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Fireworks Mini Bundt Cakes

July 4, 2017


This cake can be customized in several ways if you want something other than vanilla bean (Although WHY would you? Vanilla bean is the best ANYTHING. Ice cream, cake, frosting, wall paint color, clothes, car color…) You can change up the extracts, the colors, even the glazes depending on what you’re looking for. If swapping out extracts use a little less of the more potent flavors, like coconut, buttered rum, and especially peppermint. 


You could customize this for Christmas and use the peppermint and red, green and white colors. Easter? Use some pastels and lemon! Thanksgiving! Spiced rum and maple! The world is your bundt cake! 




If you’re worried about making your swirls perfectly in line and uniform, don’t be. You do NOT have to be as OCD as I was in getting these lines perfect (Actually you’re much better off in life in general if you’re not as OCD as I am about some things.) And keep in mind when you’re doing this that the glaze at the end can hide a multitude of sins on this one. It will settle in the cracks and help cover any areas of color bleed. 


OR you can pipe the batter all in all randomly for a fun graffiti-type look, you could even put it all in and swirl it around with a skewer for like a tie-dye effect. Bottom line is that this cake is a showstopper no matter how you decorate it, just from the colors and presentation alone. 





Fireworks Mini Bundt Cakes


1 ½ C. AP flour

1 tsp baking powder

¾ C. Unsalted butter, softened to room temperature

1 1/4 C. granulated sugar 

3 large eggs, also at room temperature

1 tsp vanilla bean paste (I use Nielsen Massey brand)

1 tsp vanilla extract 

1/2 C. Milk/245g at room temperature 


Glaze: 2 C. Confectioners sugar 

½ tbsp milk  

1 tsp vanilla extract 


Tools: I used the Nordic Ware Mini 6-Count Heritage Bundt Pan from Sur La Table  

3 Pipings bags, I like the Ternola Brand Tipless piping bags From Amazon

Red and Blue Gel Food Color, I usually use Wilton Brand Gel Food Color

Three long skewers (like the ones you make kebabs with, or you can use toothpicks, it’s just a little harder)


1. Preheat oven to 350 degrees. Liberally spray your mini bundt pan with non-stick spray, making sure to lightly cover all surfaces of each mold

2. In a medium size bowl, whisk together the flour and baking powder to combine well. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until pale colored and fluffy. Be patient, in order to do this correctly you have to mix it for 3-5 minutes. Good things come to those who wait. 

4. Turn the mixer down to low and add each egg, one at a time, until just incorporated

5. Add in the vanilla and vanilla bean paste, and stir to quickly combine

6. With mixer on medium/low speed, alternate adding half the flour with half the milk, until it’s all mixed together. Be careful not to overmix here, just until the ingredients are whisked in and no lumps remain.

7. Separate the batter equally into three bowls, adding the red gel food dye to one, the blue gel food dye to the other, and leave the last one white. Place each color into it’s own piping bag with a small end of the tip cut off. Secure the top with a rubber band if desired. 

8. If your spray has sunken down into the crevices of the bundt pan, take a pastry brush or paper towel to spread the settled spray back around the mold. 

9. Pipe alternating colors up each rung (level? Row? You know what I mean), piping a thinner amount at first just to cover the bottom of each row, using the long skewer to ensure all the batter is covering evenly. I used one skewer for each color just to there was no overlap. Remember, this is going to be the top of the bundt cakes when you flip them out, so this is the most important area to ensure coverage. Once the bottom of each mold is covered you can more liberally pipe in the rest of the batter on top of it. I still roughly kept the same swirl design going, just in case anything sunk down during the baking process. 

10. Bake for 18-20 minutes, or until a skewer inserted in the middle comes out clean. 

11. Let the cakes cool for 5-10 minutes, then flip over onto a cooling rack. 

12. While cakes are cooling, make the glaze*: In a large measuring cup, combine the powdered sugar, milk and vanilla, whisking until smooth and shiny. Once cakes are cooled, drizzle the glaze in a circle around the top of the bundt cakes. The icing will then pour into the crevices and down, creating that swirly “Firework” look. 


*Because I can’t leave well enough alone, I also added in some Wilton White Pearl Dust to my glaze to make it a little more sparkly. I thought it added a little extra zazzle to the final product [insert jazz hands here] Completely optional, but for me, zazzle is NEVER optional. 


And no, none of this post is sponsored in any way. These are the REAL products I use and the REAL brands that I trust. All opinions and recommendations are my own. As for the strong inexplicable need to always zazzle- that’s hereditary. My mom zazzles, sister zazzles and I’m 86% sure I’m part Unicorn. 


Do you think ancestry.com could confirm that for me? 



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