So glad it worked out for you!
Inside of tiger cake (less scary clown 
) and I did indeed add a late-night bake of an orange cake — adapted the family favorite lemon cake recipe to orange and to use up the last of the sour cream.
I had to trim the bottom / top? of the little bundt to fit the container, and I’m loving the taste I had of the trimmings. Will have to write down what I did so I can replicate it.
.
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Lots of baking this week with houseguests here. I didn’t try any new recipes, but rather baked up a slew of reliable favorites:
Knackebrod
Asparagus quiche
Swedish rye
Sour cherry and raspberry crumble
Blueberry Coffee Cake
Savory Brommie Cakes
Blackberry and Raspberry Tart
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Lucky guests!
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Wow what a spread !
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Looks like you have lucky guests too!
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The King Arthur people posted an answer to me, saying over or under developed dough or a too low oven temp will leave the buns pale. Also ingredient modification. Not sure which of these would apply. I am so happy with the flavor and texture each time I make them, I think I’ll just leave it.
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As always, you have a delightful collection of dishware (to go with the fun tiles).
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I like that @rosyred has labeled cutlery! 
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I didn’t make the roses, obv.
First time baking this cake. My first package of almond paste was too old and dry so I had to zip out last night in the middle of making this to buy fresher paste. Instead of the orange zest in the cake, I used my fancy orange oil. Otherwise I followed the recipe exactly.
Very tasty cake, but I’m sure I decided to make it based on the photo. and there’s no reason why I should’ve expected my glaze to look like hers. I have glazed hundreds of bundts with powdered sugar glaze, and they never look like her photo. And yet I was deluded into trying. Needless to say , I was sorely disappointed.
Her photo:
My photo:
hahahahahah!
Oh well. It’s very good, will make again. I wish I could figure out how to get the full coverage she got without the gloppy mess I got . Crumb shot:
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In case of confusion!
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To me taste is everything. I wonder if this would help. Ina in her famous lemon loaf suggests putting a thin layer on the cake and then when this settles a second layer.
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Would using a pastry brush help? Thinner glaze?
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Circling back to say this may be the best day 1 orange cake I have made.
I called my nephew whose favorite lemon bundt / cupcake recipe I started with to tell him how much I liked it, and how it was so silly that I haven’t tried the conversion from lemon to orange before, and his response was “why would you ever want to eat orange cake instead of lemon cake?” 
I used sour cream and milk in place of the buttermilk in the recipe, maybe that made the difference.
(I watched my friend’s mom pack up every single item left from Easter lunch to give away, but was tickled and gratified that she saved the half bundt left for herself.)
The tiger cake was good, but I may have liked Alice Medrich’s version slightly better. I will wait for a day or two to see how it does vs how well that one aged.
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I actually did double-coat this one ….
Well, I did a pivot from baking to no-bake. But I had all good intentions to bake! 
Dessert was a Meyer Lemon No-Bake Cheesecake that was surprisingly good! No, it’s not a New York-style cheesecake good, but it did the trick for dessert. Fat blackberries, and some blueberries for garnish. I halved the recipe linked below.
I didn’t have Graham crackers for the crust and I forgot about using gingersnaps, which would have been ideal. But I had Nilla Vanilla Wafers in the pantry closet that worked out perfectly!
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Given my own glazing skills (or lack thereof), that looks good to me in a homemade way.
More importantly, how did it taste?
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