5/10/2019
Honey Bee Cake Balls
(for the sponge cake)
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
