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  • Writer's pictureChef Lisa

What happened to Cupid's bow and arrows?

Updated: Feb 6, 2021

This month the SproutChefs heard how Cupid traded his bow and arrows for cakes. The bow and arrows only got him in trouble and made people mad. The cakes only made people happy... that was how Cupid learned how to stay out of trouble. He even made friends along the way.

Cupid likes to put his cakes inside old-fashioned Valentine boxes, so he spends as much time decorating the boxes as baking and decorating the cakes. He uses a variety of bundt recipes in a variety of different shapes to spread Valentine happiness everywhere he can. His recipes include chocolate, strawberry, vanilla and red velvet and he has given me permission to post them below.

This week in class we made old-fashioned Valentine boxes and filled them with Cupid's cakes. No two cakes were alike. Due to time restraints and the lack of ovens, the cakes were already baked ahead of time. The SproutChefs are encouraged to take and use Cupid's recipes to spread their own Valentine happiness wherever they can.

We did spend some of our time following a recipe for mini-bundt cakes that we baked in a mini-bundt maker. A mini-bundt maker can be purchased through Bed, Bath and Beyond or in store pick up.

These bundt makers are fun for kids, safe and easy to use.

They ate their sample cakes in class, and took home their Cupid cakes.

Cupid's cake pans came from William Sonoma and can be ordered online

Cupid's bundt cake recipes are below.

Vanilla Bundt Cake Ingredients: FOR THE CAKE

  • Cooking spray, for pan and flour for dusting

  • 1 1/2 c. (3 sticks) butter, softened

  • 2 c. granulated sugar

  • 4 large eggs

  • 1 tbsp. vanilla extract

  • 1/2 tsp. almond extract (optional)

  • 3 c. all-purpose flour

  • 6 tbsp. cornstarch

  • 2 tsp. baking powder

  • 1 1/2 tsp. kosher salt

  • 1 c. whole milk FOR THE GLAZE

  • 2 1/2 c. powdered sugar

  • 5 tbsp. whole milk

  • 1/2 tsp. pure vanilla extract

  • 1/8 tsp. kosher salt


  1. Preheat oven to 350°. Grease the bundt pan with cooking spray and dust with flour.

  2. Beat together butter and sugar until light and fluffy.

  3. Add eggs one at a time, beating well after each addition.

  4. Add vanilla and almond extracts and mix until combined.

  5. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.

  6. Pour batter into greased bundt pan and smooth top with a rubber spatula.

  7. Bake until a toothpick inserted into the middle of the cake comes out clean, about 30 minutes for the four mini-bundt. One large bundt will take 55 minutes.

  8. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.

  9. Make glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake and serve.

Chocolate Bundt Cake

Ingredients: For the cake:

  • 1 cup unsalted butter

  • 1/3 cup cocoa powder

  • 1 teaspoon kosher salt

  • 1 cup water

  • 2 cups all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 1/2 teaspoons baking soda

  • 2 large eggs

  • 1/2 cup sour cream

  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces bittersweet chocolate finely chopped

  • 1 1/2 tablespoons corn syrup

  • 1/2 cup heavy cream

  • 1 1/2 tablespoons granulated sugar


  1. Preheat oven to 350°. Grease the bundt with cooking spray and dust with unsweetened cocoa.

  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

  5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Red Velvet Sour Cream Cake


  • 1 box Red Velvet cake mix

  • 1 pkg. chocolate or vanilla instant pudding

  • 4 eggs

  • 2/3 C. oil

  • 1 C. sour cream

  • 1/2 C. milk or buttermilk

  • 2 tsp. vanilla extract Vanilla Glaze:

  • 1 2/3 C. powdered sugar more if needed

  • 3 Tbs. butter, melted

  • 2-4 Tbsp. milk


  1. Preheat oven to 350° and generously grease and flour bundt pan.

  2. Put cake mix, eggs, oil, sour cream, milk and vanilla into a large bowl and mix until smooth.

  3. Pourcake batter into Bundt pan, spread out evenly and bake for approximately 30 minutes for four small bundts or 55 minutes for one large, or until an inserted knife comes out clean.

  4. Combine powdered sugar, melted butter and milk into a bowl to make the glaze.

  5. Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).

Strawberry Bundt Cake

Ingredients for the cake:

  • 1 cake mix

  • 3 tablespoons flour

  • 3 eggs

  • 3/4 cup water

  • 1/2 cup oil

  • 1 small packet of strawberry flavored jello

  • 3/4 cup of chopped strawberries

Ingredients for the glaze:

  • 1/4 cup unsalted butter

  • 1 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla

  • 1/4 cup milk (less may be used)

Instructions for the cake:

  1. Preheat oven to 350° and generously grease and flour bundt pan.

  2. Combine all cake ingredients except the strawberries and mix with an electric mixer for about 2 minutes.

  3. Fold in strawberries.

  4. Pour into 4 small bundts or 1 large one

  5. Bake small bundts for 25-30 minutes, one large one for 40-45.

  6. Let the cake sit in the pan for 10 minutes before inverting it onto a cooling rack.

  7. While the cake is cooling make the glaze.

Instructions for the glaze:

  1. Melt the butter.

  2. Combine the powdered sugar and vanilla together

  3. Pour the milk in slowly until you reach the consistence you want.

  4. It should be thin enough to pour over the top of the cake but not so thin that it ends up at the bottom of the plate.

  5. Once the cake is cooked pour the glaze over the top and allow it to set before serving.

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