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Main dish

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
Aligot (Cheesy Potatoes)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ lb yukon gold potato (680 g), peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups cold water (1.18 L)
  • salt, to taste
  • ½ cup butter (115 g), cubed
  • 1 cup heavy cream (240 mL)
  • 2 ½ cups shredded cheese (250 g), such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Just look at how mesmerizing these cheesy potatoes are ?!Get the recipe: https://tasty.co/recipe/aligot-cheesy-potatoes

Posted by Tasty on Thursday, June 20, 2019

Dessert

Tiramisu Swiss Roll

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Tiramisu Swiss Roll
Tiramisu Swiss Roll recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 large eggs
  • 16 oz vanilla cake mix (455 g), 1 box
  • ½ cup vegetable oil (120 mL)
  • ½ cup water (120 mL)
  • ½ cup cocoa powder (60 g)
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon espresso powder
  • 16 oz mascarpone cheese (455 g), whipped
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 5 ladyfingers
  • ½ cup espresso (120 mL), chilled
  • ½ cup chocolate shaving (85 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the eggs, vanilla cake mix, vegetable oil, and water. Beat with an electric hand mixer to combine.
  3. Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer.
  4. Bake for 8 minutes, or until golden brown.
  5. Sift the cocoa powder through a fine-mesh sieve all over a clean kitchen towel.
  6. Flip the cake onto the cocoa powder-dusted towel and remove the parchment paper. Starting with a short end, roll up the cake with the towel.
  7. Refrigerate for 1 hour.
  8. In a medium bowl, whip the heavy cream and espresso powder with an electric hand mixer until fluffy.
  9. Add the mascarpone, sugar, and vanilla to the espresso cream and beat until smooth.
  10. Unroll the cake and spread with the espresso cream in an even layer, leaving 1½ inches (4 cm) from the top empty and reserving 1 cup (225 g) of espresso cream for decoration.
  11. Arrange the ladyfingers on the cake horizontally, 2 inches (5 cm) from the bottom. Brush the ladyfingers with the chilled espresso.
  12. Roll the cake back up, using the towel as a guide but not rolling it inside the cake.
  13. Refrigerate for another hour, then unwrap the cake.
  14. Transfer the remaining espresso cream to a piping bag.
  15. Pipe 6 espresso cream dollops on top of the tiramisu roll. Sprinkle chocolate shavings on top.
  16. Slice and serve.
  17. Enjoy!

Watch the recipe video here:

This tiramisu swiss roll will have you doing cartwheels! ? ??‍♀️FULL RECIPE: https://tasty.co/recipe/tiramisu-swiss-roll

Posted by Tasty on Friday, April 19, 2019

Main dish

FOOD Here’s Exactly How To Make The Best Brownies Of Your Life

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FOOD Here's Exactly How To Make The Best Brownies Of Your Life
Little changes, big difference.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
  • 8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
  • ¾ cup unsweetened Dutch process cocoa powder, divided
  • 1 tablespoon espresso powder
  • 2 cups granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 1 cup all-purpose flour
  • Flaky sea salt, for sprinkling
Instructions
  1. Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  8. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  9. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  10. Set the brownies on a cooling rack and cool completely in the pan.
  11. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Watch the recipe video here:

These are the best brownies you'll EVER eat.Check out the full post: https://bzfd.it/2NxvzPB

Posted by Tasty on Saturday, May 4, 2019

Dessert

Giant Whoopie Pie

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Giant Whoopie Pie
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
WHOOPIE PIE
  • nonstick cooking spray, for greasing
  • 4 ½ cups all purpose flour (560 g)
  • 1 cup cocoa powder (120 g)
  • 1 teaspoon espresso powder
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon baking soda
  • 2 cups brown sugar (440 g)
  • 2 cups water (480 mL)
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 cup vegetable oil (240 mL)
MARSHMALLOW FILLING
  • 16 tablespoons unsalted butter, softened
  • 13 oz marshmallow fluff (370 g)
  • 2 cups powdered sugar (240 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
  2. Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
  3. Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
  4. Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
  5. Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
  6. Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2–3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2–3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
  7. Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
  8. Slice and serve.
  9. Enjoy!

