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Description
This Easter Caramel Bundt Cake is made using IREKS Moist Cake Caramel for a soft, rich crumb with long-lasting freshness. Finished with a glossy strawberry Coverdecor glaze and colourful buttercream rosettes, it’s a vibrant centrepiece cake perfect for Easter displays.
Ingredients
350g
Whole Egg
410g
Water
Method
- Add IREKS Moist Cake Caramel mix, egg veg oil and water to a mixer and mix for 5-7 mins on medium speed.
- Fill greased bundt tin (leave room for rising) and bake at 180oC for 15-20 mins and allow to cool.
- Take out of the bundt tin and allow to cool.
- Melt the Coverdecor and pour over the bundt allowing it to dip down the sides.
- Mix together the buttercream and food colouring.
- Pipe into rosettes and decorate with dobla easter decorations.
