Recipe Box, Bahama Beach Bundt
Bring some beach into your home with this Bahama Beach Bundt cake
Tropical blue waves washing against a white chocolate shell dotted sugar sand beach
And when you cut into it…
Mouthwatering moist blue velvet cake 🐳
It will bring the ocean right to your door!
Just a little doctoring with the mix
I used 4 eggs instead of the recommended 3, and used only the whites to keep the color pure blue
I also used Almond milk for the liquid, and added sour cream, almond emulsion and white chocolate chips
To make wave like frosting, place half of icing into another bowl. Add aqua food coloring to mixer bowl and beat until incorporated and you have the desired shade
Make large half circle swirls, using a cake spreader knife and swirling from bottom to top
Do the white first, covering the top half of cake, working carefully to avoid cake crumbs*
*To help prevent cake crumbs in your icing, you can do a thin layer of icing and refrigerate cake for an hour before doing a second layer
Finish with the breaking blue waves coming up from the bottom
I used left over white icing and put a thin layer across the crown of the cake for the brown sugar and shells to adhere to, and used the remaining blue icing to cover the exposed cake down in the center
You can keep the baked cake under a dome at room temperature
It stays moist and fresh for days
Or put it in refrigerator to avoid temptation 😋
This cake made the mermaids very happy…
BAHAMA BEACH BUNDT
Equipment
- Bundt cake pan
Ingredients
Cake
- 1 box Blue Velvet Cake mix*
- 4 egg whites
- 1 stick butter softened
- 2/3 cup Almond milk
- 1 cup sour cream
- 1 cup white chocolate chips
- 2 tsp almond emulsion or vanilla extract
- 1/2 cup light brown sugar
Buttercream Icing
- 1 stick butter
- 1 box confectioners sugar about 4 cups
- 1/4 cup cream or 1/2 and 1/2
- 2 tsp almond emulsion optional
- 4-8 drops aqua food coloring or gel
Candy Seashells
- white candy melts
- plastic shell mold {available at craft and cooking stores}
- Store cake in covered cake dome or in refrigerator.
Instructions
Cake
- Combine cake mix with egg whites sour cream, butter, almond milk and almond emulsion in a bowl or stand mixer.
- Beat 1 minute to combine, scrape down bowl and beat for 2 more minutes. Stir in chocolate chips.
- Pour into greased bundt pan and bake at 375 for 30-40 minutes or until cake is just done. Cool on wire rack before removing from pan.
- Invert cooled cake onto cake plate or parchment. Carefully ice the top half of cake with white icing.
- Next ice the bottom half of cake with blue making swirl strokes from bottom to top to create “waves.” Top the cake with brown sugar and place chocolate shells on “sand.”
Buttercream Icing
- Beat all ingredients except food coloring, together and add additional cream if necessary until icing is desired spreading consistency.
- Put half of prepared icing into another bowl. Add food coloring to remaining icing and beat until the color is smoothly blended.
Candy Seashells
- Melt candy in a measuring cup in microwave. Heat on 50% power for 1 minute and stir.
- Continue heating in 30 second intervals until melted enough to pour into molds. Pour or spoon into molds until 3/4 full. Tap mold on counter to remove air bubbles and even out the chocolate. Refrigerate until set.
Notes
If you can’t go to the beach, bring the beach to you!
You might also like these Beach Bum Butter Rum Cupcakes made with a doctored Butter Pecan cake mix
Thanks for swimming stopping by…
You can find the tutorial for the Tile Tray here
You can see more Mermaid decor here and here, and a Mermaid Pot here
…………………………..
I will be joining these fabulous parties and blogs
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life Inspire Me Monday
Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
Comments
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Jenna, your cake looks amazing! I am sure it taste as great as it looks. Have a wonderful Sunday!!
What a fun turquoise cake !! 💙
What a fun cake to enjoy seaside with the brown sugar beach and shells on top Jenna! I’m lovin’ your palm tree painted cake dome too!
Awesome cake! Now I know what to do with the blue velvet cake mix I bought at Easter and didn’t use. i hope you don’t mind, but I’ll link your cake post to my tablescape this week. Your beach cake will go perfectly! Thanks for sharing your creation! 🙂
Sure Kim, thank you! I don’t know if it was the almond milk or what, but this was one of the most moist cakes I’ve ever made, let me know how yours turns out- >
I’d sure love a slice of your beach cake on your beautiful deck, Jenna! You did an awesome job of decorating the cake and of painting the pretty dome and goblets. Your creativity in cooking and painting is inspirational. Have a great week!
Thank you Kitty, you are as sweet as this cake! >
Doesn’t this look fun! Sounds super yummy! Thank you for sharing and linking up at Dishing It & Digging It 🙂
Butter and sour cream? Sign me up!!
Happy Thoughts of Home on Thursday. Pinning to share. 🙂
SO cute!! Love how this turned out!
I would love for you to share this with my Facebook Group for crafts, recipes, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!