Allow to cool completely before frosting.
For the frosting:
2 (8 ounce) packages of cream cheese, softened
1/2 cup butter, softened
3 to 4 cups confectioner's sugar
1 tablespoon vanilla extract
Using your stand mixer, blend the cream cheese and butter until it is very smooth and there are no lumps. Add the vanilla and then the confectioner's sugar, one cup at a time. You will need to scrape the bowl periodically. Depending on how warm your kitchen is and how sweet you like your frosting, you may not need the full four cups of sugar. The main thing is that your frosting is easy to pipe from a bag using the largest round tip you have but thick enough that it doesn't slide right off the cake. Pipe around the cake, one stripe at a time, making sure each stripe is a different length. Finish with a fresh flower or a fluffy bow!
Told you it was easy! Let Saucy know if you give it a go.