Beehive Cake Recipes

Steps:

• 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.

Steps:

• Have all the ingredients at room temperature.
• Position a rack in the lower third of an oven and preheat to 325°F Grease and flour a beehive cake pan; tap out excess flour.
• To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and lemon zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 30 seconds.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the lemon juice and beat for 30 seconds.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes.
• Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat.
• Tap the cake pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before assembling and decorating.
• To make the buttercream, in a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more.
• To make the royal icing, in a small bowl, stir together the confectioners' sugar and the 2 teaspoons milk until smooth. If necessary, add more milk 1/2 teaspoons at a time until the icing is thick but still pourable.
• Stand one half of the cooled cake vertically on its base. Using a serrated knife, level the flat side of the cake by trimming off 1/8 to 1/4 inch from the edge. Repeat with the other cake half.
• Using an offset spatula, spread a thin layer of buttercream, about 1/2 cup, on the cut side of one of the cake halves. Place the cut side of the other cake half against the frosted side and gently press to secure the two halves; using the spatula, smooth the buttercream at the seam.
• Using a large spatula, carefully transfer the cake to a serving platter. Drizzle with the royal icing, making sure to cover the frosted seams of the beehive. Decorate with sugar honeybees.

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.

Steps:

• Heat oven to 350ºF.
• Place oven rack in lower third of oven. Prepare cake batter as directed on package; pour into 2-1/2 qt. ovenproof bowl sprayed with cooking spray.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Loosen cake from side of bowl with knife; carefully invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, melt white chocolate as directed on package; stir in food coloring. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to attach yellow candy-coated chocolate pieces to stem ends of blackberries for the bees' heads and bodies. Use remaining white chocolate to pipe stripes onto blackberries for the bees' bodies, and to attach 2 almond slices to opposite sides of each body for the wings.
• Melt semi-sweet chocolate as directed on package; spoon into separate resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate onto the bees' heads for the eyes and mouths. Let stand until chocolate is firm.
• Beat cream cheese, butter and almond extract in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
• Use serrated knife to make a horizontal slice about 1-1/2-inches from bottom of cake to make 2 layers. Place flat cake layer on plate; spread with 1 cup of the cream cheese mixture. Top with remaining cake layer, rounded side up, to resemble bee hive. Frost with remaining cream cheese mixture. Decorate with bees.

Steps:

• 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.
• 2. Let the cupcakes cool to room temperature.
• 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.
• 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.
• 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
• 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.
• 7. For the bee's wings, place an almond slice on both sides of each jellybean.
• 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M'S® Brand Chocolate Candies.

Steps:

• In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish., Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish., Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely., In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake. , Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance.

Steps:

• 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.

Steps:

• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.