Cakes & Frostings

While I do like cake, it isn’t always my first choice for desserts. I have made my fair share of all different types of desserts: tarts, bread puddings, ice creams, etc. I often make cake, but my weakness tends to be frozen sweets. This cake, on the other hand, is one that I gravitate toward. I love how moist it is and it’s the perfect amount of sweetness. This recipe is great as a large cake, or you can even make it into individual servings.

I put my own spin on the traditional tres leches and made a Chocolate Tres Leches for the Dixie Crystals Chocolate Dessert Recipe Contest for this year’s Food & Wine Conference. The Food & Wine Conference is a 3-day event at the beautiful Rosen Shingle Creek Resort and Spa, here in Orlando, Florida. Food Bloggers, Chefs, Business Owners, Brands and Media Professionals all gather for sessions, demonstrations, food, wine and fun.

I had an incredible time at last year’s Food & Wine Conference. I learned so much and am extremely excited about this year’s conference as well. We would love to have you join us, too! You can use the promotional code FWC15millt for a $50 discount off the full conference pass. Please be sure to follow and like the Food & Wine Conference on Facebook, Pinterest, Twitter, and Google+ to keep up-to-date on all conference happenings, announcements and updates.

Chocolate Tres Leches
A Love and Confections original recipe
Click here for a printable recipe

Chocolate Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
– 4 large Eggs, room temperature
– 1 cup Greek Yogurt
– 6 ounces Semisweet Chocolate, melted
– 2 teaspoons Madagascar Vanilla Extract
– 2 cups Unbleached All-Purpose Flour
– 1 tablespoon Baking Powder
– 1 teaspoon Baking Soda
– 3 tablespoons Cocoa Powder
– 1 teaspoon Espresso Powder
– 1/2 teaspoon Salt
– 1/2 cup Vegetable Oil

For the Milk Mixture:
– 12 ounces Evaporated Milk
– 14 ounces Sweetened Condensed Milk
– 8 ounces Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream, very cold
– 2 cups Dixie Crystals Powdered Sugar, sifted
– 1 teaspoon Tahitian Vanilla Extract
– Chocolate Curls for garnish (optional)

Chocolate Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside. If using individual ramekins, prepare those with baking spray and set aside on a sheet tray with sides.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Greek Yogurt, Melted Chocolate and Vanilla Extract and mix to combine.
3. In a medium bowl, whisk together the Flour, Baking Powder, Baking Soda, Cocoa Powder, Espresso Powder and Salt. Add it into the liquid mixture, while on low, alternating with the Vegetable Oil.
4. Pour batter into prepared pan or ramekins and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while the cake cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. With skewers, poke holes all over the cake, making sure you go all the way through to the bottom of the pan. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot of milk, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 6 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer into the freezer*. Whip the Heavy Cream on medium-high, until it starts to thicken and form soft peaks. Add in the Vanilla Extract and combine. Slowly add in the Powdered Sugar while the mixer is on low. Once it is incorporated, mix on high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula.** Sprinkle the top with Chocolate Curls. Enjoy!

*Heavy Cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.
**The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. If not serving immediately, store in the refrigerator and do not put the Chocolate Curls on until right before serving.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. This recipe was created as an entry for the Dixie Crystals Chocolate Dessert Recipe Contest. The Dixie Crystals Chocolate Dessert Recipe Contest runs from March 30, 2015-April 17, 2015. Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member.

I love Meyer Lemons. They aren’t as tart as regular lemons, and they have such a great vibrant color. I await this time of year, when Meyer Lemons come into season and the stores start to carry these golden beauties. I sometimes get so excited I buy a little more than I should. 24 beautiful Meyer Lemons came home with me last weekend and I have been baking and cooking with them almost every day.

Today’s Meyer Lemon Cake was the first baked goodie I made. I also created a Meyer Lemon Pound Cake and Meyer Lemon Breakfast Parfait which will be up on the blog soon. I have used the zest, juice and lemon slices in almost everything this past week! The tart and sweet combination from these lemons makes me wish their season never ended and that I could use them year-round.

I decided to try this cake from Averie Cooks. I followed her recipe and directions almost exactly how she wrote it – I used Meyer Lemons instead of regular ones and added some extra zest, just to see how it turned out when I made it. The cake turned out delicious, but I am not a fan of her procedure at all. I don’t like how she uses foil for the cake. The glaze also ran over the sides and basically pooled around he cake. Next time I make it, I will probably do a different method, make my glaze a bit thicker and pour it once the cake is on a plate or stand. Other than that it was a good cake with some great lemon flavor.

