Croquembundt. Enough said.
It's
Day #23 of I Like Big Bundts. Pull out your calendar. Go ahead. I'll wait. One week from today...it's National Bundt Day! Seriously great time of year! Make a Bundt cake to celebrate the awesomeness of the Bundt. I Like Big Bundts because they have a low frosting to cake ratio (I'm a frosting hater), are super easy to make, and can be eaten for breakfast, lunch or dinner. :) Bring a Bundt to an office meeting and you get out of taking minutes. Maybe not, but it'll make the meeting more interesting.
After making 200 cream puffs for Jun's wedding (post about the dessert bar and beautiful ceremony is in the works), I felt like a cream puff machine. Pastry cream...you don't freak me out anymore! And I have my friend
Pastry Chef-in-Training Rosie who is attending Johnson & Wales to thank for that!
I've never made a
Croquembouche, the tradition French wedding cake that is a tower of cream puffs and caramel. And why start with the tradition when you have 30 Bundts to make? When I saw Matt Bite's awesome
Churroquembouche, I knew what I wanted to try.
It didn't come out perfect, and kinda just looks like an unfinished croquembouche, but you get the idea. I hope you can see the
vision...and the fact that I made this at 5:15 am on a rainy Monday morning! :)
Don't forget to enter my
Amazon giveaway for my 39 11/12th birthday. I'm less than one month away from my 40th birthday so please help me celebrate! :) The giveaway ends Sunday, November 14th (yes, that is ONE day before National Bundt Day!)
Also, if you make a Bundt for National Bundt Day, I'll send you a JustJennDesign's
I Like Big Bundts button! They are small and stylin'. You'll need to send me a link to the post (or a photo if you don't have a blog) and I'm going to do a round up after National Bundt Day. Also, be sure head over to
JustJenn's site for her free shipping week!
See you back here tomorrow for...wait for it...another Bundt! - mary "I'm 39 11/12 and one day years old" the food librarian
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