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Honey-Lemon Beehive Cake

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Honey-Lemon Beehive Cake
  • Prep Time 1 hr 20 min
  • Total Time 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.

Ingredients

Cake

6
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
2
cups butter, softened
4
cups powdered 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

Frosting

2
cups butter, softened
8
cups powdered sugar
3/4
cup honey
1/4
cup whipping cream
Yellow gel food color

Edible Bees

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

Directions

  • 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 powdered 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 center 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 powdered sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food color 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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
(
Calories from Fat
310
)
Daily Value
Total Fat
34g
52%
(
Saturated Fat
21g
104%
,
Trans Fat
1 1/2g
)
Cholesterol
150mg
49%
Sodium
420mg
17%
Potassium
120mg
3%
Total Carbohydrate
94g
31%
(
Dietary Fiber
1g
4%
,
Sugars
69g
)
Protein
6g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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