Beehive Birthday Cake
I was very excited to find the gorgeous beehive cake tin by Nordic Ware on ebay for a very good price!
I thought it would be a nice pan to use for a simple birthday cake for me this year. I loved making the owl cake last year but with so much going on this year for my birthday I needed a quicker cake to make and decorate.
The tin makes a great 3D cake but it comes in two sections to make and the stick together with butter cream.
I chose the very yummy vanilla and chocolate chip bundt cake recipe for my cake.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml plain/vanilla yogurt
- 1 tsp vanilla extract
- 150g of chocolate chips
- Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter on the tin making sure you cover everything. Dust the tin with flour.
- Preheat the oven to gas 3/160 c
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. You’ll see the mix get noticeably fluffier – especially with all ingredients at room temperature.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt and the extract into the creamed ingredients and mix well.
- Sift in the flour in a bit at a time. Mix this slowly until all the flour has disappeared. As soon as it is well mixed in stop mixing.
- Pour half the mix into the greased and floured tin. Push into any nooks and crannies! Bang the bang on a hard surface to get rid of any air bubbles.
- In the half left stir in the chocolate chips, ensuring even distribution and add to the floured pan. the chocolate chips can sink a little and this helps them not sink to the bottom too quickly.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It’s stable from about an hour in if you want to check or turn it around. The best trick for seeing that is completely done is that the cake will start to shrink inwards away from the metal tin when it’s done.
- Leave the cake to cool for about 5 minutes before removing from the tin.
Here is the cake ready to go in the oven.
It looked great when it came out of the oven!
I let it cool and then sandwiched the two halves together using buttercream to help it stick. I then used simple icing sugar with a bit of water to make a thick icing to lightly drizzle on the cake – it helped to hid the join the line. I think it looked very cute!