Here's another yummie I made a while back but never posted. It just looks like Easter doesn't it? It looks like spring. But I didn't bake it in spring or for Easter. Actually, I think I might have. But I never got it onto the blog though, did I?
If I miss the window for posting something, I have to wait until its time comes back around. If I miss it again (and again)... and then take a break from blogging... well, here we are...years later, talking about this cake as if I made it yesterday (don't I wish!)
Now, a chocolate cake is fine any time of the year. Seriously, it just is. But once I sprinkled those candied sunflower seeds on top (to distract from my weird icing technique), it just plants itself firmly at Easter or the weeks surrounding it.
There was of course a frosting fail on this one. It's always something, and this time it was the frosting.* There's a whole back-story about how I contacted Joy (The Baker, herself) regarding the frosting issue I was having and how very very gracious she was with her replies. It was so long ago now, that the details aren't important. What matters is how delicious this cake is (frosted or not), and how lovely she was about taking the time to listen and respond to my questions. She is the real deal, and her recipes rock.
[also on page 179 of the (awesome) Joy the Baker Cookbook]
My Notes: As I mentioned above, I had issues with the glaze and ended up whipping it in the mixer which turned it into the fluffy gargantuan mass of frosting you see in the photo. I have never frosted a bundt cake in my life, and hadn't a clue what to do with it all. I had no choice but to just wing it since I was taking it to an event. Weird but delicious.
*Actually a lot of the time it's the frosting that gives me the most problems. Apparently it's a "thing" with me. Which then obviously is why I don't do a lot of frosted cakes! The fact that this scrumptious cake is supposed to be GLAZED and not frosted should tell you something.
