For sometime now I have been admiring the wonderful Bundt cakes created by Rachel at DollyBakes. Since December a shiny new Bundt tin has been sitting in the cupboard waiting to be used, and I spotted the perfect recipe the Springtime Strawberry Bundt at DollyBakes.
I halved Rachel's original recipe as my tin was half the size of a standard bundt, and obviously needed less time in the oven. I made sure I greased the tin thoroughly, and the cake turned out easily and all in one piece.
I decorated the cake with some some simple runny icing - icing sugar with a little water and a spot of strawberry essence and red food colouring then sprinkled with a touch of glitter. A quick photo and then the Strawberry Bundt Cake was then packed off to work to help celebrate a colleagues birthday.
The cake tasted wonderful and the texture was light and moist, I always thought that Bundt cakes looked quite a dry cake but how wrong I was. Loved the idea of using yogurt in the recipe it really worked a treat.