Beehive Cake 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.

HONEY BEE CAKE



Honey Bee Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 5h

Yield 10 servings

Number Of Ingredients 16

4 ounces semisweet chocolate, broken into pieces
1 1/3 cups soft light brown sugar
2 sticks soft butter
1/2 cup honey
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon bicarbonate soda (baking soda)
1 tablespoon cocoa
1 cup boiling water
1/4 cup water
1/2 cup honey
6 ounces semisweet chocolate, finely chopped
1/2 cup plus 2 tablespoons confectioners' sugar
1 ounce yellow marzipan
12 flaked almonds
Special equipment: 9-inch springform tin

Steps:

  • Take whatever you need out of the refrigerator so that all ingredients can come to room temperature, and while that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
  • Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin.
  • Beat together the sugar and soft butter until airy and creamy, and then add the honey.
  • Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.
  • Let the cake cool completely in the tin on a rack.
  • To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth.
  • Choose your plate or stand, and cut out 4 strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don't worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. Keep the pan of glaze, (don't wash it up), as you will need it to make the stripes on the bees.
  • Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
  • Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare. I'm afraid to admit, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, which is somehow what the eyes give them, but then this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.

BEE STING CAKE



Bee Sting Cake image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

BEE STING CAKE (BIENENSTICH) II



Bee Sting Cake (Bienenstich) II image

Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!

Provided by Carol Chung

Categories     World Cuisine Recipes     European     German

Yield 16

Number Of Ingredients 18

1 ⅝ cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
¾ cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 ½ tablespoons confectioners' sugar
1 tablespoon milk
⅝ cup sliced almonds
1 tablespoon honey
1 ½ cups milk
⅓ cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
½ tablespoon cream of tartar

Steps:

  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  • Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  • Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  • Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g

HONEY-GLAZED BEEHIVE CAKE



Honey-Glazed Beehive Cake image

This is a great recipe from Martha Stewart - It takes a little patience to make to get the bees made and such, but it's a lot of fun and is so tasty when finished!!

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 23

3 1/4 cups sifted cake flour, plus
2 tablespoons sifted cake flour, plus more for mold
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/4 teaspoons ground cinnamon
ground cloves
3/4 cup unsalted butter, softened, plus more for mold
1 1/4 cups packed light brown sugar
2/3 cup honey
2 teaspoons vanilla
1 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1/4 teaspoon cream of tartar
2/3 cup honey
1/3 cup unsalted butter
1 teaspoon vanilla
1/4 cup water
1 3/4-2 cups confectioners' sugar, sifted
yellow gel-paste food coloring
black gel-paste food coloring
1 ounce marzipan or 1 ounce almond paste, halved
1/2 cup blanched sliced almonds, toasted

Steps:

  • FOR THE CAKE:.
  • Place rack in center of oven, and preheat oven to 350°F Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas. Dust mold with flour, tap out excess, and freeze until ready to use.
  • Sift together flour, baking powder, baking soda, salt, cinnamon and a pinch of cloves. Cream butter and brown sugar with a mixer until pale and fluffy. Reduce the speed; drizzle in the honey. Beat on high until very pale and fluffy. Add vanilla. Add flour mixture, alternating with milk, beginning and ending with the flour. Transfer the batter to a large bowl.
  • Whisk egg whites until foamy. Add cream of tartar, and whisk until stiff, glossy peaks form. Fold 1/3 of the egg white mixture in to cake batter, then fold the remaining egg whites.
  • Divide batter between molds, and place them on baking sheet. Bake for 40 minutes. Cover with foil and bake 15-20 minutes more, a tester inserted in the middle should come out clean. Transfer molds to a wire rack and let cakes cool in pans for 15-20 minutes.
  • Turn cake out, supporting them with your hand, and place flat sides on rack. Let cool completely. Wrap in plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
  • Carefully trim the flat side of the cake halves with a serrated knife so each is level. Align the halves to make sure they are flush, then separate.
  • MAKE THE HONEY GLAZE:
  • Bring honey, brown sugar and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla and remove from heat. Let cool for 1 minute.
  • Brush a coat of glaze on the flat side of each cake half. Gently press halves together, and let set upright for 5 minutes. If they don't stay together, place a small bowl over top to hold the two sides together while the glaze sets. Carefully transfer beehive to a rack set over parchment. Spoon remaining warm honey glaze over cake until cake is completely covered. Let stand until set.
  • MAKE THE SUGAR GLAZE:.
  • Bring water to a boil. Add 1 3/4 cups sugar, and stir to dissolve. Remove from heat; let cool for 3 minutes. Spoon some glaze over cake. If too runny, add more sugar until glaze is the consistency of the thick honey. Pour half of the glaze over the cake, letting it drizzle down the sides. Let set for 5 minutes, then spoon remaining glaze on top. Arrange marzipan bees on cake, pressing gently to adhere to glaze. Serve immediately.
  • MARZIPAN BEES:.
  • Add yellow gel paste to one portion of the marzipan and black gel to the other. Knead to incorporate.
  • Roll each portion into 1/8 diameter rope. Cut each rope crosswise into 1/8 inch slices.
  • Stack 5 slices together horizontally, flat sides facing, alternating colors, starting and ending with yellow. Press together gently. For the head, roll a yellow slice into a ball, and press onto body. For the eyes, roll 2 bits of black marzipan into balls; press balls onto head. For the stinger, shape the tail piece into a slight point. For the wings, press a sliced almond into each side of the bee. Repeat.
  • Use Immediately.

