For Christmas I received a mini-bundt cake pan from my sister-in-law and brother-in-law. I had requested baking cookbooks for Christmas and I was amazed to find that each gift from the Scott’s revolved around the baking theme. I will admit that I’ve never made anything “bundt” shaped in my life before. I was excited to receive the gift, but then sadly it sat in my cabinet… for 5 months. Sorry, Nate and Beckie! Last night, I decided now was the time to try this new piece of cooking equipment. Since I’d never used a mini-bundt pan before, I did learn a few valuable lessons from trial and error. One lesson being, don’t over fill the ring… My first batch looked more like cupcakes with funny bottoms! Oh well, I cut off the over-filled sections and munched on them while filling the pan again – this time with less batter! I assumed most bundt cakes are frosted with a glaze, so I used my best trick for glazing. I melted lemon frosting and put it in a frosting bottle so I could control the drizzle. The end result was pretty good if you ask me! I’m excited to share these little cakes with my class of 5th/6th grade girls tonight. I’m so lucky to have a group of ladies to bake for each week! I get to play around making goodies in the kitchen and then I get to share the results! Seems like a win-win situation to me!