Current mood:	pleased
Entry tags:	butter cake, frostings and icings, honey, meringue

Bakesperiment: Beecake!
Last week when someone was asking about less sugary/fatty icings I got the idea to try and make a 7-minute-type frosting with honey instead of corn syrup. It turned out awesome (although I might try an extra pinch of ginger next time); and so I give to you... the Beecake!

I used Betty Crocker's New Starlight Cake for the cake, and modified the White Mountain Frosting recipe for the icing.



New Starlight Cake

2 c flour
1 1/2 c sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 shortening
1 c milk
1 tsp vanilla
3 eggs

Pre-heat oven to 350 F. Grease and flour (or line) pans -- 2 8 or 9" rounds, or 1 13x9 oblong. Measure all ingredients into a large bowl. Blend with a hand mixer at low spead for 30 seconds, scraping sides of bowl often, then at high for 3 minutes, scraping occasionally. Pour into pans. Bake 30-35 minutes for rounds, 45 minutes for oblong, or about 15 minutes for cupcakes.



Honey Icing

2 large egg whites
1/2 c sugar
1/4 c honey
2 Tbsp. water
pinch of ginger

In a medium bowl, beat egg whites with an electric mixer just until stiff peaks form.

In a 1-quart saucepan, stir sugar, honey and water together until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4-8 minutes, without stirring, to 242 F on a candy thermometer (firm ball stage). Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add ginger. Beat on high speed about 10 minutes or until stiff peaks form.