Snickerdoodle Bundt Cake & Stand

I have a few odd pieces of china hanging around, mixed matched plates, cups and saucers. So today I thought I would try to do something with them.  I found lots of ideas on Pinterest but the one I liked the most was this cake stand made from a plate and teacup.  It was super easy to do, so easy that I didn’t think to take any pictures.  Shame on me!!

IMG_8712 Cakestand

You will need:

  • Plate – big enough to hold a cake
  • teacup or coffee cup
  • heavy duty adhesive like E6000
  • sandpaper

Basically you are just going to glue the cup upside down, to the bottom of your plate.  Make sure it is centered (eye-ball it) and then rough up the two surfaces that will be touching with the sandpaper.  This will help them to stick together better.  Apply adhesive to cup and stick it to the plate.  Let dry overnight and your good to go!

IMG_8700 This is the adhesive I used.  It works great, however I don’t think you will want to put your cake stand into your dishwasher.  I would just wash it by hand.

IMG_8699 cake stand 2

Of course I needed to bake a cake to try out my new cake stand so I went back to Pinterest and found one that was easy enough and looked really good.  With a name like Snickerdoodle Bundt Cake how could it not be good?

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Snickerdoodle Bundt Cake

Ingredients:

  • 2 tsp. ground cinnamon
  • 2 cups sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter at room temp.
  • 1 cup light brown sugar
  • 3 eggs at room temp.
  • 2 tsp. vanilla extract
  • 1 cup sour cream at room temp.

In a small bowl mix 1 cup of the sugar along with 2 tsp. of cinnamon and set aside.  Preheat oven to 325 degrees.  Generously spray a bundt pan with nonstick baking spray or simply grease it well and then sprinkle the entire inside of the pan with some of the sugar cinnamon mixture.  You will only need about 1/4-1/2 cup.  Save the rest for later.

Sift together the flour, baking powder, baking soda and salt.  Set aside.

Beat the butter on medium speed for 1 minute.  Add the remaining 1 cup of white sugar and beat for 3 minutes, until light and fluffy.  Scrape down the sides of the bowl, add the brown sugar and beat for 2 minutes.  (Really! That’s what the recipe says!) Add the eggs one at a time beating each for 1 full minute (not a half, or a quarter, A FULL MINUTE!!) Jeesh! Stir in the vanilla.  Add the flour mixture alternately with the sour cream and beat well for 30 minutes.  (Kidding on the 30 minutes part…just beat well however long you want)

Spread 1/2 the batter into the pan, sprinkle with the sugar cinnamon mixture and then spread the remaining batter on top. Bake for 55-65 minutes or until toothpick inserted into the cake comes out clean.  Allow cake to cool for 10 minutes before removing from pan and placing on your new cake stand!

The End

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Except….you may want to kick it up a notch.

Make a glaze to drizzle over the top by taking 1 1/4 cups of confectioners’ sugar and mixing it with 3 Tbs. milk and 1/2 tsp. vanilla extract.  Drizzle over top of cooled cake.

The End

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Or….you may want to knock it right out of the park!

Sprinkle some sugar and cinnamon on top of the glaze!

The End

(really!!)

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