Roll Over Image to Zoom

Nordic Ware Beehive Cake Pan

$38
  • Exclusive
Summary

Inspired by a springtime hive buzzing with honeybees, our whimsical baking pan makes it easy to whip up an impressive 3-D dessert. Simply bake the two halves of the cake, then press together with icing to create a perfect party centerpiece. Drizzle with a simple honey glaze for a sweet finish.

  • Makes a three-dimensional cake in the shape of a beehive.
  • Durable cast-aluminum construction ensures even baking.
  • A premium nonstick finish guarantees fast release and makes cleanup a breeze.
  • Use with any of our Williams-Sonoma Bundt® cake mixes.
  • Made in the USA by Nordic Ware, a family-owned company famous for fine bakeware since 1946.
Dimensions & More Info
  • 10-cup cap.; 7 1/2" x 16 1/2" x 3 1/2" high.
Use & Care

Use

  • Before each use, wash pan with hot, soapy water.
  • Oven safe to 450°F.
  • Use only wood, silicone, plastic or other nonmetallic utensils to avoid scratching the surface.
  • For best results, brush pan with an unsalted solid vegetable shortening and dust with flour. You can also use vegetable oil or a nonstick baking spray. If using a spray, check to make sure that it does not contain lecithin, which can cause a gummy residue. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
  • After baking, cool on a wire rack for 15 minutes. Tap pan firmly a few times, then invert, lift pan away and let the cake continue to cool on rack.
  • To prevent overflow, do not fill more than 3/4 full.

Care

  • Hand-wash. Dry thoroughly.
  • Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
  • A soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.
Shipping

Shipping Information

This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.

Recipe

Lemon Beehive Cake

Ingredients

For the cake:

2 3/4 cups (15 oz./460 g) all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter

1 2/3 cups (13 oz./410 g) granulated sugar

3 tsp. grated lemon zest

4 eggs, lightly beaten

1 tsp. vanilla extract

2/3 cup (5 fl. oz./160 ml) milk

1/4 cup (2 fl. oz./60 ml) fresh lemon juice

For the glaze:

1/2 cup (4 fl. oz./125 ml) honey

1 1/2 Tbs. fresh lemon juice

1/4 tsp. salt

For the quick buttercream:

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter

1 1/2 cups (6 oz./180 g) confectioners' sugar, sifted

1 Tbs. milk

1/2 tsp. vanilla extract

Pinch of salt

For decorating:

Honey or royal icing for drizzling (optional)

Royal icing honeybees for decorating (optional)

 

Directions

Have all the ingredients at room temperature. 

Position a rack in the lower third of an oven and preheat to 325°F (160°C). Grease and flour a beehive cake pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and lemon zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 30 seconds.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the lemon juice and beat for 30 seconds.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. 

Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat.

Tap the cake pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before assembling and decorating. 

To make the buttercream, in a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more. 

Stand one half of the cooled cake vertically on its base. Using a serrated knife, level the flat side of the cake by trimming off 1/8 to 1/4 inch (3 to 6 mm) from the edge. Repeat with the other cake half.

Using an offset spatula, spread a thin layer of buttercream, about 1/2 cup (4 oz./125 g), on the cut side of one of the cake halves. Place the cut side of the other cake half against the frosted side and gently press to secure the two halves; using the spatula, smooth the buttercream at the seam. Using a large spatula, carefully transfer the cake to a serving platter.

Immediately before serving, drizzle with honey or royal icing, if desired, making sure to cover the seams of the beehive. Decorate with royal icing honeybees, if desired, and serve. Serves 16.

 

Williams-Sonoma Test Kitchen