Bring the garden to your table this Summer with these lovely floral bundt pans! Find all of these beauties on our website! Keep scrolling for information and tons of delicious recipes!
1. Blossom Bundt Pan – $38
One of our favorites – this pan brings lovely organic shapes from the garden indoors to your table. The petals will capture a dusting of confectioners sugar or drizzled glaze for beautiful effect. Heavy cast aluminum ensures uniform baking and browning to enhance our unique and beautiful designs. Oven safe to 400 degrees Fahrenheit. 10-cup interior capacity. Covered by a lifetime warranty.
Gluten Free Blackberry Yogurt Bundt Cake
- – 2 cups butter, melted, and softened
- – 1 1/2 cups gluten free all-purpose flour
- – 1 tbsp baking powder
- – 1 tsp salt
- – 1 1/2 cups white sugar
- – 1 cup butter
- – 5 large eggs, room temperature
- – 1 tbsp lemon zest
- – 2 tsp vanilla extract
- – 1 3/4 cups yogurt
- – 1/3 cup milk
- – 1 1/2- 2 cups blackberries (cut in half if large)
- – 1 1/4 cups powdered sugar
- – 2 tablespoons yogurt
- – 4-5 crushed blackberries
- Preheat the oven to 350°F. Melt butter and set aside to cool before prepping pan.
- Combine gluten free flour, baking powder, and salt in bowl and set aside. Using a mixer with a paddle attachment, cream together sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and vanilla. Combine yogurt and milk in a medium bowl. Slowly add half of flour and yogurt-milk to sugar-butter mixture. Then add the other half of flour. Mix well and scrape sides of bowl. Fold in blackberries.
- To prepare pan, brush cooled butter to lightly coat the details of the pan and evenly dust with gluten free flour (avoid forming clumps if possible). Pour batter into prepared pan and tap gently on counter to remove air bubbles. Bake for 40-50 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes before unmolding. Cool cake completely before serving.
- After cake has cooled, combine all glaze ingredients in bowl to the desired consistency and pour onto cake.
- *Gluten Free Flour: We recommend using Bob’s Red Mill Baking 1:1 Flour, Cup 4 Cup Gluten Free All-Purpose Flour (not whole grain), or King Arthur Flour’s Gluten Free All-Purpose Flour.
Strawberry Lemon Bundt Cake
- – 1 c. butter salted, softened
- – 2 c. sugar
- – 3 eggs large
- – 3 tbsp lemon juice divided
- – 1 tbsp Lemon zest approximately 1 lemon
- – 2 1/2 c. flour divided
- – 1/2 tsp. baking soda
- – 1/2 cup 7Up soda
- – 12 oz. strawberries diced, fresh
Glaze: (optional) *Note: Cake is pictured without glaze
- – 1 3/4 tablespoons lemon juice
- – 3/4 c. powdered sugar
- Preheat oven to 375°F and grease a 10-inch bundt pan. Set aside.
- Sift together 2 1/4 c. of flour and baking soda. Mix in the zest of 1 lemon and set aside.
- Cream together the butter and sugar until fluffy. Beat in the eggs 1 at a time then add the lemon juice. Alternate adding the flour mixture and 7Up, mixing just until incorporated.
- Toss the strawberries with 1/4 c. of flour and gently mix into the batter.
Pour the batter into the bundt pant and place in the oven. Reduce temperature to 325°F and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 20 minutes in the pan then turn out onto a wire rack and cool completely.
- **Optional Glaze: Whisk together 1 3/4 tablespoons of lemon juice with the powdered sugar and drizzle over the cake.
2. Magnolia Bundt Pan – $38
Shapely leaves surround an open blossom in this new botanical beauty! Add glaze or dust with confectioner’s sugar for a sweet finish. Heavy cast aluminum ensures uniform baking and browning to enhance our unique and beautiful designs. Oven safe to 400 degrees Fahrenheit. 10-cup interior capacity. Covered by a lifetime warranty.
