Beehive Cake Pictures Recipes

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BEEHIVE CAKE



Beehive Cake image

Guests at my fun Bee Tea thought this cake was so cute! To make the hive's different-sized cake layers, I just searched through my kitchen drawers and cabinets and found containers I had on hand to bake the tiers. Honey adds character to the spice cake's flavor. -Sheila Bradshaw, Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 8

1 package spice cake mix (regular size)
1-1/4 cups water
3 eggs
1/2 cup honey
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
9 to 10 drops yellow food coloring
1 chocolate wafer (2-1/2 inches)

Steps:

  • In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish., Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish., Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely., In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake. , Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance.

Nutrition Facts : Calories 467 calories, Fat 19g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.

BEEHIVE CAKE



Beehive Cake image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 6 servings

Number Of Ingredients 21

2 ounces (1/2 stick) butter
2 ounces (1/3 cup) sugar
1/4 cup (2 ounces) honey
3/4 cup (2 ounces) almonds
2/3 cup sugar
4 tablespoons cornstarch
4 egg yolks
2 cups milk
1 envelope, plus 1 teaspoon unflavored gelatin
1/4 cup water
2 cups heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 package active dry yeast or 1 cake fresh yeast
1 tablespoon sugar
1/4 cup warm milk
3 tablespoons butter, melted and cooked
1 egg
1/3 jar caramel topping

Steps:

  • To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
  • To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  • Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
  • After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
  • To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
  • Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
  • Bake until golden approximately 20 to 25 minutes.
  • To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
  • This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.

BEEHIVE HONEY CAKE



Beehive Honey Cake image

Recipe courtesy of Basque Boulangerie Cafe posted in response to a request. This cake is wonderful to serve for breakfast, brunch or tea. Freezing time not included in the preparation time.

Provided by Molly53

Categories     Yeast Breads

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 22

2 ounces butter
1/3 cup granulated sugar
1/4 cup honey
3/4 cup almonds
2/3 cup sugar
4 tablespoons cornstarch
4 egg yolks
2 cups milk
1 envelope unflavored gelatin, plus
1 teaspoon unflavored gelatin
1/4 cup water
2 cups heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 package active dry yeast or 1 cake yeast
1 tablespoon granulated sugar
1/4 cup warm milk
3 tablespoons butter, melted and cooled
1 egg
1/2 cup commercial caramel topping

Steps:

  • To make the cake: Sift flour and salt together into a large bowl.
  • Make a well in the center of the flour.
  • Add yeast and sugar to the well.
  • Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
  • Gradually whisk or beat in flour until well is blended.
  • Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
  • Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
  • Cover dough with a towel or plastic wrap and let dough rise until doubled.
  • Punch dough down.
  • Roll or pat dough into 9 inch, greased pan.
  • Prick dough all over with a fork.
  • Spread cooled honey almond praline over dough.
  • Let cake rest and double in height approximately, 45 to 60 minutes.
  • While cake is rising, preheat oven to 350°F.
  • Bake until golden approximately 20 to 25 minutes.
  • While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
  • Remove from the heat and stir in the almonds.
  • Let this mixture cool.
  • To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
  • In a bowl, mix the egg yolks and milk together.
  • Whisk them into the sugar and starch mixture in the pan.
  • Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
  • Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  • Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
  • Add gelatin mixture to hot custard and whisk.
  • Set aside to cool in a clean bowl.
  • Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
  • Whisk cooled custard until creamy.
  • Whip cream, sugar, and vanilla to medium peaks.
  • Fold whipped cream gradually into cooled, whipped custard.
  • Refrigerate until ready to fill split cake layers.
  • To assemble the cake: Cut cooled cake in half to make 2 layers.
  • Drizzle 1/3 jar caramel over bottom layer.
  • Top with the custard mixture.
  • Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.

Nutrition Facts : Calories 1064.9, Fat 59.3, SaturatedFat 30.9, Cholesterol 318.5, Sodium 540.4, Carbohydrate 120.9, Fiber 3.7, Sugar 56.7, Protein 17.8

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