Monday, 24 June 2013

Hypnotize Champagne Bundt

Hypnotize Champagne Bundt
This month's Clandestine Cake Club theme was 'I got 99 problems but a cake ain't one', and was all about hip hop inspired cakes. The first song that popped into my head was Notorious BIG's 'Hypnotize'; memories of eating my tea in front of the telly after school whilst watching Select MTV, waiting for a rare glimpse of No Doubt or Marilyn Manson. Hypnotize was on constantly, and continues to be a bit of an ear worm to this day.

I used my favourite tin (christened Matilda) and drizzled icing to make a swirly, hypnotic effect. I couldn't resist a bit of bling too in the form of chocolate coins, glitter and a few gold bars! Biggie said it best... 'mo money, mo problems'... so we ate it. 

I really enjoyed the bundt I made with prosecco and apple juice on Valentine's day, so decided to use good old rapper's delight, Champagne. A bit extravagant perhaps, but it was for a special cake (supermarkets sell mini bottles). You can't actually taste the champagne, but it gives the cake a moist texture and a flavour not dissimilar to a good iced finger... I tend to use a bit of fruit juice to give it a boost.
Hypnotize Champagne Bundt
Here's how to make my 'Hypnotize Bundt'...

Ingredients
  • 225g unsalted butter at room temperature
  • 110g vegetable fat like Trex or Cookeen
  • 650g golden caster sugar
  • 5 large eggs
  • 460g plain flour
  • 1/2 tsp salt
  • 3 tsp ground ginger
  • 1 tsp vanilla paste or extract
  • 200ml Champagne or Cava
  • 50ml good quality mango juice

Method
  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used my Heritage tin.
  2. Soften the butter and vegetable fat together, then cream in the sugar in stages.
  3. Add the eggs one at a time on a slow setting so it doesn't curdle.
  4. Mix in the vanilla.
  5. Add all the remaining dry ingredients to a large bowl.
  6. Measure the bubbly and mango juice in a jug. 
  7. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently... It's going to look a little curdled. 
  8. Give the whole thing a quick mix for about 10 seconds or until well combined. It no longer looks curdled! Magic.
  9. Spoon the mix into the prepared tin.
  10. Bake at gas 3/160 C for about an hour and 30 minutes. 
  11. This one doesn't shrink that much, but a skewer should come out clean when it's done. 
  12. Allow the cake to cool for 10 minutes in the tin before turning out onto a wire rack.
  13. Once cool, either dredge with icing sugar or cover in glace icing with a bit of glitter!

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2 comments:

  1. Holy hell! :) That looks fantastic!!! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

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  2. I was looking for cakes made with the heritage bundt pan and I found yours. I really love the decoration you did, it's awesome!

    ReplyDelete

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