Honeycomb cake decoration

Honeycomb cake decoration DEFAULT

Honeycomb Cake with Sponge Toffee Garnish

When searching for a suitable dessert to pair with my Sadek Blue Bees, I came across this gorgeous, but somewhat ambitious cake. I’d never worked with candy melts before, but who could resist that honeycomb exterior? Made with bubble wrap, no less!

I read the instructions and watched the video a couple of times and figured it didn’t look too intimidating.

After reading the reviews, I modified the cake in a couple of ways: First, I substituted buttermilk for the water in the cake mixes and used 4 eggs rather than 3. I picked up this tip from the folks at “Hello Cupcake“, who know their onions where it comes to baking cakes suitable for elaborate decor. The buttermilk and extra egg substitution make for an incredibly moist, slightly denser cake that rises evenly and has enough heft to take on the decor.

Second, I made a traditional cream cheese icing, rather than the honey version which was deemed too sweet and bland by the reviewers.

Making the sponge toffee was a hoot. I grew up on Crunchie Bars as a kid (a Cadbury product available in the UK and Canada) and was eager to try a homemade version. Plus, the inner kid/mad scientist in me couldn’t wait for the moment when I got to add the baking soda and watch the toffee fizz up

It worked like magic. Again, reading the reviews, I used a more traditional recipe with less baking soda and plain sugar, rather than caster sugar. The video from Tasty Co is here.

I made a couple of bees using yellow M&Ms and some drizzles of chocolate for the stripes and sliced almonds for wings. They’re not quite as nicely rendered as I would have liked – I need more work on my piping.  My intention had been to make them with brown M&M’s, and a few drizzles of the yellow candy melts. I forgot that step until after I’d plunged the bowl with the scrapings of melted yellow candy into a sink of soapy water. Darn… 

They look better from a distance. 😀

 

Print


Description

A beautiful layered chocolate and yellow cake with delectable cream cheese frosting and sponge toffee garnish. The candy honeycomb exterior is the pièce de résistance!


Ingredients for the cakes

  • 1 yellow cake mix (15.25 oz)
  • 1 chocolate cake mix (15.25 oz)
  • 2 c buttermilk
  • 8 eggs

Ingredients for the cream cheese frosting

  • 8 oz unsalted butter, softened
  • 1 lb cream cheese, softened
  • 4 c powdered sugar, sifted
  • 1 tsp vanilla

Ingredients for the honeycomb wrap and sponge toffee garnish

  • 24 oz yellow candy melts
  • 2 c sugar
  • 1/2 c honey or corn syrup
  • 1/3 c water
  • 8 oz milk or dark chocolate

Bake the cakes

  1. Prepare the two cakes according to the package instructions, substituting 1 c buttermilk for the water, adding 4 eggs instead of 3, and using whatever amount of oil or butter is called for. Trust me, these substitutions are worth it; the cakes are very moist and rise evenly. I used 9″ cake pans.
  2. Cool the cakes completely, and then trim them to remove the domed tops. You can use the scraps for cake pops, parfaits, or just munch on them with some leftover icing. They never go to waste in our house!

Prepare the sponge toffee garnisb

  1. Cover a baking tray with greaseproof or parchment paper. Set aside.
  2. Put the baking soda into a small bowl and set it to one side with the whisk at the ready.
  3. Mix the sugar, honey and water together in a large saucepan. The mixture at least triples in size, so you’ll need lots of room.
  4. Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling. Remove the pan from the heat, and place on a cutting board.
  5. Take the thermometer out and quickly whisk in the bicarbonate of soda. It will fizz up a lot.
  6. Pour the honeycomb into the prepared tray and leave to set for a couple of hours. Do not touch the honeycomb at all throughout.
  7. Once set, smash up the honeycomb into bite-size pieces.
  8. Dip into the melted chocolate and chill.
  9. You’ll have lots leftover for munching!

Prepare the frosting

  1. In the prep bowl of a stand mixer, cream the butter and cream cheese on medium speed until well combined, scraping down the sides of the bowl as needed. Add the powdered sugar and 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 is too soft, you can refrigerate it for 10-15 minutes so it stiffens slightly.

Assemble and frost the cake

  1. Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Centre one yellow cake layer over the dab of frosting. Using an offset spatula, evenly spread about ½ cup of buttercream on top. 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.
  2. Refrigerate the cake for 15 minutes.
  3. 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.
  4. 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

  1. 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.
  2. 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.

Adding the honeycomb exterior

  1. Remove the cake from the refrigerator and position it near the bubble wrap.
  2. 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.
  3. 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 to the icing. Once attached, try to slowly peel one corner of bubble wrap off the candy. It it sticks to the bubble wrap, 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.
  4. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb.
  5. Voilà!

Notes

You’ll need the following equipment

  • cake turntable
  • cardboard cake round
  • large offset spatula
  • candy thermometer
  • Clean bubble wrap, at least 27×7 inches (70×18 cm) piece. 5/16 inch (1 cm) thick


 

 

I’m sharing this post with Between Naps on the Porch.

Sours: https://entertablement.com/2019/07/honeycomb-cake-with-sponge-toffee-garnish/

Baking

This un-bee-lievably cute cake is a total show-stopper, and is actually easy to execute, whether served at a birthday party, summer backyard bash (like afternoon tea!) or even a baby shower. The secret decorating tool this cake requires? Bubble wrap! It’s used to create the playful honeycomb decor that embellishes the dessert.