Watch the recipe video here:

Your favorite nostalgic chocolate cookie sandwich, now in giant form!Get the recipe: https://tasty.co/recipe/giant-whoopie-pie

Posted by Tasty on Friday, August 30, 2019

Main dish

Tabitha Brown’s Healthy Vegan Pizza Bagels

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Tabitha Brown’s Healthy Vegan Pizza Bagels
Tabitha Brown’s Healthy Vegan Pizza Bagels recipe.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 6 onion bagels, halved
  • ⅓ cup olive oil (80 mL)
  • 25 oz marinara sauce (705 g), 1 jar, with basil
  • 2 tablespoons garlic, minced
  • 8 oz shredded vegan mozzarella cheese (225 g), 1 bag
  • 8 oz shredded vegan pepper jack cheese (225 g), 1 bag
  • 12 oz vegan italian sausage (340 g), sliced for pepperoni or ground for sausage
  • 1 ½ cups red onion (225 g), chopped
  • 2 cups button mushroom (150 g), sliced
  • ½ cup bell pepper (50 g), red and green, diced
  • ½ cup black olive (65 g), sliced
  • 2 tablespoons dried oregano
  • fresh herb, torn, for garnish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Arrange the bagels cut-side up on a baking sheet. Brush with olive oil.
  3. Spread the marinara sauce over the pizzas, then sprinkle with a bit of garlic. Top with the vegan mozzarella and pepper Jack cheeses.
  4. Add your toppings of choice, such as pepperoni or ground sausage, spinach, red onion, mushrooms, bell peppers, and olives. Sprinkle a bit more cheese on top and finish with a pinch of oregano.
  5. Bake for 15 minutes until the cheese is completely melted.
  6. Enjoy!

Watch the recipe video here:

Make pizza at home with Tabitha Brown's vegan pizza bagel recipe!Recipe: https://tasty.co/recipe/tabitha-browns-healthy-vegan-pizza-bagels

Posted by Tasty on Saturday, August 31, 2019

Main dish

Fruity Cereal Donuts

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Fruity Cereal Donuts
Fruity Cereal Donuts recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
GLAZE
  • 1 cup fruit flavored rice cereal (30 g)
  • ¾ cup milk (180 mL)
  • 2 ¼ cups powdered sugar (270 g), sifted
DONUTS
  • 2 ½ cups all purpose flour (310 g)
  • 1 cup fruit flavored rice cereal (30 g), finely crushed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 mL)
  • 2 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon vanilla extract
TOPPING
  • 1 ½ cups fruit flavored rice cereal (45 g)
SPECIAL EQUIPMENT
  • 2 donut pans, 6 count
Instructions
  1. Preheat the oven to 425˚F (220˚C). Grease the donut pans with nonstick spray.
  2. In a medium bowl, combine the cereal and milk for the glaze. Set aside to soak while you make the donuts, about 20 minutes. Strain into a clean bowl, pressing on the cereal to extract as much milk as possible.
  3. Make the donuts: In a medium bowl, combine the flour, crushed cereal, baking powder, baking soda, and salt. Stir to combine.
  4. In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Add the dry ingredients and whisk until there are no lumps.
  5. Transfer the batter to a piping bag or zip-top bag with a corner cut off. Pipe the batter into the prepared donut pans. Leave about ¼ inch (6 ml) from the rim, so they don’t overflow.
  6. Bake for 9-10 minutes, until the donuts are just beginning to turn golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for about 20 minutes.
  7. Make the glaze: In a medium bowl, combine the powdered sugar and ¼ cup of the cereal milk. Whisk until smooth.
  8. Add the cereal for topping to a shallow dish.
  9. Once cooled, dip the tops of the donuts into the glaze, then into the cereal. Set on a wire rack set over a baking pan to dry for at least 20 minutes, until the glaze is no longer shiny.
  10. Enjoy!

