milk chocolate mini-bundt cakes {bwd}

Miniature anything (babies, maltese dogs, dollhouses) draws my attention.

"Aww, so cute!" "Adorable!"

Mini-foods get extra consideration, as I think one of two things, depending on how I'm feeling.

"Great! Portion control!" OR "Fantastic, I can eat more, for less calories!"

Keeping in mind the last bundt attempt, I gave extra-EXTRA attention to the greasing of the pans. These are silicone, so I am hopeful. Using a heavy finger, I doused the bundtlet pan with cooking spray.

I must keep that technique in mind, as they turned out of the pan perfectly.

The recipe asked for the milk chocolate to be melted and cooled, which apparently occurred previous to my purchasing it. I spent more time picking out the bits of foil than melting it.

The last issue I had was with the glaze. I used 2 ounces of the remainder milk chocolate, heated it in the microwave as directed, added the corn syrup, and ended up with a gloppy, stubborn mess. I didn't have the time to research why it was a fiasco, nor did I have time to try a different (perhaps better quality?) chocolate.

After reheating it several times, I managed to glaze one cake. The others got the tried-and-true, foolproof method of

Powdered Sugar Dusting.

The cake itself is wonderfully moist, delicately flavored with chocolate. If you like a strong chocolate punch, use semi-sweet or bittersweet chocolate instead. I would definitely make the cake again, as the effort is little and the result is delicious. (I omitted the swirl to further simplify the cake. The Kids and Calvin Klein share a similar aesthetic—minimal is best.)

You can find the recipe at Jen's blog, The Rookie Baker. Try it, you'll love it. Dorie's cookbook and website are fabulous too.