Mini Bundt Cakes with Edible Flowers

Delight your guests with the elegance of Mini Bundt Cakes decorated with edible flowers. These petite desserts are as visually stunning as they are delicious, making them the perfect choice for garden parties, bridal showers, afternoon teas, or any occasion where you want to impress.

Why You’ll Love This Recipe

These mini Bundt cakes are not only delightful in flavor but also serve as a beautiful centerpiece. The edible flowers add a delicate touch that elevates the visual appeal without the need for artificial decorations. Their single-serve size makes them convenient and ideal for gatherings, offering both charm and practicality.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Whole milk
• Vanilla extract
• Edible flowers (such as violas, pansies, or nasturtiums)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a mini Bundt cake pan thoroughly.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
6. Stir in the vanilla extract until the batter is smooth and well combined.
7. Spoon the batter into the prepared mini Bundt pans, filling each about two-thirds full.
8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
10. Once cooled, dust with powdered sugar or drizzle with a light glaze. Press a few edible flowers gently onto the tops of the cakes to decorate.

Servings and timing

• Servings: Approximately 12 mini Bundt cakes
• Preparation time: 20 minutes
• Baking time: 20–25 minutes
• Total time: 45–50 minutes

Variations

• Add citrus zest such as lemon or orange to the batter for a bright, refreshing flavor.
• Top with a flavored glaze, such as lemon or rosewater, to complement the floral decoration.
• Use a flavored cake base like vanilla bean, almond, or even lavender for added depth.
• Substitute part of the flour with almond flour for a slightly nutty texture.

Storage/Reheating

• Store the cakes in an airtight container in the refrigerator for up to 3 days.
• Allow cakes to come to room temperature before serving.
• If desired, you can gently warm them in the microwave for 10–15 seconds, though they are best enjoyed at room temperature.
• To freeze, wrap undecorated cakes in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight and decorate just before serving.

FAQs

How do I know which flowers are safe to use?

Only use flowers specifically labeled as edible and grown without pesticides. Common edible flowers include violas, pansies, and nasturtiums.

Can I use regular-sized Bundt pans instead?

Yes, but the baking time will need to be increased to 45–55 minutes, depending on your oven and the size of the pan.

Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them in an airtight container. Add the edible flowers shortly before serving.

Are there any alternatives to edible flowers?

Yes, you can decorate with fresh berries, candied citrus slices, or a dusting of powdered sugar.

Can I use non-dairy milk in this recipe?

Yes, non-dairy alternatives like almond milk or oat milk can be used, though it may slightly affect the flavor and texture.

How can I make the cakes more moist?

Ensure not to overbake and consider adding a tablespoon of sour cream or yogurt to the batter for extra moisture.

Can I add flavors like almond or lemon extract?

Yes, a small amount of flavored extract can be added along with the vanilla to enhance the flavor profile.

How should I store leftover decorated cakes?

Store them in the refrigerator in an airtight container. If using fresh flowers, remove them before storage and replace with fresh ones before serving.

What type of glaze works best?

A simple powdered sugar glaze with a splash of lemon juice or milk works well. You can also flavor it with extracts or a floral syrup.

Can I bake this recipe as cupcakes?

Yes, this batter works well in cupcake tins too. Adjust baking time to 15–18 minutes and monitor with a toothpick test.

Conclusion

Mini Bundt Cakes with Edible Flowers are a perfect balance of elegance and indulgence. Their individual portions make them ideal for entertaining, while the floral decorations turn them into edible art. With their simple preparation and stunning results, these cakes are sure to become a favorite for your special occasions.

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