Honey Dipped Bubble Ring Recipes

BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY

Steps:

• 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!

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

HONEY BUBBLE RING

Steps:

• In a bowl, combine the first six ingredients. Cut each biscuit into four pieces; dip each piece halfway into honey mixture. Layer in a greased 10-in. tube pan. Bake at 375 degrees F for 30-35 minutes or until golden brown. Cool for 10 minutes; invert pan onto a serving platter.

HONEY DIPPED DOUGHNUT WAFFLES RECIPE

Steps:

• Preheat your waffle iron to medium heat. Grease if needed. Place the oat flour, sweet rice flour, almond meal, sucanat, baking powder, and salt in a large bowl mixing until well combined. In another bowl, whisk the eggs together, then whisk in the milk, applesauce, 3 tablespoons honey, oil, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk together until just combined [stop when you no longer see dry flour.] Let the batter rest for 5-8 minutes undisturbed. Spoon small amounts of batter into your waffle iron for mini waffles. For my 7-inch Belgian waffle maker I made about 3 mini waffles at a time to prevent them from touching. Cook according to your waffle iron manual. Mine were perfect after 1 cycle over medium. Soft + fluffy with a cakey center. Set your waffles on a cooling rack as they finish cooking. Then, in a small pot over medium-low heat bring the honey to a low boil, whisking occasionally. Turn off the heat and pour in a shallow bowl just large enough to dip the waffles. Using caution [honey will be very hot!] dip the top of the waffle in the honey and let the excess drip off. Place on a cooling rack for 1-2 minutes [so you don't burn your mouth!] before serving. NOTES: If you want to serve your waffles hot keep you oven at 200* F and place the waffles on a baking sheet in your oven as they finish cooking. Remove from the oven and dip into the boiled honey. Waffles are great served warm or at room temp. Waffles can be made full-size or mini. Avoid a high heat setting as the outside will brown before the inside is finished cooking. Any type of waffle maker should work to make these. There are no perfect substitutions for sweet rice flour or almond meal.

BLACKBERRY BUBBLE RING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.

BISCUIT BUBBLE RING (ALSO CALLED MONKEY BREAD)

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together in a big bowl; add the biscuits and stir (or allow children to help -- let them dip all the pieces first in the melted butter followed by a dip in the spice mixture) and then put in a bundt pan.
• Bake for 25 minutes.
• Best when served hot!
• You can either scoop out with a spoon or slice like a cake -- Yummy!

HONEY-DIPPED BUBBLE RING

Steps:

• * "After using the scissors, make sure they're cleaned and dried well before putting them away." 1. Place in an 8 x 2-inch microwavable round dish, 1/3 cup honey, 1/4 cup butter, 1 tablespoon frozen orange juice concentrate, thawed, and 1 teaspoon vanilla extract. 2. Microwave, uncovered, at 100% power (700 watts) for 1 1/2 to 2 minutes or until butter is melted and mixture is bubbly. Remove from microwave oven. Stir with a spoon until blended. 3. Stir in 1/3 cup chopped nuts and 1/4 cup raisins. 4. With clean scissors, cut each round into four pieces, 1 can (10 oz.) refrigerated biscuits (10 biscuits in the can). 5. Place all biscuit pieces in dish with honey mixture. With a spoon, turn pieces until all sides are coated with the honey mixture and the raisins are spread around. Push biscuit pieces toward outside edge of dish. Place a custard cup in center of dish. Spread biscuit pieces out and make the top even.6. Microwave, uncovered, at 70% power (490 watts) for 5 minutes. Turn dish one-fourth turn. Microwave at 70% power 2 minutes longer or until top is no longer shiny or moist when you touch it with your finger, (It will still be sticky from the honey but will not be moist like uncooked dough.) Remove from microwave oven. Wait for 10 minutes.7. Remove custard cup. Place a serving plate upside down on ring. Hold together tightly and carefully turn over so ring is on plate with the round dish over it. Wait for 1 minute so syrup mixture can drip out of round dish onto ring. Remove round dish. Wait 10 minutes longer.8. In a small bowl, mix until blended, 1/2 cup powdered sugar, 2 teaspoons milk, 1 teaspoon frozen orange juice concentrate, thawed, and 1/4 teaspoon vanilla extract.If glaze is too thick, stir in milk (up to 1 teaspoon).9. After the 10 minute waiting time is over in Step 7, spoon glaze over top in a thin stream. To serve, use two forks to pull ring apart.