Nutrition Facts : Calories 764.9, Fat 26.9, SaturatedFat 14.5, Cholesterol 183.4, Sodium 451.2, Carbohydrate 124.8, Fiber 1.7, Sugar 86.9, Protein 10.1

BEE STING CAKE



Bee Sting Cake image

A German-style Boston cream pie, given to me by my son's in-laws in Germany.

Provided by Anonymous

Categories     World Cuisine Recipes     European     German

Time 3h38m

Yield 10

Number Of Ingredients 12

⅔ cup milk
6 tablespoons butter
3 cups all-purpose flour
⅓ cup white sugar
1 (.25 ounce) package active dry yeast
1 egg
1 ¼ cups sliced almonds
1 cup white sugar
9 tablespoons butter
2 tablespoons milk
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Steps:

  • Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.
  • Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture; add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.
  • Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat; cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat; add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.
  • Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake; transfer to a wire rack to cool completely, 30 to 45 minutes.
  • Combine 1 1/2 cup milk and vanilla pudding mix in a bowl; beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.
  • Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer.

Nutrition Facts : Calories 536.6 calories, Carbohydrate 69.5 g, Cholesterol 68.9 mg, Fat 25.3 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 12.4 g, Sodium 294.9 mg, Sugar 37 g

LEMON BEEHIVE CAKE



Lemon Beehive Cake image

Make and share this Lemon Beehive Cake recipe from Food.com.

Provided by Chef Miel

Categories     Dessert

Time 1h40m

Yield 1 beehive cake, 8-10 serving(s)

Number Of Ingredients 21

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter
1 2/3 cups granulated sugar
3 teaspoons lemon zest
4 eggs, lightly beaten
1 teaspoon vanilla extract
2/3 cup milk
1/4 cup fresh lemon juice
1/2 cup honey
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
4 tablespoons unsalted butter
1 1/2 cups confectioners' sugar, sifted
1 tablespoon milk
1/2 teaspoon vanilla extract
1 pinch salt
1 cup confectioners' sugar, sifted
2 -3 teaspoons milk
sugar, honeybees for decorating (optional)

Steps:

  • Have all the ingredients at room temperature.
  • Position a rack in the lower third of an oven and preheat to 325°F Grease and flour a beehive cake pan; tap out excess flour.
  • To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
  • In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and lemon zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 30 seconds.
  • Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the lemon juice and beat for 30 seconds.
  • Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes.
  • Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat.
  • Tap the cake pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before assembling and decorating.
  • To make the buttercream, in a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more.
  • To make the royal icing, in a small bowl, stir together the confectioners' sugar and the 2 teaspoons milk until smooth. If necessary, add more milk 1/2 teaspoons at a time until the icing is thick but still pourable.
  • Stand one half of the cooled cake vertically on its base. Using a serrated knife, level the flat side of the cake by trimming off 1/8 to 1/4 inch from the edge. Repeat with the other cake half.
  • Using an offset spatula, spread a thin layer of buttercream, about 1/2 cup, on the cut side of one of the cake halves. Place the cut side of the other cake half against the frosted side and gently press to secure the two halves; using the spatula, smooth the buttercream at the seam.
  • Using a large spatula, carefully transfer the cake to a serving platter. Drizzle with the royal icing, making sure to cover the frosted seams of the beehive. Decorate with sugar honeybees.

