Honeycomb Pattern Cake Recipes

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HONEYCOMB PATTERN CAKE



Honeycomb Pattern Cake image

Provided by Fake Bake

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

One 6-inch round store-bought frosted vanilla layer cake
12 ounces yellow candy melts
2 cups ready-made vanilla frosting
10 ready-made candy bees
1/4 cup honey
1/4 cup chocolate cookie crumbs

Steps:

  • Cut a piece of bubble wrap to stand 2 inches taller than the cake's height.
  • Lay the bubble wrap down, bubble-side up. Heat the candy melts in a microwave-safe bowl in the microwave at 30-second intervals, stirring well between each, until melted and smooth. Pour the yellow chocolate over the bubble wrap and spread using a large offset spatula; cover the entire piece of bubble wrap. Let stand 5 minutes. Lift the coated bubble wrap and place it evenly around the cake. Transfer to the refrigerator to chill until firm, about 15 minutes. Peel away the bubble wrap to reveal the honeycomb pattern.
  • Transfer the vanilla frosting to a piping bag fitted with a large closed-star tip. Pipe swirls of frosting on top of the cake and inside the honeycomb shell. Pipe a line of frosting stars over the seam in the honeycomb shell. Use dots of frosting to adhere candy bees to the outside of the cake. Drizzle the honey over the top of the cake. Add cookie crumbs around the bottom edge of the cake for 'dirt'. Serve immediately.

HONEYCOMB CAKE



Honeycomb Cake image

This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy.

Provided by Britgal

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

210 g sugar
240 g water
80 g butter
6 eggs
160 g condensed milk
180 g all-purpose flour
2 1/2 teaspoons baking soda

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.

Nutrition Facts : Calories 498.8, Fat 18.3, SaturatedFat 9.9, Cholesterol 249.1, Sodium 706, Carbohydrate 72.8, Fiber 0.8, Sugar 50, Protein 11.6

HONEYCOMB CAKE



Honeycomb Cake image

Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and citrusy lemon zest offer balance to this crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Number Of Ingredients 21

2 tablespoons honey
1/2 cup confectioners' sugar
1 1/2 teaspoons fresh lemon juice
Sugared Sage, for serving (optional)
1 large lemon, zested into strips
3 sprigs sage
3/4 cup honey
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 cup fine cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
1/4 cup firmly packed finely chopped fresh sage
2 large eggs
1/2 cup packed light-brown sugar
1/2 cup honey
1/4 cup milk
1/2 cup olive oil
1 teaspoon grated lemon zest

Steps:

  • First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
  • Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
  • Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
  • Final glaze: Whisk together honey, confectioners' sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.

HONEY COMB COFFEE CAKE



Honey Comb Coffee Cake image

Great ingredients in this coffe cake: almond and orange extracts, butter, pecans, honey and nutmeg....moist and delicious! It is easy to make. Just mix up the cake, boil and pour on the topping, and bake.

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 16

Number Of Ingredients 15

1 ¾ cups all-purpose flour
½ cup white sugar
½ cup unsalted butter
⅓ cup milk
2 eggs
2 teaspoons baking powder
½ teaspoon almond extract
½ teaspoon orange extract
½ cup unsalted butter
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground nutmeg
1 tablespoon milk
½ teaspoon orange extract
¼ cup honey

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.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 25.2 g, Cholesterol 54.2 mg, Fat 14.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 74.3 mg, Sugar 14.3 g

BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY



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

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!

ONE-POT HONEYCOMB CAKE



One-Pot Honeycomb Cake image

On the outside, this honeycomb cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and beautiful honeycomb pattern.

Provided by Kat Lieu

Yield Makes 1 9-inch cake

Number Of Ingredients 14

1¾ cups plus 2 Tbsp. (240 g) tapioca flour or tapioca starch, sifted
3 Tbsp. (30 g) glutinous rice flour, sifted
1 14-oz (400 g) can coconut milk
1 cup (200 g) granulated sugar
¼ cup (60 g) coconut water or water
1 Tbsp. (16 g) miso
1 tsp. green pandan extract
1 tsp. vanilla extract (optional)
2 Tbsp. (28 g) butter, melted
7 medium eggs, room temperature
2 Tbsp. plus 1 tsp. (32 g) baking powder, sifted
¼ tsp. cream of tartar
Confectioners' sugar
Coconut flakes

Steps:

  • Preheat the oven to 350°F with a rack in the center. Place a 9-inch Bundt or cake pan in the oven.
  • In a heavy saucepan, add the tapioca flour, rice flour, coconut milk, sugar, coconut water or water, miso, pandan extract, optional vanilla extract, and melted butter and whisk to combine. While continuously whisking, heat over medium heat until all the sugar dissolves and the mixture is homogeneous. Rest for 5 minutes.
  • Then crack the eggs directly into the saucepan. Cut each yolk in halves or quarters using clean scissors. Whisk the mixture gently until all the eggs are barely incorporated. Add the baking powder and cream of tartar and whisk until just combined. Some lumps are okay.
  • You'll need to work quickly now. Using oven mitts, remove the preheated pan from the oven. Generously grease the entire interior of the pan with cooking spray or neutral oil. With a fine-mesh strainer, carefully sieve all the batter directly into the pan. Use a spatula to press and direct the batter through the strainer as needed. The pan is still hot, so while still using an oven mitt, swirl the batter in the pan so it's evenly distributed in the pan.
  • Bake for 50 to 55 minutes, until the top is golden brown. Let the cake rest in the oven for 5 minutes. Then with the oven door slightly ajar, keep the cake in the oven for an additional 15 minutes. The cake will deflate a little.
  • Cool completely at room temperature. Dust with the optional confectioners' sugar or coconut flakes or both. Slice and serve.

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