With Mother's Day this weekend, we wanted to thank our moms for all they do for us, and in support of our growing business. We decided to use our Elderflower and Rose Marshmallows to glaze our delicious homemade mini lemon bundt cakes! I mean, how adorable are these soft pink, floral morsels--and paired with the tart, sweet lemon--let's just say Mom was impressed.
Because we want to spend time with Mom, not spend all day in the kitchen, we went with one of our favorite lemon cake recipes, adding lemon soda and instant pudding to a cake mix--and no one is the wiser (expect Mom since she taught us this trick)! Check out the recipe below.
You Will Need:
- 1 Box Yellow Cake Mix
- 4 Eggs
- 3/4 Cups of Oil (we prefer olive oil, but vegetable oil will work too)
- 1 Box Instant Lemon Pudding (4oz)
- 3/4 Cups Lemon Soda (any brand, carbonated soda)
- 1 Box Elderflower Rose Marshmallows
- 2 Teaspoons Rose Lemonade (Optional, could also use a dash of water)
- 1/2 - 3/4 Cups Powdered Sugar
- 1-2 Teaspoons Milk
- Preheat oven to 325 degrees. Spray mini bundt cake pans with cooking spray.
- Mix together all cake ingredients in a large bowl until thoroughly combined.
- Pour cake mix into prepared pan. Bake for about 45-55 minutes (until set) then allow to cool completely.
- While cake is cooling, cut 3-4 marshmallows into rough mini marshmallows and set aside.
- Melt the remaining marshmallows in a small, microwaveable bowl with the lemonade (note: melt in 30 second increments, stirring between each increment until just melted).
- In a stand mixer, or using a hand-mixer, add the powdered sugar to the melted marshmallows, 1/4 cup at a time. Add the milk, and pay attention to the consistency. You want the glaze to become thin enough to pour over the cakes, but not too watery. Add more powdered sugar and milk as needed.
- Plate the cool mini lemon bundt cake. Using a tablespoon, spoon the glaze over the top just before serving. Add a handful of mini-marshmallows to the center, or Mom's favorite berries!