I think the cake set the mood for the shower as well as this blog – it really was meant to be made. And since it is a commonly known fact that our names actually translate to honey-bee in Greek, the cake was just calling us.
The pan: The beehive bundt cake pan we found (from Nordic Ware) was a little different than the one used to bake the cake we saw on the magazine cover, but it worked similarly. The batter is poured into two halves of a mold that are later pushed together. The cake produced was not quite large enough for the group at the shower, so we additionally baked an 11″ round cake for the base.
The batter: I’ll admit, I think any batter made with whipped egg whites yields a totally upstanding cake. It adds a lightness to a seemingly dense delicacy. The cake also had a nice spiced taste, calling for cinnamon and cloves in addition to honey, but we also added cardamon which in my opinion brings the taste from autumn leaves to Indian summer.
The glazes: There are two glazes here. The first is the honey glaze, this one is sticky and buttery and really too delicious to help yourself from licking your fingers (and then licking the spoon, but hold me back before stick my face into the saucepan – it was a very winnie the pooh experience).
The honey glaze acts as the glue to hold the bundt cake pieces together to form the hive. We found that this glaze also needs a little time to absorb into the cake. The second glaze is more like an icing (this one brings the sweet level up a notch, and although delicious, not completely necessary for the cake to be over the top).
The bees: Little marzipan bees, slivers of almonds as wings, each with a cute little face – not to mention that Meya and Haydn enjoyed eating them – the cake isn’t truly a beehive with out them.