Cute Bee Mine Honeycomb patterned cake roll for Valentine's Day or a Baby Shower.
Beat room temperature butter(1 tbsp) with powdered sugar(3-4 tbsp) until creamy, about 3 minutes. Then add egg white (1egg white) and beat until well mixed, about 1 minute. Beat in vanilla extract(1/8 tsp) and then on low speed add flour(1/4 cup). Color with yellow food coloring. If mixture is too stiff you can add 1/4 to 1/2 tsp water.
Use prepared pattern batter to stencil honeycomb design onto the parchment. Freeze the pattern for 30 minutes. Start preparing sponge cake cake batter about 20 minutes in.
Spray a half sheet rimmed baking sheet with a non stick spray. Set aside. Preheat oven to 350F.
In a medium size bowl sift flour(1cup), baking powder(1/2 tsp), baking soda(1/4tsp) and salt(1/4tsp). Set aside.
Prepare meringue. You can use a stand mixer or hand held mixer to make the sponge cake batter. Into a clean bowl add 5 egg whites at room temperature. Add cream of tartar (pinch of cream of tartar). With a wire beater beat egg whites on medium high speed until foamy. Then gradually add half of the granulated sugar (1/2 cup). Beat with wire beater until stiff and glossy peaks are formed. If using a stand mixer carefully scrape out the meringue into another bowl. If you are using a hand held mixer use another large bowl to prepare egg yolk-sugar mixture
Tip : Don't over beat the meringue or your cake can come out dry. Meringue that is overworked appears grainy, kind of like orange skin.
Then into the same stand mixer bowl you used to make the meringue pour all of the egg yolks (6 egg yolks). Add remaining granulated sugar(1/2 cup). Beat egg yolks and granulated sugar with a wire attachment on medium high speed until it reaches a ribbon stage. Once ready mixture will be pale in color and doubled in volume. It will take about 5-8 minutes.
Once ribbon stage is reached in a steady slow stream beat in the melted and cooled butter(5 tbsp). Scrape down the bowl and beat until well blended, 2 minutes. And then beat in Vanilla Extract(2 tsp). Color egg yolk-sugar mixture with 1 or 2 drops of orange gel color. Don't add to much orange.
Ribbon stage is a baking term that refers to batter consistency. It is reached when batter lifted up with a whisk, spoon or a spatula falls back down into a bowl slowly forming a ribbon. It should hold it’s shape for a few moments, slowly disappearing, blending into the mixture.
Now we are going to combine meringue, egg yolk mixture and flour.
Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold it in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.
Slide frozen honeycomb pattern onto the bottom of half sheet rimmed baking sheet sprayed with a non stick spray. Then pour prepared sponge cake batter over the honeycomb pattern. Carefully spread the batter with a spatula.
Bake at 350F for 12-15 minutes, don't over bake. Invert baked cake onto a flat tray lined with a wax paper dusted with powdered sugar. Carefully remove top parchment. Place a piece of wax paper on the top and place another flat tray or cookie sheet on the top. Flip the cake so the honeycomb pattern is facing your work surface.
Peel the top wax paper and roll the cake while warm. Wrap in a kitchen towel and allow cake to cool before filling.
Beat cream cheese (1 block and 1/2 block (total of 340 grams)) and room temperature butter (1/2 cup) until smooth and creamy. Gradually beat in powdered sugar (1 cup and 1/4 cup) alternating with whipping cream (2-3 tbsp). Beat well, 3-4 minutes. Then beat in Vanilla Extract. (2tsp). Color filling with red food coloring as desired.
Unroll the cooled cake and fill it with cream cheese filling. Cover with plastic wrap and chill for couple of hours. Decorate with fondant bees and hearts. Store in the fridge for up to 3 days covered. Let come to room temperature before serving.
Coat a wooden spoon with cricso. Measure powdered sugar(2 cups, 1/2 lb) into a medium size bowl. If sugar appears to have lots of lumps be sure to sift it. Measure mini marshmallows (4 oz, 115 grams) into a microwave safe bowl. Pour in water(1/2 to 1 tbsp). Heat marshmallows in the microwave in 15 second intervals stirring well after each time, until all of the marshmallows are melted. Try not to over heat. Once melted stir in extract (almond, vanilla or lemon – 1/4 tsp).
Then scrape out melted marshmallows and pour sticky mixture over powder sugar. First stir mixture with a wooden spoon coated with crisco, stir until somewhat combined. Then coat your hands with crisco and knead the mixture until homogeneous and smooth.
Coat white marshmallow fondant with a thin layer of crisco, cover tightly with a plastic wrap and refrigerate for at least an hour or so. Best to let it rest overnight. Marshmallow fondant can be prepared ahead and stored in the fridge, well covered for up to a month.
HOW FAR IN ADVANCE CAN I MAKE THE CAKE?
Decorated cake can be stored in the fridge covered, in a box for up to 3 days.
Recipe by Hanielas.com