Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Cold Water | 2 cups (1 lb) | 4 cups (2 lb) |
| Orange Zest, fresh | 2 Tbsp | 1/4 cup |
| Orange Extract | 1 tsp | 2 tsp |
| VANILLA GLAZE | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Vanilla Extract | 1 tsp | 2 tsp |
| Water | 2 Tbsp | 1/4 cup |
| INSTRUCTIONS | |
| MINI BUNDT CAKES | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Crème Cake Base Mix, water, orange zest and orange extract into mixing bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on medium speed** for 3 minutes. |
| 6 | Using a pastry bag, fill cavities in greased mini Bundt pan. |
| 7 | Bake according to the table below. |
| VANILLA GLAZE | |
| 1 | Mix all ingredients together. |
| 2 | Drizzle glaze over cooled Bundt cakes. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Mini Bundt Pan | 0.75 oz | 300°F 12 – 15 minutes | 350°F 18 – 20 minutes | 146 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
