This Rich Chocolate Bundt Cake is topped with French Vanilla Cake Truffles dusted with sprinkles to give them a holiday flair.
Christine Graves who blogs at “Rustic & Refined” invited me to join a Blogger Christmas series. At this event we will be sharing all things Christmas from crafts to recipes. The first entry I want to share with you today is a Red Velvet White Chocolate Bundt Cake. The name alone is festive and I wanted to make it more so by baking it in my Heritage Bundt Pan.
This cake may look like lots of work was involved but trust me it wasn’t. I used boxed mixes for this holiday beauty, don‘t judge. For the white cake I followed the package directions and added four ounces of white chocolate. I took the shortcut a bit further with the glaze. During my many YouTube sessions while on the treadmill I read about a technique to make canned frosting look like fondant. Of course I was interested.
Heat a can of frosting or a portion of it in the microwave until it liquefies. Then pour it over the cake. Yeah that’s what I call easy. When the frosting/glaze sets it’s all shiny and smooth. To use it as a fondant alternative to cover a whole cake or petit fours you’d have to use several coats for an even covering. For this cake I used cream cheese and this works for me. Especially when time and patience is of the essence.
I hope you visit the other bloggers see what they’re up to and I hope your holiday season is off to a great start.
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