Monday 12 September 2016

Frosties Bundt Cake

Frosties Bundt Cake
No, I'm not joking, and yes, I do mean the breakfast cereal! The other day I was talking to a lady I work with about Momofuku Milk Bar in New York; the home of Crack Pie and Cereal Milk. I'm a life long hater of milk, and can only have it in three forms, ever. The first is the tiniest amount in tea, think David Dikinson's tan. The second is on cereal, but then it's just enough the wet it, and I leave the excess. The third took me by surprise, which is Momofuku's Cereal Milk, which tastes like eating Frosties before bed when I was seven. The third option should not work for me, as explained in option two, however it just does.

And there it was... an idea for bundt alchemy. Fire up the Nutribullet! When I banded the idea around the office, folk looked at me like I was actually high, and there was even one 'dirty pig' comment. I knew it would work... I had faith in my own baking craziness. Plus, the seed of the idea was there, so I had to try it out.
Momofuku New York
Firstly, no it will not 'set your teeth on edge' due to the amount of sugar. If you're not keen on the sweet stuff, I suggest cake is not for you my friend! Also, the dominating flavour of Frosties is actually corn, so trust me yeah? The resulting cake is beautifully soft, and very moist, with a subtle taste of the actual cereal. What makes this cake extra special, is making the glaze with cereal infused milk, with a nod to 1989 thrown in for good measure.

After loving this one so much, I'm feeling more cereal themed bundts coming on!

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 200ml vanilla yoghurt 
  • 100g Frosties - blitzed to dust in a Nutribullet, food processor, or by brute force. 

  • 50g Frosties, plus more for decorating
  • Enough whole milk to cover them
  • 300g icing sugar

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt into a jug along with the vanilla extract.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Stir in the crushed Frosties.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Add the cake mix to your prepared tin.
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, strain your 'Frosties milk', and add enough to the icing sugar to make a thick, yet runny glaze.
  14. Tip over your cake, and sprinkle with Frosties. Grrrrreat! Sorry. Unacceptable. 
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.

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