3. Remove the pan from teh heat, and using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak into the cake before giving it another coat. Then let the cake cool completely.
Then when you're done making and baking, it's photo time of course!
For this cake, as it was for a choir event I was excited to try making some cake bunting... Hehe BUNTING for the BUNDT cake (joke credit to my husband as he proof reads this!)...
I thought this would be the perfect cake for some bunting... with the poles on either side of the cake, music flags strung out over the hole of the cake. If you missed the tutorial on this, click here! It was really quick and easy to make, and I thought it was a really cute little way to glam up the cake :)
And of course, a little notecard to tell everybody what the cake was! I like to know what I'm about to eat, especially if, on first glance you can't exactly see what would be inside, or what the flavours are.
It tasted really delicious, the preserved peaches were even better than fresh peaches in my opinion - because they have been soaking in a delicious peach sugar syrup for a while before even going into this cake! The cake was moist, and had such a thick peach glaze on the outside which gave it a sugary crunch before the mouthful of cake!