Glaze Drizzle For Bundt Cake Food

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Steps:

• Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
• Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
• Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
• Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
• Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.

LEMON BUNDT CAKE WITH GLAZE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F / 177 C / Gas 4. Grease and flour a 12-cup Bundt cake pan.
• In a large mixing bowl with electric mixer , cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
• In another bowl, sift together the flour, baking powder , and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
• Pour the batter into the prepared Bundt cake pan . Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
• Cool for 5 minutes in the pan; invert and cool completely on a rack.
• In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
• Drizzle over the cooled cake.
• Serve and enjoy!

SUPER QUICK & EASY ICING, GLAZE OR DRIZZLE (FOR BAKED GOODS)

Steps:

• After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
• Add vanilla extract for even more vanilla flavor.
• Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).

VANILLA BUTTER GLAZE

Steps:

• Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
• Let stand 3 minutes or until thickened.
• Drizzle on cake.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

BUNDT® CAKE ICING THAT DOESN'T RUN

Steps:

• Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
• Transfer icing to a zip-top bag and snip off a large corner of the bag.
• Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)

Steps:

• Make certain that the cake has been chilled in the fridge before starting the glaze.
• In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
• Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
• Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
• Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).