You can also prepare a chocolate sauce or caramel sauce. If you’d prefer, you can buy glaze or sauce at your local grocery store and use it on the cake.
You can also warm up the glaze on the stove in a small pot. Stir the glaze often with a wooden spoon so it does not get clumpy in the pot.
If you do not have access to a spinning cake stand, you can use a round stand instead as long as it elevates the cake.
You can spin the cake stand faster to create a thin drizzle pattern or slower to create a thicker drizzle pattern. If you are not using a spinning cake stand, you can slowly move around the cake in a circle as you pour the drizzle over the cake. Keep your arm steady as you circle the cake so the drizzle appears even.
For example, you may start with a layer of sugar glaze and add a caramel sauce layer on top.
Try spinning the cake around on the cake stand as you add the toppings so they appear nice and uniform on the cake.
Make sure the buttercream frosting is stiff, but spreadable. It should not be runny or watery, as this will lead to a big mess and a poorly iced cake. You can also buy frosting from your local grocery store if you’d prefer not to make the frosting yourself.
This thin first layer of frosting will make a crumb-base for the cake. A crumb-base will help to create a smooth, crumb-free second layer of frosting.
Do not be too concerned with getting the frosting to look smooth or flat. The domed sides of the bundt cake may not let you do this and that’s okay. Just make sure you cover the entire cake with frosting in an even layer.
