Beehive Cake #TheCakeSliceBakers
Oh, sugar sugar...
Honey is one of nature's miracles.
It's delicious, natural...and a key component of this Beehive Cake:)
I chose this option for my July Cake Slice Bake because I'm
overly ambitious and a glutton for punishment always up for a challenge!
In truth, this was not a difficult cake--it just had multiple steps: a praline crumble, honey Swiss meringue buttercream, and a banana cake base...decorated like a bee hive ;)
It's one of the more "unusual-looking cakes" I've made for this blog, but how could I NOT choose it? (SPOILERS: it was delicious!)
Check out the end of the post to see what the other bakers made!
In the book Zoe Bakes Cakes, Zoe Francois (the author) explains that this cake is a tribute to her bee-keeping father. My parents also kept bees at my grandparents’ house when I was very young. I remember them walking back from the field--dressed in heavy coveralls and netted hats---holding wooden frames laden with their sweet, amber harvest.
This cake is frosted to look like a (natural) hive, complete with little marzipan bees.
To achieve this look, Zoe recommended baking the cake in two 8" pans and a stainless-steel bowl. I have a shocking shortage of mixing bowls in my house, so I ended up baking it in three 6" pans and carving it into a domed shape.
For the praline, I might have gotten the caramel *a little* dark, but I wanted a bold flavor to balance the sweetness of the honey buttercream and banana cake.
Speaking of buttercream, have I mentioned that I love meringue-based frostings?
This buttercream uses honey instead of regular sugar, and it's DELICIOUS. You know when you go to a Mexican restaurant finish the meal with a sopaipilla slathered with honey and butter mixed together?
It's like that.
(I don't know if that's an experience people outside of the Southwest relate to. But if you don't know what I'm talking about...do yourself a favor and find a restaurant that serves honey-butter sopaipillas!)
When you make Swiss meringue buttercream, you boil egg whites and sugar together over a double-boiler to make a syrup. (I use the bowl of a stand mixer to minimize washing dishes).
|This looks horrible, but it's just not mixed enough yet.|
The cake is pretty much like slightly fluffier banana bread, with walnut praline crumbled into the buttercream filling.
So give this beehive cake a try! See what the buzz is about ;) (har har)
from Zoe Bakes Cakes by Zoe Francois
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