Melted yellow candy or coating chocolate is transferred to a sheet of bubble wrap to cool, creating a large sheet of chocolate with little pockets. Once the “honeycomb” has set, a hexagonal cookie cutter is used to punch out each honeycomb before adorning the cake. This technique can be applied to any cake of your choice, but it’s especially fitting for a tender lemon almond version with honey cream cheese frosting. Trust us when we say this darling dessert will be the buzz of any occasion.

Lemon Almond Cake with Honey Cream Cheese Frosting

Ingredients:

Lemon Almond Cake
1 ½ cup granulated sugar
Zest of one lemon
¾ cup unsalted butter, room temperature
4 eggs, room temperature
1 ¼ cup all-purpose flour
¾ cup almond flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sour cream
½ cup fresh lemon juice
1 tsp pure vanilla extract

Honey Cream Cheese Frosting
12 Tbsp cream cheese, room temperature
¾ cup unsalted butter, room temperature
4-5 cups confectioners sugar
¼ cup honey
1-2 Tbsp whole milk
2 tsp vanilla extract

Honeycomb Candy Decor
1 cup yellow candy melts/coating chocolate
Oil-based food colouring (optional)
Bubble wrap

Directions:

Honeycomb Candy Decor
1. Melt candy melts as directed but instructions on packaging in a microwave-safe bowl.

2. While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.

3. Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.

Honey Cream Cheese Frosting
1. Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.

Lemon Almond Cake
1. Preheat oven to 350°F and grease three 6-inch cake pans.
2. In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
3. In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
4. In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.

5. In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
6. Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
7. Bake the 3 separate cake layers for 33–35 minutes, until a skewer inserted into the middle of each comes out clean.
8. Allow cake layers to cool completely before assembling, frosting and decorating. Then slice, and serve!

Don’t let your cake baking skills stop there. Try your hand at this easy berry, lemon & tahini pound cake or master one of these 25 summer desserts from The Pioneer Woman.

Amy Ho

When she's not too occupied completing statistics homework for her graduate studies, Amy can be found in her tiny kitchen doing some recipe testing and adorning naked cakes with flowers. She abandoned boxed cake mixes about two years ago and making the perfect flakey croissant is her baking goal. Her favourite pastry is the kouign amann and her favourite flavour for anything is matcha. She can also be found dreaming up new cake ideas for her blog, Constellation Inspiration.

Sours: http://www.foodnetwork.ca/baking/blog/honeycomb-cake-decor-technique/
  1. Ernie november cheyenne
  2. Dynamite jobs
  3. Jimmy albertson
  4. Happy wax

Opens in a new windowOpens an external site in a new windowOpens an external site

Skip to Content

for 8 servings

  • 2 cups unsalted butter (460 g), softened
  • 1 cup cream cheese (225 g), softened
  • ½ cup honey (170 g)
  • 4 cups powdered sugar (480 g), sifted
  • 1 pinch of salt
  • 15.25 oz yellow cake mix (430 g), 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 (430 g), 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 (680 g)
  • Tasty's homemade honeycomb, to garnish
  • ⅓ cup crushed honeycomb (115 g), 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
  1. 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.
  2. 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.
  3. Refrigerate the cake for 15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  11. Carefully slice the cake. Drizzle each piece with more honey before serving.
  12. Enjoy!

for 8 servings

  • 2 cups unsalted butter (460 g), softened
  • 1 cup cream cheese (225 g), softened
  • ½ cup honey (170 g)
  • 4 cups powdered sugar (480 g), sifted
  • 1 pinch of salt
  • 15.25 oz yellow cake mix (430 g), 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 (430 g), 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 (680 g)
  • Tasty's homemade honeycomb, to garnish
  • ⅓ cup crushed honeycomb (115 g), 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
  1. 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.
  2. 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.
  3. Refrigerate the cake for 15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  11. Carefully slice the cake. Drizzle each piece with more honey before serving.
  12. Enjoy!
Sours: https://tasty.co/recipe/bubble-wrap-honeycomb-cake
Smear Chocolate On Bubble Wrap For A Great Ice Cream Parlor Trick

Misha did not keep himself waiting long and deftly inserted a standing stake, also rather big, into his alluring ass. With his hands, he parted the velvet girlish buns wide and began to furiously hammer between them to the full length, accelerating all the time. His hairy balls beat against the flowing red cunt as he did so. Misha, meanwhile, was also on the way.

Cake decoration honeycomb

I greeted the landlady, who changed clothes, wearing a black top in the form of a wide strip of fabric, a dark mini-skirt, nude stockings and dark high-heeled shoes. Sasha I. Couldn't sleep. The doorbell rang.

How To Make Chocolate Honeycomb For A Bee Cake

Alena frantically thought how to escape from here. Take it by the cheek, like this, - said the boy in a master's tone, and began to fuck. The girl in her mouth, resting his penis on her cheek. Phew, yes. well.

You will also be interested:

Many presented with generous tips, in addition to the already rather big payment according to the price list. Vova put more in the family piggy bank than he took, and in situations where he spent money on something that he wanted, no one reproached him for snatching money. There. Were a lot of gadgets.



1721 1722 1723 1724 1725