Large Apple and Cinnamon Bundt Cake

You Will Need:

• Bundt Cake silicone moulds / tins
• Dawn^® Scoop & Bake Batter - Apple and Cinnamon
• Dawn^® Fudge Icing - Toffee
• Cinnamon Sugar pieces / Fresh Apple
• YIELD: 1 x 2kg tub = 2 large Bundt Cakes 1kg each

Directions

• To begin, mix around the Dawn^® Scoop & Bake - Apple and Cinnamon batter with a spatula or spoon.
• Scoop the batter into large, Bundt cake shaped silicone moulds or Bundt cake tins.
• Bake at around 160°C for 25-30 mins, depending on oven.
• Once the Bundt cakes are cool enough to handle, warm the Dawn^® Toffee Fudge Icing to 50°C and pipe, drizzle or spoon over the cake, covering the top.
• Allow the icing to run slightly down the side of the cake.
• Decorate further by adding sprinkles of cinnamon sugar pieces or use fresh apple pieces scattered around.

Then display as a whole cake or individual slices and sell!