Over the past few months, I’ve seen a bunch of pictures of bundt cakes with pink, blood orange icing—I just had to see for myself if it was really was that pink.
Spoiler alert: It really is bubblegum/Pepto Bismal pink.
I often get the question of where I come up with the things that I bake. To be honest, the answer is not really that exciting. In fact, it is often as simple as—“I had something I needed to use up.” In this case, it was several blood oranges and buttermilk from my freezer. This recipe is adapted from a lemon version from Bon Appétit but I simply swapped out the lemon components with blood orange and added a simple syrup and icing as well. Might as well try to maximize the flavor in as many ways as possible, right?Read More