Page 27 - June 2020 - final proof - The Castle Pines Connection

The Food Lab: Article and photos by Lisa Crockett
Culinary Corner 27
1 cup milk
1⁄2 cup salted butter
5-7 ears corn, shucked and trimmed
A bundt cake creation
By Celeste McNeil; courtesy photo
Every kid knows treats taste better when the kids get to decorate! Children are excited to show off their creations and to share their goodies with those they love. The Yingst children recently shared a delectable treat with their family on Mother’s Day. In keeping with the house rules, mom, Nicole did not set foot in the kitchen on Mother’s Day. Dad, Jason, and the two Yingst children Henry and Lucy conspired together to celebrate with cake. They ordered
a Make-a-Bundt kit from The Bundt Shoppe in Castle Pines. The kit contained
a medium cake, frosting, sprinkles, a Mother’s Day card and a ribbon card holder.
When 6-year-old Lucy heard about the cake kit, she exclaimed, “We HAVE to get that!
I love their Bundt cakes and I LOVE to decorate!” Lucy and Henry enjoy watching baking competition shows. The prospect of decorating a delicious cake for their mother was a dream come true for the siblings. The personalized cake was a wonderful addition to the other gifts the siblings created and of course the love they gave Nicole.
The novelty of decorating their favorite cake made it taste even better. Lucy chose the cake avor, lemon-blueberry. After the entire cake was devoured, Lucy stated “I really made a great choice!”
The Bundt Shoppe is looking to expand the cake kit to Father’s Day and possibly other holidays as well.
Fill a large pot with enough water to completely submerge corn. Add milk and butter to the water and bring to a boil. Then, lower heat and simmer until corn is tender, about 8-10 minutes. Serve immediately, no need to add additional salt or butter.
Perfect corn on the cob