I love a good bundt cake. They are foolproof and have an irresistible shape. I got the idea for sprinkling my Spiced Bundt cake with cookie crumbs from Donna Hay. I used the Windmill almond cookies from Voortman Bakery instead of the Italian kind. I just whirred them in the food processor and voila—a cake with a little extra window dressing. 💫 What is your tip for making cake beautiful? . . . . #huffposttaste #hautescuisines #beautifulcuisines #strobelights #bakingstagram #homebaking #vancouverfoodphotographer #realsimple #foodglooby #foodfluffer #bakingfromscratch #food52grams #feedfeedbaking https://www.instagram.com/p/BtcgGueht_n/?utm_source=ig_tumblr_share&igshid=ouvozeugdtto










