Tip 1: Room temperature ingredients encourage proper emulsification in case of the cake batter therefore make sure egg, cream, butter are all on room temperature
Tip 2: Do not overmix the cake butter, in fact after creaming butter and sugar with an electric hand mixer, switch to a more gentle hand whisk and/or rubber spatula
Tip3: The cake can be made either in a Bundt tin, Loaf tin or even in a Cake tin
For the chocolate glaze
Tip 4: Glazing the Bundt cake is all about the finding the right (temperature) moment to pour chocolate glaze over the cake. Make sure cake is cold (5C fridge temp) so the glaze will quickly set instead of running through. Glaze must be not too thin and not too thick, about 25C.
For the decoration
Tip 5: Decoration is what makes Bundt cakes into a showstopper celebration cake! Feel free to use your favourite seasonal ingredients from cinnamon sticks to candied orange, chocolate or orange curl etc.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
©2022 FWP Matthews Ltd | VAT NO. GB 194 637 624 | Website by Studio Habgood