I had funfetti in my kitchen. It had been sitting around since a Christmas cooking baking extravaganza with friends. Being motivated to bake, I decided to use it. Knowing that to assure the funfetti got the stage it needed, I knew I needed a white cake. I did not want it obscured by a chocolate batter.
I also usually go bundt since they are easier to decorate and to manage than round, tiered cakes. But, I did not want the boring old flavorless white cake. So, I decided to take a bundt cake and jazz it up with lime and white chocolate chips.
I started with the King Arthur Flour vanilla bundt cake recipe and doctored it up. (Note: If you are a baker, you gotta check out the King Arthur Flour site. They have fabulous recipes, with great directions. Plus, it is a good, well-behaved company, the type I love to support.) First, instead of vanilla, I used lime juice. I put in about a quarter cup of lime juice. Next time, I will use the juice and I will add some zest of the lime because I did not think the lime flavor came through strong enough. I used sour heavy cream because I always have that in my fridge since that is my preferred add to my coffee, before it sours that is. In addition to the lime juice I added about two-third of a bag of mini-white chocolate chips. Then, I dumped in a ton of funfetti.
I made a white chocolate glaze for the frosting and then tossed more funfetti over the glaze. Here is the white chocolate glaze recipe but, please note, I added more chocolate than this and then adapted with a bit more heavy cream until I got the consistency I wanted.
4 ounces of white chocolate chips
2 tbl butter
1 cups confectioners’ sugar
1 tbl lime juice
1 -2 tbl heavy cream
I personally found the cake to be super moist, light and yummy. The funfetti made it an immediate party cake. My guests loved it. Its a make again.