The Beehive Cake Recipe is a delightful dessert, perfect for any occasion. It pays tribute to the honeybee’s elegance and ingenuity, taking the shape of an ancient beehive called a skep. To make it, layer sponge cake with custard filling and shape it using a beehive cake mold. You can enhance its realism by decorating the cake with sugar bees and other edible decorations.
Making a beehive cake is not only fun but also a great way to involve the whole family in the baking process.In this article, we will explore the different recipes and techniques for making a delicious and beautiful beehive cake.
Key Beehive Cake Ingredients & Why
Banana Cake forms the base for beehive cake in some recipes.
Honey Buttercream
Honey Buttercream is a common frosting choice for cake decoration.
Walnuts
Walnuts can be incorporated into the cake or used as a crunchy topping.
Eggs
Eggs are a fundamental ingredient in the cake batter.
Flour
Flour is the primary component for making the cake batter.
Sugar
Sugar sweetens both the cake batter and frosting.
Honey
Honey adds sweetness to the frosting and enhances cake flavor.
Butter
Butter is a key component in both the cake batter and frosting.
Cornstarch
Cornstarch is sometimes added to frosting recipes to thicken it.
How Do You Make The Best Beehive Cake?
- To prepare honey almond praline: Melt butter, mix with sugar and honey, cook until bubbly, add almonds, and let it cool.
- For a quick and clear custard filling: Combine sugar and cornstarch in a pan. In a separate bowl, mix egg yolks and milk. Gradually whisk this mixture into the pan with sugar and starch. Heat it from low to medium until it boils, whisking for 3-4 minutes. Remove from heat.
- To make this efficiently, soak the gelatin in 1/4 cup of warm water for 5 minutes. Add this to the hot custard, whisk, and allow it to cool in a clean bowl. Cover with plastic and refrigerate for cooling.
- Cool the mixture, whip cream, sugar, and vanilla to medium peaks, fold into custard, refrigerate for cake layer filling.
- Crafting the cake is straightforward. Begin by sifting flour and salt into a bowl. Create a well at the center and add yeast, sugar, milk, melted butter, and an egg. Rest for 2 minutes, then whisk to dissolve yeast. Gradually blend in flour, kneading until smooth, adding more flour if needed. Cover the dough and let it rest for about 30-45 minutes.
- Start by deflating the dough and shaping it in a greased 9-inch pan. Carefully prick the dough with a fork and evenly spread the cooled honey almond praline. Allow the cake to rest and double in height for 45-60 minutes. Then, preheat the oven to 350°F for baking.
- Achieve a golden finish by baking for 20-25 minutes.
- Create a 2-layer cake by cutting the cooled cake in half. Drizzle 1/3 of the caramel jar onto the bottom layer. Add the custard mixture and place the top layer on it. To ensure the custard sets properly, refrigerate or freeze the cake for a few hours before cutting.
- Create a breakfast-friendly, less sweet half sheet cake by doubling this recipe. When baking in a half sheet, simply use a flattened paper plate or cardboard to remove the top half of the cake for round layers.
Pro Tips For Making Beehive Cake Recipe
- Preparation: Gather all ingredients and equipment. Read the recipe, then measure ingredients.
- Baking: Carefully follow the recipe, including mixing and baking time. Use the correct temperature, preheat the oven.
- Shaping: For a beehive cake, use a bundt pan or mixing bowl. After baking and cooling, trim cake domes with a serrated knife. Frost and assemble.
- Decorating: Use marzipan or fondant for bees and honeycomb. Frost for a honey-drip effect. Get creative with your decorations!
- Storage: Keep the cake airtight at room temperature for 3 days or freeze for up to 3 months. Thaw at room temperature before serving.
How to Store Beehive Cake
- Cool the cake completely before storing.
- Store it in an airtight container to maintain freshness and avoid absorbing odors.
- Keep it in a cool, dry place like a pantry or cupboard to prevent mold.
- For longer storage, freeze the fully cooled cake in clingfilm and foil for up to 3 months. To thaw, place it on a wire rack at room temperature for 5-6 hours.
Can You Freeze Beehive Cake?
- Freeze the filled beehive cake quickly by flash-freezing it for an hour, then store it in freezer bags for several months.
- For freezing individual slices of beehive cake, make sure to wrap them tightly in plastic wrap or place them in airtight containers.
