Honey Bee Cake Recipes

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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


  • 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.


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
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
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds


  • 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.


Honey Cake III image

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and orange.

Provided by SNOWWHITE934

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup honey
½ cup vegetable oil
4 eggs
2 teaspoons grated orange zest
1 cup orange juice
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 62.6 g, Cholesterol 62 mg, Fat 11 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2 g, Sodium 264.5 mg, Sugar 41.8 g


Bubble Wrap Honeycomb Cake Recipe by Tasty image

This cake is the bee's knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you're on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won't be able to stop buzzin' about it!

Provided by Betsy Carter

Categories     Desserts

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

2 cups unsalted butter, softened
1 cup cream cheese, softened
½ cup honey
4 cups powdered sugar, sifted
1 pinch of salt
15.25 oz yellow cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
15.25 oz chocolate cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
24 oz yellow candy melts
homemade honeycomb, to garnish
⅓ cup crushed honeycomb, to garnish
honey, for drizzling
cake turntable
cardboard cake round
large offset spatula
bubble wrap, Clean, atleast 27x7 inch (70x18 cm) piece. 5/16 inch (1 cm) thick


  • Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
  • Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
  • Refrigerate the cake for 15 minutes.
  • Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
  • Take the cake out of the refrigerator. With the bubbles facing outward so they don't get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you're ready to finish the assembly.
  • Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
  • Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
  • After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
  • Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
  • Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  • Carefully slice the cake. Drizzle each piece with more honey before serving.
  • Enjoy!


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


  • 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.

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  • Prepare the cake tin and ingredients. Grease the bottom of the cake tin with a little butter and line with a round of baking paper. This will give you the best chance of your cake coming out clean and easy.
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  • Prepare and add the dry ingredients. In the smaller mixing bowl mix together the flour, baking powder, ground cinnamon and salt. Gradually start to add small amounts of this flour mixture alternately with the milk to the wet mixture in the large bowl.
  • Transfer to the cake tin. Pour the cake batter into the prepared cake tin. Try and get it as even as possible and use your spatula to smooth the top.
  • Into the oven! Place the cake tin on a baking sheet and cook on the middle shelf for about 30-40 minutes, until a skewer or toothpick inserted into the centre of the cake comes out clean.
  • Remove and cool. When the cake is done, let cool in the tin on a wire rack for 10-15 minutes, then out of the tin to finish cooling completely. There will be plenty of cake for 8 chunky sized slices.
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