Meyer Lemon Cake with Meyer Lemon Glaze
Slightly adapted from Averie Cooks
Click here for a printable recipe

Meyer Lemon Cake Ingredients:
– 1/2 cup Lemon Milk
– 1 & 1/4 cups All Purpose Flour
– 3/4 cup Granulated Sugar
– 2 teaspoons Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Meyer Lemon Zest
– 1 Large Egg
-1/3 cup Sour Cream
– 1/4 cup Meyer Lemon Juice plus 1 teaspoon for Lemon Milk
– 3 tablespoons Vegetable Oil
-1 teaspoon Vanilla Bean Paste

Meyer Lemon Cake Directions:
1. Heat oven to 350F and line an 8×8 baking pan with foil, then spray with baking spray.
2. In a measuring cup or small bowl, mix together 1/2 cup Milk and 1 teaspoon Meyer Lemon Juice and set aside.
3. In a medium bowl, whisk together the Flour, Sugar, Baking Powder and Salt. In a separate bowl, whisk together the Meyer Lemon Zest, Egg, Sour Cream, Meyer Lemon Juice, Vegetable Oil and Vanilla Bean Past. Add the we mixture into the dry mixture and combine with a spatula.
4. Pour into baking dish and bake for 25-30 minutes or until the cake springs back when slightly touched and a toothpick inserted into the center comes out clean.
5. Let the cake cook in its pan while making the glaze.

Lemon Glaze Ingredients:
– 2 cups Confectioners’ Sugar
– 1/3 cup Meyer Lemon Juice
– 2 tablespoons Meyer Lemon Zest

Lemon Glaze Directions:
1. In a medium bowl, combine the Confectioners’ Sugar, Lemon Juice and 1 tablespoon of the Meyer Lemon Zest. Pour glaze over cake and smooth with a spatula. Sprinkle the remaining Meyer Lemon Zest on top and let the cake cool completely before removing from the pan, minimum 2-8 hours.

Until next time,
LOVE & CONFECTIONS!

 I am hosting this month’s Bundt Bakers. Coconut and I have a love-hate relationship. I have always been back and forth on coconut. Sometimes I will eat it when it’s fried on shrimp, sometimes not. So why choose coconut for the theme? Because there are so many ways to use it: shredded coconut, coconut milk, coconut sugar, coconut oil.

Even though I don’t like it all the time, I have very fond memories with coconut. One of my first experiences I remember with coconut was at our house in Miami. We had some coconut palms and whenever one fell, my Dad would let us try and crack it open. Some of you might know how hard that can be, but a determined 10-year-old and her 6-year-old little sister thought they were no match for the coconuts. We would bang them and drop them on the driveway for hours – now that I think about it, he might have given it to preoccupy us at the time – makes sense now. Anyway, we would try and try and he eventually ended up cracking it open for us.

We jumped with excitement as the shell cracked and little by little the coconut water started to leak out and the white flesh appeared. We tried some coconut because we had worked our little hearts out to break the thing open, but didn’t like it too much. Even now I sometimes like them prepared in certain ways and sometimes not, but either way, coconuts give me some great memories of my childhood at home or the beach, trying to break them open with my little Sister and Dad. It’s funny how food can do that. We associate so many memories with food.

I hope you enjoy this cake. I made it for my Dad. It is a very easy, one-bowl recipe – if you’re not using the coconut streusel, but you really should. No coconuts were harmed in the making of this cake. 😉

Candy Bar Chocolate Coconut Bundt Cake
Adapted from Food.com
Click here for a printable recipe

Candy Bar Chocolate Coconut Bundt Cake Ingredients:
– 2/3 cup Cocoa Powder, sifted
– 2 & 1/4 cups All Purpose Flour
– 2 cups Granulated Sugar
– 1 & 1/2 teaspoons Baking Powder
– 1 & 1/2 teaspoons Baking Soda
– 3/4 teaspoon Salt
– 1 & 1/2 teaspoon Espresso Powder
– 1 &1/2 cups warm Water
– 3 large Eggs
– 2 teaspoons Vanilla Extract
– 1 & 1/4 cups Vegetable Oil

Optional Streusel Ingredients:
– 1/2 cup Shredded Coconut
– 1/3 cup Brown Sugar
– 1 tablespoon Cocoa Powder

Candy Bar Chocolate Coconut Bundt Cake Directions:
1. Heat oven to 350F and generously grease a bundt pan with baking spray.
2. In the bowl of your stand mixer or with an electric hand mixer, mix all the cake ingredients on medium speed until well combined. Scrape down the sides as necessary.
3. Make the Streusel by mixing together the Coconut, Brown Sugar and Cocoa Powder in a small bowl with a spoon.
4. Pour 1/3 of the batter into the bundt pan, sprinkle the streusel over that, then cover with the rest of the batter.
5. Bake for 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Let it cool a minimum 15 minutes in the pan before trying to turn out onto a cake plate. Garnish with Chocolate Ganache and Shredded Coconut. Enjoy!