- To firm up the custard before cutting, refrigerate or freeze the cake with the top layer over it for several hours.
Frequently Asked Questions About Beehive Cake
How do I make a beehive cake?
Crafting a beehive cake involves baking three differently sized cakes, stacking them, sculpting them into a beehive shape, frosting with buttercream, and embellishing with marzipan bees and flowers. Online recipes and tutorials can assist you throughout the process.
What flavors can I use for a beehive cake?
When making a beehive cake, your options are wide open for cake flavors. Popular choices include banana, honey, and lemon. Additionally, you have the creative freedom to experiment with various frosting flavors and decorations to give your cake a distinctive touch.
Where can I buy a beehive cake mold?
Choose from various online retailers to buy a beehive cake mold, or get creative by shaping regular cake pans into the charming beehive form.
Beehive Cake Recipe
Ingredients
Honey Almond Praline:
- 2 ounces (1/2 stick) butter
- 2 ounces (1/3 cup) sugar
- 1/4 cup (2 ounces) honey
- 3/4 cup (2 ounces) almonds
Custard Filling:
- 2/3 cup sugar
- 4 tablespoons cornstarch
- 4 egg yolks
- 2 cups milk
- 1 envelope, plus 1 teaspoon unflavored gelatin
- 1/4 cup water
- 2 cups heavy cream
- 1/4 cup sugar
- 2 teaspoons vanilla extract
Cake:
- 2 cups flour
- 1/2 teaspoon salt
- 1 package active dry yeast or 1 cake fresh yeast
- 1 tablespoon sugar
- 1/4 cup warm milk
- 3 tablespoons butter, melted and cooked
- 1/3 jar caramel topping
Instructions
- Crafting honey almond praline is simple. Start by melting the butter, then combine it with sugar and honey. Cook the mixture until it's bubbling and the ingredients are well blended. Remove it from the heat and gently stir in the almonds. Allow the mixture to cool.
- Creating the custard filling is a straightforward process. Start by placing sugar and cornstarch in a small to medium-sized pan. In a separate bowl, combine egg yolks and milk. Gradually incorporate the egg mixture into the pan with the sugar and starch. Begin heating the mixture over low heat, gradually increasing to medium until it comes to a boil. As it starts to bubble slowly, continue whisking for 3 to 4 minutes. Finally, remove it from the heat source.
- Begin by soaking the gelatin in 1/4 cup of warm water for 5 minutes. Next, combine the gelatin mixture with the hot custard and whisk it thoroughly. Afterward, transfer the mixture to a clean bowl, cover it with plastic to prevent crusting, and refrigerate until it cools.
- Once the mixture cools, whip cream, sugar, and vanilla to medium peaks. Then fold into the custard. Refrigerate until needed for cake layers.
- Crafting the cake is a breeze. Start by sifting flour and salt into a spacious bowl. Create a well at the heart of the flour's embrace. Into this well, introduce yeast, sugar, milk, cooled melted butter, and a solitary egg. Allow this mix to harmonize for a brief 2 minutes, then stir with finesse, ensuring the yeast's complete dissolution. Slowly, incorporate the flour until it forms a harmonious union. Now, shift the dough onto a lightly floured surface and knead until it attains a smooth and elastic disposition. Provide a gentle cover, either with a towel or plastic wrap, and let the dough luxuriate for approximately 30 to 45 minutes.
- To prepare, deflate the dough and then shape it in a 9-inch greased pan. Use a fork to prick the dough all over. Afterward, spread the cooled honey almond praline evenly. Let the cake rest and double in height, which should take about 45 to 60 minutes. Finally, preheat your oven to 350°F.
- Bake until golden, typically taking 20 to 25 minutes.
- To assemble the cake, start by cutting the cooled cake in half, creating two layers. Begin by drizzling 1/3 of the jar of caramel over the bottom layer. Then, spread the custard mixture evenly over the caramel-covered layer. Carefully position the top layer on top of the custard. For best results, refrigerate or freeze the cake for a few hours to allow the custard to firm up before cutting.
- Transform this recipe into a delightful, not-too-sweet, half sheet cake perfect for breakfast gatherings. To create round cake layers, use a flattened paper plate or a piece of cardboard to lift off the top half of the cake.
