This week I was off to the hairdressers to see my long suffering colourist, Aimee. She's the little beaut responsible for my ever changing, technicoloured barnet. As a little thank you, I decided to make her a bundt of her very own. With all the booze, shimmer and glitter, this was the perfect cake for a glamourous girl.
I'm a big fan of the decoration reflecting what's in the cake, so my Snowball flavoured cake had to be a snowy scene, complete with its own Snowman. I know it's in your head now too. Sorry.
I wanted the cake to be light and zesty, but with a real warming kick from the booze, so the sponge itself is laced with Advocaat and lemon, whilst the frosting is made with lemonade and vodka. An actual Snowball drink, in a cake. Well paint me red and call me Mrs Claus, this is one festive little bundt!
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, measure out the flour and bicarbonate of soda.
- Pour the yoghurt into a jug, and add the Advocaat and lemon zest.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with a good splash of vodka and enough lemonade to make a runny icing.
- Tip it over your cake like you just necked the rest of the vodka - gravity id your friend here!
- Decorate with all the snow related edible stuff that the shops have to offer. More is more here. Tis the season.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.