In collaboration with Bake Box.
Silicone baking moulds have to be one of the best inventions to hit the baking world, ever. Yet they scare me. Especially elaborate silicone bundt moulds with all sorts of little nooks and crannies for cake to get stuck into, entirely ruining the look of a bake.
I confess that when I first put the silicone bundt mould from the Bake Box Spots & Stripes collection to the test I did so with some trepidation. In fact, I even photographed the cake in the mould before removing it, just so I would have proof I did actually try and use it.
My fears were completely unfounded; my cake turned out beautifully with only one tiny little bit sticking to the bottom which was easily removed and stuck back onto the still-slightly-warm cake.
My first experiment with the bundt mould from Bake Box was a lavender and lemon bundt cake scaled down from this recipe. I made it simply because I had duck eggs needing used up and my lemons were looking a big neglected. I’d also bought some lavender flowers at our local wholefoods shop some time ago which were calling out to be turned into something beautiful.
I also confess that I wasn’t particularly keen on the taste of this cake, but my fussy husband was – he ate nearly the entire thing to himself, which is why the recipe has ended up on the blog after I originally declared it as a complete fail over on Instagram. Hey ho, different tastes, eh?
What I am keen on is my new subscription box from Bake Box – a bi-monthly delivery of high quality baking and decorating tools from the creators of the Baked and Delicious magazine. Each Bake Box contains at least eight baking and decorating tools including a specialist product from Rainbow Dust.
My first delivery of Bake Box – the Spots & Stripes collection, included:
- one silicone bundt mould
- one piping bag, fine nozzle and coupler
- one cookie cutter
- three round plunger cutters for cutting out icing spots
- one sugarcraft cutter with three different wheels
- one silicone swiss roll mat
- pink Rainbow Dust pro gel food colouring
- stripey stencil for decorating the sides of cakes
- spotty stencil for decorating the tops of cakes
- six gorgeous recipe cards
I’m really rather impressed with the whole kit, to be honest – there’s loads of little goodies to add to my collection. Things I hadn’t already owned, so watch this space for loads of new recipes!
You can subscribe to Bake Box for as little as £14.99, receiving three fantastic gifts in addition to your first subscription box. You also get access to exclusive online content with the Bake Club online membership – loads of tips and tricks on how to get the best out of your baking (you can sign up to this service for free if you want!)
Oh, and another thing – the contents of the next Bake Box are kept as a surprise – you won’t know what’s in it until you open it! I do love surprises, me!
The Spots & Stripes collection was the first Bake Box delivery this year, with Springtime in Paris being the March delivery. The next delivery – Flower Power – will be shipped out in May.
Bake Box have very kindly offered the chance for one of my UK readers to win both boxes – the Spots & Stripes and Springtime in Paris! That’s £80 worth of baking goodies! Simply fill out the Rafflecopter entry form below to enter.
In the meantime, here’s the recipe I made in my brand new silicone bundt mould that my husband loved so much.
Lavender & Lemon Bundt Cake
for the cake
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
- Preheat oven to 160 C (fan), 180 C/325 F and grease your bundt tin with vegetable shortening (not butter!)
- Cream the butter and sugar together until light and fluffy. Add the dried lavender flowers, lemon juice and zest and beat well.
- Add the duck eggs, one at a time, beating well after each addition.
- Sift the flour, bicarbonate of soda and baking powder together in another bowl.
- Add the flour mixture and the milk to the egg/butter mixture a spoonful/splash at a time, beating well after each addition.
- Spoon into the prepared bundt tin, smoothing over the top so that the outer edges are higher than the middle.
- Bake for 50 minutes to an hour. A skewer, when inserted into the centre of the cake, will come out clean.
- Leave to cool, upright, for 15 minutes before turning out onto a wire rack to cool completely.
- To prepare the drizzle, add enough lemon juice to the icing sugar to make a thick icing. Drizzle over the top of the cake and sprinkle with lavender flowers.
Click here to view the nutritional information for this recipe.
OTHER BUNDT CAKE RECIPES YOU MIGHT LIKE
I Want You Cherry Cola Bundt Cake by United Cakedom
Moist Chocolate Cake by Lovely Appetite
Lemon Rosemary Olive Oil Cake by Elizabeth’s Kitchen Diary
Gluten Free Lemon Bundt Cake by Celery & Cupcakes
Champagne & Raspberry Bundt by Supper in the Suburbs
Black Forest Ring Cake from Jo’s Kitchen
Bake Box have very kindly offered the chance for one of my UK readers to Win £80 worth of Bake Box baking goodies – two whole Bake Boxes! Simply fill out the Rafflecopter entry form below!
HOW TO ENTER
For your chance to Win £80 worth of Bake Box baking goodies – two whole Bake Box subscription boxes! enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winners will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Bake Box. The prize is to Win £80 worth of Bake Box baking goodies – two whole Bake Boxes – one of each the Spots & Stripes and Springtime in Paris. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winners at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory! Please make sure your comment is eight words or longer or Google views it as spam.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 25 April 2016 (GMT) and the winner will be announced shortly afterwards.
Elizabeth’s Kitchen Diary received a Bake Box for review purposes. This is not a paid post and all thoughts and opinions expressed are our own.