Honeybee Cakepops

This week I did a presentation in my Public Relations class on the Haagen Dazs loves Honeybees campaign. Part of the presentation had to be interactive, so I decided to give cakepops as a reward for answering my questions. The cake was honeycake (duh) and each pop was adorned with a sweet little honeybee made out of marzipan. So so good!!

This recipe was adapted from smittenkitchen.com, click here for a printer-friendly version

3 1/2 cups all-purpose flour
1 tablespoon baking powder [see Update above]
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Makes three loaves pan or one 9 by 13 inch sheet cake. Preheat oven to 350°F. Generously grease pan with non-stick cooking spray.

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.

2. Make a well in the center.

3. Add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee, orange juice and whiskey.

4. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

5. Spoon batter into prepared pan. Place cake pan on a baking sheet to ensure even cooking throughout the cake. (I didn’t do this and it turned out fine)

Bake until cake tests done,  loaf pans will be about 45 to 55 minutes. For sheet cakes, baking time is 40 to 45 minutes.

While the cake is baking, open your marzipan and get out some yellow food dye! Ok, food dye is gross, but if you have to use it, the Americolor gel is fantastic and you only need a tiny bit.

Die the marzipan by rolling it in your hands with a little bit of yellow dye until it is evenly spread.

Break off little pieces of marzipan and shape into a jelly bean-like oval. This will be the honeybee’s body.

melt black melting chocolates, or dye marzipan black, or make black royal icing in a small piping  bottle. Decorate the lil’ bee bodies and place two almond slices on each side of the bee for wings.

Then, as with any other cakepop recipe, cut off the edges of the sheet cake. Rip apart the cake into crumbles, and mix in 3/4 cup frosting to moisten the mix. Roll them into balls.

dip the sticks into melting chocolate and stick in the cakeballs

Enjoy! Save the Honeybees!

Up Next: Gingersnap Pumpkin Pie

Katie’s VERY lemony lemon bars

also in this post: how to brulee the top of lemon bars

For the crust:
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
1/2 tsp orange zest

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest)
1 cup freshly squeezed lemon juice
1 cup flour
Crust:

1) In a small bowl or measuring cup, mix 2 cups flour with 1/8 tsp salt. In an electric mixer, cream the butter and sugar until smooth. Add orange zest. Add flour mixture. Mix until dough pulls away from bowl.

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2) Press into greased 9×13 pan, pressing the dough up the sides of the pan as well. It helps to press the dough with wet (not dripping wet…that would not be good) hands to prevent sticking.

3) Bake the crust at 350 degrees for 18 minutes or until edges brown. Let cool completely.

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Filling:

Whisk together all filling ingredients.

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Check your filling for lemon seeds before you pour onto the crust! Once crust is cooled, pour filling mixture and bake at 350 for another 30-35 minutes.

Traditional topping:

Let lemon bars cool completely and right before serving, dust with powdered sugar.

photo (2)

Brulee topping:

sprinkle granulated sugar all over your lemon bars (already cut into squares). Either put in the oven on broil setting until crispy brown, or torch with a culinary torch. The lemon bars in the picture below could have used 30 seconds more of torching, but I got scared that they would blow up.

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