Comb Honey Cake Food

ALMOND HONEYCOMB CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
• Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
• Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
• Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
• Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
• Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
• Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.

COMB HONEY CAKE

Steps:

• Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes. Remove from the heat.
• While the butter is melting, preheat oven to 325 degrees. Use remaining butter to grease an 8-inch square baking pan. Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
• Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
• When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk. Whisk this mixture into the dry ingredients gradually, stirring well. Take care not to add the warm liquid mixture all at once or the flour will lump.
• Pour the batter into the pan and scatter the almonds over the top. Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and prick it all over with a thin skewer. Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.

BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY

Steps:

• 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.
• 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.
• Refrigerate the cake for 15 minutes.
• 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.
• 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: 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.
• 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.
• 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.
• 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.
• Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
• Carefully slice the cake. Drizzle each piece with more honey before serving.
• Enjoy!

HONEYCOMB CAKE

Steps:

• First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
• Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
• Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
• Final glaze: Whisk together honey, confectioners' sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.

BANH BO NUONG ( VIETNAMESE HONEY COMB CAKE)

Steps:

• Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
• Sift the starch and baking powder together.
• Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
• Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
• Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
• Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
• Let it cool for a little before cutting.

ONE-POT HONEYCOMB CAKE

Steps:

• Preheat the oven to 350°F with a rack in the center. Place a 9-inch Bundt or cake pan in the oven.
• In a heavy saucepan, add the tapioca flour, rice flour, coconut milk, sugar, coconut water or water, miso, pandan extract, optional vanilla extract, and melted butter and whisk to combine. While continuously whisking, heat over medium heat until all the sugar dissolves and the mixture is homogeneous. Rest for 5 minutes.
• Then crack the eggs directly into the saucepan. Cut each yolk in halves or quarters using clean scissors. Whisk the mixture gently until all the eggs are barely incorporated. Add the baking powder and cream of tartar and whisk until just combined. Some lumps are okay.
• You'll need to work quickly now. Using oven mitts, remove the preheated pan from the oven. Generously grease the entire interior of the pan with cooking spray or neutral oil. With a fine-mesh strainer, carefully sieve all the batter directly into the pan. Use a spatula to press and direct the batter through the strainer as needed. The pan is still hot, so while still using an oven mitt, swirl the batter in the pan so it's evenly distributed in the pan.
• Bake for 50 to 55 minutes, until the top is golden brown. Let the cake rest in the oven for 5 minutes. Then with the oven door slightly ajar, keep the cake in the oven for an additional 15 minutes. The cake will deflate a little.
• Cool completely at room temperature. Dust with the optional confectioners' sugar or coconut flakes or both. Slice and serve.

HONEYCOMB CAKE

Steps:

• Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
• Add water to the caramel. Be careful as the hot caramel will splash when water is added.
• Melt butter in hot syrup.Let cool.
• preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
• Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
• Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
• Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
• Bake cake for 1 hour until skewer inserted in centre comes out clean.
• Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.

HOMEMADE HONEYCOMB

Steps:

• Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn't non-stick, butter, then line with baking parchment).
• Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don't let it bubble until the sugar has dissolved completely.
• Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won't take long, but if you have a thermometer, it needs to reach 150C, so it doesn't get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it's all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.
• Leave to cool for 1-1½ hrs until the honeycomb is hard - it will continue bubbling in the tin as it cools. Break into chunks before packaging.

HONEY COMB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
• Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
• To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
• Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.