Three-Tiered Bundt Wedding Cake

RatingDifficultyIntermediate

Bundts are now on-trend for wedding cakes, and Nordic Ware's three formed aluminium Bundt pans stack perfectly to make this impressive three-tiered wedding cake.

Nordic Ware three-tiered Bundt wedding cake recipe

Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 8 eggs
 2 cups milk
 2 cups butter
 4 skewers
Glaze
 3 cups icing sugar, sifted
 50 g butter
 2 tbsp milk
Bakeware

Directions

1

Preheat oven to 180°C. Prepare each pan by mixing together a small amount of melted butter and plain flour (cocoa if you’re making a chocolate Bundt) and generously brush across pans, ensuring an even and thorough coverage.

2

Mix half of Gourmet Bundt Mixes in one bowl and the rest in another. Use an electric mixer to beat in 1 cup of butter into each bowl until crumbly.

3

In a separate bowl, lightly whisk the eggs and milk together. Slowly fold and evenly distribute the egg and milk mixture into both butter mixtures.

4

Using an electric mixer, mix both mixtures on low speed for 30 seconds. Scraping down the sides of the bowl, mix on low speed for a further 30 seconds. Evenly distribute and fill all three pans.

5

Bake each pan on a centre rack of the oven for 45-50 minutes (less for the 3-Cup Baby Bundt). Test for doneness with your Reusable Bundt Cake Thermometer (or a toothpick inserted in center of the cake comes out clean).

6

Remove from oven and let cool for 10 minutes before inverting onto a cooling rack, then allow to cool completely.

Glaze
7

Beat the icing sugar, butter and milk together until the consistency is clean and runny.

Assembly
8

Once completely cooled, stack the Bundts in order of size and secure with four skewers, one in each corner.

9

Drizzle the icing mixture over the Bundts – messy or clean, whichever you desire.

10

Decorate – we recommend flowers.

Category

Ingredients

 8 eggs
 2 cups milk
 2 cups butter
 4 skewers
Glaze
 3 cups icing sugar, sifted
 50 g butter
 2 tbsp milk
Bakeware

Directions

1

Preheat oven to 180°C. Prepare each pan by mixing together a small amount of melted butter and plain flour (cocoa if you’re making a chocolate Bundt) and generously brush across pans, ensuring an even and thorough coverage.

2

Mix half of Gourmet Bundt Mixes in one bowl and the rest in another. Use an electric mixer to beat in 1 cup of butter into each bowl until crumbly.

3

In a separate bowl, lightly whisk the eggs and milk together. Slowly fold and evenly distribute the egg and milk mixture into both butter mixtures.

4

Using an electric mixer, mix both mixtures on low speed for 30 seconds. Scraping down the sides of the bowl, mix on low speed for a further 30 seconds. Evenly distribute and fill all three pans.

5

Bake each pan on a centre rack of the oven for 45-50 minutes (less for the 3-Cup Baby Bundt). Test for doneness with your Reusable Bundt Cake Thermometer (or a toothpick inserted in center of the cake comes out clean).

6

Remove from oven and let cool for 10 minutes before inverting onto a cooling rack, then allow to cool completely.

Glaze
7

Beat the icing sugar, butter and milk together until the consistency is clean and runny.

Assembly
8

Once completely cooled, stack the Bundts in order of size and secure with four skewers, one in each corner.

9

Drizzle the icing mixture over the Bundts – messy or clean, whichever you desire.

10

Decorate – we recommend flowers.

Three-Tiered Bundt Wedding Cake
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