You want it to fall perfectly over the sides so it leaves little trickles of icing. But it doesn't always fall the way you want and then it's hard to fix! Long story short it's an art, these two were the only ones I could get to look remotely good.
Chocolate & Caramel Mini Bundts
Makes 8 mini bundts
185g butter, softened
1 1/2 tsp baking soda
2 tbsp vinegar
Preheat oven to 320 degrees. Combine the milk and vinegar in a small bowl, set aside. Grease the bundt pans well. Cream the butter and sugar together. Add the eggs in one at a time, beating in between each addition. Now add the flour, cocoa, baking soda and milk mixture. Mix together, getting rid of any lumps. Transfer into bundt pans and level out. Bake for 20 minutes. Let the cakes cool before flipping the cakes out.
25g corn syrup
100ml heavy cream
25g butter, softened
1/2 tsp vanilla
1 tsp salt
175g icing sugar
Place sugar and corn syrup in a small saucepan, stir just until the sugar has melted. Add the butter and cream. Stir until smooth. Let it come to a simmer for 1 minute. Take it off the heat and stir in the salt. In a medium bowl sift out the icing sugar. Pour the caramel mixture into the bowl. Stir together working out any lumps of icing sugar by pressing the back of the spoon against the side of the bowl.
Pour the icing over the cooled bundt cakes, top with chocolate shaving and salt, serve!
Hopefully you have more luck than I did when dealing out the icing over these beauties! Enjoy!