Honeycomb Cupcakes Centerpiece Recipes

BIRTHDAY PARTY CUPCAKE CENTERPIECE

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with white paper liners.
• Make the cake mix according to package instructions, substituting the milk for water. Pour the batter into the lined muffin tins and bake until golden and a toothpick inserted in the center comes out clean, about 12 to15 minutes. Remove the tins from the oven and let them cool completely on a wire rack.
• In a large bowl, using a hand mixer, beat the frosting with enough confectioners' sugar to create a stiff consistency. Divide the frosting among 4 bowls. Color 1 with blue, 1 with red, and 1 with green, leaving 1 white.
• When the cupcakes are cool, drop each into a picket fence liner.
• Fit 4 pastry bags with large star tips and fill each with a different color. Pipe a swirl of frosting onto 6 cupcakes with 1 color. Repeat with remaining cupcakes and colors. Arrange them on the cupcake tree, alternating colors and top with nonpareil sprinkles.

HONEY COMB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
• Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
• To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
• Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

HONEYCOMB CAKE

Steps:

• Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
• Add water to the caramel. Be careful as the hot caramel will splash when water is added.
• Melt butter in hot syrup.Let cool.
• preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
• Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
• Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
• Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
• Bake cake for 1 hour until skewer inserted in centre comes out clean.
• Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.

CHOCOLATE HONEYCOMB CUPCAKES

Steps:

• Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
• Using an electric mixer, cream the butter and sugar until it is pale and creamy; add the vanilla essence and the egg and beat until the ingredients are well-combined.
• Transfer the mixture to a larger bowl and fold in half the flour and then half the milk/buttermilk; repeat with the remaining flour and milk/buttermilk and stir until the batter is smooth.
• Finely chop 1 chocolate bar and stir into the batter. Three-quarters fill each paper case with batter.
• Bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean; stand the cupcakes in the pan for 10 minutes and then transfer them to a wire rack to cool.
• Making the chocolate icing: Combine the chocolate and cream in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 1-2 minutes, stirring every half minute or so with a metal spoon, until smooth.
• Spread icing on the cupcakes: Roughly chop the remaining chocolate bar and sprinkle the chocolate honeycomb mixture over the cupcakes (see Notes below).
• Notes: (1) Violet Crumble bars are honeycomb covered with chocolate. I don't know if they are available outside of Australia. For English chefs, they are similar to Crunchie Bars. (2) Sprinkle the chopped chocolate bar over the cupcakes just prior to serving as once it is exposed to the air, honeycomb can become sticky.

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!