HONEY BEE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 5h
Yield 10 servings
Number Of Ingredients 16
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.
HONEY-LEMON BEEHIVE CAKE
Adorned with edible honeybees and layered to perfection, this buzz worthy cake is downright adorable for any occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Grease and flour 2 (8-inch) round pans and 1 ovenproof glass bowl (8 inches across top). In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 2 cups butter with electric mixer on medium speed until creamy. Beat in 4 cups powdered sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon peel, lemon juice and zucchini. Spoon into pans.
- Bake round cake pans 38 to 42 minutes or until a toothpick inserted in center comes out clean. Bake bowl cake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pans and bowl 10 minutes; remove from pans and bowls to cooling racks. Cool completely, about 2 hours.
- In large bowl, beat 2 cups butter on medium speed until creamy. Beat in 8 cups powdered sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food color until desired shade.
- Place 1 cake layer, top side up, on cake plate. Spread 1/2 cup of the frosting over top. Top with second layer, top side down. Spread 1/2 cup of the frosting over the second layer. Top with bowl-shaped cake, round side up. Thinly frost side and top of cake with additional frosting to seal in crumbs. Fill decorating bag fitted with 5/8-inch tube tip with remaining frosting. Pipe frosting in stripes around cake.
- To make edible bees, in small microwavable bowl, melt candy melts on high for 45 seconds, stirring every 15 seconds or until melted. Transfer to resealable food-storage plastic bag. Cut a tiny corner off bag. Drizzle chewy chocolate candies with the melted yellow candy to make stripes. Tip chewy chocolate candies upright on one short end. Squeeze a small amount of yellow candy on the end of the chewy chocolate candy, and top with a yellow chocolate covered candy for the bee's head. Let set 3 to 4 minutes. With the remaining melted yellow candy, attach 2 almond slices on both sides of the chewy chocolate candies, making the wings. Repeat with remaining almonds. Garnish cake with edible bees.
Nutrition Facts : Calories 710, Carbohydrate 94 g, Cholesterol 150 mg, Fat 6 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 69 g, TransFat 1 1/2 g
HONEY-GLAZED BEEHIVE CAKE
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
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
BEEHIVE HONEY CAKE
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
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
CHOCOLATE-GLAZED HONEY CAKE
This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.
Provided by Dinah Berch
Categories Desserts Frostings and Icings Chocolate
Time 1h38m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
- Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
- Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
- Spread glaze over cooled cakes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g
HOLIDAY HONEY CAKE
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. -Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl., In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours., In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes., Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
Nutrition Facts : Calories 452 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 350mg sodium, Carbohydrate 89g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
More about "honey glazed beehive cake recipes"
HONEY-GLAZED BEEHIVE CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 20Total Time 3 hrsCategory Dessert
- Make 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 honey. Beat on high until very pale and fluffy. Add vanilla. Add flour mixture, alternating with milk, beginning and ending with flour. Transfer 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 into the cake batter, then fold in the remaining whites.
- Divide batter between molds, and place them on a baking sheet. Bake for 40 minutes. Cover with foil, and bake 15 to 20 minutes more (a tester inserted in the middle of the cake should come out clean). Transfer molds to a wire rack, and let the cakes cool in pans for 15 to 20 minutes.
HONEY-GLAZED BEEHIVE CAKE RECIPE | MARTHA STEWART
From marthastewart.com
3.2/5 (141)Category Cake Recipes
- Place rack in center of oven, and preheat oven to 350 degrees. 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.
- 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.
- 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 thick honey.) Pour 1/2 of the glaze over 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.
BEST GLAZED HONEY DOUGHNUT BEEHIVE RECIPE - WOMAN'S DAY
From womansday.com
HONEY BEE CAKE RECIPE - BERNIE ANGEL
From bernieangel.blogspot.com
BEEHIVE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HONEY-GLAZED LEMON BEEHIVE CAKE | WILLIAMS SONOMA
From williams-sonoma.com
HONEY BEE CAKE RECIPE - UNINHIBITEDWELLNESS
From uninhibitedwellness.com
HONEY BEE CAKE | BEE HONEY
From beehoneyupdate.blogspot.com
LEMON HONEY BEEHIVE CAKE - A CLASSIC TWIST
From aclassictwist.com
CAKE MOLDS & HONEY-GLAZED BEEHIVE CAKE! | BE SWEET BLOG …
From waggledancing.wordpress.com
HONEY-GLAZED BEEHIVE CAKE | BEE HIVE CAKE, HONEY RECIPES, HONEY …
From pinterest.ca
HONEY-GLAZED BEEHIVE CAKE RECIPE | PETIT CHEF
From recipebridge.com
HONEY BEE CAKE {DELICIOUS} - CAROLINA HONEYBEES
From carolinahoneybees.com
HONEY LEMON BEEHIVE CAKE - NORDIC WARE
From nordicware.com
HONEY-GLAZED LEMON BEEHIVE CAKE - WILLIAMS-SONOMA …
From blog.williams-sonoma.com
HONEY-GLAZED BEEHIVE CAKE - PLAIN.RECIPES
From plain.recipes
GERMAN BEE STING CAKE (BIENENSTICH KUCHEN) | RECIPE
From barthbakery.com
HONEY-GLAZED BEEHIVE CAKE AND PRETTY BUNDT CAKES - KIM VALLEE
From athome.kimvallee.com
HONEY BEE CAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HONEY BEE CAKES | BEE HONEY
From beehoneyupdate.blogspot.com
HONEY LEMON BEEHIVE CAKE RECIPE - NORDIC WARE AUSTRALIA
From nordicware.com.au
HONEY GLAZE RECIPE | SOUTHERN LIVING
From southernliving.com
BEST GLAZED HONEY DOUGHNUT BEEHIVE RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY-GLAZED BEEHIVE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEHIVE CAKE RECIPE - ZOëBAKES
From zoebakes.com
HOW TO MAKE A QUICK HONEY GLAZE | ~TEXAS HOMESTEADER~
From texashomesteader.com
HONEY-GLAZED LEMON BEEHIVE CAKE | RECIPE | CAKE, BEE HIVE, …
From pinterest.ca
ALMOND BEEHIVE CAKELETS WITH HONEY LEMON GLAZE - NORDIC WARE
From nordicware.com
HONEY-GLAZED BEEHIVE CAKE: MONDAY NIGHT MARTHA | CHOW BELLA
From phoenixnewtimes.com
HONEY LEMON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY-GLAZED BEEHIVE CAKE - FOODS AND DIET
From foodsanddiet.com
HONEY GLAZE CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HONEY-GLAZED BEEHIVE CAKE RECIPE BY JOANN - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love