Zesty Bundt Cakes

You Will Need:

• Dawn^® Chocolate Orange Scoop & Bake
• Dawn^® Chocolate Fudge Icing
• Zest of an Orange
• Chocolate Powder for Dusting (if required)
• Mini Bundt Cake Tins
• YIELD: 20 Bundt cakes @ 100g each from 1x 2kg tub. 

Directions

• Mix around the Dawn^® Scoop and Bake batter with a spatula or spoon, to begin.
• Scoop around 100g of the Dawn^® Scoop & Bake Milk Choc & Orange batter into Bundt cake tins.
• Bake at 175°C (in a deck oven) for approx. 25 -30 mins (top heat 4 bottom heat 2).
• Once cool, take out the cake from the moulds and place facing up.
• Tip: these can now be frozen and defrosted for later finishing & servings to manage stock.
• Finish by drizzle or dipping the Bundt cake into Dawn^® Chocolate Fudge Icing (slightly warmed for more flexibility).
• Finish off by covering the Bundt cake in Orange zest flakes and a dash of cocoa powder for dusting.
• A classic twist on a chocolate and fruit favourite – display and sell either as a take away option or eating in.

Tip: Serving recommendations for eating in = fill the Bundt cake centre with whipped cream before drizzling in Dawn^® chocolate fudge icing and zest for extra indulgence!