I was really excited to see that Kristin of I'm Right About Everything chose Milk Chocolate Mini-Bundt Cakes for this week's TWD mainly for one reason: it gave me an excuse to by a new cake pan.
Unfortunately, I am never able to stick to the plan when it comes to shopping for food, cooking, or baking supplies.
I often beg Jack to come to the supermarket with me whenever I need to go food shopping. But Jack, who often works 70-80 hour weeks, could think of a million other things he'd rather do with his free time. I try to explain that I need someone to reign me in. Someone to tell me that I don't need to buy the guava flavored panda bears that I will never eat because I don't eat candy but feel that I HAVE to have because they interesting, and really, who wouldn't eat guava flavored panda bear gummies (besides me because, you guessed it... I don't eat candy)?
I go in with a list of four things, I come out spending over $100.
So when I went down to the Baker's Supply store on 6th Avenue and 23rd Street, I had two things in mind: heart shaped cookie cutters for Valentine's Day and a mini-bundt pan. One hour and much-more-money-than-I-wanted-to-spend later, I walked out with 3 different sparkling sugars, colored gels, a mini-heart-shaped springform pan, fleur de lis and horseshoe cookie cutters (for the Super Bowl) and a football cake pan (again for the super-bowl). What was missing?
Heart shaped cookie cutters and a mini-bundt pan.
This is why, my friends, you see this mini-cake before you. I made some slight changes to the recipe. The original cake recipe called for milk chocolate as opposed to dark (I'm a chocolate snob and milk chocolate tastes like nothing to me) and cocoa-covered walnuts swirled throughout the batter. I hate nuts in cakes and brownies so that is a double no for me. Instead, I dropped chocolate covered raspberries in the batter and baked away.
I then frosted the cake with a raspberry buttercream frosting, covered it with my fondant and rolled the cake in a bit of sanding sugar.
The cake was good, but I think it was because of my changes (toot, toot to my own horn). I liked the deep chocolate flavor that the other TWDers said the cake was lacking because of the milk chocolate, and the bits of gooey chocolate covered raspberries added a nice surprise and definitely played a part in the moistness of the cake which, otherwise, was a tad dry. The raspberry buttercream added a nice sweetness and smooth texture, while the marshmallowy fondant (which I love) and the sanding sugar added some playful textural contrast.
Overall, it was a fun cake to make, although I probably won't use this recipe again. And for some reason, I must be cursed because none of my other photos will upload! I shake my fist at you, Typepad blogging platform!
Check out the rest of TWD and check out Kristin's site for the recipe!
Sounds like we have a similar shopping problem! Not sure why I bought lupini beans, but they're in my pantry now. Your cake looks great, and the chocolate-covered raspberries sound fantastic.
Posted by: lisaiscooking | February 02, 2010 at 04:45 PM
I have the same problem in the food store! My husband needs to reign me in weekly and if I enter Whole Foods without him...I get myself into trouble! I love your picture, the cake looks SO cute.
Posted by: Nicole @ Making Good Choices | February 02, 2010 at 04:58 PM
That looks so delicious and cute! I just bought heart shaped cookie cutters for Valentines...it's my gift, but that looks so much better. Hmm. Maybe a change of plan?
S
http://notjustmedical.wordpress.com
Posted by: S | February 02, 2010 at 06:00 PM
Wow, perfect for Valentine's Day! I'm sold on the chocolate covered raspberries :-P
Posted by: DailyChef | February 02, 2010 at 07:36 PM
Such pretty cakes! Definitely perfect for Valentine's Day!
Posted by: Natasha - 5 Star Foodie | February 02, 2010 at 08:09 PM
Love is in the air!!! ;-D I have that very same probably when I go ingredient shopping. Go in for 1, come out with 100. hehehe...
Posted by: jenn (Bread + Butter) | February 02, 2010 at 08:34 PM
Wow on a few counts here!
1) Beautiful! As usual of course. :)
2) So glad I read this. I made this early, about a week early, so i never read the P&Q. I had no idea that some were commenting about the less than chocolatey flavor. I made mine with peanut butter chips and my cake was incredible, loved it!
3) Your story made me laugh, wish i was close enough to shop with you! LOL
You should try my version of this cake, you'd love it! LOL
Posted by: Amanda | February 02, 2010 at 08:51 PM
SUPER cute! Also, I avoid that baking store like the plague because I overspend times 100 every time I go there.
Posted by: Rachel | February 02, 2010 at 09:07 PM
I LOVE IT! Just beautiful work. How did you make the hearts? Yours did come out better. The cake was bland and not rich. Wonderful work, T!
Posted by: Carolina | February 02, 2010 at 09:45 PM
chocolate and raspberry is one of my very favorite flavor combinations! Yum!
Posted by: Karen | February 02, 2010 at 10:20 PM
As I stare at the dried apricots, fresh dates that I bought last week... hm. I'll make SOMETHING from them, god help me! This looks so festive and WONDERFUL!!! A work of art - truly! I love how you deviate from the norm and come up with something beautiful and unique!
Posted by: Mike | February 02, 2010 at 10:34 PM
This is a nice combination! I like both chocolates and raspberries! This is a treat!
Posted by: dining room table | February 03, 2010 at 03:29 AM
Ciao ! i understand you ! And then you made a wonderful cake anyway !!!!
Posted by: natalia | February 03, 2010 at 05:51 AM
Lovely variation! Raspberries and chocolate - well done.
Posted by: Clivia Gardens | February 03, 2010 at 06:43 AM
I have to laugh, thinking of you going and buying everything *but* what you originally went in for. Not that, um, I'd ever do that... Your cake looks gorgeous, and I love the flavor combo!
Posted by: Caitlin | February 03, 2010 at 08:22 AM
well, not only would this taste better than a plain ol' chocolate-on-chocolate creation, it's beautiful to boot!
and wowza--70-80 hour weeks? no thanks! he must be a real trouper--i'm glad you feed him well. :)
Posted by: grace | February 03, 2010 at 08:37 AM
haha! i can't go into that cake & bake shop without buying at least 4 new luster dusts...that place is a money trap! like what you did with the cake though!
Posted by: steph (whisk/spoon) | February 03, 2010 at 09:40 AM
Great job on the raspberry sub! I am not the biggest nut fan, and this would be a perfect change for me (and my boyfriend who adores chocolate / raspberry combo)!! I love the fondant cover too!! Awesome!
Posted by: Lauryn | February 03, 2010 at 09:54 AM
You are amazing!! That is so cute!!! I love the pink glaze!
Posted by: Sabrina | February 03, 2010 at 10:40 AM
These are so pretty! Perfect for february!
Posted by: Amber Marie | February 03, 2010 at 12:47 PM