It’s 4th and Long; Forced to Bundt

searchI’m always behind the curve so what I’m about to tell you is probably old news to most of you.

Bundt cakes are in.

For quite some time, it’s been all about the cupcake. Red velvet with vanilla chai cream cheese frosting. Lemon mousse with green tea frosting. Macadamia and lavender swirl with rosemary-infused-vodka frosting. Mocha coconut frappaccino with almond-nutella frosting. Don’t even try to find a plain chocolate cupcake. They are sooooooo 2008.

Well, if orange is the new black, apparently bundt cakes are the new cupcake.

For a while, it was donuts. When the first Krispie Kreme opened up in Denver, there were literally lines down the street day and night to get one of the hot sugary treats. Traffic cops directed the sugar-craving public. Soon there were Krispie Kremes all over the metro area. Shortly after, Lamars Donuts opened their first store, and soon more followed. Donuts donuts donuts.

Now there is only one Krispie Kreme, the lone original donut shop. No lines down the street. The “Hot Donuts” sign is only illuminated a few hours in the morning. The donut sellers look bored. I have to use stealth when eating donuts because they are so passe and I have my reputation to think about.

Next it was the cupcake phenomenon. I remember six or seven years ago when we were visiting New York City to celebrate Jen’s birthday, and she insisted we stop at the Magnolia Bakery located somewhere in lower Manhattan. Apparently the cupcakes were featured in the then-wildly-popular Sex and the City television show. As a result, the line was literally out the door and down the street. I recall the cupcake was very good; I also recall it cost $3. I’m not sure how that compares to the price of a cupcake today, but at the time I nearly fainted. I also recall telling Dad when we got back to Colorado, and he was simply stunned. Back in the 60s and 70s, his customers didn’t spend much more than that on a wedding cake!

Though cupcakes are definitely still a phenomenon, I have noticed several bundt cake bakeries quietly making their way into the Denver metro area. The Bundt Shoppe is not too far from my house. A friend works at Nothing Bundt Cakes. Cupcake bakeries are desperately pouring their cupcake batter into mini bundt cake pans even as we speak.

I’m not complaining. I love a good bundt cake as much as the next person. Who wouldn’t love the cutely shaped cake drizzled in icing or sprinkled with powdered sugar? I’ve had a bundt pan since I got married and use it often. I’m sure one of those new mini-bundt pans will make its way into my cupboard as one of those I-can’t-live-without-it spontaneous purchases that I never use and give to Goodwill in eight or nine years.

In the meantime, I’m going to have to start figuring out if mini bundts will fit in my cupcake holder centerpiece and if my cupcake carrier can be adapted.

It’s hard to keep up.

Nana’s Notes: By the way, check out the mixandmatchmama blog, where she features 100 recipes for bundt cakes. I have tried a few, and they are delicious and simple. Here’s the link.

4 thoughts on “It’s 4th and Long; Forced to Bundt

  1. I’m always behind! Who knew about the big bundt cake come back? I didn’t. But why cover the top of a bundt with powdered sugar or glaze when there’s marshmellow cream frosting to be made. Check out number 87 on Mix and Match Mama’ list.

  2. Doesn’t matter too much the ingredients, a bundt cake can steal the show; however, marshmallow creme wouldn’t hurt a thing…..especially atop a rich chocolate cake. Mmmm

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