Mini Bundt Cakes

Everybody loves Bundt cakes, but these mini Bundt cakes crank up the adorable factor to a solid 10! Made in Ree Drummond's floral "cakelet" pan, these baby Bundts pop right out bearing three beautiful floral designs that are almost too pretty to decorate. These cakes are the perfect dessert for Mother's Day or a baby shower, but they're equally delicious for satisfying those persistent cravings for cake make from scratch.

What's the trick to keeping Bundt cakes from sticking to the pan?

Buttering and flouring cake pans is usually a safe bet, but when working with a pan that has a lot of nooks and crannies like these pretty floral pans, nonstick baking spray—with flour—is best. Because it's a mist, baking spray finds its way into every crevice of the pan, encouraging the cute little cakes to slide out with ease, preserving every pretty petal.

What's the best way to decorate mini Bundt cakes?

For starters, the cakes need to cool completely before they're glazed and decorated. Eating a warm, freshly glazed cake sure tastes good, but be warned that the glaze will run right off! Practice patience, and let the cakes cool to room temperature on a wire rack. For ease and convenience, bake them a day ahead and store them in an airtight container.

Which glaze is the best?

That's a tough one! The blackberry glaze earns big points for color and the sprinkles take it over the top. The maple-whiskey glaze is boozy and fun, and the pecans add a nice crunch. For chocolate lovers, there's no contest—the dark chocolate sea salt glaze is dreamy! But why choose? These glazes are super easy, so try all three! Just one more piece of advice: the recipe calls to add between 1 and 3 teaspoons of water to thin the glazes. Add the water gradually; the glaze should be thick enough to run, but not so thin that it runs right off.