Recently while shopping at one of my favorite kitchen stores I ran across this cute beehive cake pan. I have two other sizes of beehive cake pans (see picture below). I not only enjoy cooking but I like to garden and incorporate gardening ideas into my recipes when I can. How appropriate to use a beehive mold to make honey butter, don’t you think?
I also had plans to make sourdough pumpernickel bread but my first attempt was not good enough to publish. I mean what goes better with butter than bread. Good news, my second attempt turned out beautifully and I was able to post it together with my honey butter. See Sourdough Pumpernickel Bread for more details.
Honey Butter in a Beehive Mold
- 1 lb. unsalted butter, softened
- pinch of sea salt
- 1/4 cup honey (use any flavored honey you like – I chose lavender)
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- another option would be to add a little lemon zest
- sugar bee for garnish
Whip butter and salt until smooth; add rest of ingredients and mix well. Add the honey butter a little at a time to the mold pressing down and getting into all of the areas. I found that using a toothpick and poking it in the butter helped to remove the air bubbles. Place a piece of wax paper on top of the butter and press down, refrigerate.
Prior to unmolding I froze it for about 30 minutes. I tapped the mold gently on the counter and it popped right out of the mold. Patch up the air bubbles with extra butter to give the butter a smooth finish.
Comment: I cut the recipe in half and made (2) 1 cup molds of butter. The butter was not as hard as a stick of butter due to the addition of honey and vanilla. It was easier to spread right from the refrigerator. It was just yummy on top of a slice of sourdough bread!
Recipe by cookingwithauntjuju.com