Chocolate Ganache Ingredients:
– 2 ounces Heavy Cream
– 4 ounces Semi-Sweet Baking Chocolate, chopped into small pieces
– Shredded Coconut (optional garnish)
– Chocolate Sprinkles (optional garnish)

Chocolate Ganache Directions:
1. In a small pot, heat the Heavy Cream just until hot and tiny bubble begin to appear. You don’t want to boil it and please don’t ever leave when heavy cream is on the stove as it can boil over and create a mess in seconds.
2. Have the chopped Chocolate in a small bowl and pour the Heavy Cream over it. Let it sit for 5 minutes before touching it. After 5 minutes, whisk to create a creamy ganache.
3. Place chocolate in a piping bag and pipe onto the top of the cake. Garnish with shredded Coconut and Chocolate Sprinkles

Until next time,
LOVE & CONFECTIONS!

Here are today’s Coconut themed Bundt Bakers:
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime and Chocolate Chip Bundt Cake from Eat, Drink and Be Mighty
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Welcome to day 4 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I hope you have enjoyed my #PumpkinWeek creations so far. The Pumpkin Loaf, Baked Pumpkin Donut Holes and Pumpkin Pie Cream Cheese Truffles are all delicious, but this Pumpkin Tres Leches is my favorite so far!

I grew up in Miami, where Cuban food was everywhere. Black beans and rice were a delicious side to amazing chicken, beef or pork dishes. Cuban coffee, Cafe con Leches or Cortaditos, were a morning staple and Tres Leches or Flan was the perfect ending to a meal. I decided to do a different take on the Tres Leches using flavors of the season.

Pumpkin Tres Leches is decadent, creamy and oh-so-good. The milk soaks into every nook and cranny of the warm pumpkin cake. It chills overnight, so every flavor can meld and the cake can really get soaked good. The cold, sweet whipped cream is the perfect topping on the rich cake and the hint of cinnamon dusted on top is perfection.

Pumpkin Tres Leches
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 3/4 cups Granulated Sugar
– 4 Large Eggs, room temperature
– 1-15 ounce can of Pumpkin Puree
– 2 teaspoons Vanilla Extract
– 2 cups All-Purpose Flour
– 1 tablespoon Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt

For the Milk Mixture:
– 1-12 ounce can Evaporated Milk
– 1-14 ounce can Sweetened Condensed Milk
– 1 cup Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream
– 2 cups Powdered Sugar
– 1 teaspoon Vanilla Extract
– Cinnamon to dust

Pumpkin Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add in the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Pumpkin Puree and Vanilla Extract and mix to combine.
3. In a small bowl, whisk together the Flour, Baking Powder, Pumpkin Pie Spice and Salt. Add into the pumpkin mixture a little at a time and mix on medium to incorporate.
4. Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while it cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. with one or two skewers, poke holes all over the the cake, making sure you go all the way through to the bottom. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 4 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer in the freezer.* Whip the Heavy Cream on medium until it starts to thicken and form soft peaks. Slowly add in the Powdered Sugar and Vanilla Extract, then turn the mixer up to high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula. Dust the top with Cinnamon and enjoy! The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. Serve within 2 days.

* Heavy cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

• Applesauce Cranberry Bundt Cake by Lauren at Sew You Think You Can Cook
• Applesauce Spice Bundt Cake by Carola at En la Cocina de Caro
• Applesauce Walnut Raisin Cake by Renee at Magnolia Days
• Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassie at Cassie’s Kitchen
• Chocolate Caramel Apple Bundt Cake by Teri at The Freshman Cook
• Chocolate Zucchini Bundt by Tara at Noshing with the Nolands
• Fig and Caramelized Walnut Bundt Cake by Beatriz at I Love Bundt Cakes
• Harvest Bundt Cake by Tammy at Living the Gourmet
• Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze from Lauren at From Gate to Plate
• Old Fashioned Kushaw Bundt by Margaret at Tea and Scones
• Pumpkin and Apple Bundt Cake by Kathya at Basic N Delicious
• Pumpkin and Chocolate Bundt Cake by Aisha at La Cocina de Aisha
• Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia at Patty’s Cake
• Pumpkin Espresso Bundt by Kelly at Passion Kneaded
• Sherried Pumpkin Bundtlettes by Laura at The Spiced Life
• Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux at Brooklyn Homemaker
• Spiced Pumpkin Bundt Cake by Kaylin at Keep it Simple, Sweetie
• Sweet Potato Brioche Bread by Jane at Jane’s Adventures in Dinner
• Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy at Food Lust People Love
• Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