Grapefruit Bundt Cake
- – 3 cups all-purpose flour
- – 2 tsp baking powder
- – 1 tsp salt
- – 1 cup vegetable oil
- – 2 cups sugar
- – 3 large eggs
- – 1 cup milk
- – 1 tsp vanilla
- – zest of one grapefruit
- – 1/2 cup grapefruit juice
- – 1/3 cup sugar
- – 1 cup powdered sugar
- – 1-2 tbsp grapefruit juice
- Preheat oven to 350°F. Prepare Magnolia Bundt Pan with baking spray containing flour or shortening and flour. In a medium bowl, combine flour, baking powder, and salt. Using a stand mixer fitted with a paddle attachment, cream oil and sugar together. Add eggs one at a time until thoroughly combined. Add half the flour mixture and half the milk. Blend and repeat with second half of flour and milk. Stir in vanilla and grapefruit zest. Pour batter into prepared pan, no more than 3/4 full. Gently tap pan on counter top to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes before inverting onto a cooling rack.
- For Syrup: Bring juice and sugar to simmer in a small saucepan, stirring constantly. Simmer for 2-3 minutes. After cake is unmolded, slowly pour or brush syrup onto cake’s surface and let cool completely.
- For glaze: Whisk powdered sugar and grapefruit juice, starting with 1 tbsp and adding more as needed to reach desired consistency. Pour over cooled cake and serve.
Earl Grey Lemon Bundt Cake
- – 3 1/2 cups all purpose flour
- – 1 1/2 cups sugar of choice
- – 2 tsp baking powder
- – 1 1/2 tsp baking soda
- – 1/4 tsp salt
- – 1/2 cup freshly squeezed lemon juice
- – 1/2 cup dairy free yogurt
- – 1 1/2 cups oat milk
- – 3/4 cup coconut oil or vegetable oil
- – zest of 2 lemon
- – 10 earl grey teabags
- Place oat milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add the teabags and leave to brew, covered, for 20 minutes. Remove the teabags and squeeze out all the liquid.
- Preheat oven to 350°F (180° C). Grease Bundt pan using baking spray and set aside. In a mixing bowl, sift flour, sugar, baking powder, baking soda, salt, and mix well. In a separate bowl, combine lemon juice, lemon zest, oil, yogurt, and Earl Grey tea milk. Add wet ingredients into dry and mix until smooth. Pour batter into a greased pan. Bake for 55 minutes to 1 hour. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
3. Wildflower Loaf Pan – $36
Ferns and flowers form a vibrant array atop this fresh & lovely loaf. For any occasion where flowers are appropriate (which is always)! Premium non-stick coating for easy release of your baked loaf. 6 cup capacity.
Lemon Honey Lavender Floral Loaf
- – 1 1/2 cups flour
- – 1 tsp baking powder
- – 1/2 tsp baking soda
- – 1/4 tsp salt
- – 2 tsp dried lavender flowers
- – 1/2 cup butter, room temperature
- – 1/2 cup sugar
- – 1/4 cup honey
- – 2 eggs
- – 1/2 tsp lemon extract
- – 1/2 cup milk
- Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.
- Combine flour, baking powder, baking soda, salt, and lavender in a bowl and set aside. Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Mix in lemon extract. Reduce mixer to a medium-low speed and add half of dry mixture and half of milk. When combined, mix in the remaining flour mixture and milk until fully incorporated. Pour batter into prepared pan, filling only ¾ full.
- Gently tap on a counter top to remove air bubbles. Bake for 40-50 minutes or until toothpick inserted into center of loaf comes out clean. Cool cake in the pan for 10 minutes before inverting onto a cooling rack.
