Carousel Bundt Pan – Trial 2
I tried baking with my carousel bundt pan again – this time I didn’t make the mistake of topping it with powdered sugar, and I think it turned out better than last time. Instead, this time around, I took out some of the batter before filling the pan, colored it, and then put the colored batter into the horses. Then I filled the pan with the uncolored batter, and baked it. I think the horses came out a bit better, though the colored bits slopped out of the horses.
I have one other idea to try, and I might do that next weekend. Any other suggestions out there?
Butter in the horses to anchor colored sugar, jimmies, or some other edible decorative-type thing? Or, just bake the cake and then use a little bit of icing to outline the carousel detailing?
Oooo, I like the colored sugar or jimmies anchored with butter — great idea!
I thought about icing them after baking, but am trying to see what I can do to avoid that (I can see myself taking waaay too much time doing that with lots of details, etc.)
Carousel bundt cake – trial 3
This time around I decided to try Bitch, PhD’s suggestion of using colored sugars or rainbow sprinkles anchored in the horses with butter. (I had thought about using colored sugar, etc., but couldn’t figure out how to make it stay…