 If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Honey and I have a love-hate relationship. I love honey, but I hate bees. You need bees to make honey, so if I want honey, bees are a necessary evil. I don’t like any stinging insects really, but that is because I was stung as a child. Back to the cake…

This cake is so full of honey. It has both honey and honey powder inside the cake, as well as being soaked in a honey glaze. It isn’t too sweet or overpowering, in my opinion, and works really well with the almond extract and almond flour.

I bought a small packet of honey powder during a day trip to the west coast. I didn’t know what I was going to use it for, but it just drew me in – you really don’t see honey powder every day. I read that it is great in cakes, cookies and other baked goods, because you get that great honey taste without altering the moisture content of the product. Baking is a science, so measurements and ratios really do matter. The honey powder is not necessary for the cake and the original recipe does not use it, so it can be left out.

One trick I learned while in culinary school was about working with honey or any other sticky ingredient, like molasses. Use cooking spray to coat the liquid measuring cup, then measure out the amount you need. The sticky ingredient will slide out when poured.

Honey Almond Bundt Cake
adapted from Williams-Sonoma
Click here for a printable recipe

Honey Almond Bundt Cake Ingredients:
– 4 large Eggs
– 2 teaspoons Vanilla Extract
– 1 teaspoon Almond Extract
– 2 & 3/4 cups Cake Flour
– 1 & 1/4 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 2 tablespoons Honey Powder
– 1 cup Unsalted Butter (2 sticks)
– 1/2 cup packed Light Brown Sugar
– 1/2 cup Granulated Sugar
– 1/2 cup Honey
– 1/3 cup Vegetable Oil
– 3/4 cup Water
– 3/4 cup Almond Meal or Almond Flour
– Powdered Sugar for dusting (optional)
– Honey for drizzling (optional)

Honey Almond Glaze Ingredients:
– 3 tablespoons packed Light Brown Sugar
– 2 tablespoons Water
– 1/4 cup Honey
– 1/2 teaspoon Vanilla Extract
– 1/2 teaspoon Almond Extract
– Pinch of Salt

Honey Almond Bundt Cake and Glaze Directions:
1. Heat oven to 325°F and prepare a bundt pan with either baking spray or shortening and flour.
2. In a small bowl, whisk together the Eggs, Vanilla Extract and Almond Extract and set aside. In a medium bowl, sift the Cake Flour, Baking Powder, Salt and Honey Powder and set aside.
3. In the bowl of a stand mixer, beat the Butter on medium-high until light and fluffy. Add in the Light Brown Sugar and Granulated Sugar and beat until fluffy and lighter in color, scraping down the sides of the bowl after. Add in the Honey and Vegetable Oil and beat until combined, scraping down the sides of the bowl after incorporating.
4. On medium-low, slowly add in the Egg mixture and mix until just combined.
5. While on low, add in the Flour mix and Water in 3 additions, alternating between the two and beginning and ending with the flour. Beat until incorporated and scrape down the sides of the bowl after mixing.
6. With a spatula, fold in the Almond Meal. Pour into prepared bundt pan. Tap the pan on the counter to release air bubbles, then bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Poke holes is the bottom of the bundt with a toothpick and place on a wire rack while preparing the glaze.
7. In a small saucepan, combine the Light Brown Sugar, Water, Honey, Vanilla Extract, Almond Extract and Salt until the sugar and honey have dissolved or combined into a warm mixture. Slowly pour the glaze all over the cake (still in the pan) and let it sit until cool. Turn out onto a cake plate and dust with Powdered Sugar and drizzle with Honey. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. Thank you Laura, from Baking in Pyjamas for hosting this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Don’t forget to check out the other amazing bundt cakes for this month’s #BundtBakers:

• A Taste of Honey by Margaret at Tea and Scones 
• Hipy Papy Bthuthdth Thuthda Bthuthdy Cake by Lauren at Sew You Think You Can Cook
• Honey Almond Bundt Cake by Terri at Love and Confections
• Honey Baba au Rhum by Kelly at Passion Kneaded
• Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
• Honey Bundt Cake with Lemon Honey Glaze by Bea and Mara at I Love Bundt Cakes
• Honey Bunny Bundt Cake by Teri at The Freshman Cook
• Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas
• Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
• Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
• Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
• Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
• Orange Hazelnut Bundt Cake by Zainab at Blahnik Baker
• Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life