Orange And Lavender In A Holiday Tree Bundt Cake

Nordic Ware came up with the Holiday Tree Bundt Cake pan and it is just so beautifully designed that I decided to use the pan at the shop. It was like a wait-and-see situation how our customers would react to the cake. The cake is as moist and scrumptious as its coffee cake relatives. I have to mention that the pan has the best non-stick coating. It is so easy to un-mold and never failed to deliver a good cake every time we use it. 

Choosing the flavors, I got inspired by the scents of a french cosmetic company that uses lavender and citrus in most of their products. I searched for a bundt cake recipe suited to my need and used edible dried lavender flowers and orange zest for flavoring. The result is just absolute pleasure. The cake is light, moist, not too sweet, the hints of the flowers and citrus is subtle. A dusting of powdered sugar and a sprinkle of edible glitter dust mimicked a light snow over the tree shaped cake. 

The cake is stunning and a lot of the cakes that were baked went to houses of our customers. 

A simple hint when using bundt cake pans - Put the pan in the coldest section of the fridge or freezer at least 30 minutes before using. Make sure that the insides of the pan is totally dry when it is placed the fridge. After 15 minutes spray insides of the pan with an oil-based non-stick baking spray and return to the fridge for another 15 minutes. The cold pan helps the oil-spray stick and coat the pan properly. This process ensures that you are able to un-mold the cake without any problem (e.g. cake sticking to the pan). When baked, cool the cake slightly before un-molding. It should still be warm when you un-mold it.

Do not let the cake cool completely in the pan. Cooling the cake completely in the pan causes the fat to solidify and could prevent the cake from loosening, thus, potentially causing the cake to stick in the inside. Your cake could break when you un-mold. Easy right?

Happy Baking!