Over the past month, Mary has baked many classic bundt cakes with simple glazes, like a zucchini olive oil bundt with crunchy lemon glaze. These are the kinds of bundts we make most often when entertaining because they look fancier than regular cakes yet don't require any extra work.
But we're really intrigued by her more inventive recipes, like the ice-cream-stuffed chocolate bundt decorated like a giant doughnut, the ring-shaped tower of cream puffs she calls a "croquembundt" and the meatloaf bundt with a tunnel of hard-cooked egg, which looks like a meal-sized scotch egg.
• Check it out: I Like Big Bundts 2010 - The Food Librarian
Are you a fellow bundt cake fan?
(Images: The Food Librarian, used by permission)