Nutrition Facts : Calories 840, Fat 32.6, SaturatedFat 19.6, Cholesterol 185.4, Sodium 358.2, Carbohydrate 131.9, Fiber 1.3, Sugar 96.5, Protein 8.8

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From williams-sonoma.com


LEMON BEEHIVE CAKE | WILLIAMS SONOMA
Grease and flour a beehive cake pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and lemon zest and ...
From williams-sonoma.ca


95+ BEST BEE BIRTHDAY CAKE IDEAS (2022) HONEYCOMB DESIGNS
2022-03-16 This is a cake recipe that is made for a bee’s birthday. It includes honey, royal icing, and royal icing flowers. The cake is made up of three layers: bottom layer of chocolate, middle layer of white chocolate, and top layer of honey. The top layer has golden honey drizzled over it to make the bees look like they are flying in the sky.
From ibirthdaycake.com


MINI BEEHIVE CAKE PAN - THERESCIPES.INFO
Amazon.com: Nordic Ware Beehive Cakelets Pan, One, Gold ... hot www.amazon.com. ORIGINAL HEART Mini Loaf Pan Ceramic Bread Pan Turquoise Baking Pan 4pcs Loaf Pans for Baking Bread 6inch Loaf Pan Nonstick Meatloaf Pan Mini Bread Baking Pan. 4.4 out of 5 stars ... Nordic Ware Beehive Cake Pan, One, Gold. 4.8 out of 5 stars ...
From therecipes.info


AUTHENTIC BIENENSTICH KUCHEN (GERMAN BEE STING CAKE RECIPE)
2022-06-08 Cover dough with a towel and let it rest for 30 minutes. Pre-heat oven to 350F/176C. To make the honey almond topping, melt butter, honey, sugar, and vanilla sugar in a saucepan over medium low heat. Once the butter has melted, add the cream and then mix until the sugar is dissolved.
From internationaldessertsblog.com


BEEHIVE HONEY BUNDT CAKE - BEAUTIFUL UNIQUE DESSERT RECIPE
2018-06-05 Begin by preheating your oven to 325 degrees F. Grease and flour a bundt pan and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy.
From inspiredbycharm.com


BEEHIVE CUPCAKE CAKE - BETTER HOMES & GARDENS
For bees, use a black food writing pen to draw stripes, eyes, and mouths onto yellow candy coating disks (make as many bees as desired). Set aside. Step 5. Place white candy coating discs in a small microwave-safe bowl. Microwave according to …
From bhg.com


PIN ON DELECTABLE DESSERTS AND SINFUL SWEETS - PINTEREST
Bee sting cake is flavored with honey and almonds and is filled with a sweet pastry cream filling. Hostess At Heart - Julie Menghini. Cookie, Cake and Cupcake Recipes. Crescent Roll Recipes. Crescent Rolls. Crescent Ring. Crescent Dough. Easy Desserts. Cupcakes. Brunch Recipes. Cherry Cream Cheese Crescent Ring - Super simple, uses store bought crescent rolls. Tastes …
From pinterest.com


RECIPE LIKE THE PUBLIX BEEHIVE CAKE? - FOOD NEWS
Publix Beehive Cake Recipes. 1 teaspoon vanilla 1 ounce butter (30 g) DIRECTIONS Preheat oven to 350 deg F/ 180 deg Celsius. Grease and flour a 9-inch (22 cm) loose-bottomed cake tin. Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition. Choose your favorite cake …
From foodnewsnews.com


BEEHIVE CAKE RECIPE | DEVOUR | COOKING CHANNEL
Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan and an 8-inch metal mixing bowl. Line the cake pan with a parchment paper round. Set aside. In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
From cookingchanneltv.com


BEEHIVE CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
Easy Recipes. For kids. Beehive Cake. 1. Introduction to Beehive Cake (free)2. Essential Ingredients3. Tools and Equipment4. Making the Beehive Cake5. Making the Ganache6. Fondant Ingredients and Tools7. Fondant Preparation8. Modeling Fondant Shapes9. A variation of the traditional, a beehive diaper cake is great for a Winnie-the-Pooh theme or any animal themed …
From foodnewsnews.com


BEEHIVE CAKE - PLAIN.RECIPES
Directions. 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.
From plain.recipes


BEEHIVE CAKE TIN - THERESCIPES.INFO
Beehive Cake Pan - Nordic Ware tip www.nordicware.com. Beehive Cake Pan. $65.00. MSRP: 4. read reviews (4) |. write a review. Everybody loves our bee series cake pans! This easy to assemble 3D Beehive makes a sweet centerpiece for summer entertaining, for bee lovers or for celebrating all of the Queen Bees in your life!
From therecipes.info


BEEHIVE CAKE | #CAKESLICEBAKERS | KAREN'S KITCHEN STORIES
2022-07-20 This beehive cake, with layers of banana cake and frosted with a honey buttercream, is a delicious and fun baking project. If you're interested in dipping your toes into the world of cake decorating, but want a cake that is very forgiving, this cake is perfect. You can actually use any cake and frosting recipe you want, including boxed mixes. You need the …
From karenskitchenstories.com


BEEHIVE CAKE PAN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMON BEEHIVE CAKE | WILLIAMS SONOMA
Grease and flour a beehive cake pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and lemon zest and ...
From williams-sonoma.com


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