Mini Mummy Bundts - #BundtBakers

We have a fun Bundt Bakers this month! T'is the spooky season and Simply Inspired Meals asked us to bake up some spooky Bundts. This was my first time working with fondant (what took me so long?) and it was super easy to make and super easy to decorate my Bundts. After all, I didn't need to wrap them perfectly. Sign me up for imperfect decorating.

I wanted to test out some spice cakes and adapted a Snickerdoodle Vegan Cupcake recipe from The Pretty Bee. I added extra spices and lowered the sugar a bit. It's a really delicious cake - very moist and has a great crumb. However, it might not have been the best application for my Bundts. Without eggs or another binder, the cake is extremely tender and really difficult to take out in one piece. I am sharing the recipe below because it is one that I will definitely use again for cupcakes but I'd use My Cake School's Spice Cake for my Bundts. 

Scroll down to see all the other spooky bundts this month!

Mini Mummy Bundts 

Spice Cake 

Ingredients

1/2 cup oil 

3/4 cup brown sugar 

1 1/2 cups flour 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/2 teaspoon ginger 

1/2 teaspoon nutmeg 

3/4 cup cold water

1 1/2 teaspoons vanilla 

1 teaspoon white vinegar

Directions

Preheat oven to 375 F. Grease and flour four 1-cup capacity mini Bundt pans. 

Whisk together the oil and brown sugar. 

In a separate bowl, mix together flour, baking soda, and all the spices. 

In yet another bowl, mix water, vanilla, and vinegar. 

Add half the flour mixture and mix until just incorporated. Pour in the water mixture and mix until incorporated on low speed. Add the remaining flour mixture and stir in until just incorporated. 

Pour into well-greased mini Bundt pans and bake 18 to 20 minutes or until a toothpick inserted into the little cakes comes out clean. 

Marshmallow Fondant

Place 4 ounces of marshmallows along with 2 tablespoons of water in a bowl. Melt over a bain marie or at 30-second intervals in the microwave. 

When the marshmallows are fully melted, stir in 5 ounces of SIFTED powdered sugar. Scrape out the mixture onto a well-greased surface. 

Grease your hands with shortening and knead the marshmallow mixture until it all comes together. This could take up to 7 minutes. If the mixture is sticky, add some more powdered sugar. If it is dry, sprinkle it with a teaspoon or so of water. I have read that corn syrup actually works best here but I did not try it. Coat the finished fondant in shortening and store it in an airtight container.

Mummify your Mini Bundts

Roll out fondant to about 1/8 of an inch thickness. You can go thicker or thinner. It really comes down to what you feel comfortable with. Cut strips and wrap them haphazardly around your cake. For eyes, I used cereal and mini chocolate chips. 

Spooky Bundt Cakes

• Boo Spiders in Chocolate Orange and Pumpkin Bundt Cake by Patyco Candybar
• Dark Mark Skull Cakes by Simply Inspired Meals
• Halloween Blood Bundt by Sneha's Recipe
• Mini Ghost Bundts by A Day in the Life on the Farm
• Mini Mummy Bundts by Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.