Stewart's Honey Kitchen 2: Bee Hive Cake! #Beekeeping Basics - The Norfolk Honey Co.
My second kitchen video features a great cake mould tin, this time it's a bee hive sponge sandwiched together with a buttercream filling.
The cake pan comes from Nordicware and can be found on Amazon, I've posted a link below which is an affiliate link for which I get a small commission.
UK: [ Ссылка ]
USA: [ Ссылка ]
The cake was extremely easy to make and I have the recipe below which comes from the card that is stuck to the tin when you purchase it.
Honey Lemon Beehive:
Cake Batter:
2 3/4 cups Flour (I used plain flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Butter, softened
1 1/4 cup caster sugar
1/3 cup Honey
4 Eggs
1/2 tsp Vanilla Extract
3/4 Cup Milk
2 tbs Lemon Juice
Buttercream Filling:
1 1/2 Cups Powdered (Icing) Suger
1/3 Cup Butter, Softened
1-2 Tbs Milk
1/4 tsp Vanilla extract
Honey Icing:
1 1/2 cups Powdered (Icing) Sugar
1tbs Honey
1-3 Tbs Milk
Method:
I cheated, I used a food mixer/processor but you could use a whisk and large bowl, so....
Preheat your oven to 300 degrees F (150 degrees C or 140 degrees c if a fan oven). 140Degrees C is what I used and baked for 50 minutes and it came out perfectly cooked.
Grease the cake tin well and sift some flour into the pan before knocking it out, don't leave lumps of flour in the pan, it should be a light coating.
Cake Batter Method: mix the dry ingredients together and set aside. Next, cream the butter, honey and sugar until light and fluffy then gradually add the eggs one at a time, if it starts to separate add a little flour, it all comes together well in the end so don't stress about it.
Add the vanilla and while mixing gradually add the dry ingredients and milk a little at a time, if using a food processor just add it all at once and remember to scrape down the bowl occasionally.
Finally add the lemon juice and mix well. Pour the batter into the prepared cake mould and bake in the oven on a lower/middle shelf for approx. 50-60 minutes.
When a skewer comes out clean the cake is cooked. Once cooked remove from the oven and allow to cool for 15 mins before turning out onto a cooling rack, you will see the cake pull away from the edge of the cake pan.
Buttercream filling Method:
Mix the softened butter, vanilla and milk into a smooth, stiffish cream to sandwich the two halves of the cake together. WAIT UNTIL THE CAKE IS TOTALLY COOLED BEFORE YOU SANDWICH IT TOGETHER OR THE BUTTER WILL MELT AND MAKE A TERRIBLE MESS.
Finally for the Honey Icing....
Mix the powdered sugar, honey and milk together in a bowl, don not use all the milk at once or the mix may be too runny and simply run off the cake, a little at a time until you get a stiff, pouring consistency that will grab and stick to the cake. Pour this mix over the top of the cake in a arty, stylish way!
Finish by making little sugar bees or decoration the moulded cake bees with a little icing as I did in the video.
SHARE WITH FRIENDS! I took this to the bee meeting and it was eaten by around 20 people so it goes a long way!
I hope you enjoy the cake and the recipe.....
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Looking for a great first book for beekeeping? Check out two of my favourites below:
Affiliate links ( I receive a small commission if you purchase)
UK:
Try The Best Selling Beekeeping Book Ever!
Guide to Bees and Honey by Ted Hooper
Click here for Link: [ Ссылка ]
The Honeybee, Around and About by Celia Davis
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USA: The Backyard Beekeeper by Kim Flottum
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Or Try The Best Selling Beekeeping Book Ever!
Guide to Bees and Honey by Ted Hooper
Click here for Link: [ Ссылка ]
