Here’s the story. I buy this beautiful Williams Sonoma Mini Bundt cake pan. Isn’t is lovely? In our home my husband makes the majority of the sweets. It’s something that he likes to do and I like to eat it so everyone wins ( except my waistline). I’m excited for this new pan to be used and my husband whips up a yummy spice cake. The mini bundt pop out perfectly and look gorgeous… and of course I don’t have a picture of this step. I step out of the kitchen for a bit.
My darling husband then makes some maple frosting to go on top. My DH is a frosting enthusiast. And when I say enthusiast I mean someone who likes to pile on a good 3/4 inch of frosting on top of the cake. After slathering it on thick, if there is any frosting left he cannot let it go to waste. He will keep it in the fridge and eat the frosting later by placing it between two graham crackers while remarking on how yummy his frosting is. Ok I take back enthusiast let’s just go with fanatic.
I respond “It’s like a pretty lady with too much make up on.”
Now in my husband’s defense they were very yummy… just maybe a glaze to show off the pretty (and expensive) bundt would be nice. My husband’s provided two recipes, a maple frosting and a maple glaze ( for next time).
Maple Frosting or Glaze
- 1/2 C Trader Joes Organic Maple Sugar
- 1/4 C Milk
- 1/2 C Butter (Room Temperature)
- 1/2 tsp Salt
- 3 C Powdered Sugar (only 1 C if making the glaze)
- 1/2 tsp Almond Flavoring
- Dissolve the maple sugar into the milk, set aside.
- Mix the butter and salt together.
- Then add the powdered sugar ( 3 C if making frosting, only 1 C if making the glaze) and almond flavoring to the butter mix.
- Then add maple sugar/ milk mixture to the rest of the ingredients and mix until smooth and creamy ( or glazey)