• Bruni

Baked Mini Waffle Bundt Cakes

Updated: Dec 3, 2018



If you have some waffle batter left over or you simply want to go with 2 different desserts (1 batter) then it’s an easy fix.


You will need batter from ‘Rich and Crisp Waffles’ recipe or ‘Homemade Strawberry Waffles’ recipe which you can find here:

https://www.brunibakery.com/blog/rich-and-crisp-waffles

https://www.brunibakery.com/blog/homemade-strawberry-waffles


Then simply add 1/2 cup of all-purpose flour. Mix until combined.

Fill in silicon cupcake baking form. All depends on the form you have at hand but I find that best results you get with forms which are calling for less batter (not too deep). Fill 2/3 high and bake at 175C for 15-18 minutes or until golden. Cool in the silicon form for 5 minutes before transferring into cooling rack.


I am using Mini Bundt Cakes silicon form with handles (no product placement here I just find it to work well). This particular form has firm handles. As a result batter is not spreading all over the form when you try to put it into the oven.


https://www.amazon.co.uk/KeepingcooX-Bundkuchen-Doughnut-Anti-Deformed-Non-Stick/dp/B0799HTYY3/ref=sr_1_5?ie=UTF8&qid=1540799878&sr=8-5&keywords=mini+bundt+cake+silicon+tins


Hints:

- Ganache - once buns are cooled dip in dark chocolate ganache. On medium heat melt 100g of dark chocolate in 125ml double cream, dip mini bundt cakes in ganache. Transfer to cooling rack to set.

- Mini dessert effect- if you are using mini bundt cake silicon form put some whipped double cream in the centre of mini cake and seasonal fruit on top.


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