Totally Tubular

Kiss My Bundt's Chrysta Wilson takes the cake

Growing up in the South, Bundt cakes were as commonplace as sweet tea to Chrysta Wilson. So when the community organizer switched careers, baking made-from-scratch desserts was a no-brainer. This month, she celebrates the one-year anniversary of her West Third Street bakery, Kiss My Bundt.

Cheeky name aside, Wilson's Bundt cakes are serious business. The dense, moist, sweet and savory cakes come in three sizes: the 10-inch "big ol' Bundt," the 4-inch "baby," and the 2½-inch "mini" that gives diminutive cupcakes a run for their money.

In November, Wilson's Kiss My Bundt Cookbook will spotlight the 50 flavors she's developed over the years, from chocolate-bacon to fresh lemon syrup-soaked citrus cake. At the shop, you might find those more exotic Bundts alongside popular ones like red velvet with cream cheese frosting (it's one of the best in town). To see how the magic happens, take one of Wilson's new monthly classes to learn baking fundamentals or the secret to great frostings and glazes.

Wilson finds inspiration everywhere, including her family, the seasons and even cocktails. Here's a recipe (click here to download) for a buttery, margarita-inspired tequila-lime pound cake created exclusively for Tasting Table. "Summertime calls for margaritas," says Wilson. We agree.

Kiss My Bundt, 8104 W. 3rd St., Mid-City; 323-655-0559 or kissmybundt.net

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