Best Mini Bundt Cakes – How To Make Mini Bundt Cakes

Everyone loves bundt cakes, but these mini bundt cakes up the adorableness factor to a solid 10! Made in Ree Drummond’s floral cake pan, these baby Bundts immediately pop with three beautiful floral designs that are almost too pretty to decorate. These cakes are the perfect dessert for Mother’s Day or a baby shower, but they’re equally delicious for satisfying those lingering homemade cake cravings.

What’s the trick to keep Bundt cakes from sticking to the pan?

Buttering and flouring cake pans is usually a safe bet, but when working with a pan that has lots of nooks and crannies like these pretty floral pans, nonstick cooking spray — with flour — is best. Because it’s a mist, the cooking spray finds its way into every crevice of the pan, encouraging the cute cupcakes to glide easily, preserving every pretty petal.

What’s the best way to decorate mini Bundt cakes?

To start, the cakes need to cool completely before frosting and decorating. Eating a warm, freshly frosted cake tastes great, but know that the frosting will run right away! Be patient and let the cakes cool to room temperature on a wire rack. For ease and convenience, cook them the day before and store them in an airtight container.

Which frosting is the best?

It’s difficult ! The blackberry frosting wins big points for color and the sprinkles win out on top. The maple whiskey glaze is boozy and fun, and the pecans add a nice crunch. For chocolate lovers, there is no competition: the dark chocolate sea salt glaze is a dream! But why choose? These frostings are super easy, so try all three! One more tip: the recipe calls for adding between 1 and 3 teaspoons of water to dilute the frostings. Gradually add water; the glaze should be thick enough to run, but not so thin that it runs right away.