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Never made it, but to add another, King Arthur worked through one. I like their methodology.
Joined: Dec 12, 2005
Posted to Thread #28416 at 6:12 pm on Jan 26, 2016
And the fact that they give weights.
Bienenstich...say THAT fast three times.
Here are a couple online hints for this cake:
"You don' need to proof the yeast, and you can substitute instant if you want without any problem.
The double rising will improve the flavor of the cake. An overnight rise in the refrigerator should improve it even more. When it comes to yeast-doughs a long, slow rise is ideal for maximum flavor development.
If you're having trouble getting it to roll out without snapping back let it rest on the counter for 10 minutes to give the gluten in the dough a chance to relax. That should make it easier."
Jesus saves. Buddha recycles.
Other messages in this thread:
- 28416. Going to make a Bee Sting cake but not sure which is the better recipe - oli - 4:05pm on 01/26/16 (15)
- oli, the recipe I posted is a coffee cake with a Bee Sting Glaze not the real thing..... [NT] [LINK] - GayR - 4:16pm on 01/26/16
- Good to know, that's one of the reason I posted the question so I wouldn't make a mistake [NT] - oli - 9:54pm on 01/26/16
- Never made it, but to add another, King Arthur worked through one. I like their methodology. [LINK] - MarilynFL - 6:12pm on 01/26/16
- Great tips from Rose of Garner, NC. - Michael in Sarasota - 10:56am on 01/27/16
- oh, slicing top and bottom separately is a good idea to avoid smooshing. [NT] - MarilynFL - 1:59pm on 01/27/16
- phonics: Bee-Nin-Shtish [NT] - AngAk1 - 6:23pm on 01/29/16
- oli, Just found Julia Child's Recipe on Posh Seven Website - Provencal-Beehive Cake I believe it is [LINK] - GayR - 3:37pm on 01/27/16
- Boy oh boy, now another recipe to decide on. [NT] - oli - 3:43pm on 01/27/16
- I would probably trust Cooks Illustrated the most. [NT] - Charley - 4:32pm on 01/27/16
- Thanks, Charley [NT] - oli - 2:19am on 01/29/16
- they all will give you a pretty authentic cake. I would use one with a more substantial filling, - AngAk1 - 6:25pm on 01/29/16
- I am concerned about cutting into the cake and not squish out the pastry cream. [NT] - oli - 8:28pm on 01/30/16
- You need to use a serrated knife to do this. - Charley - 8:57pm on 01/31/16
- Use the tip of cutting the top layer in wedges before placing it on top [NT] - AngAk1 - 11:33pm on 01/31/16
- The one from Walter Staib is the most authentic. He's a professional chef from the Black Forest [NT] - Richard in Cincy - 4:21am on 01/31/16