Rose Loaf Cake
- – 1/2 tsp ground cardamom
- – 1/2 cup almond flour
- – 1/3 cup plus 3 tbsp bread flour
- – 1/2 cup finely ground pistachios
- – 1/2 tsp baking powder
- – 1/4 tsp baking soda
- – 1/8 tsp salt
- – 10 tbsp unsalted butter, softened
- – 3/4 cup sugar
- – 2 tbsp light brown sugar
- – 2 large eggs, room temperature
- – 1/2 tsp finely grated fresh lemon zest
- – 1 1/2 tsp fresh lemon juice
- – 1 tbsp rose water
- – 1/4 tsp pure vanilla extract
Rose water whipped cream:
- – 3/4 cup heavy whipping cream, well-chilled
- – 1/4 cup crème fraîche or sour cream
- – 1 tbsp sugar
- – 1 tbsp rose water
Rose water glaze:
- – 1/4 cup fresh-squeezed lemon juice
- – 3 tbsp rose water
- – 1/4 cup sugar
- – 1 tbsp butter
- – 2 tbsp chopped pistachios
- – dried edible rose petals (if desired)
- Preheat oven to 350°F. Prepare a 6 cup loaf pan by brushing with melted butter and dusting in flour, or by using a baking spray that contains flour. Do not use regular cooking spray. Use a pastry brush to spread out any excess oil. Combine the first 7 dry ingredients for cake in a medium bowl, and set aside.
- Cream butter and sugars 2-3 minutes on medium speed with an electric mixer. Scrape down sides, then add eggs and mix to combine. Fold in dry ingredients with a spatula, taking care not to over-mix. Add lemon zest, lemon juice, rose water, and vanilla extract, stirring to combine. Pour batter into pan, taking care to fill only 3/4 to the top edge. (The amount of creaming of the butter, as well as humidity and temperature, can affect the volume of the batter, so if there is excess, you may bake off as a cupcake with a liner, or simply discard). Using a cutting board or dish towel as protection, firmly tap the pan a dozen or so times on the counter to ensure batter gets into every nook and cranny of the pan’s design. Bake on a middle oven shelf, 40-50 minutes or until a cake tester comes out clean.
- For rose water whipped cream: Using rotary beaters, whip cream until soft peaks form. Gently fold in crème fraiche, vanilla, rose water, and sugar. Refrigerate until needed.
- For rose water glaze: Heat all ingredients in a small saucepan over medium heat. Heat until butter is melted and sugar has dissolved, then remove from the heat. The consistency will be runny, which is ideal.
- Once cake is finished baking, cool cake in pan 5 minutes. While cake is cooling, use a wooden skewer or fork to gently poke several dozen holes into the back side of the cake, then brush with rose water glaze, which will soak into cake. Remove from pan onto a cooling rack; while cake is still warm, brush top side with glaze repeatedly until all glaze is used up. It will soak into the cake and give added flavor and moisture.
- To serve, slice cooled cake into 1” thick slices, top with a spoonful of rose water whipped cream, and sprinkled with pistachios and rose petals, if using.
4. Lotus Bundt Pan – $35
Inspired by the legendary water lotus, the smooth and dreamy symmetry of this new Bundt is truly lovely. Accommodates half of a full Bundt recipe or a 6-cup mix.
Vanilla Bean Pound Cake with Brown Butter Glaze
- – 1 3/4 cup sifted flour
- – 1/2 tsp salt
- – 1/2 tsp baking soda
- – 3/4 cup unsalted butter, room temperature
- – 1 cup sugar
- – 3 large eggs
- – 1 vanilla bean, cut lengthwise, scrape out seeds, discard pod
Brown butter glaze:
- – 1/4 cup butter
- – 1/2 cup powdered sugar
- – 2-3 tbsp milk
- – 1/2 vanilla bean, cut lengthwise, scrape out vanilla seeds & discard pod
- Preheat oven to 325°F degrees. Prepare Lotus Pan with baking spray or butter and flour.
