I love that I’m getting so much use out of my Bundt tin – next step is to experiment with wild and wacky ways of decorating my bundt cakes. For the time being, though, this is a bright, interesting cake that is super speedy to decorate and still has oomph!
I sent Dermot to the supermarket with instructions to buy ‘good quality raspberry yoghurt’ as told in the recipe. He arrived back with Yeo Valley Raspberry and Passion Fruit Yoghurt which was just perfect. I loved the addition of passion fruit to the cake although the yoghurt taste was very subtle.
The pink buttercream is delicious – I did meddle slightly by adding 1 tsp vanilla extract to it as I normally do.
I had wafer flowers left over and sugar dots from my Dr Oetker baking day and was really pleased with the finished article. We still have over half of the cake left and it is keeping well.
I was slightly later than expected with this bake as a really unusual phenomenon occured – I was caked out! Yep, I know, I never thought it would happen either. I think it was the combination of 3 weeks in France where plenty of cake goodness was consumed and 4 birthday cakes on arrival at home that rendered me useless. Never fear, normal service has been restored and the Costello kitchen is in full flow once more.
There was a problem with last month’s link up for the cake-a-long but happily it didn’t deter our cake-a-long bakers.
Victoria’s bundt has a lovely soft pink buttercream covering and great use of multi coloured stars.
In the meantime, lets get going on another cake – I’ve had a conversation about how gorgeous apricots are at the moment, earlier this week so it seems the right time for us to look at Mike Wallis’ Apricot Cake on page 80. I’ll keep the linky open until Wednesday 18th September 2013. Happy Baking!