Time for Nothing Bundt Cakes — and a Food Gal Giveaway
Bundt cakes are among the most homespun of baked goods.
Baked in one pan, then drizzled with a pretty glaze, it’s simple, sweet and thoroughly nostalgic.
Leave it to Nothing Bundt Cakes to take that basic premise and add major bling.
The bakery just opened a seventh locale in the Bay Area in the Fremont Hub Shopping Center (39952 Fremont Hub). It bakes up nine flavors of cake (from Red Velvet to Pecan Praline to Chocolate Chocolate Chip), then glides on a thick cream cheese frosting down the sides like the petals of a flower. If that weren’t enough, a colorful paper bloom fills the center, then fun paper butterflies, bees or other decorations are added. It’s a total party in a cake.
The cakes, themselves, are quite moist and have a surprisingly airy texture that’s more like a sponge cake rather than your typical dense, heavy bundt cake.
The cakes come in various sizes — from the Bundtini (the size of a cupcake; $18.75 for a dozen) to the single-serve Bundlet ($3.99) to a 10-inch cake that serves about 18 ($39.50).
Cakes are available at the bakery, as well as by phone and online orders.
Contest: One lucky Food Gal reader will win a gift card good for one free Nothing Bundt Cake individual Bundlet every month for a year (a $47.88 value). The only catch is that the winner must pick up the Bundlet each month in person at the Fremont store. As such, this contest is limited to those who can make it to Fremont regularly. Entries will be accepted through midnight PST Jan. 14. Winner will be announced Jan. 16.
How to win?
Just tell me your favorite memory involving cake.
“When I was in middle school, my favorite pastime on weekends was baking. My best friend and I loved nothing better than to grab mixing bowls and measuring spoons from my parents’ kitchen to whip up every kind of cake imaginable. One afternoon, we decided to make a layer cake. For some reason, we had a little trouble getting one layer to stack on top of the other neatly. As we positioned it on top of the bottom frosted layer, a small crack formed in the center of the top layer. We fretted and sighed. Then, we grabbed our spatulas and bowl of thick, white frosting and went to work like a couple of bricklayers with mortar, filling in that crevice with an inordinate amount of frosting until you couldn’t tell anything was amiss. Later that night, we cut into the cake, passing out slices to my family, who all declared it a delicious success. I watched my Dad dig into his slice, only to see his eyebrows raise in amazement as he took a forkful and declared, “Wow! A lot of frosting!” I looked at my best friend. She looked at me. We kept mum as we stifled knowing chuckles that my Dad had gotten the slice with the stalactite of frosting that had formed deep into it.”