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Honey-Lemon Beehive Cake
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Prep Time:
1 hour 20 minutes
Total Time:
4 hours 20 minutes
Buzzing honeybee cake, charmingly decorated and deliciously layered for any event.
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 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
  • 8 cups powdered sugar
  • 3/4 cup honey
  • 1/4 cup whipping cream
  • Yellow gel food color
  • 2 oz yellow candy melts, melted
  • 8 small (1-inch) chewy chocolate candies, unwrapped
  • 8 yellow candy-coated chocolate candies
  • 16 sliced almonds
Instructions:
  • Preheat your oven to 350°F. Grease and flour two 8-inch round pans and an 8-inch ovenproof glass bowl. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • Using a large bowl, whip 2 cups of butter with an electric mixer until creamy. Gradually mix in 4 cups of powdered sugar until well combined. Add eggs one at a time, beating thoroughly after each addition. Alternate adding the flour mixture and milk to the butter mixture, stirring well after each addition. Mix on low speed for 1 minute. Fold in lemon peel, lemon juice, and zucchini, then transfer the batter into pans.
  • For round cake pans, bake 38 to 42 minutes until a toothpick comes out clean. For bowl cake, bake 45 to 50 minutes until a toothpick comes out clean. Let cool in pans and bowls for 10 minutes, then transfer to cooling racks. Allow to cool completely for about 2 hours before serving.
  • In a large bowl, whip 2 cups of butter on medium speed until creamy. Gradually add 8 cups of powdered sugar one cup at a time, mixing on low speed until creamy. Incorporate honey and cream until smooth. Add yellow food coloring to achieve the desired shade.
  • Place the first cake layer, top side up, on a cake plate. Spread half a cup of frosting over the top. Add the second layer, top side down, and spread another half cup of frosting over it. Place the bowl-shaped cake round side up. Gently frost the sides and top of the cake with more frosting to seal in any loose crumbs. Use a decorating bag with a 5/8-inch tube tip to pipe frosting in stripes around the cake.
  • Melt candy melts in a small microwavable bowl on high for 45 seconds, stirring every 15 seconds until smooth. Transfer to a resealable food-storage plastic bag and cut a tiny hole in one corner. Drizzle chewy chocolate candies with the melted yellow candy to create stripes. Stand the candies upright and add a small amount of yellow candy on one end, then top with a yellow chocolate covered candy for the bee's head. Let set for 3 to 4 minutes. Use the remaining melted yellow candy to attach 2 almond slices on each side of the chocolate candies for the wings. Repeat with the rest of the almonds. Add the edible bees as a garnish to your cake.

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