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Honey-Lemon Beehive Cake

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  • Prep 1 hr 20 min
  • Total 4 hr 20 min
  • Servings 24
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Adorned with edible honeybees and layered to perfection, this buzz worthy cake is downright adorable for any occasion.
Created Jun 22, 2017
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  • 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups butter, softened
  • 4 cups icing sugar
  • 8 eggs
  • 1 1/3 cups milk
  • 4 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 2 cups shredded zucchini (about 1 medium), squeezed to drain

  • 2 cups butter, softened
  • 8 cups icing sugar
  • 3/4 cup honey
  • 1/4 cup whipping cream
  • Yellow gel food colour

  • 2 oz yellow candy melts, melted
  • 8 small (1-inch) chewy chocolate candies, unwrapped
  • 8 yellow candy-coated chocolate candies
  • 16 sliced almonds


  • 1
    Heat oven to 350°F. Grease and flour 2 (8-inch) round pans and 1 ovenproof glass bowl (8 inches across top). In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • 2
    In large bowl, beat 2 cups butter with electric mixer on medium speed until creamy. Beat in 4 cups icing sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon peel, lemon juice and zucchini. Spoon into pans.
  • 3
    Bake round cake pans 38 to 42 minutes or until a toothpick inserted in centre comes out clean. Bake bowl cake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pans and bowl 10 minutes; remove from pans and bowls to cooling racks. Cool completely, about 2 hours.
  • 4
    In large bowl, beat 2 cups butter on medium speed until creamy. Beat in 8 cups icing sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food colour until desired shade.
  • 5
    Place 1 cake layer, top side up, on cake plate. Spread 1/2 cup of the frosting over top. Top with second layer, top side down. Spread 1/2 cup of the frosting over the second layer. Top with bowl-shaped cake, round side up. Thinly frost side and top of cake with additional frosting to seal in crumbs. Fill decorating bag fitted with 5/8-inch tube tip with remaining frosting. Pipe frosting in stripes around cake.
  • 6
    To make edible bees, in small microwavable bowl, melt candy melts on high for 45 seconds, stirring every 15 seconds or until melted. Transfer to resealable food-storage plastic bag. Cut a tiny corner off bag. Drizzle chewy chocolate candies with the melted yellow candy to make stripes. Tip chewy chocolate candies upright on one short end. Squeeze a small amount of yellow candy on the end of the chewy chocolate candy, and top with a yellow chocolate covered candy for the bee’s head. Let set 3 to 4 minutes. With the remaining melted yellow candy, attach 2 almond slices on both sides of the chewy chocolate candies, making the wings. Repeat with remaining almonds. Garnish cake with edible bees.

Nutrition Information

710 Calories, 34g Total Fat, 6g Protein, 94g Total Carbs, 69g Sugars

Nutrition Facts

Serving Size: 24
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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