The Decadent Desserts of KISS MY BUNDT!

Mmm, cake. It’s delicious, it’s moist, it’s chewy, it gives you that rush of sugar when you need a pep in your step, it massages your taste buds with flavor…it puts you in “The Mood”…
Saturday night a huge line formed outside of Kiss My Bundt Bakery as people jittered with the anticipation of sampling mouth-watering and not-so-usual bundt cake recipes, the creation of owner Chrysta Wilson, who grew up in the South where a bundt was practically a member of your family. Wilson has come a long way from the days of a curious youth in North Carolina who would experiment on her Easy Bake Oven. She is now the mastermind behind a multitude of bundt creations, which she shares in her newly launched book Kiss My Bundt: Recipes From an Award Winning Bakery. Among the typical Red Velvet Bundt, vegan treats, and delicious chocolate varieties, Kiss My Bundt Bakery offers some more eclectic flavors such as: Maple Bacon Cake with Maple Glaze (includes actual bacon bits inside and in the glazing), 7 Up Pound Cake with 7 Up Glaze, Mac’n Cheese Baby Bundts, as well as a selection of aphrodisiac-flavored bundts such as Aphrodisiac Cherry Vanilla Almond Cake, and Riesling, Apricot, and Honey Aphrodisiac Cake.

When asked about the inspiration behind the aphrodisiac bundts, Chrysta explained that she had a customer that would repeatedly come into the bakery and request an aphrodisiac flavor, explaining that, “Dessert is an aphrodisiac” and that a cake flavor needed to be made to reinforce that. Ironically, this lady just happened to be an expert in the aphrodisiac department and inspired Chrysta to combine the necessary ingredients to take her bundts to a more sensual level.

A little after 8’oclock the door opened and guests began filtering in, hording as many handfuls of samples as they could. The place was packed and after a while I heard a girl look to her friend and yell, “I need to slow down. I’m getting out of control!” With about eight samples of bundts cradled against her chest, I couldn’t help but silently agree. In addition to cake, wines were paired with specific bundt flavors, such as a Merlot accompanied by a chocolate cake with dark chocolate glaze. Chrysta explained that you had to first eat the cake then drink the wine right afterwards to allow a nice fruit taste to enhance the already sinfully delicious chocolate.

I definitely ambled out in a sugar coma. My favorites: Chocolate Cabernet Cake, Sweet Cornbread, 7 Up, and the Strawberry Lemonade. I also had to try the Maple Bacon, and I’ll admit that I ate more than one piece.