Cooking with Chloe

Simple Spring Tea Cake

So over winter break I purchased two silicone mini Bundt pans at JoAnn’s on a Christmas sale. I tucked them away, busy with the holiday and then accidentally totally forgot about them. I was doing a cabinet clean out as a part of my spring cleaning and low and behold there they were in the back of the cabinet behind the Tupperware. I knew I had to use them right away, so I quickly whipped up these little tea Bundt cakes. they were so easy and turned out super yummy. They are light and fluffy and the perfect size for everyone in your family to have a little personal Bundt cake, or several all to yourself.

You can order yourself a couple of these amazing pans here: Wilton Silicone Mini Bundt pans

Now onto the recipe…

Simple Spring Tea Cake

  • 1 box of Pillsbury White cake
  • 1 1/4 cups milk
  • 4 egg whites
  • 3 tablespoons of vanilla
  • 1/2 cup of melted butter
  • 2 cups of powder sugar
  • 3 tablespoons of milk
  • 2 tablespoons of vanilla
  • 2 strawberries

Start by pre heating the oven to 350 degrees. Now, add the dry mix into a bowl and then stir in the milk, butter and vanilla. The recipe on the box calls for water, and oil, but trust me, this is how you make a box mix taste great. Mix these ingredients until it is a smooth batter. Next separate the 4 egg whites from the yolks and then add them into your batter. Stir the egg whites in thoroughly until they are completely combined. Now that you have finished the batter you can take is and pour it into each little Bundt round filling it about 2/3 full. The amazing thing about these pans is since they are silicone, there is no need to spray, butter, or flour them in advance, you just bake them and then pop them out. Now, put them in the oven and cook for 21 minutes, and when you see them get a little golden brown on the top, that’s how you know they are done. Let them cool for 10 minutes, flip the trey over onto a cooling rack and carefully pop each one out of the tray.

While the cakes were cooling I went ahead and added my powdered sugar, milk, and vanilla together in a bowl to create the icing. Once the cakes are cool you can drizzle the icing over the cakes, or take a mini Bundt, flip it over, and dip it into the bowl so the whole top is evenly coated in icing, like I did.

I served mine with sliced strawberries and vanilla ice cream. They were a post dinner hit and super easy to make. I know these will be a go to treat for me to bake all spring and summer. Bundt cakes are so versatile and you can make so many cake and frosting flavor combinations. I hope you found this helpful, and easy.

Thanks for cooking with me!

XOXO, Chloe

Spring #OOTD

Hello! Today I wanted to share a little outfit of the day with you guys. I wore this ensemble on a breezy spring day about my town. I am wearing a blue checkered vintage sheath cut dress that I purchased at a consignment store. Over top, I wore a light, white, cable knit sweater from American Eagle for warmth. For shoes I am wearing simple nude heels, and added a simple ballet pink tote from Nine West. Finally I accessorized the outfit with a pearl necklace and dainty pearl earrings, and last but surely not least my Kiel James Patrick Navy Blue “North Star” rope bracelet.

This outfit is perfect for a spring day because, spring is that time of the season where it can be freezing in the morning and then hot by noon, and having the sweater to layer over the dress is a staple for navigating the sudden temperature changes of the season. I love mixing patterns in the spring and summer, and the cable knit and the blue gingham print worked great together. Then by adding the elements of the minimal bag, minimal shoes, and minimal jewelry, it all really pulled the outfit together in my opinion.

I simply loved this outfit and will definitely be wearing these pieces over and over again throughout spring and summer this year. I hope you pulled inspiration from my outfit of the day, and I’ll talk to you in my next post!

Stay Trendy.

XOXO, Chloe