- Combine flour, salt and baking soda, and set aside. In bowl of electric mixer fitted with paddle, cream butter and sugar at medium speed until light. Add eggs one at a time, mixing between each addition. Add vanilla. Slowly add flour mixture and combine thoroughly. Pour into pan. Tap on counter to release air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.
- In saucepan, over medium heat melt butter and continue cooking until browned. Pour butter into shallow bowl and place in freezer for 5-10 minutes. Slowly mix in powdered sugar and vanilla. Add milk to desired consistency. Pour over cake and top with pistachios (optional).
Vanilla Cupcakes with Salted Browned Butter Frosting
- – ½ cup unsalted butter, softened
- – ⅔ cup granulated sugar
- – 3 large eggs
- – 1½ teaspoons vanilla extract
- – ½ teaspoon butter extract
- – 1½ cups all-purpose flour
- – 1½ teaspoons baking powder
- – ¼ teaspoon salt
- – ¼ cup whole milk
- – 1 recipe Salted Browned Butter Frosting (recipe follows)
- – Garnish: butterfly cupcake wrappers and edible wafer paper butterflies
- Preheat oven to 350°.2.
- Line a 12-well muffin pan with cupcake liners.
- In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and butter extract, beating until incorporated.
- In a large bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture, beating just until combined.
- Divide batter among wells of prepared pan. Tap pan on counter-top to level batter and reduce air bubbles.
- Bake cupcakes until a wooden pick inserted in the centers comes out clean, approximately 17 minutes. Let cool completely in pan on a wire cooling rack.
- Remove cupcakes from pan and place in decorative cupcake wrappers, if desired.
- Place Salted Browned Butter Frosting in a piping bag fitted with large open-star tip (Wilton 1M), and pipe a decorative swirl on top of cupcakes.
- Garnish each cupcake with an edible wafer paper butterfly, if desired.
Salted Browned Butter Frosting
- – 1½ cups unsalted butter, softened
- – 5 cups confectioners’ sugar
- – 2 vanilla bean pods, split, scraped, and seeds reserved
- – 1½ teaspoons fine sea salt*
- – 2½ tablespoons whole milk
- – 2 teaspoons heavy whipping cream
- In a medium saucepan, melt butter over medium-high heat until it foams. Using a rubber spatula, scrape bottom of pan to keep butter from burning so butter will brown evenly. (Lower heat, if necessary.) Let butter foam a second time. Stir, watching carefully so butter does not burn, until butter is a deep golden yellow and has a nutty aroma.
- Transfer browned butter to a heatproof bowl, and let cool to room temperature. Refrigerate until butter becomes solid but soft enough to cream in a mixer.
- In a large mixing bowl, beat chilled browned butter with a mixer at medium speed, approximately 2 minutes. Add confectioners’ sugar, beating at low speed until fluffy. Add reserved vanilla bean seeds and salt to butter mixture, beating to combine. Add milk and cream, beating at high speed until frosting is light and fluffy.
- Use immediately.
Photos & Recipe From TeaTime, July/August 2017
Click here for more recipes from Butterfly Tea – TeaTime Magazine!
How To Make Wafer Paper Butterflies
Learn how to make 3D Wafer Paper Butterflies for topping your cookies, cakes and cupcakes!
- – Butterfly Wafer Paper
- – Edible Clear Writing Gel
- – Pixie Dust
- – Small Craft Scissors
- – 2½ tablespoons whole milk
- – Empty Egg Carton
- – Paint Brushes
- Wafer paper butterflies will work on a variety of baked goods. Wafer paper butterflies can be attached to royal icing, fondant, and buttercream surfaces.
- Let your icing dry completely. (When using royal icing or buttercream.)
- Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!
- Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.
- Add shimmer to the butterflies by dusting with a small amount of Pixie Dust using a small paintbrush. Let butterflies completely dry in egg carton.
- Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.
To view & shop our entire collection of Wafer Paper Butterflies click here!