I have developed an obsession for Bundt cakes, they have such a wonderful shape. Recently I even got myself a silicone mini Bundt cake pan which I have used for the latest sweet treats I baked for a dinner with friends. I have never been a great fan of silicone cake forms; I find old school tins sturdier and easier to handle and clean, so I never really converted to silicone bakeware. The same cannot be said about kitchen utensils: my rubber spatulas have almost completely replaced wooden spoons! It’s just a small rubber spatula what you need to make a quick lemon icing that goes wonderfully on simple sweets like those mini Bundt cakes I baked. I made a simple muffin batter, but decided to give it a Bundt cake shape, so I used my brand new silicone form. The perfect decoration for these small cakes could only be dripping icing made with fresh lemon juice.
The basic lemon icing consists of only two ingredients: freshly squeezed lemon juice (mind the seeds) that is combined with confectioner’s sugar. In order to achieve a nice dripping effect, it should not be too runny, or it will just trickle away from the cake. The use of a rubber spatula is not mandatory, obviously, but with this tool you’ll get to scrape the icing from the bowl to the very last drop. It takes so little to add a delicious touch to a simple cake.