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Honey-Lemon Beehive Cake

Name: Honey-Lemon Beehive Cake
Prep time: 1 h 20 min
Total time: 4 h 20 min
Yield: 24
Ingredients: 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

Prep 1 hr 20 min
Total 4 hr 20 min
Servings 24

Adorned with edible honeybees and layered to perfection, this buzz worthy cake is downright adorable for any occasion.

June 22, 2017

Ingredients

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

Steps

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.