BAHAMA BEACH BUNDT
Bring the beach to your table with this white chocolate shell adorned Bahama blue iced 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
* substitute white cake mix if desired and color the batter with food coloring