A Treat for Our Fine Feathered Friends…
As the colors of fall start to float down from the trees, it’s that time of year again to start thinking about how to get our fine feathered friends to continue visiting our yards, bringing much needed splashes of color back to the sparse foliage. Growing up Polish I have had my fair share of Bundt cakes in every shape and flavor, including Jell-O, lol. I’ve always found it amazing that a baked good could be so beautiful (and taste amazing) while barely being decorated. I’ve attached a history of the Bundt Cake below this DIY as I think you can never have enough useless knowledge;)
So looking out on the trees in the backyard (while baking in the kitchen), I started to think to myself, let them have cake, seed cake! While my birds don’t really discriminate, I said well, what’s the harm in jazzing up their breakfast, lunch and dinner. It’s a little self-serving but ya know what, it’s a fun activity for
anyone, including children and what little birdie wouldn’t want his or her own miniature Bundt Cake, made up of nuts & seeds?
- 2 cups of readymade bird seed blend
- 1/2 cup flour
- 1/4 cup water
- 2 tbsp corn syrup
- Mini Bundt Pans (silicone)
The process is pretty simple. Just mix the above ingredients together until all signs of your flour have absorbed the water and corn syrup. The mixture will be sticky and clumpy, but that’s good!
Now in all the recipes I’ve seen, people like to use gelatin and spray down their molds with no-stick baking spray. Both of things just don’t seem like something I should be feeding birds (since I even question if humans should be consuming this type of stuff) but I seemed to make due without them using the measurement of ingredients I’ve selected. What IS key sans gelatin and baking spray, is having the right mold! I had the best luck with silicone because of its flexibility when trying to remove the seed cakes without breaking them apart.
Ironically the only silicone baking device I own in my kitchen is a pan handle oven mitt (I still feel a little weird about cooking baked goods in rubber; call me crazy, but it’s just my opinion). But for this project I selected the Freshware 6-Cavity Mini Fancy Bundt Cake Silicone Mold and Baking Pan and I can’t say enough good things about it. After allowing the mix to sit in the mini Bundt molds (that I packed very tighly), I was able to simply (and gently) pop the baby Bundts out without damaging the final product.
Now just be forewarned, that depending on the coarseness of your seed mix, you won’t necessarily get every shape detail of the mold (in order to do this, increase your ratio of millet type/size seed to the larger sunflower and black oil seed. What’s awesome about this mold that you can also select from a variety of shapes! I have used “Fancy Bundt” here but they also offer “Sunflower,” “Blossom” and “Daisy Flower.” I’m looking forward to buying the other molds and giving them a whirl too. If you do before I do, please let me know how it works for youJ
FOOTNOTES from Wikipedia…
“The Bundt cake derives in part from a European brioche-like fruit cake called Gugelhupf which was popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn]), a name formed by joining the two words Kuchen (cake) and Bund.
Opinions differ as to the significance of the word Bund. One possibility is that it means “bunch” or “bundle”, and refers to the way the dough is bundled around the tubed center of the pan.[ Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings.
Uses of the word “bund” to describe cakes outside of Europe can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling “bundt” also appears in a recipe as early as 1901.”