March seems like open season on birthdays around here. Three family members and three good friends all celebrate this month. On Monday I made these darling little mini-bundt cakes for my step-son. He really wanted a German Chocolate cake and I had a few barriers in the way -- but these little cakes worked beautifully. They have coconut icing in the center and on top of most of them. I decorated with gum drops and slender candles. The stone pan came from Pampered Chef and my wonderful consultant Barb. The recipe came from the back of the box (Devil's Food) and the can (two frostings coconut/pecan and chocolate). --grin
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