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.
