PURPLE AND GOLD DRIP CAKE RECIPES

Steps:

• Preheat oven to 395℉ / 202℃ and spray mini-Bundt cake pan with non-stick cooking spray.
• In a medium bowl, empty both muffin mixes and add milk. Use a fork to stir and mix well, just until no lumps are present.
• Evenly distribute Bundt cake cavities with the prepared batter. (about half full each)
• At this point, if you wish to add a bean, nut or plastic baby in one of them, push into the batter just until you can’t see it. (don’t worry about the plastic melting, it will not get that hot)
• Bake on center rack for 13-15 minutes or until when checked with a wooden toothpick it comes out clean or with a few moist crumbs.
• Remove from oven and place on a cooling rack and let cool for five minutes. Next, unmold and let cool completely before decorating.
• Transfer store-bought icing into a microwave safe bowl. Heat in 10 second intervals until pourable consistency is achieved, stirring after each time. (For me, it took only two intervals, but depending on your microwave strength, it could take longer.)
• Prepare sprinkles and lay out cakes on waxed paper.
• Work with each cake, one at-a-time, in order for the sprinkles to stick to icing. Starting at the top of each cake, pour icing around and let drip down sides of cake.
• Then, using a small spoon, alternate sprinkle colors from middle to outside in a line about an inch or two wide.
• If you wish, add a small baby to each King Cake and serve on individual party plates.