Posted in Cakes, decoration

Honey celebration cake

Being from manny (well not really but I say I am when I’m on holiday) we love a good bee. So for my mum’s big bday bash I thought there’d be nothing better than a bee themed honey cake!

Layers of honey cake, with honey cream cheese buttercream AND a honey butterscotch drip all topped off with lots of bee goodies. I may have gone overboard but I feel like too much is never enough – am I right or am I right?

Anyway on to the kitchen goss…

Kitchen goss

I used to be a sick sledger back in the day, so at the start of the year I took the plunge and joined snowboarding society. In hindsight signing up for the January trip may have been a little optimistic, but COVID trashed those plans anyway (but probs saved me from a trip to mountain rescue.)

Didn’t get there, but did get a tshirt so who’s the real winner? Gonna start trotting around uni repping this so everyone knows I’m cool and sporty.

Cba just want to live my best chalet girl life and find a hunk to shred it on the snow with me (any semi good looking snowboarders send your applications in pls and thanks x)

#OOTD

Okay back to the cake, it’s a long one so get comfortable my loves…

Okay I’m not taking creds for this recipe, it comes from the wonderful “The Cake Blog” – check out their website here! https://thecakeblog.com/2015/07/honey-butter-cake.html#respond

Ingredients

  • FOR THE CAKE BOARD
  • 1 cake board (bigger than the size of cake)
  • Fondant icing
  • Yellow food colouring
  • Gold luster dust
  • Hexagon cookie cutters
  • FOR THE HONEY SPONGE
  • 500g plain flour
  • 2 tsp baking powder
  • 280ml buttermilk
  • 130g honey
  • 2 tsp vanilla
  • 225g unsalted butter (or salted if you want, go wild luv)
  • 315g caster sugar
  • 4 eggs
  • FOR THE CREAM CHEESE FROSTING
  • 225g cream cheese
  • 340g unsalted butter
  • 80g honey
  • 600g icing sugar (more if it needs thickening)
  • FOR THE GLAZE
  • 65g caster sugar
  • 75g honey
  • 120ml double cream
  • 1 tbsp butter
  • FOR THE DECOR
  • Fondant
  • Pearl/gold luster dusts
  • Yellow and black food colouring
  • Wire
  • White choccie
  • Bubble wrap

Method

  • Right I’m gonna try and make this short because nobody wants to read a hefter recipe
  • CAKE BOARD
  • Roll out your fondant
  • Brush some water on to the cake board
  • Lay fondant over and cut off excess round the sides
  • Decorate with the hexagons and use a brush with gold luster dust to emphasise the hexagon boarders
  • HONEY SPONGE
  • Preheat the oven to 180C
  • mix the flour and baking powder in a bowl
  • In another bowl mix the buttermilk, honey and vanilla
  • In a 3rd bowl (lot of washing up I KNOW) beat your butter and sugar until pale and fluffy
  • Add the eggs one at a time
  • Gradually add wet and dry ingredients, starting and ending with the dry
  • Mix until combined
  • Grease some cake tins of your choice
  • Plop in your batter
  • Bake for 30mins ish or until they look golden and a toothpick comes out clean (crumbs are fine, wet batter is not)
  • let those bad bois cool
  • HONEY FROSTING
  • beat butter and cream cheese
  • Add icing sugar
  • Add honey
  • Beat until it looks like icing
  • HONEY GLAZE
  • Whack sugar and honey in a pan
  • Heat and stir until sugar has dissolved
  • Continue to cook without stirring (you can swirl the pan) until it turns golden brown
  • Remove from heat and stir in cream
  • Add butter and stir
  • Let cool completely
  • DECOR
  • FONDANT BEES:
  • Blob of yellow fondant
  • Lay on stripes of black fondant (gluing on with water)
  • Make eyes out of white and black blobs
  • Cut heart shapes out of paper and push them into the back of each bee to make wings
  • Curl wire by wrapping round a pencil, then stick one end in each bee (you can round each end to make them more secure inside each bee)
  • Leave to dry
  • CHOCCIE HONEYCOMB:
  • melt some white choccie
  • Smooth over bubble wrap (make sure you’re using the bubble side otherwise you won’t get the indentations!)
  • Make sure you put a thick layer on otherwise it’ll just break (I like to do it thick enough so you can’t see the bubble wrap underneath the choccie)
  • Leave to set
  • Then break into pieces
  • Brush with luster dust for extra pazazz
  • FONDANT HEXAGONS
  • roll out different shades of yellow fondant
  • Cut out with hexagon cutter (I used the same size for this)
  • Brush with luster if you wanna
  • ASSEMBLY
  • cake with frosting in between layers
  • Leave this to set in the fridge before you try and ice the outside
  • Then plop frosting on the outside and smooth
  • Again SET
  • Add glaze
  • Set
  • Put on cake board
  • Add all your extras
  • Reward yourself for all your hard work with a massive slice x

Wowee ok that was so long, well done if you’ve made it to the end of that

Right I’m exhausted after all that so I’m gonna head off.

Luvs ya, bye x