I am going to try this, but wanted to know if I should use dowels to keep the two bundt cakes together? I will be bringing it to work.
so you put filling in between the two?
I will most likely use crusting cream cheese icing, as I dont think I am good enough to use fondant, if this makes a difference.
Thanks much everyone.
There's a post here somewhere that someone used some of those ice cream cones that have a flat bottom -- one standing up as it had ice cream in it, and another upside down and decorated the cone hanging out as a stem.
I made the pumpkin cake this weekend, I torted each cake 3X and made a hazelnut, glaze,syrup between layers, very thin...
I put cake batter in the heating core and made the stem with that.
When I stacked it, I put a good base coat of icing, and then another one on top, a crusting type, so that I could form the grooves with my hand.
I iced the stem, and then put it in the freezer until hard and then just placed it on top in the center.
I didn't dowel or place straws in, if my filling was thicker maybe, but I had to deliver it and live in an area, that has very windy roads. It was just fine.
Thank you both I appreciate the answers!
I made it this weekend for the church hayride and hot dog roast... I just used a good crusting buttercream to ice the outside and in between the two cakes and decorated. I used the mini bear pan to make a black cat that filled in the hole... I did use the "extended" cake recipe with a devil's food cake mix. It made it dense and held up great. The chocolate cake with the orange icing looked great. Everyone loved it.
How many servings did you guys get from this cake?
Considering how heavy the two cakes are (meaning, a single bundt cake is basically as tall as a normal two-layer cake), it can't hurt to dowel to keep them together. I actually used a cake board between my two bundt cakes, made it much easier to serve because I could separate the cakes (I actually did this because I baked two different flavors). I did not use filling between the two cakes since basically it was like a two-tiered cake; however I did torte and fill each of the bundt cakes individually.
My pumpkin cake traveled 65 miles with no issues and yes it was doweled. I used the crusting cream cheese recipe from here. I highly recommend it! It's very easy to smooth.
I can't answer the servings question, I don't remember. But I'd guess a single torted bundt serves...16? So double that... Are there serving charts for bundt cakes?