Watch the recipe video here:

Fruity cereal donuts… simply perfect. ??Get the recipe: https://tasty.co/recipe/fruity-cereal-donuts

Posted by Tasty on Saturday, June 29, 2019

Burgers

Buttermilk-Fried Chicken Sandwich

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Buttermilk-Fried Chicken Sandwich
Buttermilk-Fried Chicken Sandwich
Author:
Cuisine: American
Recipe type: Burger
Ingredients
BUTTERMILK MARINADE
  • 2 cups buttermilk (480 mL)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 8 boneless, skinless chicken thighs
DILL DRESSING
  • 1 ½ cups plain greek yogurt (425 g)
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • ¼ cup grated parmesan cheese (30 g)
SEASONED FLOUR
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 ½ teaspoons cayenne pepper
  • 1 tablespoon garlic powder
  • peanut or vegetable oil, for frying
FOR SERVING
  • softened butter, for buns
  • 8 brioche burger buns
  • 1 head butter lettuce
  • 2 tomatoes, sliced
Instructions
  1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
  5. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
  6. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  7. Enjoy!

Watch the recipe video here:

YES, you can make your own buttermilk-fried chicken sandwich at home ?FULL RECIPE: https://tasty.co/recipe/buttermilk-fried-chicken-sandwich

Posted by Tasty on Thursday, April 18, 2019

Breakfast

Flakiest Biscuits By Angie Thomas

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Flakiest Biscuits By Angie Thomas
Flakiest Biscuits By Angie Thomas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups biscuit flour (500 g), or all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (230 g), 2 sticks, cubed, very cold
  • 1 cup buttermilk (240 mL), plus 2 tablespoons
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
  4. Fold in the buttermilk until a thick dough forms.
  5. Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
  6. Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
  7. Bake for 18-20 minutes, or until golden brown.
  8. Brush the biscuits with melted butter.
  9. Serve as desired.
  10. Enjoy!

Watch the recipe video here:

You're a few, simple steps away from the flakiest, tastiest biscuit! ?FULL RECIPE: https://tasty.co/recipe/flakiest-biscuits

Posted by Tasty on Thursday, April 18, 2019

Pizza

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Your kids are going to LOVE this sugar cookie "pizza"! ?
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • ½ cup unsalted butter (115 g), 1 stick, softened
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz cream cheese (170 g), room temperature
  • ⅓ cup powdered sugar (40 g)
  • ⅓ cup chocolate hazelnut spread (95 g)
OPTIONAL TOPPINGS
  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallow
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Your kids are going to LOVE this sugar cookie "pizza"! ?FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Tasty on Friday, April 12, 2019

Dessert

Bubble Wrap Honeycomb Cake

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Bubble Wrap Honeycomb Cake
This cake is the bee’s knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you’re on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won’t be able to stop buzzin’ about it!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
HONEY BUTTERCREAM FROSTING
  • 2 cups unsalted butter (460 g), softened
  • 1 cup cream cheese (225 g), softened
  • ½ cup honey (170 g)
  • 4 cups powdered sugar (480 g), sifted
  • 1 pinch of salt
ASSEMBLY
  • 15.25 oz yellow cake mix (430 g), baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
  • 15.25 oz chocolate cake mix (430 g), baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
  • 24 oz yellow candy melts (680 g)
  • Tasty's homemade honeycomb, to garnish
  • ⅓ cup crushed honeycomb (115 g), to garnish
  • honey, for drizzling
SPECIAL EQUIPMENT
  • cake turntable
  • cardboard cake round
  • large offset spatula
  • bubble wrap, Clean, atleast 27x7 inch (70x18 cm) piece. 5/16 inch (1 cm) thick
Instructions
  1. Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
  2. Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
  3. Refrigerate the cake for 15 minutes.
  4. Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
  5. Take the cake out of the refrigerator. With the bubbles facing outward so they don’t get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you’re ready to finish the assembly.
  6. Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
  7. Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
  8. After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
  9. Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
  10. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  11. Carefully slice the cake. Drizzle each piece with more honey before serving.
  12. Enjoy!

Watch the recipe video here:

This cake is the bee’s knees!Get the recipe: https://tasty.co/recipe/bubble-wrap-honeycomb-cake

Posted by Tasty on Monday, April 29, 2019