Honey & Rose Mini Bundt Cakes

I love trying new creations from Garnish & Gather, and the ones from Chef Robin Pridgen are always amazing. But this one? It surpassed all of my expectations.

I was just looking for a recipe for a simple sweet or dessert with individual servings and with edible flowers, and what I got was even better.

​This was a hit with me, and the Delaney Test Kitchen. Enjoy!


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Honey & Rose Mini Bundt Cakes
With buttermilk, vanilla bean, and rosewater glaze
(20 minutes active, 45 minutes total; serves 6)
 
INGREDIENTS:
Cake Starter:
1 1/8 Cups flour
1 tsp baking powder
¼ tsp baking soda
1/8 tsp Kosher salt
Buttermilk Starter:
½ Cup Buttermilk
6 Tbsp honey
½ tsp vanilla paste
Cakes:
2 eggs
3 oz butter
6 Tbsp granulated sugar
¾ cup powdered sugar
2 Tbsp milk
¼ tsp rosewater
2 Tbsp dried rose petals
6 mini bundt pans
Nonstick spray

PREPARATION:
1.  Preheat oven to 375 F.
2.  Soften butter in the microwave for 15 sec (do not melt).
3.  Spray the mini bundt pans with nonstick spray and place on a baking sheet.
4.  In a bowl, beat butter and granulated sugar together with an electric mixer until fluffy and light, about 2-3 minutes. Scrape down the bowl as needed.
5.  Add the eggs to the bowl one at a time, beating until incorporated.
6.  With the mixer on low speed, alternatively add the Cake Starter and the Buttermilk starter in 2 additions, mixing until just combined.
7.  Pour batter evenly into the bundt pans, filling each about ½ way full.
8.  Bake in the oven for 20-25 minutes, until a toothpick comes out clean. (You can cover the tops with foil is they start to brown too quickly).
9.  Allow the cales to cool for 10 minutes before removing them from the pans and placing onto a serving platter.
10.  Time to Glaze: In a bowl, whisk together the powdered sugar, the milk, and the rosewater until there are no lumps.
11.  Once the cakes are cooled, spoon the glaze over the cakes and garnish with the dried rose petals.
12.  Enjoy!

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It looked so good that even Chloe wanted a bite!